Chocolate Sacks Filled with Chocolate Mousse and Raspberry Sauce

Cut 3 inches from top of bag with pinking shears. Place picks on outside base, parallel to short edges of bag., tucking ends under diagonal folds. Insert skewer through center folds and under picks. Set aside. Place candy coating in top of a double boiler and bring water to a boil. Reduce heat to low; cook until candy coating melts. Remove from heat; cool to 100:. Pour about half of candy coating into bag, and tilt bag to coat the interior. Shake bag over double boiler to remove excess candy coating. Suspend bag between two cans, supporting bag with wooden skewer; let stand until firm. Remelt candy coating; cool to 100:. Pour into bag, titling to coat interior and shaking to remove excess. Suspend and let stand until firm. Carefully peel paper bag from candy coating. Store in a cool, dry place. Yield, 1 bag. Large Chocolate Sack Use a 10 3/4-x 5 1/8-x 3 1/8-inch brown lunch bag. Cut 3" from top. Position two 6-inch wooden skewers trimmed to width of bag in place of wooded picks and insert a 12" wooden or metal skewer under picks. Repeat melting and pouring procedure using 4 (2 ounce) squares of candy coating three times, brushing thin places, corners and creases twice. Yield 1 bag. White Chocolate Mousse 1 cup white chocolate morsels 1/4 cup whipping cream 1 Tbsp raspberry sauce (recipe follows) 1 drop liquid red food coloring 1 1/2 cups whipping cream, whipped Garnishes: Fresh raspberries, fresh mint leaves Combine white chocolate morsels and 1/4 cup whipping cream in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Cool. Stir in raspberry sauce and food coloring; fold in whipped cream. To serve, pipe or spoon into serving dishes or chocolate sacks. Serve with remaining raspberry sauce. Garnish if desired. Yield 3 cups. Raspberry Sauce 1 (10 ounce) package frozen raspberries, thawed 2 Tbsp granulated sugar 2 Tbsp Cointreau or other orange flavored liqueur Place raspberries in container of an electric blender; process until pureed. Pour mixture through a fine wire-mesh strainer into a small bowl, discarding seeds. Add sugar and Cointreau to puree, stirring until sugar dissolves. Yield 1 cup.