Dark Chocolate Raspberry Mousse
- Bittersweet Chocolate 60% or higher, 10 ounces, coarsely chopped
- Chambord Liqueur, 2 Tablespoons (or Framboise Liqueur)
- Eggs, 3 each, jumbo, separated, at room temperature
- Heavy Whipping Cream, 3/4 cups, chlled (for garnish)
- Heavy Whipping Cream, 1 cup, chilled
- Fresh Raspberries, 1/2 pint (for garnish)
- Fresh Raspberries , 1 1/2 cups
- Sweet Butter, 4 Tablespoons
- White Granulated Sugar, 1/4 cup
Directions
- In a small bowl, crush the raspberries roughly but sensuously with a fork. Stir in the sugar and the Chambord. Let the mixture stand at room temperature for 30 minutes.
- In a double boiler, melt the chocolate and the butter.
- While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mixture.
- Whip the egg whites to form stiff peaks.
- Remove the bowl of melted chocolate from the double boiler and place it on a work surface. All at once, stir in the raspberry mixture, stir in the whipped cream, and fold in the egg whites.
- Turn the mousse into a serving bowl or individual dishes. Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse.
- Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries, and a sprig of fresh mint.
