Dark Chocolate Raspberry Mousse

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

1. 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. 
2. In a double boiler, melt the chocolate and the butter. 
3. While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mixture. 
4. Whip the egg whites to form stiff peaks. 
5. 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. 
6. 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. 
7. Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries, and a sprig of fresh mint.