Adapted from Recipe Source’s “Dark Chocolate Raspberry Mousse”
- 1 1/2 Cups Fresh Raspberries
- 1/3 Cup Sugar
- 2 Tbsp Framboise Liqueur
- 10 oz Bittersweet Chocolate, Coarsely Chopped
- 4 Tbsp (1/2 Stick) Unsalted Butter
- 1 Cup Heavy Cream — chilled
- 3 Jumbo Eggs, Separated — at room temperature
- Freshly whipped cream or raspberries for garnish
- In a small bowl, crush the raspberries roughly with a fork.
- Stir in the sugar and the Framboise. Let the mixture stand at room temperature for 30 minutes.
- In a modified double boiler, melt the chocolate and the butter.
- While the chocolate is melting, whip the cream (preferably with equipment that’s been in the freezer for at least ten minutes).
- Stir the egg yolks into the crushed raspberry mixture.
- Whisk the egg whites until shiny and peaks stand up.
- Remove the bowl of melted chocolate from the modified double boiler and place it on a work surface. All at once, stir in the raspberry mixture. Fold in the whipped cream and then 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.