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Print this Recipe    Choc Rasp Mousse

Chocolate Raspberry Mousse
Yield: Six servings

6 oz. Lindt Excellence or Tobler Tradition bittersweet chocolate
3 large eggs, separated
1/2 cup superfine sugar
1 tsp. vanilla
3 Tbsp. Chambord liqueur
1 cup heavy cream
2-1/2 Tbsp. boiling water

Melt chocolate slowly on stove or in microwave. Be careful not to
scorch. Set aside to cool. Beat egg yolks at medium speed until
they form the ribbon. Add 1/2 cup superfine sugar gradually,
scraping sides and beating 2 minutes more. With mixer running on
medium, add vanilla, Chambord, and boiling water; beat in cooled
chocolate until evenly blended. Remove mixture to a mixing bowl.
Whip cream until softly whipped. (It will not appear whipped
enough. The mousse will be grainy if the cream is too stiff).
Refrigerate. In clean, dry mixer bowl, beat the egg whites until
soft peaks form. Add remaining sugar gradually, beating on high
speed until whites are stiff and glossy. Using a rubber spatula,
fold one third of the egg whites into the chocolate mixture to
lighten. Fold in the remainder of the whites, then fold in the
cream. Pour into dessert dishes or a souffle dish and chill for
several hours before serving.

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