This creamy and heavenly Raspberry and Chocolate Mousse is perfect for a special occasion but also easy enough to whip up on a weeknight. Serve with fresh raspberries and chocolate shavings to really impress your guests.
Time: 2 house, 20 minutes
- 2 cups water
- 4 large eggs, separated
- 3 tablespoons sugar, divided
- 1 tablespoon Chambord
- 1 tablespoon low-fat milk
- 1/8 teaspoon salt
- 85g cooking chocolate, chopped and melted
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish
Heat water in a medium saucepan over medium-low heat until barely simmering. Combine two egg yolks, two tablespoons sugar, Chambord, milk and salt in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and whisk constantly until the sugar dissolves. Remove the bowl from the heat and stir in chocolate. Beat four egg whites in a separate large bowl with an electric mixer on high speed until soft peaks form (Add the remaining one tablespoon sugar and vanilla and continue beating until the mixture holds stiff, shiny peaks. Whisk one-fourth of the egg whites into the chocolate mixture until smooth. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Spoon the mousse into six dessert dishes. Refrigerate until set. Serve with chocolate shavings, if desired.