RASPBERRY CHOCOLATE MOUSSE

 

 

This dessert is divine! It is absolutely irresistible! Raspberry season is upon us so now is the right time to make it! Enjoy with a fantastic red wine from Bordeaux such as Pomerol!

 

Preparation: 40 min; cooking time: 5 min.
Refrigeration: 4 hours (minimum)
Serving 6

 

& oz. dark chocolate (Lindt 70% cocoa)
5 ¼ oz. raspberries + more for garnish
1 1/8 oz. sugar (2 tbsp.)
4 very fresh large eggs
1 1/8 oz. butter (2 tbsp.)

 

Process the raspberries with the sugar in a blender until smooth. Strain the mixture into a small bowl and discard the seeds.
Bring 2 ½ inches of water to a boil in a medium saucepan. Reduce the heat to low. Break the chocolate into pieces and put it in a medium bowl with the butter. Place the bowl over the water in the saucepan. Melt the chocolate and butter stirring with a spatula. When melted, remove the bowl from the water and let cool down.
Separate the egg whites from the yolks.

Add the egg yolks to the chocolate and stir to combine. Incorporate the raspberry puree and blend all the ingredients.
Whip the egg whites until stiff. Add them to the raspberry chocolate preparation.
Spoon into parfait dishes and refrigerate 4 hours or longer.
Before serving, garnish with fresh raspberries.

 

 

Bon Appetit!