Rich Dark Chocolate Mousse

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: French

Keyword: chocolate, dessert, Lena Stone, mousse, Southern Fellow, whipped cream

Place the mixing bowl from your mixer in the freezer.
In a medium saucepan under medium-high heat add the raspberries and Chambord.
Bring to a simmer and cool until liquid is reduced by half.
Using a very fine strainer or cheesecloth, drain the raspberry mixture and reserve the liquid. Let cool.
Remove the mixer bowl from your freezer and add the cream, sugar and raspberry liquid.
Using a whisk attachment, whisk under high speed until firm peaks form. Place in refrigerator and chill.

Using a mixer with whisk attachment, whisk the cream until firm peaks form.
bring a medium saucepan with 2 inches of water to a simmer.
In a medium metal bowl add the coffee, egg yolks, salt and sugar. Combine with a whisk.
Place the bowl over the simmering water. The water should not touch the bottom of the bowl.
Whisk briskly for about 2 minutes until the mixture has doubled in volume and has started to thicken.
Remove from heat and add the chocolate whisking until combined and then every few minutes until room temperature.
In a mixing bowl add the egg whites. Using a whisk on a mixer under high speed mix until the eggs are fluffy, doubled, and with firm peaks. It should look like a cloud.
Fold the egg mixture into the chocolate mixture until combined.
Fold the whipped cream into the chocolate mixture. Do this just until combined. You want to keep as much of the air in the whipped cream as possible.
Divide into 6 small bowls and chill for an hour.
Place a dollop of the raspberry whipped cream on top of the mousse cups and serve.