*  Exported from  MasterCook II  *
 
                         Chocolate Raspberry Mousse
 
 Recipe By     : Mimi Markofsky
 Serving Size  : 24   Preparation Time :1:15
 Categories    : Chocolate                        Desserts
                 Candy And Confections
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pints         fresh raspberries
      1/2  cup           granulated sugar
   32      ounces        semisweet chocolate -- chopped fine
    8      ounces        unsweetened chocolate -- chopped fine
   12                    egg whites
    3      cups          heavy cream
 
 Place raspberries and 1/4 cup sugar in a stainless steel bowl.  Crush 
 berries into a rough texture.  Set aside for a few minutes.
 
 Add chocolates to raspberries and place over a double boiler.  Stir
 periodically to avoid scorching the chocolate.  Keep over low heat until the
 chocolate has melted, 25-30 minutes.  Remove from heat and set aside to cool.
 
 Beat egg whites until they form soft peaks.  Gradually add remaining 1/4 
 cup sugar; beat until the peaks are stiff but not dry.
 
 Beat heavy cream until it forms stiff peaks.
 
 Add 1/4 of the egg whites to the chocolate, stirring well to incorporate,
 lightening the chocolate.  Fold in the cream and remaining egg whites, being
 certain that no white streaks remain.  Keep refrigerated until used.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Single recipe yields: 48 ounces
        Double the recipe fills one large (~13 quarts) stainless bowl.