*  Exported from  MasterCook II  *
 
                      Dark Chocolate Raspberry Mousse
 
 Recipe By     : Chocolatier Vol. 1, NO. 7 1985
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Desserts And Sweets              Chocolate
                          
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cups          Fresh Raspberries
      1/4  Cup           Sugar
    2      Tablespoons   Framboise Liqueur
   10      Ounces        Bittersweet Chocolate, Coarsely Chopped
    4      Tablespoons   (1/2 Stick) Unsalted Butter
    1      Cup           Heavy Cream -- chilled
    3      Jumbo         Eggs, Separated -- at room temperature
      3/4  Cup           Heavy Cream, Softly Whipped -- for garnish
      1/2  Pint          Fresh Raspberries -- for garnish
 
 1. In a small bowl, crush the raspberries roughly with a fork. Stir in the
 sugar and the Framboise. Let the mixture stand at room temperature for 30
 minutes.
 2. In a modified double boiler, melt the chocolate and the butter.
 3. While the chocolate is melting, whip the cream. Stir the egg yolks into
 the crushed raspberry mixture. Whisk the egg whites.
 4. Remove the bowl of melted chocolate from the modified double boiler and
 place it on a work surface. All at once, stir in the raspberry mixture. Stir
 in the whipped cream. Fold in the egg whites.
 5. Turn the mousse into a serving bowl or individual dishes. Chill until
 firm, about 2 hours for individual portions, five hours for a large bowl of
 mousse.
 6. Garnish each serving with a dollop of softly whipped cream and one or two
 fresh raspberries.
 
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