Heat water in a medium saucepan over medium-low heat until
barely simmering.
Combine 2 egg yolks, 2 tablespoons sugar, Chambord, milk and
salt in a heatproof bowl large enough to fit over the saucepan. (Save
remaining yolks for another use.) Set the bowl over the barely
simmering water and whisk constantly until the sugar dissolves,
about 2 minutes. Remove the bowl from the heat and stir in
chocolate.
Beat 4 egg whites in a separate large bowl with an electric mixer on
high speed until soft peaks form (see Tips). Add the remaining 1
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 6 dessert
dishes. Refrigerate until set, at least 2 hours. Garnish with chocolate
shavings, if desired.
Serving
Suggestions
1/2 cup=130 calories
Originally Submitted
2/20/2015
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