Chocolate Raspberry Mousse



Ingredients:
6 oz. bittersweet chocolate
3 large eggs, separated
1/2 cup superfine sugar
1 tsp. vanilla
3 Tbsp. Chambord liqueur
1 cup heavy cream
2-1/2 Tbsp. boiling water

Method:
Melt chocolate slowly on stove or in microwave. Be careful not to scorch. Set aside to cool. Beat egg yolks at medium speed until they form the ribbon. Add 1/2 cup superfine sugar gradually, scraping sides and beating 2 minutes more. With mixer running on medium, add vanilla, Chambord, and boiling water; beat in cooled chocolate until evenly blended. Remove mixture to a mixing bowl. Whip cream until softly whipped. (It will not appear whipped enough. The mousse will be grainy if the cream is too stiff). Refrigerate. In clean, dry mixer bowl, beat the egg whites until soft peaks form. Add remaining sugar gradually, beating on high speed until whites are stiff and glossy. Using a rubber spatula, fold one third of the egg whites into the chocolate mixture to lighten. Fold in the remainder of the whites, then fold in the cream. Pour into dessert dishes or a souffle dish and chill for several hours before serving.

Makes: Six servings