Raspberry Chocolate Mousse
Date: Nov. 16th, 2019 - 1:00 PM
Ingredients
1 tablespoon raspberry liqueur
1 tablespoon low-fat milk
¾ teaspoon gelatin
3 ounces bittersweet chocolate, chopped
4 large eggs, separated
4 tablespoons sugar, divided
⅛ teaspoon salt
1 teaspoon vanilla extract
Whipped cream, raspberries and/or chocolate shavings for garnish
Preparation
- Combine the raspberry liqueur and milk in a small bowl, sprinkle gelatin on top and let stand to soften.
- Place chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each burst.
- Bring 1 inch water to a bare simmer in a medium saucepan. Combine egg yolks, 3 tablespoons sugar and salt in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the sugar dissolves, 1 to 2 minutes. Add the gelatin mixture and whisk until it dissolves, about 1 minute. Remove from heat; whisk in the chocolate and vanilla.
- Beat egg whites in a clean large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar 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 the remaining egg whites into the chocolate mixture just until incorporated. Divide among 8 dessert dishes (about ½ cup each).
- Cover and refrigerate until set, at least 2 hours. Serve garnished with whipped cream, raspberries and/or chocolate shavings, if desired.
