6ozfresh raspberries or frozen raspberriespreferably black raspberries
8ozheavy whipping cream
Chocolate
5ozsemi-sweet dark chocolateyou can use chocolate chips, or your favorite chocolate baking bar
2ozunsalted butter
Eggs
3large eggs
4tablespoonswater
2.5ozwhite sugar This is ⅓ cup
Serving
½cupcrème fraiche, lightly sweetened or use whipped cream
1recipe wild raspberry saucesee recipe below
Instructions
Raspberry Cream
Warm the cream with the raspberries, then puree in a blender. Strain the mixture through a fine mesh sieve. Pour the pink cream into a bowl, chill and reserve until cold enough to whip.
When it's chilled, whip the cream until soft peaks form and reserve. Do not whip it until stiff peaks form or it may be difficult to fold into the finished mousse.
Chocolate
If you have a baking bar, cut the chocolate into 1 inch pieces, or break it apart. Combine the chocolate and butter in a small metal mixing bowl and melt over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl.
Eggs
Combine the eggs with the sugar and whisk until light in color, fluffy, and doubled in volume, then reserve.
Gently fold the melted chocolate into the egg mixture using a spatula.
Cream
Fold in half of the whipped cream into the chocolate mixture, then the remaining whipped cream. Fold the mixture slowly, until completely mixed. Spoon the mousse into serving dishes, or into a large bowl and chill in the refrigerator.
Chilling the mousse
I like to chill the mousse for at least two or three hours to ensure it sets.
Serving
Dipping a spoon or scoop in warm water in between each scoop, arrange scoops of the mousse with a dollop of crème fraiche and a tablespoon or so of the raspberry sauce if using on chilled plates or bowls. Serve immediately or refrigerate covered with plastic wrap until ready to serve.
Notes
This uses a few mixing bowls, but other than that it's easy and straight forward.