Recipe by Grace Lynn
This is my favorite chocolate mousse recipe. It doubles easily and freezes beautifully. It's a definite make-in-advance dessert for a large gathering. Recipe is from one of my favorite cookbooks, The Junior League Celebration Cookbook, a treasury of the 400 most requested recipes from Junior League cookbooks.
- 18 ounces semisweet baking chocolate, coarsely chopped
- 2 tablespoons your favorite liqueur (creme de cacao or Cointreau) (optional)
- 1 tablespoon vanilla extract
- 2 cups heavy cream
- 6 large eggs, divided
- 2 tablespoons powdered sugar
- 2 (10 ounce) packages frozen raspberries, thawed
- 1 tablespoon cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons kirsch
Directions See How It's Made
- Melt the chocolate in the top of a double boiler over simmering water.
- Add the vanilla and optional liqueur.
- Cool to room temperature.
- Whip the cream until medium stiff.
- Separate four of the eggs; set the whites aside.
- Combine the four egg yolks with the remaining two whole eggs in a large bowl.
- Beat until thick and lemon colored.
- Beat the four whites in a medium bowl.
- Add the powdered sugar.
- Beat until soft peaks form.
- Add the chocolate to the beaten egg yolks.
- Add the whipped cream to the chocolate mixture.
- Fold in the egg whites.
- Serve with raspberry sauce.
- Raspberry Sauce: In a blender, puree the raspberries.
- Press the pulp through a sieve into a saucepan.
- Combine the cornstarch and lemon juice.
- Add to the raspberry pulp.
- Bring to a boil and cook until slightly thickened.
- Add the Kirsch.
- Chill before serving.