Chocolate Mousse With Raspberry Puree

Recipe by Mimi Bobeck
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READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
  • Set aside.
  • Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
  • Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
  • Add cream of tartar and mix two more minutes.
  • Blend in the melted chocolate, chocolate chunks and whipped cream.
  • Chill for at least 2 hours.
  • For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
  • Puree and cool.
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