Robin K's Chocolate Mousse

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 30
• 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

Recipe

• 1 melt the chocolate in the top of a double boiler over simmering water.
• 2 add the vanilla and optional liqueur.
• 3 cool to room temperature.
• 4 whip the cream until medium stiff.
• 5 separate four of the eggs; set the whites aside.
• 6 combine the four egg yolks with the remaining two whole eggs in a large bowl.
• 7 beat until thick and lemon colored.
• 8 beat the four whites in a medium bowl.
• 9 add the powdered sugar.
• 10 beat until soft peaks form.
• 11 add the chocolate to the beaten egg yolks.
• 12 add the whipped cream to the chocolate mixture.
• 13 fold in the egg whites.
• 14 serve with raspberry sauce.
• 15 raspberry sauce: in a blender, puree the raspberries.
• 16 press the pulp through a sieve into a saucepan.
• 17 combine the cornstarch and lemon juice.
• 18 add to the raspberry pulp.
• 19 bring to a boil and cook until slightly thickened.
• 20 add the kirsch.
• 21 chill before serving.