Chocolate and Raspberry Mousse

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Ingredients:Mousse Chocolate and Raspberry

  • 4 ½ cups fresh raspberries, reserve ½ cup for garnish
  • ½ cup of Granulated sugar.
  • 32 oz. Semi-sweet chocolate, chopped fine.
  • 8 oz. Unsweetened chocolate, chopped fine.
  • 12 x Egg whites.
  • 3 cups of Heavy cream.


  1. Place 4 cups raspberries and 1/4 cup sugar in a bowl. Crush the berries into a rough texture.
  2. Add the chocolate to the raspberries and place over a double boiler. Stir to avoid scorching the chocolate.
  3. Heat on low until the chocolate has melted then remove from heat and cool.
  4. In a separate bowl, beat the egg whites until they form soft peaks. Slowly add remaining sugar and beat together.
  5.  Beat the heavy cream until it forms stiff peaks.
  6. Add 1/4 of the egg whites to the chocolate, stirring well. Fold in the cream and the remaining egg whites.
  7. Mix thoroughly.
  8. Spoon into serving dishes and top with remaining raspberries.
  9. Serve immediately or refrigerate for up to 8 hours.
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