We are cooking up a treat.
It will be served shortly...
Chocolate Mousse is a great dessert for chocolate lovers.
Bittersweet chocolate (chopped):-4-1/2 ounces
Unsalted butter (diced):-2 tbsp.
Espresso/very strong coffee:-2 tbsp.
Cold heavy cream :-1 cup
Large eggs (separated):-3
Extra whipped cream and Raspberries :-
First whip the whole one cup cream to smooth peaks and then refrigerate.
Combine the coffee powder,chocolate and butter in the upper portion of a double boiler over hot, but not simmering, water,frequently stir till it becomes smooth.
Take out from the heat and allow it to cool till the chocolate becomes little warm.
Now whip the whites in the bowl till they become frothy.
Sprinkle in a sugar and beat till soft peaks develop.
Once the chocolate has achieved the desired temperature, stir in the yolks. Stir gently in 1/3rdof a whipped cream.
Then fold in half the whites until incorporated, and now fold in the left over whites and at last, in the leftover whipped cream.
Into a serving bowl, spoon the mousse and coat in whipped cream and crisp raspberries.
Refrigerate for 8 hours and then serve.
Serve chilled with additional Chocó chips, fresh raspberries andwhipped cream.