Commander's Palace Chocolate Mousse

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup fresh raspberry
• 1/4 cup sugar
• 1/4 cup brandy
• 6 ounces chocolate (such as lindt)
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• 8 egg whites (at room temperature)
• 1/2 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 2 tablespoons heavy cream
• shaved semisweet dark chocolate (to garnish)

Recipe

• 1 make the raspberry sauce:.
• 2 in a saucepan, combine the raspberries and the sugar.
• 3 bring to a boil, reduce to a simmer, and cook for two minutes.
• 4 flame with the brandy and stir until the flame is extinguished.
• 5 pour sauce through a fine sieve and reserve.
• 6 prepare the mousse:.
• 7 slowly melt the chocolate in a double boiler over very low heat.
• 8 whip the one and a half cups of heavy cream until soft peaks form.
• 9 add confectioner's sugar and whip until stiff peaks form.
• 10 whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
• 11 when the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
• 12 slowly add the chocolate mixture to the whipped cream, folding gently.
• 13 then, fold the egg whites and the chocolate/cream mixture together.
• 14 to serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
• 15 spoon the mousse over the sauce.
• 16 chill for at least two hours.
• 17 garnish with shaved semisweet dark chocolate.