- 6
Ingredients
- 5 oz. semisweet chocolate
- 5 oz. bittersweet chocolate
- 4 large egg whites, keep yolks
- 3/4 C. whipping cream
- 2 T. granulated sugar
- 4 large egg yolks
- 2 T. rum or brandy (optional)
- Approximately 1/4 angel food cake, cut into 1/2" cubes (about 1-1/2 C.)
- Approximately 30 raspberries
Preparation
Step 1
1. Melt all chocolate in a metal bowl set over a pot of simmering water. Remove from heat. Let cool slightly, about 5 minutes.
2. Meanwhile, beat the egg whites until they form soft peaks. Set aside.
3. In another bowl, beat whipping cream and sugar until fluffy.
4. Whisk egg yolks and rum or brandy, if using, into cooled chocolate until smooth.
5. Using rubber spatula, fold chocolate mixture into whipped cream. Fold chocolate-cream mixture into egg whites to form the mousse.
6. To assemble cups, spoon about 1 T. of mousse into bottom of each teacup (we used 6 teacups). Top with about 3 cubes of cake, 2 berries and another spoonful of mousse smoothing mousse roughly over the cake and berries with the back of a spoon. Repeat layering process once more, ending with enough mousse to fill to edges of teacup. There should be about 2/3 C. mousse per teacup. The top of the mousse can be level with the teacup rim just below the rim, depending on size of cup. Top with more berries for garnish, if desired. Repeat for remaining 5 cups.
7. Chill at least 2 hours or up to 1 day before serving.