Mousse Dark Chocolate

By Howie

Ingredients

• Mousse:
• 1 cup meringue
• 1 cup heavy cream
• 2 oz cocoa powder
• 3 oz warm water
• 1 oz coffee or liquor
• 3 oz semi-sweet chocolate, melted
• 3 egg yolks
• 3 oz sugar
• Swiss Meringue:
• 4 egg whites
• 8 oz sugar (heat for 10 min in 350 oven)
• Raspberry Sauce:
• 5 lb fresh or frozen raspberries
• 1 cup sugar
• 2 cups water
• 2 tb lemon juice

Preparation

Step 1

Meringue:

1) Combine egg whites and sugar over water bath. Whish to 120 degrees. Whip in mixer to stiff peak.

Mousse:

1) Whip meringue and heavy cream to stiff peak and chill. Mix cocoa powder and warm water. Mix coffee/liquor and melted chocolate into cocoa. Whip egg yolks and sugar until thick and fluffy.

2) Fold chocolate mixture into yolk mixture. Fold this into the cream mixture. Fold this into the meringue mixture.

Raspberry Sauce:

1) Cook ingredients over medium heat until berries are soft and ready to fall apart. Strain. Use juice and enough water to total 1 gallon. Add 9 tb corn starch to extra water prior to adding hot juice.

2)Return to stove and bring to boil for 2 minutes. Strain into ice bath to cool.