Chocolate Mousse Imperiale
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
- 1/2 cup unsalted butter - (1 stick) cut into pieces
- 9 tablespoons raspberry liqueur
- 1 cup chilled whipping cream plus
- 8 tablespoons chilled whipping cream
- 2 tablespoons sugar
- 3 cups fresh raspberries
- 2 ounces good-quality white chocolate chopped (such as Lindt or Bakers)
Stir bittersweet chocolate and butter in large metal bowl set over saucepan of simmering water until smooth. Remove from over water. Stir in 6 tablespoons liqueur. Cool to room temperature, whisking occasionally, about 30 minutes.
Beat 1 cup cream with 2 tablespoons sugar in medium bowl to soft peaks. Fold into chocolate mixture. Toss 2 cups berries with remaining 3 tablespoons liqueur in small bowl. Divide berry mixture among 6 wine-glasses. Spoon mousse over. Arrange remaining 1 cup berries around edge of mousse in glasses. Cover and refrigerate until set, about 2 hours.
Stir white chocolate and 2 tablespoons cream in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove the bowl from over water. Cool chocolate to room temperature.
Beat remaining 6 tablespoons cream in another medium bowl to soft peaks. Fold cream into white chocolate mixture. Refrigerate mixture until firm, about 1 hour. Pipe or dollop the white chocolate cream atop center of each mousse. (Can be prepared 1 day ahead. Cover and chill.)
This recipe yields 6 servings.