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Chocolate Mousse Imperiale


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  • 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 Baker’s)


Servings 6


Step 1

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.

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