Dark Chocolate Mousse with Raspberries and Mint
- 5 1/4 oz bittersweet chocolate, coarsely chopped
- 14 oz cold heavy cream
- 3 large egg whites
- 1 oz sugar
- 1/4 cup raspberries; for garnish
- 8-10 mint leaves; for garnish
Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm. Place chocolate in a large bowl and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Garnish with raspberries and mint leaves.