Chocolate Raspberry Mousse Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/3 Cup (16 tbs) | |
| Semi-sweet chocolate square | 2 | |
| 1/2 cup refrigerated pasteurized liquid egg | ||
| 2 teaspoons raspberry liqueur, if desired | ||
| Raspberries | 1/2 Pint | |
Directions
In small mixer bowl combine butter and sugar.
Beat at medium speed, scraping bowl often, until very light and fluffy (2 to 3 minutes).
Add chocolate; continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
Add egg; continue beating, scraping bowl often, until very light and fluffy (4 to 5 minutes).
By hand, stir in raspberry liqueur.
To serve, place several raspberries in bottom of each of 2 parfait glasses.
Top with 1/4 to 1/2 cup chocolate mousse.
Add several more raspberries.
Top with 1/4 to 1/2 cup chocolate mousse.
Garnish with raspberries.
Store refrigerated.
Any remaining mousse can be stored in the refrigerator up to 2 days.
Beat at medium speed, scraping bowl often, until very light and fluffy (2 to 3 minutes).
Add chocolate; continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
Add egg; continue beating, scraping bowl often, until very light and fluffy (4 to 5 minutes).
By hand, stir in raspberry liqueur.
To serve, place several raspberries in bottom of each of 2 parfait glasses.
Top with 1/4 to 1/2 cup chocolate mousse.
Add several more raspberries.
Top with 1/4 to 1/2 cup chocolate mousse.
Garnish with raspberries.
Store refrigerated.
Any remaining mousse can be stored in the refrigerator up to 2 days.
Chef
