Raspberry Chocolate Mousse
Combine Chambord and milk in a small bowl, sprinkle gelatin on top and let stand to soften.Advertisement
Place chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each burst.
Bring 1 inch water to a bare simmer in a medium saucepan. Combine egg yolks, 3 tablespoons sugar and salt in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the sugar dissolves, 1 to 2 minutes. Add the gelatin mixture and whisk until it dissolves, about 1 minute. Remove from heat; whisk in the chocolate and vanilla.
Beat egg whites in a clean large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until the mixture holds stiff, shiny peaks.
Whisk one-fourth of the egg whites into the chocolate mixture until smooth. With a rubber spatula, gently fold the remaining egg whites into the chocolate mixture just until incorporated. Divide among 8 dessert dishes (about 1/2 cup each).
Cover and refrigerate until set, at least 2 hours. Serve garnished with whipped cream, raspberries and/or chocolate shavings, if desired.
Make Ahead Tip: Refrigerate for up to 2 days.
Tips: To eliminate the risk of foodborne illness when consuming barely cooked or raw eggs, try pasteurized-in-the-shell eggs-stamped with a blue “P.” They're exposed to just enough heat to make them safe to eat raw.
1 other carbohydrate, 1/2 lean meat, 1 fat