Chocolate Mousse with Raspberries

Amy (age 7): What kind of mammal can you eat? Chocolate Moose.

She made that one up and cracks herself up over it.

This version of chocolate mousse was a special treat on my anniversary a few weeks ago. It's a simple recipe, but good ingredients and technique are required.

Chocolate Mousse with Raspberries

4 servings

2 ounces bittersweet chocolate

2 ounces sweet or semi-sweet chocolate

1 stick butter

3 eggs separated

1/4 cup dark rum or amaretto

1/4 cup sugar

1 pint heavy cream

1/2 pint of raspberries

1. Simmer a saucepan of water; place a metal bowl over top of pan. Add chocolate until it melts.
2. Add butter 1-2 tablespoons at a time, until incorporated into chocolate.
3. Remove bowl and stir in egg yolks one at a time. Add rum or amaretto. Chill bowl while performing next step.
4. Beat egg whites to soft peaks. Add sugar to incorporate.
5. Gently fold whites into chocolate mixture, starting with a small amount of the whites.
6. Spoon mousse into ramekins.
7. Whip cream to stiff peaks. Top ramekins with whipped cream and raspberries.