Recipe - Chocolate Raspberry Mousse

2 pt Fresh raspberries
One half cup Granulated sugar
32 ounce Semisweet chocolate; chopped
fine
8 ounce Unsweetened chocolate;
chopped fine
12 Egg whites
3 cup Heavy cream

From: AUNTIEFIFI@aol.com

Date: Sun, 28 Apr 1996 22:57:17 0400

Recipe By: Mimi Markofsky
Place raspberries and One fourth cup sugar in a stainless steel bowl. Crush
berries into a rough texture. Set aside for a few minutes. Add chocolates
to raspberries and place over a double boiler. Stir periodically to avoid
scorching the chocolate. Keep over low heat until the chocolate has melted,
2530 minutes. Remove from heat and set aside to cool.

Beat egg whites until they form soft peaks. Gradually add remaining One fourth cup
sugar; beat until the peaks are stiff but not dry. Beat heavy cream until
it forms stiff peaks. Add One fourth of the egg whites to the chocolate, stirring
well to incorporate, lightening the chocolate. Fold in the cream and
remaining egg whites, being certain that no white streaks remain. Keep
refrigerated until used.

NOTES : Single recipe yields: 48 ounces. Double the recipe fills one large
(~13 quarts) stainless bowl.

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