Another holiday favorite that I have used for years as a tried-and-true dessert recipe is yummy chocolate mousse with fresh raspberries. What makes this recipe so special is that it is super rich and creamy with a depth of chocolate that satisfies any chocolate-lover, and I make it in advance and freeze until ready to use. (I have adapted this recipe from Jr. League).
This is a fabulous recipe to pull out of the freezer when you want a simple, yet elegant dessert. Just allow it to thaw in the refrigerator and serve with fresh raspberries, a sprig of mint, a dollop of fresh whipped cream and a pirouette or sugar cookie. This dessert is simple to create in advance for “no muss or fuss” during your busy holiday season.
Mousse
18 ounces semisweet baking chocolate (use Lindt or Ghirardelli), coarsely chopped or chips
2 tablespoons Cointreau (Optional)
1 tablespoon vanilla extract
2 cups heavy whipping cream
6 large eggs, divided
2 tablespoons powdered sugar
Chocolate shavings for garnish
Melt the chocolate in a double boiler over simmering water. Add the vanilla extract and optional liqueur, Cool to room temperature. Whip the cream until medium-stiff.
Separate 4 of the eggs; set the whites aside. Combine the four egg yolks with the remaining two whole eggs in a large bowl BEat until thick and lemon colored. BEat the four whites in a medium bowl. Add the powdered sugar. Beat until soft peaks form.
Add the chocolate to the beaten egg yolks. Add the whipped cream to the chocolate mixture. Fold in the egg whites. Garnish with chocolate shavings. Serve with fresh raspberries.
NOTE: This doubles and freezes beautifully. Remove from the freezer one day before serving and refrigerate. Pasteurized whites and yolks may be substituted for the raw eggs if you are concerned about the possibility of salmonella.