Makes 6 servings
8 ounces semisweet or bittersweet chocolate (not chocolate chips!)
4 large egg yolks
4 Tbsp sugar
2 ? cups heavy cream
1 tsp vanilla extract
1 cup heavy cream, whipped with a little sugar
1 basket fresh raspberries
Finely chop the chocolate and set aside in a medium bowl.
In a medium saucepan, whisk together egg yolks, 2 Tbsp sugar, and ? cup heavy cream. Cook over medium-low heat, stirring, until mixture coats the back of a spoon, about 3 minutes. Do not boil! Remove from heat, and pour over chopped chocolate. Let it sit a minute, then stir gently with a whisk to melt. Add vanilla and cool completely.
With an electric mixer, beat remaining 1? cups heavy cream with remaining 2 Tbsp sugar until stiff peaks form--don't allow cream to become dry or chunky! Stir 1/3 of whipped cream into cooled chocolate mixture, blending completely. With a rubber spatula, gently fold remaining whipped cream into mixture until completely incorporated.
Pipe into serving dishes and chill for 30 minutes. To serve, pipe or spoon a dollop of whipped cream on top of mousse. Place a few raspberries on top for garnish.
You can reach Staff Writer Diane Peterson at 521-5287 or firstname.lastname@example.org