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 diane.peterson@pressdemocrat.com