Chocolate Mousse with Raspberries

This mousse is quick, easy and tastes oh so decadant.  Serve as one large mousse to share or in individual moulds or nice glasses.


In a microwave melt the chocolate, 1/4 cup of water and the butter until the chocolate and butter are melted (best in 30 second bursts). Stir until smooth. Cool for 10 minutes.

In a small saucepan whisk egg yolks, sugar and remaining water. Turn on heat and cook (while stirring) over medium heat until mixture is thick enough to coat the back of a metal spoon. Remove from heat and whisk in chocolate mixture.

Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold into whipped cream. Spoon into decorative bowls. Refrigerate overnight and decorate (generously) with beautiful fresh Raspberries.

Makes 6-8 servings.


Semi-sweet Chocolate 225 grams
Water 1/2 cup (divided)
Butter 2 tablespoons
Egg Yolks 3
Sugar 2 tablespoons
Cream, Whipped 1+ 1/4 cups