1 lb dark chocolate (European import)
9 whole eggs - separated
½ cup Chambord (Black raspberry flavored liquor)
1 ½ cups heavy cream (whipped to stiff peaks before adding to mousse)
Procedure:
Melt chocolate in dbl boiler
Whip the egg yolks - set aside in refrigerator
Whip egg whites until stiff, set aside in refrigerator
Whip the chambord and the heavy cream - whipped to stiff peaks
Fold in melted chocolate into the whip cream
Add the whipped yolks
Add the whipped egg whites
Fold until all together
Refrigerate until set (approx. 2-3 hours)
Put in a piping bag and pipe into a dish
Vanilla Champagne sauce
1 lb of white chocolate
1 Asti split of Champagne
1 fresh vanilla bean or 1 Tablespoon of imitation vanilla
1 cup of heavy cream
Melt chocolate in a double boiler while still on the heat after
melted, add cream - stir constantly until smooth.
Heat champagne and vanilla in a separate pan until boil.
Immediately remove and add to chocolate cream and stir constantly
until smooth - serve warm drizzled over Mousse.
