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Raspberry liqueur provides the highlight in this chocolatey mousse.


  • 6 oz dark chocolate
  • 3 Tbsp Chambord (or other raspberry-flavored liqueur)
  • 14 oz heavy cream
  • 3 egg whites
  • 2 Tbsp sugar
  • Sweetened whipped cream, for garnish
  • Fresh raspberries, for garnish
  • Texas flag, for garnish (optional)


  • Beat the cream until it forms soft peaks and set aside. Place chocolate and Chambord in a double boiler over a low simmer. Stir chocolate until just melted and remove from heat.
  • With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
  • Fold the egg whites into the chocolate all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in dessert bowls topped with more whipped cream, a dusting of cocoa powder, and fresh fruit, if desired.

Categories: Dessert  Mousse 

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