CHOCOLATE & CHAMBORD 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.