Chocolate Mousse With Raspberry Puree
Steps
Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes , or until it forms whipped cream.
Set aside.
Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
Using an electric mixer , beat the egg whites and syrup together until eggs are stiff.
Add cream of tartar and mix two more minutes.
Blend in the melted chocolate , chocolate chunks and whipped cream.
Chill for at least 2 hours.
For the raspberry puree , cook the berries and sugar over medium heat for 4 minutes.
Puree and cool.
Ingredients
heavy cream, sugar, water, white chocolate, egg white, cream of tartar, raspberries