Belgian chocolate mousse with raspberry lambic sauce

• Vegetarian

• Produce

  • 2 cups Raspberries, frozen
  • 1 Whipped cream and fresh raspberries

• Refrigerated

  • 6 Egg whites
  • 4 Egg yolks

• Baking & Spices

  • 1 tbsp Baker's sugar
  • 1/2 cup Belgian dark cooking chocolate
  • 1/2 tsp Cream of tartar
  • 1/4 cup Sugar

• Dairy

  • 2 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1 cup Raspberry lambic beer

Found on rhubarbarians.com

Description

Directions

• Heat a glass bowl over a pot of simmering water. Add cream and chocolate, and stir constantly until chocolate is just melted. Do not burn.Remove bowl from heat.
• Stir in egg yolks until well combined. Set aside.
• Beat egg whites until almost firm. Add cream of tartar and bakers sugar and beat until stiff peaks form.
• Carefully whisk in 1/4 of the egg white mixture into the chocolate mixture. When combined, fold in remaining egg whites. Do not over mix.
• Pour mixture into 6 medium sized wide mouth glasses or bowls. Cover with plastic wrap and refrigerate 6 hours or overnight.
• Combine raspberry and sugar in a medium saucepan and stir until sugar dissolves. Heat until sauce just starts to simmer.
• Add lambic beer. Bring to a simmer.
• Reduce heat and simmer 10 minutes, stirring about every 30 seconds.
• Remove from heat and let cool. Refrigerate until ready serve.
• When ready to serve, remove plastic from glasses of mousse. Evenly distribute raspberry sauce. Top with whipped cream and fresh raspberries