And what would Valentine's Day be without a decadent chocolate mousse served as a follow-up to a delicious dinner?
- Finely chop chocolate into small bits and dice butter into smaller pieces.
- Pour cream into mixing bowl and using a whisk, whip it into soft peaks, and then stick it in the fridge.
- Assemble double boiler and add chocolate, butter and espresso, stirring constantly until mixture is smooth and warm. Chocolate needs to be warm to combine with other ingredients. It should be slightly warmer than body temperature, which can be tested on your lower lip.
- Whip egg whites in a mixing bowl with a whisk until they foam and are able to hold a shape. Sprinkle in sugar and whip into soft peaks.
- When the chocolate reaches the optimal temperature, add yolks and stir. Then stir in 1/3 of the whipped cream. Separate the egg whites into halves, and then gently fold in the first half, then the second half, then the rest of the whipped cream.
- Refrigerate for at least 8 hours, and serve in individual dishes, topped with raspberries and whipped cream.