Chocolate Mousse Cups

• 14 oz. semi-sweet chocolate
• 18 paper baking cups
• 1/2 c. butter, cut into pieces
• 2 egg yolks
• 3 egg whites
• 1/8 tsp. cream of tartar, sifted
• 2 Tbsp. granulated sugar
• 1 Tbsp. framboise liqueur
• 2 Tbsp. raspberry preserves

1. Melt 8 ounces of the chocolate over simmering water.
2. Cool slightly.
3. Divide paper cups into stacks of 3 each.
4. Using a small brush, coat the inside of the cup with a thin layer of chocolate. Refrigerate 1 hour.
5. Carefully peel off paper.
6. Melt remaining chocolate over simmering water; stir in butter.
7. Stir in egg yolks, one at a time.
8. Beat egg whites and cream of tartar until stiff, adding sugar gradually.
9. Stir in framboise.
10. Fold a cup of egg whites into mousse mixture to lighten it.
11. Fold in remaining egg whites.

semisweet chocolate, baking cups, butter, egg yolks, egg whites, cream of tartar, sugar, framboise liqueur, raspberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312896 (may not work)