Chocolate Mousse With Raspberry Puree

• For the mousse
• 1 pint heavy cream
• 1/2 cup sugar
• 1/4 cup water
• 12 12 ounces bittersweet chocolate (optional) or 12 ounces semisweet chocolate, melted, divided use, cut into 1/4 inch chunks (optional)
• 1/2 cup egg white
• 1/2 teaspoon cream of tartar
• For the puree
• 1 1/2 cups raspberries
• 1/4 cup sugar

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

mousse, heavy cream, sugar, water, bittersweet chocolate, egg white, cream of tartar, puree, raspberries, sugar

Taken from www.food.com/recipe/chocolate-mousse-with-raspberry-puree-55658 (may not work)