Raspberry Chocolate Mousse

• 2-1/2 cups heavy whipping cream, divided
• 1/2 cup sugar
• 4 large egg yolks
• 12 ounces bittersweet chocolate, chopped
• 1/4 cup raspberry liqueur or seedless raspberry jam
• 2 teaspoons vanilla extract
• 2 cups fresh raspberries
• Sweetened whipped cream
• Chocolate curls

1. In a large saucepan, combine 1-1/2 cups cream and sugar; cook over medium heat until bubbles form around sides of pan. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u0b0, stirring constantly. Do not allow to boil.
2. Immediately remove from heat. Stir in chocolate, liqueur and vanilla until chocolate is melted. Transfer to a large bowl; cool slightly. Refrigerate, covered, until cold, at least 2 hours.
3. In a large bowl, beat remaining cream until soft peaks form; fold into chocolate mixture. Serve with raspberries. If desired, top with whipped cream and chocolate curls.

heavy whipping cream, sugar, egg yolks, bittersweet chocolate, raspberry liqueur, vanilla, fresh raspberries, whipped cream, chocolate curls

Taken from www.tasteofhome.com/recipes/raspberry-chocolate-mousse/ (may not work)