Chocolate Mousse with Raspberry Sauce

Crumble the chocolate, then chop coarsely. Put in a frying pan with the first unit of cream and put on a low fire # this is important, otherwise the chocolate will be gritty! # let it melt.

In the meantime, whip the egg whites with the salt until very creamy. gradually sift in the sugar and continue whipping until you have a shiny, fine-pored snow.

Also whip the cream until stiff.

Whip the chocolate until smooth and pour into a large enough bowl. Stir in the cream first, then the snow precisely. Leave the mousse to cool for at least 120 minutes.

Set aside a few nice raspberries for the garnish. Defrost the remaining raspberries and mash them with the juice of one lemon and the sugar. Strain through a sieve to remove the seeds.

To serve, spread a small amount of raspberry sauce evenly on plates. Use spoons or an ice cream scoop to scoop the mousse into dumplings and place on top of the sauce. Garnish with the raspberries.

Tip: Feel free to use better chocolate – the more delicious the result!

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