Chocolate Mousse Imperiale

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Preparation:

Wolf Electric, Induction or Gas Cooktop:
In 2-quart saucepan on MELT for electric cooktops or lowest simmer on gas cooktops, place chocolate and butter.  Heat about 20 minutes or until melted, stirring occasionally.  Remove from heat.  Stir in 6 tablespoons liqueur. Cool about 20 minutes or until it has reached room temperature, stirring occasionally.

Beat 1 cup cream with 2 tablespoons sugar in mixing bowl to soft peaks. Fold into chocolate mixture. Toss 2 cups raspberries with remaining 3 tablespoons liqueur in small bowl. Divide berry mixture among 6 to 8 wineglasses. Divide and spoon mousse evenly over berries. Arrange remaining 1 cup berries around edge of mousse in glasses. Cover and refrigerate in Sub-Zero refrigerator about 2 hours or until set.

In 1-quart saucepan on MELT or lowest simmer, place white chocolate and 2 tablespoons cream.  Heat about 20 minutes or until melted, stirring occasionally.  Remove from heat.  Cool to room temperature.

Beat remaining 6 tablespoons cream in mixing bowl to soft peaks. Fold cream into white chocolate mixture. Refrigerate mixture about 1 hour or until firm. Pipe or dollop the white chocolate cream on top of each mousse.

To Make Ahead:
Follow above procedure. Cover and chill in Sub-Zero refrigerator.

Makes 6 to 8 servings.