Chocolate Mousse Imperiale
Preparation Method
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.