Melt chocolate with water. Stir in liqueur. Let cool slightly.
Beat egg whites with cream of tartar until stiff. Fold in one cup of the beaten egg whites with the chocolate. Beat cream until stiff.
Gently fold chocolate mixture, cream, and remaining egg whites together. Chill until serving.
Bring cream and corn syrup to a simmer over medium heat. Reduce heat to low and stir in chocolate until melted and smooth.
To serve, spoon into dessert dishes or parfait glasses. Spoon chocolate sauce over the mousse. Garnish with fresh (cleaned) raspberries (or other fresh fruit).
Notes:
This recipe image was generated using AI.
Description:
Excerpted from What’s Cooking? (Judaica Press). Learn more about the book here.
Easy
Easy
Easy
Medium
Medium
Medium
Easy
Medium
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