Yield: Serves 4

Ingredients

• 4 1/2 ounces good-quality bittersweet chocolate
• 1 stick (1/2 cup) unsalted butter
• 4 large eggs, separated
• 1/4 cup sugar
• 1 6-ounce container of fresh raspberries (for garnish)
• 1 bunch of fresh mint (for garnish)

Instructions

1. Place the chocolate and the butter in a bain-marie or double boiler over medium heat and, stirring occasionally, and melt until smooth. Remove from heat, allow to cool and transfer to a large mixing bowl.

2. Place the egg yolks and half of the sugar in a separate mixing bowl and whisk together until creamy. Set aside.

3. Place the egg whites in the bowl of an electric mixer and mix until they form soft peaks, gradually adding the remaining sugar while mixing.

4. Fold the egg-yolk mixture into the chocolate and blend well. Using a spatula, gently fold in the egg-white mixture until well incorporated. Refrigerate for 2 to 3 hours, until ready to serve.

5. Serve in individual glasses and garnish with mint and add raspberries on top.

Other Chocolate Recipes

Adriana's Chocolate Torte
Chocolate Brownies with Almonds
Chocolate Cake
Chocolate Chip Cookies
Chocolate Dipped Strawberries
Chocolate Fondue
Chocolate Mousse
Chocolate Pot de Crème
Chocolate Souffle
S'mores
Triple Chocolate Delight

Other Ice Creams, Crèmes and Mousses

Bailey's Mousse
Chocolate Mousse
Crème Brûlée
Crème Brûlée Stuffed Pears
Crème Caramel
Ginger Flan
Lychee Ice Cream
Vanilla Ice Cream
Vanilla Mousse Meringues