Milk Chocolate Raspberry Mousse

Milk Chocolate Raspberry Mousse

adapted from Barefoot Contessa

Yields 8 cups

Ingredients:

• 8 ounces milk chocolate, chopped
• 1/4 cup raspberry liqueur (Chambord is great)
• 1 tsp. raspberry extract
• 1/4 cup water
• 1 teaspoon Mexican vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 8 large eggs, at room temperature, separated
• 1/2 cup sugar
• Pinch sea salt
• 1/2 cup cold heavy cream

Directions:

Combine the chocolate, raspberry extract, raspberry liquor, 1/4 cup water, and the vanilla in a heat-proof glass bowl. Microwave at 30 second intervals until the chocolate melts. Cool to room temperature. Whisk in the Mexican vanilla extract and softened butter until well combined.

Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes until very thick and pale yellow. Place the mixer on low speed, slowly add the chocolate mixture. Transfer the mixture to a large bowl.

Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then fold in the remaining egg whites very lightly with a rubber or silicon spatula.

Whip the heavy cream and the remaining tablespoon of sugar in the same mixing bowl as the egg whites until stiff peaks form. Lightly fold the whipped cream into the chocolate mixture using a rubber or silicon spatula. Spoon or pipe the mousse into individual dishes, chill for 30 minutes and enjoy!