Chocolate cream and raspberry mousse

1. Prepare the chocolate cream. Melt the chocolate in the bain-marie. Beat the yolks and the sugar in a bowl, then pour the melted chocolate in while whisking. Stir in gradually the liquid cream, whisking constantly until a smooth cream.

2. Pour the mixture in a saucepan and cook for 10 minutes over low heat while stirring, without letting it boil. Divide the cream into 6 tall glasses. Set aside in the fridge.

3. Prepare the mousse and the raspberry filling. Set aside half the raspberries and blend the rest until a fine puree. Filter through a sieve to remove the tiny seeds

4. Whip the cream and sprinkle 30 g of icing sugar at the end. Incorporate the raspberry puree gently. Whip the egg whites into stiff peaks and sprinkle 30 g of icing sugar. Incorporate tot he raspberry puree. Divide the mousse into the glasses and refrigerate for at least 2 hours.

5. Mix the remaining raspberries with lemon juice and the remaining icing sugar. Divide into the glasses. Serve immediately.

Photo credit: Sucré Salé