Raspberry & Chocolate Mousse



6 oz dark chocolate (minimum 70% cocoa solids) broken into pieces.

(Trader Joes has a really nice 72% dark chocolate bar which works well)

5 fresh large eggs separated

1TBSP whipping cream or 1/2 and 1/2 at room temperature

6 oz fresh, slightly crushed raspberries or frozen; thawed and well drained


The secret to a light and fluffy mousse is to gently fold in the egg whites, do not stir. Stirring flattens the mousse

1.) Melt the chocolate in a double boiler making sure the bowl does not touch the water. Or, you can melt in the microwave, stirring often to be sure not to burn and to melt evenly. Allow to cool and stir in the cream.

2.) Beat the egg yolks and add to the chocolate mixture, then stir in the crushed berries.

3.) Beat the egg whites until firm peaks form. Gently fold into the chocolate mixture, a third at a time, using a spatula. Be careful not to over mix as this will take the fluff out of your mousse.

4.) Pour the mousse into a glass or ceramic serving dish, or 6-8 individual Pyrex cups or ramekins. Chill in the refrigerator for at least 4 hours before serving.

5.) To add a bit of extra sweetness, a small amt of Agave syrup can be added at step 2. Taste for desired sweetness, but remember you just want a little. The main goodness is the chocolate.

For added flavor or in place of the berries, add the zest of one fresh orange to the chocolate mixture at step 2.

One an evening can easily be enjoyed and still have rapid weight loss.

Robert Lillie 2012