Chocolate Mousse with Zinfandel and Raspberries
Description:Delicious chocolate mousse with raspberry garnish. Serves 8
1 pound bittersweet chocolate
4 cups cream
6 egg whites
1/4 cup sugar
1 pint raspberries
Melt the chocolate and 1 cup of cream over a double boiler until chocolate is melted and the cream is incorporated. Meanwhile, whip the egg whites and sugar until soft peaks form. Remove egg whites to a large mixing bowl. Whip the remaining cream to soft peaks. Let the melted chocolate cool slightly. Fold the chocolate into the whipped cream. Fold the whipped egg whites into the chocolate and whipped cream mixture. Refrigerate the mousse for three hours or until it has set. Use a pastry bag to pipe the mousse into martini glasses and add raspberries to the top of the mousse.