Dark Chocolate Mousse

With friends over for dinner a couple nights in a row and family birthdays on the horizon, Meredith was pretty busy with desserts. So busy, that one evening I had to make dessert (and I don't make dessert). I ended up turning some leftover rice into rice pudding and calling it a night!

We have a bumper crop of mint leaves in a garden along the side of the house. One evening, Meredith wanted to use a bit of it in dessert, so she adapted a Martha Stewart recipe and prettied it up. Meredith has never made mousse before, so it was an experience to watch. She had to improvise with the double-boiler as we didn't have one. I forgot to take a picture of her using a stainless-steel salad bowl on top of a pot of boiling water, but it worked!

Dark Chocolate Mousse

• 4 egg yolks
• 1/4 cup sugar
• pinch of salt
• 2 oz bittersweet chocolate, finely chopped
• 2 tbsp unsweetened cocoa powder
• 3/4 cup whipping cream
• 1/2 cup raspberries
• 2 tbsp fresh mint leaves

1. In a double boiler, whisk yolks, sugar, and salt for 2-3 minutes, until sugar dissolves and mixture is warm.
2. Remove mixture from heat and immediately whisk in chopped chocolate until melted. Add cocoa powder and continue to whisk until smooth.
3. Let mixture cool to room temperature. In the meantime, using a standing mixer, whip cream until soft peaks form.
4. Whisk half of whipped cream into chocolate mixture. Using a rubber spatula, gently fold in remaining whipped cream. Transfer to a serving dish, cover with paper towel and then plastic wrap (or lid) and into the fridge to chill for at least 2 hours.
5. Before serving, removed from fridge and let stand for 15 minutes. Garnish with 1/2 cup raspberries and mint leaves.

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