Blender ready, Bain Marie, small pan for Raspberries, jars to put mousse in, sifter
200 g. Chocolate
3 egg yolks
5 egg whites
5 tbsp. sugar
5 tbsp. water
Basket of raspberries
Prepare the Raspberry coulis. Boil the water and sugar until it becomes like syrup. Blend with raspberries in the blender. Sift the sauce out to take the seeds out.
Melt the chocolate over the Bain Marie (metal bowl over heated water). Add the egg yolks and mix it in with the rubber spatula and cool in fridge.
In a separate bowl, beat egg whites until fluffy, beat real fast.
When chocolate is cooled, fold the egg whites into the chocolate slowly and little by little. The consistency should be like a mousse, fluffy & full.
Fill the jars and refrigerate for an hour.
Top it off with the raspberry coulis and/or whip cream.