Decadent chocolate mousse with raspberries

serves 8

• 300g       dark chocolate, chopped
• 9 eggs    separated
• 2 tbs       Chambord liqueur
• 30g         caster sugar
• 2tbs        caster sugar, extra
• 250g       fresh raspberries
• 60ml        raspberry vinegar

1. Place chocolate in a heatproof bowl over a saucepan of simmering water and stir gently until melted.  Remove from the heat, then whisk in the egg yolks and Chambord. If the mixture is very still, loosen with 1tblspn of boiling water. Set aside
2. Beat eggwhites until soft peaks form, then gradually add 30g sugar and continue to beat until soft and glossy. Working in 3 batches, fold eggwhites into chocolate mixture until combined. Divide amoung eight 250ml serving glasses and chill for a few hours until set.
3. Combine the raspberries, raspberry vinegar and remaining 2tblspns of sugar in a bowl and refrigerate for 15mins for the flavours to develop. 
4. Serve mousse topped with raspberries and syrup.

You could go one step further in the decadent stakes and in the TCT silicone tartlets mould melt 30g dark choc (per mould) and using the silicone brush spread the chocolate around the mould and place in the refrigerator for 20mins. When chocolate is firm you cold fill with mousse and raspberries... OMG!