DARK CHOCOLATE RASPBERRY MOUSSE

      Title: DARK CHOCOLATE RASPBERRY MOUSSE
  Categories: Chocolate, Mousses
       Yield: 6 Servings
  
   1 1/2 c  Fresh Raspberries
     1/4 c  Sugar
       2 tb Framboise Liqueur
      10 oz Bittersweet Chocolate,
            Coarsely Chopped
       4 tb (1/2 Stick) Unsalted Butter
       1 c  Heavy Cream -- chilled
       3    Jumbo Eggs, Separated -- at
            Room temperature
     3/4 c  Heavy Cream, Softly Whipped
            For garnish
     1/2 pt Fresh Raspberries -- for
            Garnish
  
   1. In a small bowl, crush the raspberries roughly with a fork. Stir
   in the sugar and the Framboise. Let the mixture stand at room
   temperature for 30 minutes. 2. In a modified double boiler, melt the
   chocolate and the butter. 3. While the chocolate is melting, whip the
   cream. Stir the egg yolks into the crushed raspberry mixture. Whisk
   the egg whites. 4. Remove the bowl of melted chocolate from the
   modified double boiler and place it on a work surface. All at once,
   stir in the raspberry mixture. Stir in the whipped cream. Fold in the
   egg whites. 5. Turn the mousse into a serving bowl or individual
   dishes. Chill until firm, about 2 hours for individual portions, five
   hours for a large bowl of mousse. 6. Garnish each serving with a
   dollop of softly whipped cream and one or two fresh raspberries.
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