| 1 | In a small bowl, crush the raspberries roughly with a fork. |
| 2 | Stir in the sugar and the framboise. |
| 3 | Let the mixture stand at room temperature for 30 minutes. |
| 4 | In a modified double boiler, melt the chocolate and the butter. |
| 5 | While the chocolate is melting, whip the cream. |
| 6 | Stir the egg yolks into the crushed raspberry mixture. |
| 7 | Whisk the egg whites. |
| 8 | Remove the bowl of melted chocolate from the modified double boiler and place it on a work surface. |
| 9 | All at once, stir in the raspberry mixture. |
| 10 | Stir in the whipped cream. |
| 11 | Fold in the egg whites. |
| 12 | Turn the mousse into a serving bowl or individual dishes. |
| 13 | Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse. |
| 14 | Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries. |
| 15 | recipe by : chocolatier vol. |
| 16 | 1, no. 7 1985 |
