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Dark Chocolate Mousse
-mousse
1 medium egg yolk
1 T butter
2 medium egg whites
1-3 T real maple syrup or honey
1/2 cup heavy cream
6 oz Dark, Semisweet, or Unsweetened Baker's chocolate.
-sauce
1/4 cup real maple syrup
2/3 cup fresh or frozen raspberries
lemon juice
extra raspberries to garnish (optional)
Melt the chocolate and butter in a double boiler. beat in the egg yolk and 3 T of the cream.
In a large bowl, beat the remainder of the cream until it holds it's own shape. Fold carefully into the chocolate.
In a separate very clean bowl with a very clean whisk, beat the egg whites until they form soft peaks. Gradually whisk in 1 T of the maple and continue whisking until stiff but not dry. Gently fork the egg whites a little at a time into the chocolate until well combined. Taste the mousse, depending on the darkness of the chocolate used, add 1-2 more T of maple, folding in gently, if needed. Cover and refrigerate.
-sauce
Combine maple and raspberries in a small pot. heat until almost boiling and simmer stirring occasionally for 3 minutes. Puree in a blender then rub through a sieve to remove most of the seeds. Add lemon to taste. To serve, spoon a small amount of mousse into a small serving bowl. pour a little raspberry sauce over top. garnish with a few fresh raspberries and eat with a spoon.
