I found this on the recipe exchange at THS and thought it looked so good.
List of Ingredients
12 ounces red raspberries
1/2 cup semisweet chocolate chips
3 tablespoons milk
1-1/2 teaspoons vanilla
1 teaspoon instant espresso powder
2 eggs, separated
1/8 teaspoon cream of tartar
3 tablespoons sugar
Garnish: 1/2 cup unsweetened whipped cream, 4 pirouette cookies
Yield: 4 servings
Rinse and drain berries; set aside. For mousse, heat chocolate, milk,
vanilla and espresso powder in a small saucepan over medium-low heat until
chocolate melts. Whisk until smooth. Beat in egg yolks, one at a time, and
continue to cook and whisk until mixture thickens and reaches 140 degrees.
Remove from heat. Place egg whites in an ovenproof glass or metal bowl and
set in a saucepan over simmering water. Add cream of tartar and beat until
foamy. Gradually add sugar, beating constantly. Beat until whites form soft
peaks and sugar is dissolved, about 5 to 7 minutes. Stir 1/4 of whites into
the chocolate mixture and blend. Gently fold in the remaining whites.
Spoon about 1/2 cup berries into each of 4 stemmed glasses. Divide the
mousse among the glasses. Top with remaining berries. Cover with plastic
wrap and refrigerate until firm, several hours or overnight. Serve with a
dollop of whipped cream and a rolled cookie garnish, if desired.
Tip: The method described follows American Egg Board suggested cooking
methods for egg safety. If you wish, you can beat the egg whites without
cooking them over simmering water.