You can't get more decadent that this delicious Belgian chocolate dessert recipe. It's best to make your chocolate mousse or mousse au chocolate Belge one day ahead. You'll need six transparent glasses, or you can serve the mousse in an attractive bowl.
2 tbsp cream, plus 1½ cups whipped cream, to serve
200 g dark cooking chocolate, cut into pieces
4 egg yolks, plus 6 eggwhites
pinch of cream of tartar
1 tbsp caster sugar
500 g raspberries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 6 hours
Place the cream and chocolate pieces in a heatproof bowl set over a saucepan of simmering water (bain marie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and stir in the egg yolks.
Add a pinch of cream of tartar to the eggwhites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.
Using a whisk, gently incorporate one-quarter of the beaten whites into the chocolate preparation, then carefully fold in the rest of the whites.
Spoon the mixture into a piping bag and pipe it into six glasses. Cover with plastic wrap and place in the refrigerator to set for half a day.
Before serving, pipe a little whipped cream on top of each mousse and garnish with a few raspberries.