Ingredients

The following ingredients have 6 Servings
  • Chocolate Mousse
  • 1 cup chocolate
  • 1 pint {16 oz.} pasture-raised heavy cream (chilled)
  • 3 eggs (separated)
  • 1/3 cup honey
  • Honey Sweetened Whipped Cream
  • 1 pint {16 oz.} pasture-raised heavy cream (chilled)
  • 1/3 cup honey
  • Raspberry Brandy Compote
  • 1 cup fresh raspberries
  • juice of 1/2 lemon
  • 2 Tbl brandy (whiskey, or other spirit)
  • 1 Tbl honey

Instruction

  • Chocolate Mousse
  • Melt the chocolate over a double boiler until smooth. When melted, remove from heat and set aside.
  • Using either a stand or hand mixer, beat the heavy cream until "whipped." Set aside.
  • Whip the egg whites until they form soft peaks. With the mixer running, slowly drizzle in the honey. Continue running until glossy peaks form.
  • When the chocolate has cooled some, whisk in the egg yolks. Gently fold in the sweetened egg whites and then gently fold in the whipped cream.
  • Cover and refrigerate for at least 2 hours for the mousse to set.
  • Whipped Cream
  • Pour the heavy cream and honey into a mixing bowl. Beat with an electric mixer until it stiffens into a whipped cream.
  • Cover and refrigerate until ready to serve.
  • Raspberry Brandy Compote
  • Combine all ingredients into a small saucepan over medium heat. Simmer and stir until the berries are completely broken down.
  • Strain the seeds out and refrigerate until ready to use.
  • To plate, spoon mousse into a glass jar, top with whipped cream, and top with the raspberry compote. Garnish with a fresh raspberry and enjoy!