Chocolate Mousse Imperiale

Chocolate Mousse Imperiale
Photo by Mark Thomas


  • 24 tablespoons whipping cream
  • 8 tablespoons unsalted butter
  • 2 ounces good-quality white chocolate (such as Lindt or Baker's)
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 3 cups fresh raspberries
  • 9 tablespoons raspberry liqueur
  • 2 tablespoons sugar

Stir bittersweet chocolate and butter in large metal bowl set over saucepan of simmering water until smooth. Remove from over water. Stir in 6 tablespoons liqueur. Cool to room temperature, whisking occasionally, about 30 minutes. Beat 1 cup cream with 2 tablespoons sugar in medium bowl to soft p...

View full recipe at Epicurious


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