*  Exported from  MasterCook II  *

                        Chocolate Raspberry Mousse

Recipe By     : Mimi Markofsky
Serving Size  : 24   Preparation Time :1:15
Categories    : Chocolate                        Desserts
                Candy And Confections

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pints         fresh raspberries
     1/2  cup           granulated sugar
  32      ounces        semisweet chocolate -- chopped fine
   8      ounces        unsweetened chocolate -- chopped fine
  12                    egg whites
   3      cups          heavy cream

Place raspberries and 1/4 cup sugar in a stainless steel bowl.  Crush 
berries into a rough texture.  Set aside for a few minutes.

Add chocolates to raspberries and place over a double boiler.  Stir
periodically to avoid scorching the chocolate.  Keep over low heat until the
chocolate has melted, 25-30 minutes.  Remove from heat and set aside to cool.

Beat egg whites until they form soft peaks.  Gradually add remaining 1/4 
cup sugar; beat until the peaks are stiff but not dry.

Beat heavy cream until it forms stiff peaks.

Add 1/4 of the egg whites to the chocolate, stirring well to incorporate,
lightening the chocolate.  Fold in the cream and remaining egg whites, being
certain that no white streaks remain.  Keep refrigerated until used.


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NOTES : Single recipe yields: 48 ounces
       Double the recipe fills one large (~13 quarts) stainless bowl.