CHOCOLATE MOUSSE IMPERIALE

Chocolate Mousse Imperiale image

Yield Makes 6 servings

Number Of Ingredients 7

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8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
9 tablespoons raspberry liqueur
1 cup plus 8 tablespoons chilled whipping cream
2 tablespoons sugar
3 cups fresh raspberries
2 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

Steps:

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 peaks. Fold into chocolate mixture. Toss 2 cups berries with remaining 3 tablespoons liqueur in small bowl. Divide berry mixture among 6 wineglasses. Spoon mousse over. Arrange remaining 1 cup berries around edge of mousse in glasses. Cover and refrigerate until set, about 2 hours.
Stir white chocolate and 2 tablespoons cream in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove the bowl from over water. Cool chocolate to room temperature.
Beat remaining 6 tablespoons cream in another medium bowl to soft peaks. Fold cream into white chocolate mixture. Refrigerate mixture until firm, about 1 hour. Pipe or dollop the white chocolate cream atop center of each mousse. (Can be prepared 1 day ahead. Cover and chill.)