Serves 6 Difficulty
2 baskets of fresh raspberries, picked through and cleaned 1/4 cup sugar 1 cup whipping cream 16 ounces semi-sweet gf chocolate, chopped 2 Tablespoons drambouie liqueur 4 egg whites 1/2 cup sugar
Reserve 12 berries and set aside. Divide the remaining berries in half. Place half the berries and 1/4 cup sugar in a small saucepan and bring to a simmer. Simmer for about 3-4 minutes or until thickened. Remove from heat and transfer to a bowl to cool. Stir in remaining berries.
Add cream to a medium saucepan and bring to a boil, then remove from heat. Add chopped chocolate, stir once and let stand for a few minutes. Whisk chocolate and cream until all chocolate is melted and blended.
Pour mixture into a large bowl. Whisk in liqueur and let cool to room temperature.
Place egg whites and 1/2 cup sugar in bowl of an electric mixer and place bowl over a pan of simmering water, whisking constantly until sugar has dissolved. Remove from simmering water and beat mixture until it is cool and increases in volume.
Fold meringue into chocolate mixture and blend.
Place a spoonful of raspberry mixture in bottom of each decorative glass or martini glass and then add mousse until each glass is half full. Divide remaining raspberry mixture between glasses and top with remaining mousse. Chill.
Remove from refrigerator 30 minutes before serving. Garnish with reserved berries.