Chocolate Mousse with Raspberry Coulis

I served this for a dinner party recently, in my grandmother's silver sherberts.

Mousse:

• 2 cups heavy cream
• 4 egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla
• 5 oz. dark chocolate (60-70% cacao)

Melt chocolate in double boiler. Whisk sugar and egg yolks. Heat 3/4 cup cream until hot but not boiling. poour slowly into egg yolks, whisking throughout. Transfer to stove and heat over medium -low heat, stirring constantly, until custard coats spoon. Whisk into melted chocolate and cool. Whip cream, then fold a fourth of it into chocolate mixture. Then, fold chocolate mixture into remaining cream. Spoon into serving dish and chill.

Raspberry coulis

• 1/2 pound raspberries
• 1/4 pound sugar

Combine in saucepan over medium heat; cook until sugar is dissolved. Chill sauce.

Whipped cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla

Whip, gradually added sugar, chill 1-3 hours.

Top each mousse cup with a spoonful of coulis, then a dollop of whipped cream. Makes 12 small or 6 larger servings.