Chocolate Mousse Au Lait On Meringues, Raspberries

Chocolate Mousse:

Melt the chocolates and butter in micro at 15 sec. intervals, stirring in between until almost melted, then stir to melt completely.

Whisk the yolks into the mixture, one at a time.

In a separate bowl, combine vanilla, heavy cream and sift in the cocoa. Stir to combine and warm in micro twice for 15 sec., stirring in between and after.Pour through a sieve into the chcolate mixture. With a whisk stir until the mix becomes glossy, thick and pulls away from the sides.

Whip the egg whites in Kitchen Aid until frothy, add cream of tartar, beat until soft-stiff, add sugar 1 spoon at a time and beat until stiff.

Remove the bowl from the machine and whisk and with a large spatula scrape the chocolate mix into the side of the mixing bowl and quickly and thoroughly fold the eggs under the chocolate without deflating the eggs too much. Pour everything into tupperware and refrigerate for at least 2 hours before serving.

Meringues:'

Line a baking sheet with alu foil.

Trace circles on it with a 15 oz. can of beans.

Preheat oven to 200 degrees.

Beat the eggs until frothy, add cream of tartar.

Beat eggs until nearly stiff, then add sugar, 1 spoon at a time. Beat until very stiff.

Sift powder sugar over eggwhites and quickly fold under with a large spatula.

Spoon into pastry bag fitted with # 827 star pipe.

Fill in the circles. Pipe a second layer around the perimeter of the circle to create a wall.

Bake at 200 degrees for 15 min. then turn down to the lowest degree and dry the meringues overnight. They will be snow white.

Take out and place in freezer to shield them from humidity until ready to use.

Assembly:

Place 1 meringue on a dessert plate.

Using an icecream scoop with an ejecting device, place 1 to 2 scoops in the middle of meringue.

Place various raspberries either on top of mousse on the perimeter of the mousse.