Chocolate Raspberry Mousse

1. 1

   In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u00b0 and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla.

2. 2

   In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

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