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1
For the chocolate box: Chop up the chocolate until very fine.
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2
In a microwave-safe bowl melt 2/3rd cup (5 ounces) of chocolate.
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3
Place in the microwave for 30 seconds.
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4
Remove and stir.
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5
Continue this process at 10-second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F).
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6
Add remaining finely chopped chocolate.
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7
Stir until smooth.
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8
Fill 1 plastic box at a time with chocolate.
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9
Turn upside down to release excess chocolate.
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10
Place upside down on tray and continue filling the 5 other boxes.
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11
This should only take 5 minutes.
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12
While the chocolate is still soft, scrape excess bits away with a knife creating an even surface.
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13
Continue with remaining boxes.
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14
Place in refrigerator for 15 minutes.
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15
Chocolate when exposed to a cold environment will retract from the plastic box.
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16
Remove from refrigerator and gently tweak the box to gently cajole the 2 apart.
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17
Turn upside down and spoon in chocolate mousse.
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18
Garnish with raspberries.
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19
For the chocolate mousse: Chop up chocolate until very fine.
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20
Place in the microwave for 30 seconds.
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21
Remove and stir.
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22
Continue this process at 10-second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F).
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23
Reserve.
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24
Whip 1 cup of cream to soft peaks.
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25
Have a whisk ready and add 1/2 of the heavy cream into the 100 degree F chocolate.
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26
Work quickly or the chocolate will seize up.
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27
Whisk cream with chocolate until homogenous.
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28
Add the balance of heavy cream and gently fold to eliminate any white streaks.
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29
Reserve until ready to use.
