-
1
In a blender or food processor fitted with metal blade, combine 1-1/2 cups of the raspberries with the sugar.
-
2
Puree until smooth.
-
3
Strain through a fine-mesh sieve into a bowl.
-
4
Add the framboise liqueur or Chambord and stir to mix.
-
5
Stir in the remaining whole raspberries, halved, into the puree.
-
6
Set aside.
-
7
Place the chocolate in a heatproof bowl and set over pan of gently simmering water; do not allow the bowl to touch the water.
-
8
Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140 degrees F on an instant-read thermometer.
-
9
Gradually add the warm milk to the chocolate, stirring constantly until smooth.
-
10
Remove the bowl from the water and allow mixture to cool until it is almost at room temperature.
-
11
In a bowl, using an electric mixer on high, beat the cream just until soft peaks form.
-
12
In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until stiff peaks form.
-
13
Using a rubber spatula fold half of the whites into chocolate mixture to lighten it.
-
14
Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain.
-
15
DO NOT OVERMIX.
-
16
At this point, you may cover and refrigerate the mousse for up to 1 day ahead.
-
17
To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass.
-
18
Top with raspberry sauce, again using about half and dividing equally.
-
19
Then sprinkle the top with 2 tablespoons of almonds.
-
20
Repeat with remaining mousse and raspberry sauce.
-
21
Sprinkle with remaining finely chopped almonds.
-
22
Put raspberries and fresh mint sprigs alongside of parfait glass, for garnish.
