9 ounces good quality semisweet chocolate, chopped
1 1/2 cups heavy cream, divided
1/2 cup egg beaters
2 tablespoons granulated sugar
pinch salt
1 teaspoon vanilla
For serving:
lightly sweetened whipped cream
grated or shaved semisweet chocolate
fresh raspberries
mint leaves
Place chocolate in large, heatproof bowl. In small saucepan over low heat, heat 1/2 cup cream, reserve remainder, until very hot, stirring occasionally. Remove from heat; pour over chopped chocolate. If necessary, set over simmering water on low heat, water should not touch bottom of bowl, and stir often until melted and smooth. Remove from heat and hot water. In small, heatproof bowl, combine liquid egg product, sugar, and salt. With hand held electric mixer, beat at low speed to combine. Set over simmering water on low heat,water should not touch bottom of bowl; increase mixer speed to high. Beat mixture at high speed for one minute. It will increase greatly in volume and become light and foamy. After one minute, remove from heat and hot water. Scrape egg mixture into melted chocolate. With mixer on medium speed, beat together egg mixture and melted chocolate until well combined, scraping sides and especially bottom of bowl as necessary to blend well. Set aside to cool to room temperature. Meanwhile, chill a medium bowl. Rinse and dry the mixer beaters, and chill till needed. Have ready 8 to 12 wineglasses or individual ramekins. When chocolate mixture is cooled to room temperature, if it's at all warm, it will deflate the whipped cream, pour remaining 1 cup cream into chilled bowl; add vanilla. Beat at high speed until cream holds a soft shape; this is before soft peak stage. Put a large spoonful of the softly whipped cream into the chocolate mixture and stir in well; this lightens the chocolate mixture a bit. Add remaining whipped cream. With large spatula, quickly and gently but thoroughly fold it in until no white streaks remain, the mousse may start to stiffen at this point, so work quickly. Turn mousse into medium pitcher; divide evenly among wineglasses or ramekins. Chill at least three hours before serving, covering after one hour. Serve with lightly sweetened whipped cream, grated semisweet chocolate, raspberries, and mint leaves. Serve within four days. 8 to 12 servings.
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