Raspberry Chocolate Mousse

Directions

1. Mash the raspberries in a bowl and stir in the sifted icing sugar.
2. Add the mashed raspberries to the bottom of your serving glasses and set aside.
3. Break up the milk and dark chocolate into a large microwave safe bowl, add half the cream and heat for 40 seconds in the microwave. Remove and stir until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
4. Add the egg yolks to the chocolate mixture while it is still warm and stir together. If the mixture is too cool when adding the egg yolks, the mixture will end up being too thick.
5. In a separate bowl, add the egg whites and caster sugar and whisk on a high setting until stiff peaks are formed.
6. Add a large spoonful of the egg white mixture to the chocolate mixture and gently stir it in to loosen it.
7. Fold in the remaining egg white mixture until combined.
8. Add the mousse on top of the mashed raspberries in your serving glasses and refrigerate for at least 2 hours.
9. When ready to serve, whip the remaining cream until it just starts to hold its shape and add it to the top of each mousse.

10. Sprinkle some freeze dried raspberries (optional) and top with a chunk of Whitworths Raspberry Trifle Cupcake chocolate.