There are no eggs in this mousse- the airy texture comes from the whipped cream. You can substitute white chocolate for the semi-sweet. This makes a great cake filling, too.
In the bowl of a food processor combine chocolate, vanilla extract and salt.
In a small heavy saucepan (or microwave safe measuring cup) bring 1 cup cream just to a boil. With the motor running, gradually pour hot cream through feed tube; process until chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stirring occasionally.
In the bowl of an electric mixer beat 2 cups cream with sugar to form stiff peaks. Fold the whipped cream into the chocolate mixture. Transfer mousse to 6 goblets, or leave in the mixing bowl to scoop into chocolate bowls just prior to serving. Chill until set, about 6 hours.
Garnish with chocolate shavings, berries and raspberry sauce.
Raspberry Sauce
1 10 ounce bag frozen raspberries, thawed
Sugar to taste
In a medium saucepan combine frozen raspberries with enough sugar to sweeten slightly, bring to a boil. Cook and stir for 1-2 minutes. Remove from heat; cool. Press through a fine mesh sieve to remove seeds.
