Preparation Steps

• Melt the dark chocolate in a microwave or double boiler, then let it cool slightly.
• In a mixing bowl, whip the heavy cream and sugar until soft peaks form.
• In another bowl, whisk the eggs and vanilla until blended.
• Fold the melted chocolate into the egg mixture until well combined.
• Gently fold in the whipped cream until the mixture is smooth.
• Layer the mousse and raspberries in individual servings or in a cake dish.
• Refrigerate for at least 2 hours or until set.
• Serve with a dollop of whipped cream and extra raspberries on top.