Dark Chocolate Mousse with Raspberry Compote

For the Dark Chocolate Mousse:

- 250g heavy cream (1 cup)

- 100g dark chocolate, melted (about 3.5 ounces)

- 75ml warm simple syrup (1/3 cup) (1 part sugar, 1 part water)

- 2 egg yolks

- 265g pastry cream (1 cup) (see recipe)

For the Raspberry Compote:

- 150g fresh raspberries (about 1 cup)

- 25g granulated sugar (2 tablespoons)

- 15ml lemon juice (1 tablespoon)

Instructions:

For the Dark Chocolate Mousse:

1. In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.

2. In a separate bowl, melt the dark chocolate using a double boiler or microwave. Should be Hot to touch about 110 degrees.

3. In another bowl, whisk the egg yolks until pale and creamy.

4. Gradually add the pastry cream to the whisked egg yolks, stirring until well combined.

5. Gently fold in the melted chocolate and warm simple syrup into the egg yolk and pastry cream mixture.

6. Carefully fold in the whipped cream until the mousse is smooth and well incorporated.

7. Divide the mousse into serving glasses or molds. Refrigerate for at least 2 hours, or until set.

For the Raspberry Compote:

1. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.

2. Place the saucepan over medium heat and gently stir the mixture until the sugar has dissolved.

3. Allow the raspberries to simmer for about 5-7 minutes, stirring occasionally, until they break down and release their juices.

4. Remove the saucepan from the heat and let the raspberry compote cool for a few minutes.

5. Once cooled, send through a sieve to remove seeds, transfer the compote to a jar or container and refrigerate until chilled.

To Serve:

1. Remove the dark chocolate mousse from the refrigerator.

2. Spoon a dollop of raspberry compote onto each serving of mousse.

3. Garnish with fresh raspberries, whip cream and mint, if desired.

Enjoy the luscious Dark Chocolate Mousse with Raspberry Compote!