Chocolate Mousse With Raspberry Puree

Directions

1. 1
   Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
2. 2
   Set aside.
3. 3
   Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
4. 4
   Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
5. 5
   Add cream of tartar and mix two more minutes.
6. 6
   Blend in the melted chocolate, chocolate chunks and whipped cream.
7. 7
   Chill for at least 2 hours.
8. 8
   For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
9. 9
   Puree and cool.