Categories: pudding- custard- mousse- flan

Ingredients

• 4 oz. bittersweet (60% to 69% cacao) chocolate, chopped
• 1 Tbsp. cornstarch
• 1 Tbsp. unsweetened coca
• 2 tsp. sugar
• 1 cup low-fat (1%) milk
• 1/4 tsp. vanilla extract
• 4 large egg whites
• Pinch salt
• 1/4 tsp. cream of tartar
• 12 raspberries, for garnish
• 1/4 oz. chocolate shavings, for garnish

Directions

1. Place chocolate in large heatproof bowl. In 2-quart saucepan, whisk cornstarch, cocoa, and sugar. while whisking, drizzle in milk. Heat to simmering on medium, whisking frequently. Simmer 1 minute. Whisk in vanilla. Pour hot milk mixture over chocolate to cover. Let stand 3 minutes or until chocolate melts.
2. Meanwhile, in a large bowl, with mixer on medium-heat speed, beat egg whites and salt 1 minute. Add cream of tartar. Beat on high until stiff peaks form.
3. With rubber spatula, stir chocolate mixture until smooth. Add one-fourth of beaten whites to chocolate, stirring to incorporate. Gently fold in remaining whites.
4. Divide mousse among 4 glasses. Cover with plastic wrap; refrigerate at least 1 hour or up to 1 day. To serve, garnish each with 3 raspberries, then with chocolate shavings.

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