Chocolate Mousse Cups - cooking recipe

Ingredients

14 oz. semi-sweet chocolate
18 paper baking cups
1/2 c. butter, cut into pieces
2 egg yolks
3 egg whites
1/8 tsp. cream of tartar, sifted
2 Tbsp. granulated sugar
1 Tbsp. framboise liqueur
2 Tbsp. raspberry preserves

Preparation

Melt 8 ounces of the chocolate over simmering water.
Cool slightly.
Divide paper cups into stacks of 3 each.
Using a small brush, coat the inside of the cup with a thin layer of chocolate. Refrigerate 1 hour.
Carefully peel off paper.
Melt remaining chocolate over simmering water; stir in butter.
Stir in egg yolks, one at a time.
Beat egg whites and cream of tartar until stiff, adding sugar gradually.
Stir in framboise.
Fold a cup of egg whites into mousse mixture to lighten it.
Fold in remaining egg whites.