Commander'S Palace White Chocolate Mousse - cooking recipe

Ingredients

For the Sauce
1 cup fresh raspberry
1/4 cup sugar
1/4 cup brandy
For the Mousse
6 ounces white chocolate (such as Lindt)
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
8 egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
2 tablespoons heavy cream
shaved semisweet dark chocolate (to garnish)

Preparation

Make the raspberry sauce:
In a saucepan, combine the raspberries and the sugar.
Bring to a boil, reduce to a simmer, and cook for two minutes.
Flame with the brandy and stir until the flame is extinguished.
Pour sauce through a fine sieve and reserve.
Prepare the mousse:
Slowly melt the chocolate in a double boiler over very low heat.
Whip the one and a half cups of heavy cream until soft peaks form.
Add confectioner's sugar and whip until stiff peaks form.
Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
Slowly add the chocolate mixture to the whipped cream, folding gently.
Then, fold the egg whites and the chocolate/cream mixture together.
To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
Spoon the mousse over the sauce.
Chill for at least two hours.
Garnish with shaved semisweet dark chocolate.