- STEP 1
Reserve 12 raspberries for decoration then divide the rest between 6 glasses or dishes that are about 200ml capacity. Spoon 2 teaspoons of the Spicy Berry Cordial over each.
- STEP 2
Break the white chocolate into a bowl, add the milk, and then place over a pan of simmering water and leave to melt. Remove the bowl and stir until smooth and then beat the egg yolks into the mixture. Leave to cool for 5 minutes.
- STEP 3
Whisk the egg whites until stiff. Whip the cream until softly peaking.
- STEP 4
Gently fold the cream into the chocolate mixture and then fold in two tablespoons of egg white. When completely mixed in, gently fold in the remaining egg whites.
- STEP 5
Spoon the mousse into the glasses and chill for 3-4 hours before serving. Using a vegetable peeler, make curls from the rest of the chocolate and carefully place a few on each mouse to decorate with the reserved raspberries. Ready to serve.