Mash the raspberries in a bowl
and stir in the sifted icing sugar.
Add the mashed raspberries to the
bottom of your serving glasses and set aside.
Break up the milk and dark chocolate
into a large microwave safe bowl, add half the cream and heat for 40 seconds in
the microwave. Remove and stir until smooth. If there are still some lumps of
chocolate, pop the mixture into the microwave for 20 seconds and stir.
Add the egg yolks to the
chocolate mixture while it is still warm and stir together. If the mixture is
too cool when adding the egg yolks, the mixture will end up being too thick.
In a separate bowl, add the egg
whites and caster sugar and whisk on a high setting until stiff peaks are
formed.
Add a large spoonful of the egg
white mixture to the chocolate mixture and gently stir it in to loosen it.
Fold in the remaining egg white
mixture until combined.
Add the mousse on top of the
mashed raspberries in your serving glasses and refrigerate for at least 2
hours.
When ready to serve, whip the
remaining cream until it just starts to hold its shape and add it to the top of
each mousse.
