Classic Chocolate Mousse (Oceania)

1/3 cup granulated sugar

3 egg yolks

1 large egg

5½ ounces Callebaut 70% dark chocolate couverture

¾ cup light whipping cream (35% partially whipped cream)

Cook the sugar on low to medium heat with a thermometer until it reaches 250°F. Whip the egg yolks and whole egg until fluffy. Pour the cooked sugar over the eggs. Whisk to a creamy consistency and continue until the egg mixture cools down.

Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and pour a little cream in the middle of the chocolate. Begin lightly whisking to create a smooth and shiny center. Add a little of the egg mixture and continue whisking until combined and smooth. Then gently fold the remaining cream and egg mixture into the chocolate until completely combined and smooth.

Spoon into serving dishes. Cover and chill for at least 30 minutes. Bring to room temperature before serving. Garnish with chocolate chips or chocolate shavings and fresh raspberries.