Chocolate Mousse

• Get a muffin tin ready. You will need it later after filling the chocolate mousse into the glasses to keep them at an angle.
• Whisk heavy cream until stiff peaks form in a large mixing bowl with a hand or stand mixer. Then set it aside.
• Break the chocolate into pieces and put them in a small pan. Melt the chocolate over low heat, regularly stirring to avoid burning. You can also use the double boiler method; place a mixing bowl with the chocolate in a hot water bath and let the chocolate melt. Be careful not to get any water into the chocolate.
• While the chocolate is melting, with a hand mixer, beat the eggs and powdered sugar in a large mixing bowl until fluffy and lighter in color. It takes about 3-5 minutes.

• Then take the melted chocolate and pour it into the egg mixture. Start mixing right away with a rubber spatula until fully incorporated. If you wait too long, the chocolate will get lumpy; it is no big deal, but if you want to achieve a smooth mousse, I advise you to have that rubber spatula ready.
• Then carefully fold the heavy whipped cream into the chocolate mixture. Don't over-mix it; you want to keep the mousse light and airy.
• Fill the mousse into a pastry piping bag with a round tip. Then pipe it into glass jars by tilting the glass so that you fill the mousse in an incline to the top of the glass. Use a small rubber spatula to correct any uneven lines. If you don't have a pastry piping bag, use a zip lock bag and cut off the tip. This recipe will make 6 small glass jars. I used "Oui" yogurt glasses.
• Put the glass into the muffin tin at an angle and repeat with the other glasses. Keeping the glasses at an angle will prevent the chocolate mousse from sliding down to the bottom.
• Place the muffin tin into the refrigerator and let the chocolate mousse set. This will take about half an hour.

Raspberry Yogurt Mousse

• While the Chocolate Mousse is setting. Mix the washed raspberries with powdered sugar and lemon juice and let them sit for 20 minutes.
• Meanwhile, add the heavy whipping cream to a medium-sized mixing bowl. Whisk with a hand, or a stand mixer, if you prefer, until stiff peaks form. Set aside.
• After 20 minutes, take an immersion blender and puree the raspberry mixture. Then sift them into a big mixing bowl to get rid of all the seeds.
• Add the yogurt and powdered sugar and mix well.
• Take the the stiffed heavy whipping cream and fold it into the raspberry mixture until fully incorporated.
• Use a spoon to fill the raspberry yogurt mousse on top of the chocolate mousse. The mousse will be on the runnier side, and I find it easier to use a spoon to fill it in the glass. But feel free to use a pastry piping bag if that makes it easier for you. The mousse will thicken up once chilled. Fill it all the way to the top to have an even layer of raspberry yogurt mousse as the top layer. If you find air bubbles in the glass, you can use a skewer and stick it into the mousse and pop the bubbles,
• Place the glasses into the fridge for at least 4 hours to set.

Decoration:

• Take the glasses out of the refrigerator and add two raspberries and a mint leave on top of the raspberry mousse.
• Serve and enjoy.