Champagne Chocolate Mousse

Prep Time: 20 min
Cook Time: 10 min
Serves 6

Recipe from Rachael Ray

• 1 cup chocolate chips
• 3 tablespoons unsalted butter
• 5 tablespoons sparkling white grape juice or sparkling cider
• 3 large egg yolks
• 1/3 cup sugar
• 3/4 cup heavy cream, chilled
• 1 tablespoon raspberry jam

1. In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.
2. In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2 1/2 tablespoons juice until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.
3. Using an electric mixer, whip the heavy cream until soft peaks form; transfer 1/4 cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then, using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to serve.
4. Stir the raspberry jam into the remaining 1/4 cup whipped cream and top each mousse with some of the raspberry cream.