• 3/4 Lbs. Driscoll's raspberries
• 1/2 cup semisweet chocolate chips
• 3 Tbs. milk
• 1-1/2 tsp. vanilla extract
• 1 tsp. instant espresso powder
• 2 egg, separated
• 1/8 tsp. cream of tartar
• 3 Tbs. sugar
• 1/2 cup unsweetenedwhipped cream
• 4 pirouette-style cookie

Rinse and drain berries. Set aside while preparing mousse. Heat the chocolate chips, milk, vanilla and espresso powder in a small saucepan over medium-low heat until chocolate melts. Whisk until smooth. Beat in egg yolks, one at a time, and continue to cook and whisk until mixture thickens and reaches 140° F. Remove from heat. Place egg whites in an ovenproof glass or metal bowl and set in a saucepan over simmering water. Add cream of tartar and beat until foamy. Gradually add sugar, beating constantly. Beat until whites form soft peaks and sugar is dissolved, about 5-7 minutes. Stir 1/4 of the whites into the chocolate mixture and blend. Gently fold in the remaining whites. Spoon about 1/2 cup berries into each of the stemmed glasses (one per serving). Divide the mousse among the glasses. Top with remaining berries. Cover with plastic wrap and refrigerate until firm, several hours or overnight. Serve with a dollop of whipped cream and a cookie if desired. Note: The method above uses American Egg Board suggested cooking methods. If you wish, you can beat the egg whites without cooking them over simmering water.