Chocolate Raspberry Mousse

In a medium bowl, heat the chopped chocolate, 2 tablespoons heavy cream and the raspberry syrup in the microwave at 30-second intervals, whisking after each interval, until melted and smooth. Set aside.

In a large bowl, combine the remaining cream, powdered sugar, almond and vanilla extracts, and beat with an electric mixer until soft peaks form. Remove 1/2 cup of the whipped cream and beat it into the chocolate mixture by hand until well blended. Next pour the chocolate mixture back into the remaining whipped cream and carefully fold it in until no white streaks remain. Use a large spatula so you don’t add a lot of air into the mixture while you fold.

Divide into serving dishes and chill for at least one hour. (I usually pipe the mousse into the serving dishes. It looks prettier that way.) Just before serving, garnish with raspberries and chocolate shavings, if desired. Makes four large or six regular servings.