6 oz. semi-sweet chocolate, cut into 1/2 inch pieces
2 eggs, room temperature, separated
1/4 c. hot melted butter (160-180 degrees F)
1/4 c. hot water
3 tbsp. creme de cacao
3 egg whites, room temperature
1/2 c. powdered sugar
Pinch of cream of tartar
1 c. chilled whipping cream
Raspberry Sauce (recipe follows) or whipped cream; optional

Insert the metal knife blade into food processor. Process half the chocolate until small beads form, about 1 minute. Repeat. Return all chocolate to container and scrape down sides. Add egg yolks. Process 10 seconds to mix. With machine running, pour hot melted butter and water through food chute within 15 seconds. Process 10 seconds longer, until chocolate is melted and smooth. Scrape down container sides. Add creme de cacao and process 10 seconds longer to mix thoroughly.

In a clean dry bowl, whip the 5 egg whites with a pinch of cream of tartar to soft peaks, using whisk or electric beaters. Continue whipping, adding powdered sugar gradually, until whites just form firm peaks. Fold chocolate mixture thoroughly into egg whites.

Rinse and dry processor container and blade. Place in freezer for 5 minutes. Process whipping cream until soft peaks form. Scrape down container sides. Continue processing to firm peaks. Add cream to bowl with chocolate mixture and fold thoroughly.

Spoon mousse into serving bowls. Refrigerate until thoroughly chilled, about 4 hours, overnight, or as long as 3 days in advance. Serve with Raspberry Sauce.

RASPBERRY SAUCE:

1 pt. fresh raspberries or 2 (10 oz.) pkg. thawed frozen raspberries, well drained
2 tbsp. water
1/4 c. sugar, or more to taste
1 tbsp. kirsch, or more to taste

Insert the metal knife blade into food processor. Puree raspberries until smooth, about 45 seconds to 1 minute. Strain through drum sieve or close mesh strainer, working puree with a plastic spatula or the back of a serving spoon until seeds clump together and all liquid has been removed.

Place water and 1/4 cup of the sugar in a medium non-reactive saucepan. Heat to boiling. Cover and slowly simmer 5 minutes. Add raspberry puree. Return to a boil. Simmer 3-4 minutes, until mixture is just slightly reduce and very shiny. Taste. If necessary, add additional sugar to taste. Return mixture to a simmer, stirring. Add kirsch to taste. Refrigerate until ready to serve.