For a really elegant and decadent dessert, top light and fluffy chocolate mousse with fresh raspberries and whipped cream flavored with raspberry liqueur.
Makes 6 to 8 servings.
5 egg yolks
2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1. Put an oven-safe casserole dish into the slow cooker. Add water around the dish so that it reaches about halfway up the side of the dish.
2. In a large bowl, beat the egg yolks using a whisk until thoroughly combined and a lighter, lemony color. Add the milk, sugar, vanilla, and cocoa powder until well combined. Pour the mixture into the dish inside the slow cooker.
3. Cover and cook on Low for 5 to 6 hours or on High for 2 to 4 hours. The mousse should be thick but not too firm. Turn the cooker off and let the dish cool slightly in the water. Then remove it and refrigerate for an hour or longer before serving.