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Chocolate Mousse Cake

From Private 1st Class Robert Cappazi from the Fort Bliss, Texas, team. He was the gold-medal winner in the pastry competition.

Tuile Cookie

7 ounces butter

6 ounces powdered sugar

8 ounces egg whites

8 ounces all-purpose flour

Mix all four ingredients together.

Shape into decorative cookies to garnish dessert.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned.

2 tablespoons cocoa powder

Save and put aside.

Mousse

1 cup heavy cream

1 tablespoon gelatin

Bloom gelatin, then bring to boil.

2 cups dark chocolate

½ cup cream to cool

Add chocolate to hot cream, then add cold cream to cool.

Fold in:

3 cups whipped cream

¼ cup sugar

Spoon into serving dishes. Chill and serve.

Before serving, spoon raspberry sauce over mousse and garnish with cookie.

Fresh raspberry sauce

1 pint raspberries

1 tablespoon sugar

Puree clean fresh raspberries and sugar together.