Step 1

Heat a heat safe glass bowl over a pot of simmering water. Add cream and chocolate, and stir constantly until chocolate is just melted. Do not burn. Remove bowl from heat.

Step 2

Stir the egg yolks into the chocolate mixture until well combined. Set aside.

Step 3

Beat the egg whites until almost firm. Add cream of tartar and baker's sugar and beat until stiff peaks form.

Step 4

Carefully whisk in 1/4 of the egg white mixture into the chocolate mixture. When combined, fold in remaining egg whites. Do not over mix.

Step 5

Pour mixture into 6 medium sized wide mouth glasses or bowls. Cover with plastic wrap and refrigerate 6 hours or overnight.

Step 6

Combine raspberry and sugar in a medium saucepan and stir until sugar dissolves. Heat until sauce just starts to simmer.

Step 7

Add lambic beer. Bring to a simmer.

Step 8

Reduce heat and simmer 10 minutes, stirring about every 30 seconds.

Step 9

Remove from heat and let cool. Refrigerate until ready serve.

Step 10

When ready to serve, remove plastic from glasses of mousse. Evenly distribute raspberry sauce. Top with whipped cream and fresh raspberries