Chocolate mousse eclairs

Canapes don't always have to be savory. Try these delightfully decadent little morsels -- chocolate mousse eclairs -- perfectly sweet mouthfuls that will satisfy any chocolate craving.

See Also

Chocolate cream pots with sour cherries

Easy chocolate cake

Chocolate fondant

Make the mousse. Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water. Stir gently and occasionally with a clean metal spoon until smooth. Remove from heat.
Meanwhile, beat yolks in a small bowl with an electric mixer until thick and fluffy enough to form a ribbon that takes a few seconds to dissolve. Whisk yolks into chocolate mixture. Set aside to cool slightly.

Whip cream in a medium bowl with cleaned beaters until it just forms stiff peaks. It is important not over whip or else cream will become lumpy.
Beat whites with salt in a clean bowl with cleaned beaters until they just form soft peaks.
Use a spatula to fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. To cover and chill place plastic wrap on surface of mousse. Refrigerate for at least two hours until set.
Preheat oven to 425°F. Butter a large baking sheet and set aside.
Meanwhile, eclairs. Bring butter, water and salt to a boil in a small heavy saucepan over high heat. Keep stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan and forms a ball. Keep mixing and beating for about 40 seconds.
Transfer mixture to a large bowl and cool slightly, or for about 5 minutes. Add eggs 1 at a time, beating well after each addition with an electric mixer on high speed.

Transfer mixture to pastry bag and pipe 10 (2-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
Bake éclairs for about 10 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 10 minutes more.
Leaving the oven on, remove the eclairs and immediately pierce side of each éclair with tip of a sharp knife. Return to oven to dry out for about 5 minutes. Keep the oven door ajar during this time.
Use a sharp, serrated knife to halve an éclair length ways. If it is still moist inside, return the éclairs to oven to dry for a further 4 to 5 minutes. Allow the éclairs to cool completely on a rack for about 20 minutes.
Assemble the eclairs. Once the mousse is firm enough to be piped, place in a piping bag and carefully pipe into eclairs. Garnish with little raspberry segments and dust with icing sugar. Serve immediately.
If you have chocolate mousse leftover, it can be covered and refrigerated for up to two days. Simply sit at room temperature for 15-20 minutes just before serving.