Jersey Milk Chocolate Mousse with Raspberry Coulis

**Prepare the Coulis:** In a saucepan, combine the raspberries and 1 tablespoon of icing sugar. Cook over low heat for 5-7 minutes, or until the raspberries have softened and released their juices. Stir occasionally.

Remove from heat and blend the mixture until smooth using a blender or food processor. Pass the coulis through a fine-mesh sieve to remove any seeds.

Add the lemon juice and taste. Add more icing sugar if needed, depending on the sweetness of the raspberries. Set aside to cool.

**Prepare the Mousse:** Gently heat the Jersey milk and butter in a saucepan over a low heat until the butter is melted. Remove from the heat.

Add the chopped dark chocolate to the warm milk mixture and stir until the chocolate is completely melted and smooth.

In a separate bowl, whisk the egg yolks and sugar together until pale and creamy.

Whisk in the Jersey Royal Potato starch until completely incorporated.

Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 2-3 minutes). Be careful not to overcook it.

Remove from the heat and let it cool slightly.

In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.

Gently fold a spoonful of the whisked egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.

Spoon the mousse into individual serving glasses or ramekins.

Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.

To serve, spoon a generous amount of raspberry coulis over the mousse. Garnish with fresh raspberries or mint leaves, if desired.