Chocolate and raspberry mousse
A smooth and richly flavored chocolate mousse that pairs perfectly with the tartness of raspberries. A classic and always effective combination for a dessert suitable for any season.
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Ingredients:
- 10% sweetened raspberry puree 500g
- 68% dark chocolate 400 gr
- Semi-whipped cream 500 g
- Animal gelatin (optional) 10 g
Preparation:
Method
Heat the puree to 38°C.
Dissolve the hydrated gelatin and stir in the chocolate previously melted in a bain-marie.
At 35°C, add the semi-whipped cream.
Preparation
Using a piping bag with a 6-8 mm fluted nozzle, fill the chocolate cups, shortbread biscuits, or tulips. Decorate with fruit and/or chocolate decorations.
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