Chocolate Mousse With Whipped Cream & Raspberries


  • Cream 33% – 240 ml
  • Gelatin granulated – 5 g
  • Fresh raspberries – for garnish
  • Chilled water – 2 tbsp.
  • Milk chocolate – 45 g
  • Bitter chocolate – 45 g

How to cook:

  1. Break the chocolate into small pieces, pour in 140 ml of cream and put in a water bath.

  2. In a mug of water, dilute the gelatin. When the chocolate and cream have cooled slightly, heat the gelatin (but do not bring to a boil) and pour into the chocolate mass.

  3. Gently mix and pour into jars by about 1/3. We put in the refrigerator for 2-3 hours.

  4. Before serving, whip the remaining cream, use a pastry bag to spread them on the mousse, decorate with raspberries on top.

P.S. 15 minutes to prepare the mousse and 2-3 hours to set.

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