Blackberry mousse from fine chocolate bowls

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Sort the blackberries, wash and pat dry. Roughly chop the chocolate and melt in a bowl over a warm water bath. Remove the chocolate from the bain-marie and let it cool off lukewarm

2. 2

   Puree sugar, 125 g blackberries and yoghurt. Dissolve squeezed out gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the remaining cream. Chill the cream for about 20 minutes until it starts to gel

3. 3

   Whip the cream until stiff and fold into the cream. Chill the cream for at least 4 hours. Spread chocolate in 4 thin circles (12-15 cm Ø) on baking paper. Cut out circles unevenly and line 4 bowls/bowls with it. Put the bowls in a cool place until the chocolate is firm

4. 4

   Carefully remove the chocolate trays from the baking paper and arrange them on plates. Use a large tablespoon of dumplings to cut off the cream and place in the chocolate bowls. Decorate with lemon balm and remaining blackberries

5. 5

   waiting time approx. 1/2 hours

Nutrition Facts

KCAL
310 kcal

CARBS
23 g

FATS
21 g

PROTEINS
6 g