Chocolate nougat mousse with diced jelly

Name: Chocolate nougat mousse with diced jelly
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 package Jelly "'raspberry flavour" (for 500 ml liquid); 40 g Sugar; 5 TABLESPOONS Milk; 200 g Milk chocolate with honey and almond nougat; 300 g Whipped cream; 7-10 Tbsp Hazelnut brittle; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 package Jelly "'raspberry flavour" (for 500 ml liquid)
40 g Sugar
5 TABLESPOONS Milk
200 g Milk chocolate with honey and almond nougat
300 g Whipped cream
7-10 Tbsp Hazelnut brittle
7-10 Tbsp Cling film

Directions

1
Mix jelly powder and sugar. Mix with 300 ml water with a wooden spoon in a saucepan. Heat while stirring until everything is dissolved (do not bring to the boil). Let the jelly cool down a little. Rinse a flat dish or a suitable bowl with cold water and cover with foil.
2
Add the jelly and chill. Heat the milk in a saucepan lukewarm. Chop the chocolate and melt over a warm water bath. Add milk while stirring constantly and let it cool down. Whip cream until stiff and fold into the still liquid chocolate. Pour mousse into a piping bag, cut off a larger corner and squirt into 4 matching glasses. Cover the mousse and leave to cool for 3-4 hours. Turn the jelly out of the mould onto a board. Remove the foil. Cut the jelly into cubes with a moistened knife.
3
Pour mousse into a piping bag, cut off a larger corner and squirt into 4 matching glasses. Cover the mousse and leave to cool for 3-4 hours. Turn the jelly out of the mould onto a board. Remove the foil. Cut the jelly into cubes with a moistened knife. Arrange some cubes on the mousse and sprinkle with brittle. Serve with the remaining diced jelly
4
waiting time 3-4 hours