Dark chocolate mousse on exotic fruit pulp

Name: Dark chocolate mousse on exotic fruit pulp
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 ml cold milk; 100 g cold whipped cream; 1 (92 g) Bag of cream powder Mousse au Chocolat with chocolate chips; 1/2 (approx. 200 g) Mango; 150 ml apple juice; 200 g Raspberries + 4 to decorate; 3 TSP Honey

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 ml cold milk
100 g cold whipped cream
1 (92 g) Bag of cream powder Mousse au Chocolat with chocolate chips
1/2 (approx. 200 g) Mango
150 ml apple juice
200 g Raspberries + 4 to decorate
3 TSP Honey

Directions

1
Rinse a mixing bowl with hot water. Mix cream and milk together. Add cream powder and mix with the whisk of the hand mixer on the lowest setting. Then whip on highest setting for approx. 3 minutes and chill for at least 1 hour.
2
Cut the mango fruit half from the stone. Peel the flesh, add 100 ml apple juice and puree. Sort raspberries. Add 50 ml apple juice and honey, puree and pass through a sieve. Remove the cream, fill into a piping bag and squirt into matching tall glasses.
3
Pour mango puree over the mousse. Run the raspberry puree over the back of a teaspoon onto the mango puree. Decorate each with 1 raspberry.