White chocolate mousse with raspberries

Ingredients

Directions

1. 1

   Roughly chop the chocolate coating. Heat 100 g cream, raspberry brandy and the couverture while stirring until the couverture has melted and chill for 15-20 minutes (until the mixture is only lukewarm). Sort the raspberries. Whip 150 g cream until stiff.

2. 2

   Stir the chocolate cream until smooth and fold in the cream. Pour the mousse, except for 4 tablespoons, into 4 glasses and cover with part of the raspberries. Add 1 tablespoon of mousse to each glass and cover with the remaining raspberries. Chill the mousse for about 2 hours

3. 3

   waiting time approx. 2 1/4 hours