White chocolate mousse with raspberries and chocolate rasp

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 125 g white couverture
  • 250 g Whipped cream
  • 2 TABLESPOONS Raspberry Spirit
  • 125 g Raspberries

Directions

  1. 1

    Coarsely chop 100 g of 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. Stir the chocolate cream until smooth and fold in the cream.

  2. 2

    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. Peel off 25 g of chocolate coating with a peeler to form chips. Sprinkle on desserts shortly before serving

  3. 3

    waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
400 kcal
CARBS
22 g
FATS
31 g
PROTEINS
5 g

Categories & Tags

Dessert