White chocolate mousse with raspberry sauce

Ingredients

Directions

1. 1

   Coarsely chop the chocolate coating and melt in a hot water bath. In the meantime soak the gelatine in cold water. Separate the eggs. Beat the egg yolks, 1 packet of vanilla sugar and sugar with a whisk of the hand mixer until thick and frothy. Add cream cheese and stir in.

2. 2

   Carefully stir in the chocolate coating and wine. Squeeze the gelatine, dissolve and fold into the whipped egg chocolate cream drop by drop. Place in a cool place. In the meantime, beat cream and egg white separately until stiff. As soon as the cream begins to set, fold the cream first and then the egg white into the cream in portions. Pour the cream into a bowl and put in a cool place for about 3 hours. In the meantime defrost the raspberries and puree them with the remaining vanillin sugar and lemon juice. Remove small rolls from the milk chocolate with a peeler. Remove 2 tablespoons of the mousse from the dumplings.

3. 3

   As soon as the cream begins to set, fold the cream first and then the egg white into the cream in portions. Pour the cream into a bowl and put in a cool place for about 3 hours. In the meantime defrost the raspberries and puree them with the remaining vanillin sugar and lemon juice. Remove small rolls from the milk chocolate with a peeler. Remove 2 tablespoons of the mousse from the dumplings. Serve decorated with raspberry sauce and, if desired, lemon balm and chocolate rolls