American

Raspberry and white choccie mousse

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Method

1. First prep your glasses/dishes by placing them in the fridge so they are cold when you layer the mousse.
2. In a heatproof bowl, add all of the chopped chocolate, along with 65ml of the double cream and microwave on a medium/low heat until you can mix it smooth. Put to one side to cool.
3. In the meantime whip the rest of the cream until it forms soft peaks, so it holds itself up. Add a dollop of the whipped cream to the chocolate mix and stir it until it’s all smooth.
4. Add in the rest of the cream and fold through carefully making sure to not remove too much air from the cream you just whipped.
5. Reserving a few raspberries for decoration, in a different bowl, mash the fruit slightly, and then fold through the mousse mixture.
6. Scoop your mousse into the glasses, and decorate with the rest of the fresh raspberries and the freeze dried raspberries.

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