Raspberry – Chocolate – Mousse

Summary

Ingredients

• 100 g block chocolate, dark or whole milk
• 50 g amarettini
• 50 g powdered suar
• 1 tablespoon cocoa powder
• 2 tablespoon amaretto
• 50 g mascarpone
• 400 g cream, whipped
• 1 packet vanilla sugar
• 250 g raspberries
• Chocolate flakes for decorating

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Instructions

1. Melt the block chocolate in a water bath. Crumble the amarettini. Beat the cocoa with the amaretto until smooth. Gradually fold the amarettini and amaretto into the melted chocolate, as does the mascarpone. Place the chocolate mass in the refrigerator for about 30 minutes.
2. Fold 250 g of the whipped cream into the chocolate mass. Mix the rest of the cream with the vanilla sugar. Put some raspberries aside, puree the rest and mix with powdered sugar.
3. Divide the raspberry-powdered sugar mixture into 6 glasses, top with the chocolate cream, then a layer of pureed raspberries and a layer of cream. Now chill the glasses for about 4 hours. Decorate with raspberries and chocolate flakes.