We use cookies to help this site deliver the best possible experience.   Remove this notice.

Chocolate and raspberry mousse Recipe

Ingredients for people

  • Grand Marnier : 20 ml
  • Fresh raspberries : 250 g
Method
  • 1

    Bring half of the cream and the grand marnier to the boil, take off the heat and stir in the chocolate. Cool the ganache in the fridge for at least 10 minutes. Make sure it is completely cool before incorporating moving on to the next stage.

  • 2

    Whisk the remaining cream to soft peaks and fold in the ganache. Spoon into ramekins and refrigerate for 20 minutes before serving with fresh raspberries on top.

Chef's tip

«Use the cream and chocolate as a base recipe and flavour accordingly. Try using things like orange zest, mint liquer, chopped nuts or even pistachio paste»

An egg free chocolate and fresh raspberry mousse made with only 4 ingredients

Rate this recipe :

(2 votes)

  • Preparation  10mins
  • Cooking time  5mins
  • Rest time  30mins

·