This recipe for chocolate mousse is delicious, since it mixes white chocolate with semi bitter and raspberries creates a balance of flavors between sweet and acid. It is a perfect dessert for any occasion and easy to prepare.
Learn more about Paty M. Guajardo
Ingredients10 portions
Preparation
Beat the cream until it forms peaks, add the glass sugar in an enveloping form and refrigerate for 30 minutes.
In a bowl, melt the white chocolate in a bain-marie and milk chocolate in another bowl.
Divide the cream into 3 parts, two equal and one smaller.
In one add white chocolate and in another milk chocolate. Incorporate it in a WRAPPED way. without shaking too much to prevent the cream from getting off.
Refrigerate for 30 more minutes.
The previously melted semi-bitter chocolate is put in a pastry bag and on top of a tray with non-stick paper, we make small decorations.
We wash and disinfect raspberries.
We put the white mousse in a pastry bag and the milk chocolate mousse in another and very carefully fill the glasses where we will present it.
Decorate with the cream to beat that we had left from the beginning, a raspberry and chocolate figure.
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