Chocolate mousse, almond sponge and raspberry
With this chocolate mousse recipe, you'll create the full delight of a pastry in a tiny glass in no time. Great as a small treat with café gourmand - wonderful to serve a full-size dessert. Easy to serve, even at the most busiest of times of service.
Recipe
Almond sponge cake
| ingredients | preparation |
|---|---|
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Mix and beat together. |
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Whip the egg whites together with the sugar until stiff. Fold to the first preparation delicately. |
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Sieve and fold in. Spread out on a baking tray and bake for 10 minutes at 190°C. Cut out circles to fit in the dessert glasses. |
Raspberry marmelade
| ingredients | preparation |
|---|---|
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Bring to the boil and reduce until marmelade. |
Finishing and presentation
Pipe a layer of dark chocolate mousse in the glasses. Cover with a slice of almond sponge cake, raspberry marmelade and a second slice of sponge cake. Fill up with dark chocolate mousse and some chocolate decorations. |
Dark chocolate mousse
| ingredients | preparation |
|---|---|
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Mix together and beat for 5 minutes. |