Kissed Chocolate Mousse

A light delicious mousse, created with ruby and white chocolate callets alongside raspberry jelly, making it perfect for the Spring occasion. Decorate with Mona Lisa crisp pearls, blossoms and pencils to further premiumise this dessert.

Recipe

Raspberry Jelly

ingredients	preparation
400g raspberry puree 100g sugar 100ml water 3leaf/leaves Gelatin	Make a syrup out of the sugar and water Soften the gelatine in cold water before squeezing it out and adding it to the hot syrup Warm the puree and add the two liquids together Leave until cool Places the glasses into an egg crate on a slight tilt Pipe in 30g of the jelly and leave in the fridge to set

Ruby Chocolate Mousse

ingredients	preparation
160g Full-fat cream 40g glucose 8g lemon juice 200g CHR-R35RB1 220g whipped cream 35%	Bring the cream and glucose to the boil Pour over the chocolate and emulsify well Add the lemon juice Cool the ganache to 40-45c Fold through the lightly whipped cream

White Chocolate Mousse

ingredients	preparation
160g 40g glucose 250g W2NV 220g whipped cream 35%	Bring the cream and glucose to the boil Pour over the chocolate and emulsify Cool the ganache to 40-45c Fold through the lightly whipped cream

Decoration

Assembly

Place the two mousses into piping bags and cut the ends of the bags
Place both the bags into another piping bag that has a 1cm nozzle in, so you have two different mousses within one piping bag
Pipe into the glasses. This should create a swirl
Decorate with the crisp pearls, blossoms and marbled pencil

Kissed Chocolate Mousse

Recipe

Raspberry Jelly

Ruby Chocolate Mousse

White Chocolate Mousse

Decoration

Assembly

Discover more recipes

Account & settings

Kissed Chocolate Mousse

Recipe

Raspberry Jelly

Ruby Chocolate Mousse

White Chocolate Mousse

Decoration

Assembly

Discover more recipes

Chocolate Bar with salted caramel and Crispearls™

Chocolate mousse, sabayon, marshmallow and passion fruit

Easter nest

Dark chocolate mug cakes

Cone and cup