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Рецепт Dark Chocolate And Raspberry Cappuccino Mousse

by CookEatShare Cookbook

Ингредиенты

5 fl ounce (15 cl) single cream 5 fl ounce (15 cl) whole lowfat milk 7 ounce (200 g) dark chocolate (with a minutes of 70% cocoa) 6 ¾ fl ounce (20 cl) single cream

7 ounce (200 g) raspberries Bitter cocoa pwdr A hand whisk or possibly an electric mixer A fine sieve or possibly chinois

Инструкции

1. Refrigeratea bowl in the freezer for 15 min
2. Meanwhile, prepare the chocolate sauce by bringing to a boil the 5 fl ounce (15 cl) of single cream mixed with the whole lowfat milk
3. Break the dark chocolate into small pcs and heat them in a bain-marie created with a small saucepan inside a larger pot filled halfway with water
4. Next, add in the boiling cream-lowfat milk mix to the melted chocolate while beating energetically with a hand whisk or possibly an electric mixer; mix till the mix becomes smooth and uniform Set aside to cold
5. Next, put the single cream into the chilled bowl and beat it into whipped cream
6. Distribute the raspberries into the bottom of 4 c. Lightly crush them with a fork, then cover them with the chocolate sauce; top with the whipped cream and sift a bit of cocoa on top
7. Serve immediately

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