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Ingredients:
- 100 g BAM ruby chocolate
- 50 g raspberry puree or BAM raspberry topping
- 3 sheets of gelatine
- 150 g whipped cream
- 150 ml of milk
- BAM ruby crispy
Instructions:
1
Prepare the jars in which you want to serve your mousse with ruby chocolate and raspberries. I used 5x5 cm bowls.
2
Soak the gelatine leaves in cold water for about 10 minutes, or until they are softened.
3
In the meantime, melt the ruby chocolate over a water bath, together with the raspberry topping. When completely melted, remove the mixture from the heat. Squeeze the softened gelatine to remove excess water and dissolve it over a moderate heat. Add a teaspoon of the ruby chocolate-raspberry mixture to help it melt. While the gelatine is dissolving, stir it until it dissolves nicely and evenly. Add the melted gelatine to the ruby raspberry chocolate puree and stir until you have a smooth, lump-free mixture.
4
Allow the chocolate mixture to cool, then add 1/3 of the milk. If you want the mousse to be fluffy, add the milk gradually with a spatula. Stir gently and just long enough to combine with the other ingredients, then add the remaining milk in the same way.
5
Beat the heavy cream until it starts to form small peaks. I recommend whipping the cream in a slightly larger bowl as you will need to add the chocolate mixture later.
6
Gradually add 1/3 of the whipped cream with the spatula to the ruby chocolate, raspberry, gelatine and milk mixture. Then add the resulting mixture to the remaining whipped cream. Stir with a spatula until all the ingredients are combined into a smooth mixture. Slowly stir, adding air to the mixture.
7
Then refrigerate the mixture for at least an hour or two to let the gelatine do its work. Then serve the ruby chocolate and raspberry mousse. You can serve it as a dessert in a glass and add freeze-dried raspberries, or it can be part of the decoration for your next cake and muffins. Enjoy!
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