Berry and Mousse Cups
ready in 2 h. 20 min.
Combine the chocolate with 100 ml of the cream and the marshmallows in a large microwaveable bowl.
Microwave on high for 2 minutes, stirring after 1, until melted. Remove from the microwave and add the cocoa powder and framboise, stirring until homogenous. Leave to cool slightly.
Whip the remaining cream in a separate bowl until softly peaked. Fold one third into the melted chocolate mixture and then incorporate the remaining cream.
Spoon into mugs, spread the tops smooth with a wet tablespoon, and cover with clingfilm. Chill for 2 hours.
Toss the raspberries with the lemon juice and then the granulated sugar before using to garnish the puddings.
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