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.
- Level:
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Easy
Almond sponge cake
Ingredients: Almond sponge cake
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12.3 ozalmond paste 50%
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4.9 ozwhole egg(s)
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3.2 ozegg yolks
Preparation: Almond sponge cake
Mix and beat together.
Ingredients: Almond sponge cake
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10.6 ozegg white
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4.1 ozfine sugar
Preparation: Almond sponge cake
Whip the egg whites together with the sugar until stiff. Fold to the first preparation delicately.
Ingredients: Almond sponge cake
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4.8 ozflour
Preparation: Almond sponge cake
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: Raspberry marmelade
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8.8 ozfresh raspberries
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7.1 ozsugar
Preparation: Raspberry marmelade
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: Dark chocolate mousse
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1.1 lbmilk
Preparation: Dark chocolate mousse
Mix together and beat for 5 minutes.
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