Chocolate Mousse with a Raspberry Heart

Before starting this Chocolate Mousse with a Raspberry Heart recipe, make sure you have organised all the necessary ingredients.

For the raspberry jelly : Soften the gelatine sheets in cold water.

Heat the Capfruit raspberry purée in a saucepan.

Strain the gelatine sheets...

... and add them to the hot purée.

Combine with a whisk until fully dissolved.

Pour the preparation into a silicone mould with half spheres.

Reserve in the fridge for at least 2 hours.

For the chocolate mousse: Pour the whipping cream into the blender recipient.

Add the cocoa powder.

Mix until you obtain a whipped cream...

... with a thick consistency.

Melt the dark chocolate over a bain-marie.

Combine the two chocolate preparations together.

For the assembly stage: Remove the raspberry half spheres from the mould.

Scoop the chocolate mousse into a piping bag and fill up verrines.

In the centre, place a raspberry half sphere.

Pipe swirls of chocolate mousse all around the raspberry centre. Refrigerate until ready to serve. You can complement this dessert by sprinkling various Scrapcooking® sugar decorations.