Chocolate dessert in cups with raspberries
Ingredients
- Raspberries – about 100 – 150 g
- Several small mint leaves
- 250 ml heavy cream (36% or 30%), very cold
- 2 tablespoons powdered sugar
- 100 g dark or milk chocolate
- 25 g butter
Preparation
- Tear apart and “flatten” the raspberries, arrange them in layers in 4 medium or 6 smaller cups or glasses. Arrange the raspberries to about 1/3 of the height of the dish. Leave a few of the prettiest raspberries for decoration. Place a few small mint leaves on top of the raspberries.
- Whip half of the heavy cream until stiff peaks form with the addition of powdered sugar. Place it in the containers and refrigerate while preparing the chocolate mousse.
- In a saucepan over medium heat, bring the other half of the heavy cream to a boil, then remove from the heat and add the chopped chocolate. Stir until all the chocolate is melted. Gradually add the butter and mix or stir vigorously until smooth.
- Once cooled, spread the mousse over the layer of whipped cream, decorate with raspberries, and refrigerate for an hour. If keeping the dessert in the refrigerator longer, take it out earlier (about half an hour) to allow the chocolate mousse to soften slightly.
