Ingredients
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Method
- 1
Heat 100 ml of the cream until just steaming. Pour over the chocolate and stir until smooth. Cool for 15 minutes.
15 min - 2
Whip the rest of the cream to soft peaks and fold it into the cooled chocolate.
- 3
Whisk the egg whites to stiff peaks, add the caster sugar and whisk until glossy. Fold into the chocolate cream.
- 4
Crush half the raspberries with the sugar to make a rough sauce.
- 5
Layer the mousse, sauce and whole raspberries into six glasses.
- 6
Chill for at least 4 hours until set. It should hold its shape on a spoon.
240 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.