The mousse settles, airy and pink, over fresh raspberries before a few lychees crown it: Comptoir du Cacao’s Raspberry Ruby Chocolate Bar pairs naturally pink Ruby chocolate with freeze-dried raspberry, without any added colorings, for a vivid, fruity dessert.
Serves 4 · 20 min + 2 h chilling
Ingredients
- 3.2 oz (90 g) Raspberry Ruby Chocolate Bar (Comptoir du Cacao)
- 3/4 cup (180 ml) cold heavy cream
- A few fresh raspberries
- Lychees or more raspberries, to garnish
Method
- Gently melt the Raspberry Ruby chocolate bar (3.2 oz / 90 g) in a bowl over barely simmering water, then let it cool until just warm.
- Whip 3/4 cup (180 ml) cold heavy cream until soft peaks form.
- Loosen the chocolate with a spoonful of the cream, then gently fold in the rest.
- Spoon into 4 glasses over a few fresh raspberries and chill for at least 2 hours.
- Garnish with lychees or more raspberries before serving.
The star of this recipe: Raspberry Ruby Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
