Dark chocolate and raspberry Cappuccino mousse

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Ingredients

Serves 4
Ingredients for the chocolate sauce:

• 5 fl oz (15 cl) single cream
  
• 5 fl oz (15 cl) whole milk
  
• 7 oz (200 g) dark chocolate (with a min of 70% cocoa)

Ingredients for the topping:

• 6 ¾ fl oz (20 cl) single cream
  
• 7 oz (200 g) raspberries
  
• Bitter cocoa powder

Cooking utensils:

• A hand whisk or an electric mixer
  
• A fine sieve or chinois

Preparation

• Chill a bowl in the freezer for 15 minutes
• Meanwhile, prepare the chocolate sauce by bringing to a boil the 5 fl oz (15 cl) of single cream mixed with the whole milk
  
• Break the dark chocolate into small pieces and melt them in a bain-marie created with a small saucepan inside a larger pot filled halfway with water
  
• Next, add the boiling cream-milk mixture to the melted chocolate while beating energetically with a hand whisk or an electric mixer; mix until the mixture becomes smooth and uniform Set aside to cool
  
• Next, put the single cream into the chilled bowl and beat it into whipped cream

Presentation:

• Distribute the raspberries into the bottom of 4 cups Lightly crush them with a fork, then cover them with the chocolate sauce; top with the whipped cream and sift a bit of cocoa on top
  
• Serve immediately

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