400g Dark chocolate
1 ½ cup chantilly cream (chilled)
Melt dark chocolate in the microwave or
over a double boiler until smooth.Set
aside until it comes to room temperature (but still runny).Take one spoon of the chantilly cream and
fold in to the dark chocolate.Once
cream is fully incorporated, add the remaining cream and fold together.
Place 2 cups of raspberries (fresh or frozen) in a small saucepan with ¾ cup of sugar. Put saucepan over a medium heat and stir until sugar has dissolved. Simmer for 10 minutes and remove from heat to cool.
How To Arrange:
Place 2 T of the cold raspberry compote in
the bottom of a teacup.Spoon the
chocolate mousse over the compote to fill the cup.Decorate with more chantilly cream,
raspberries and chocolate decorations.
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