This dessert is a perfect end to a perfect meal and is easy to make! Get it prepared now and you can serve it up with no trouble later. Although this recipe is a little different to the Japanese version of Chocolate and Ginger Mousse that I said I was going to show you, I feel this one is a lot easier and quicker to prepare if it is for a last minute meal saver! However if you want to add ginger then feel free all you need to do is add a tablespoon of fresh root ginger (grated) this can be found in any local supermarket so the choice is yours!
Here’s what you need:
- 200g milk chocolate, chopped finely
- 120ml double cream
- 2-3 tsps framboise liqueur (optional)
- Raspberries and icing sugar to decorate
Heat the cream in a saucepan over a low/medium heat until just before boiling point, you do not want to boil the cream as this could cause it to separate. Once you have done this remove it from the heat.
Add the chopped chocolate and the liqueur to the cream (if you wish to add the liqueur, if not the dessert will be just as nice). Stir this to the mixture very gently until all of the chocolate has melted, do not whip the mixture!
Pour the mixture into very small deep bowls, as this is a very rich dessert you do not want to serve too much. Top the mixture with a few raspberries and allow to cool. After they have cooled on the side for around 20 minutes the places the bowls into the fridge for about 30 minutes before you’re ready to serve. When you are ready to serve dust the mixture with icing sugar and enjoy!
You can also serve this dessert with shortbread biscuits which you can find in any local supermarket or make them yourself if you’re a dab hand in the kitchen!