Chocolate mousse with raspberries and oatmeal crumbs

INGREDIENTS FOR CRUMBS:

  • 50g butter
  • 50g brown sugar
  • 50g oatmeal
  • 50g ground almonds

PREPARATION PROCEDURE:

Leave the butter at room temperature to soften. Grind the oatmeal a little. Mix all the ingredients well to get a crumbly mixture, place it on a baking tray lined with baking paper and bake for 15 – 20 minutes at 160 ° C. Cool the baked crumbs on a baking tray, you can crush them a little before use.

MILK CHOCOLATE MOUSSE:

  • 200 g of Leone milk chocolate
  • 300 g of whipped cream
  • 2 egg yolks
  • 50 g brown sugar
  • 50 ml of water
  • Pinch of salt
  • 1 sheet of gelatin
  • 200 g of fresh raspberries

PREPARATION PROCEDURE:

Soak the gelatin in cold water, melt the chocolate. Bring the water with the sugar to a boil, add the yolks while boiling while stirring and beat until you get a slightly frothy mixture. Add melted gelatin, salt, melted chocolate and mix well. Stir in the whipped cream lightly.

COMPOSITION OF DESSERT:

First put a full tablespoon of the crumbs in a glass, fill it with a layer of chocolate foam and put it in the fridge to harden a bit, then load a layer of raspberries and refill the chocolate foam. Put back in the fridge to make the foam harden a bit and garnish with raspberries.

IN THE RECIPE WE USED:

MILK CHOCOLATE

Melting buttons

Discover