FRIJE

Instructions

• 1.   Once the dark chocolate mousse is firm in the small verrines, place a few sweetened raspberries (you can also partially crush them, then add a layer of white chocolate mousse on top.
• 2.   Use a peeler to grate some dark chocolate shavings and set aside.
• 3.   Melt the remaining dark chocolate, cut into small pieces, in the microwave (add a small spoonful of water).
• 4.   Beat the chocolate until smooth.
• 5.   Add the egg yolks one by one and mix.
• 6.   Beat the egg whites until stiff peaks form and gently fold them into the mixture.
• 7.   Fill the small verrines halfway with this dark chocolate mousse and refrigerate.
• 8.   Set aside 18 small raspberries and sprinkle the remaining raspberries with a little caster sugar. Mix and set aside.
• 9.   Melt the white chocolate in the microwave.
• 10.   Whip the cream into whipped cream using a mixer. Gently fold the cream into the chocolate.
• 11.   Add 3 small raspberries (the ones that were set aside) and the dark chocolate shavings.
• 12.   Enjoy your meal!

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_verrine-mousse-aux-2-chocolats-et-framboises_67394.aspx