Chocolate mousse with apple-raspberry candies
An airy chocolate mousse decorated with bright BOB SNAIL candies — a light dessert for a festive table.
Ingredients
- Fruit candy apple-raspberry BOB SNAIL 8 pcs
- Dark chocolate 150 g
- Heavy cream 35% fat 250 ml
- Egg (white) 2 pcs
- Sugar 2 tbsp
- Cocoa powder 1 tbsp
We add only what we sell. The rest is up to you.
Method
- Chop the chocolate and melt it in a double boiler, cool to 40°C
- Whip the cream with a mixer until soft peaks form, gradually adding sugar
- Whip the egg whites separately until stiff peaks form in a clean bowl
- Carefully fold one-third of the whipped cream into the cooled chocolate and mix
- Combine the chocolate mixture with the remaining cream, then gently fold in the egg whites
- Divide the mousse into transparent bowls, cut each candy in half lengthwise and place one half in each serving
- Dust with cocoa powder and refrigerate for at least 2 hours before serving
