Ingredients

For the mousse

• 300 ml double cream 35% fat
• 100 ml fresh milk
• 2 egg yolks
• 70 gr sugar
• 150 gr dark chocolate

For the glaze

• 2 gelatine sheets (10 gr each)
• 75 gr sugar
• 60 ml water
• 25 gr cocoa powder
• 50 ml double cream

Additionally

You can add raspberries in the mousse or you can use them for decoration. You can also garnish with finely chopped nuts or with chocolate curls. But don’t cover the top of the dessert because we don’t want to ruin the glaze’s mirror effect.  

Preparation

For the mousse

In a saucepan heat 100 ml of double cream with the milk. In a bowl mix the egg yolks with the sugar and whisk until the mixture is white. Pour the warm milk over the egg mixture gradually while whisking at the same time.

Pour again the mixture in the saucepan and bring to a simmer over medium heat. Continue whisking.

Once the mixture boils and becomes thick, remove from heat and pour the finely chopped dark chocolate.

Pour the mousse through a fine-mesh strainer for a smooth texture (optional). Let it cool down. In the meantime, beat the remaining 200 ml of double cream until thick. When the mixture gets cool, gradually add the whipped cream, mixing gently with a rubber spatula.

Pour the mixture into small silicone molds or a springform pan and add raspberries. Put them in the freezer for the night.

For the glaze

Soak the gelatine sheets in water for 10 minutes. Put the rest of the ingredients in a saucepan and bring to a simmer over medium heat. Squeeze the gelatine sheets well and add them to the saucepan. Stir until they melt. Remove the glaze from the heat and let it cool.

Remove the mousse from the molds and place them on a baking rack and into a pan. Pour the glaze on top of the mousse. Store in the refrigerator until the glaze gets stabilized and the excess glaze has spilled.  Decorate at will!

The remaining glaze can be poured over other desserts such as crepes, pancakes or even yogurt.

Enjoy!

Nanà…