Chocolate mousse shots
Ideal Valentine’s dessert for this weather!
PREP TIME 20 min + refrigeration | COOK TIME 5 min | SERVES 4 | GLUTEN FREE
INGREDIENTS
- 50 g dark chocolate, chopped
- 120 g ricotta, at room temperature
- ¼ cup caster sugar
- 1 tbsp cocoa powder
- 2 egg whites
- 125 g fresh raspberries
METHOD
MELT chocolate and allow to cool for 10 minutes.
MEANWHILE, process ricotta with sugar and cocoa until smooth. Add chocolate and process until combined.
BEAT egg whites using an electric hand mixer until soft peaks form. Fold egg whites into chocolate mixture in two batches.
DIVIDE mixture between 4 ½-cup serving glasses. Cover and refrigerate for 6 hours or until mixture is firm.
TOP mousse with raspberries to serve.
FOOD TEAM TIP: If the ricotta is too cold when the chocolate is added, the mixture will become very stiff and difficult to work with. Microwave for 15 seconds to soften before proceeding to fold in the egg whites.
Chocolate mousse shots
Ingredients
- 50 g dark chocolate, chopped
- 120 g ricotta, at room temperature
- ¼ cup caster sugar
- 1 tbsp cocoa powder
- 2 egg whites
- 125 g fresh raspberries
Instructions
Melt chocolate and allow to cool for 10 minutes.
Meanwhile, process ricotta with sugar and cocoa until smooth. Add chocolate and process until combined.
Beat egg whites using an electric hand mixer until soft peaks form. Fold egg whites into chocolate mixture in two batches.
Divide mixture between 4 ½-cup serving glasses. Cover and refrigerate for 6 hours or until mixture is firm.
Top mousse with raspberries to serve.
Enjoyed these chocolate mousse shots? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Chocolate Love Pots
https://www.foodandhome.co.za/recipes/chocolate-love-pots
Feature image: Are Media
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.