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Chocolate & raspberry mousse pots
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90g bar Divine Chocolate Smooth Dark with Raspberries 70% Cocoa, 75g broken into squares
225ml whipping cream
75g pink and white marshmallows, roughly chopped
150g fresh or frozen raspberries
2 tsp caster sugar
1. Set a heatproof bowl over a pan of simmering water, making sure that the water is not touching the bowl. Put the chocolate squares and 100ml cream in the bowl and allow to melt, stirring often. Drop in the marshmallows and stir until melted. Take off the heat and allow to cool for 15 minutes, stirring now and again.
2. Crush the raspberries with the sugar and spoon into 4 small glasses, cups or bowls. Whip the remaining 125ml cream to soft peaks. Carefully fold it into the cooled chocolate using a large metal spoon or spatula, until evenly mixed.
3. Spoon the mousse on top of the raspberries. Finely chop or shave the remaining 15g chocolate and scatter on top. Leave to set in the fridge for about 1 hour (or up to 24 hours).
Snip the marshmallows with kitchen scissors instead of trying to cut them with a knife – it’s far less fiddly.
This recipe appeared within the February 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2020.
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