|Raspberry And Chocolate Mousse|
YIELD: 6 servings
PREP TIME: 30 minutes
COOK TIME: 5 minutes
PASSIVE TIME: 2 hours
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- While the raspberry mousse is chilling, make the chocolate panna cotta. Add 1/2 cup of half and half milk to a small bowl, sprinkle gelatin on top and set aside.
- Meanwhile add the remaining 2 cups half and half and sugar to a small-medium saucepan. Stir over medium heat until almost boiling. Remove from heat and whisk in gelatin mixture and chocolate for several minutes until smooth.
- Remove the raspberry mouse glasses from the fridge and place each one on a flat work surface. Once chocolate mixture is lukewarm, slowly pour into each glass until the raspberry mousse is covered.
- Chill one more hour to allow the chocolate to set. Garnish with optional raspberries. Serve and enjoy!