1000 ml Debic Chocolat Mousse
50 ml crème de cassis
200 g raspberry purée
250 g raspberries
20 x maraschino cherries
Whip the chocolate mousse for 5 minutes until it is light and airy and as stiff as whipped cream. Transfer the mousse to a piping bag with a serrated nozzle.
Mix the raspberry purée with the crème de cassis, pour into glasses and push 2 raspberries into the middle.
Pipe the mousse onto the raspberry cocktail and leave to set in the refrigerator.
Decorate the dish with the Maraschino cherries.