Choctail with raspberry purée

With raspberry purée

Dessert Cocktail Raspberry



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.

Finishing touch

Decorate the dish with the Maraschino cherries.