Champagne Chocolate Mousse
recipe
Champagne Chocolate Mousse
No commentsIngredients
- about 80g chocolate-flavoured mousse powder
- 100ml double cream, well chilled
- 100ml champagne or sparkling wine, well chilled
- 150g canned summer fruits, well drained (reserve juice) or 2 tbsp finely chopped fresh fruit of your choice such as raspberries, strawberries or banana
- 1 tbsp gelatine (optional)
- cocoa powder and fresh raspberries (optional) to decorate
Serves:
4
Preparation:
30
Total Time:
30min
Directions
More recipes like this
- Place the mousse powder in a bowl with the cream and champagne and whisk with a hand-held electric whisk for # minutes.
- Spoon half the mixture into lightly oiled l/l oz moulds. Add a spoonful of drained fruit to each and top with the remaining mousse. Level the surface, cover with cling film and chill for at least hours or up to hours. If using gelatine, dissolve it in tbsp of the reserved juice (or water) over a very low heat. Leave to cool, then stir into the chocolate mixture.
- Un-mould the mousses on to individual plates. Decorate each mousse with a dusting of cocoa powder and a few fresh raspberries, if wished.
Source: Tesco
Find more recipes
1 comment
Comments