Petit Suisse Mousse With White Chocolate And Raspberries

1. 1

   Separate egg whites from yolks.

2. 2

   Drain the Petits Suisses and mix with the yolks and half the sugar.

3. 3

   Melt the white chocolate in a bain marie. Mix with the yolks.

4. 4

   Beat the egg whites until stiff, add the remaining sugar, and continue to beat for 1 minute. Stir them gently into the mixture with egg yolks.

5. 5

   Grate dark chocolate.

6. 6

   Place the mousse in glasses alternately with grated dark chocolate, raspberries.

7. 7

   Store in a cool place for 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.