White Chocolate, Raspberry and Amaretto Mousse
Excellence 70% Bar 100g
- 300 g Lindt Excellence White Chocolate with a Touch of Vanilla, chopped
- 300 ml double cream
- 2 tbsp amaretto liqueur
- 1 tsp vanilla extract
- 150 g raspberry compote
- To serve:
- 4 squares of Lindt Excellence 70% Cocoa Dark Chocolate
- Cocoa Powder
- Fresh raspberries
Put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Set aside to cool slightly.
Whisk the double cream until you have soft peaks. Fold in the amaretto, vanilla extract and melted chocolate until combined.
Set out 4 cocktail glasses. Divide the raspberry compote between the base of the glasses. Top with the chocolate mousse. Cover and chill for at least 2 hours.
When ready to serve, dust with cocoa powder, sprinkle with fresh raspberries and top with a square of Lindt Excellence 70% Cocoa Dark Chocolate. Serve straight away.
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