ROYCE' Chocolate Recipes - Double Chocolate Mousse

Double Chocolate Mousse

Ingredients : Serving Size 6

White Chocolate & Raspberry Rose Mousse

  • ROYCE’ Chocolate Bars – White: 2
  • Whipping cream: 400 ml
  • Greek yogurt: 240 g
  • Fresh raspberries: 30-35
  • Rose water: 2 tsp

    •  

    Topping

  • ROYCE’ Aromatic Cacao Chocolates – Sweet: 6
  • Fresh raspberries: 6
  • Strawberry jam bites (optional)

    • Steps

    1. Break ROYCE’ White Chocolate into pieces and place in a microwave-safe bowl. Microwave for 30 seconds, sir and repeat until the chocolate is smooth and thoroughly melted.

    2. Whip the cream until stiff. Gradually fold in the cooled melted white chocolate (1). Fold in the Greek yogurt.

    3. Crush the raspberries. Divide the mixture (2) into two equal portions, add crushed raspberries and rose water into one portion and mix well.

    4. Divide and pour the raspberry mixture (3) evenly into six jars or containers. Chill for two hours.

    5. Pour the rest of the white chocolate mixture on top of the chilled raspberry mousse (4). Chill until serving.

    6. Before serving, place the ROYCE’ Aromatic Cacao Chocolates, fresh raspberries and jam bites on top of the set mousse (5).