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Ragusa Mousse

RECIPE FOR 4 TO 6 PERSONS

  • 300g Ragusa Classique or Noir
  • 400ml whipping cream

Time
Preparation: 20 minutes
Resting time in the fridge: 2h

  • Cut 300g Ragusa into small pieces.
  • Melt the chopped Ragusa over hot water.
  • Beat 400 ml heavy (whipping) cream until firm enough to stand in soft peaks.
  • Gently fold the melted chocolate into half of the whipped cream.
  • Add the rest of the whipped cream and mix carefully.
  • Pour the mousse into serving dishes.
  • Chill the mousse in the refrigerator for 2 hours.
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