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.