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.