Light Raspberry Mousse
YOU WILL NEED:
-
50g Nomad Chocolate Buttons 72% dark
-
½ punnet of fresh raspberries
-
100ml of almond milk
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Ice cubes
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½ banana – this is optional. Banana will give extra thickness
METHOD:
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Place 50g of Nomad Chocolate Buttons 72% dark in a medium-sized heatproof. Place the bowl over a saucepan of simmering water and using wooden spoon stir until melted and smooth. Alternatively melt 50g of Nomad Chocolate buttons in the microwave.
-
In a blender add almond milk, melted chocolate and ¼ of a punnet of fresh raspberries and ½ banana (optional). Blend until smooth. Top the blender with the ice cubes and blend until you get thick mass.
-
Poor mousse into the glass and top it up with raspberries.
- Enjoy!
We recommend to keep raspberries in the freezer or a fridge while making the mousse
Article Source: Nomad Chocolate
Photo Source: Nomad Chocolate
Original Article: https://bit.ly/2QI9XDy
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