Chocolate mousse, almond sponge and raspberry

With this chocolate mousse recipe, you'll create the full delight of a pastry in a tiny glass in no time. Great as a small treat with café gourmand - wonderful to serve a full-size dessert. Easy to serve, even at the most busiest of times of service.

Almond sponge cake

Ingredients: Almond sponge cake

  • 12.3 oz
    almond paste 50%
  • 4.9 oz
    whole egg(s)
  • 3.2 oz
    egg yolks

Preparation: Almond sponge cake

Mix and beat together.

Ingredients: Almond sponge cake

  • 10.6 oz
    egg white
  • 4.1 oz
    fine sugar

Preparation: Almond sponge cake

Whip the egg whites together with the sugar until stiff. Fold to the first preparation delicately.

Ingredients: Almond sponge cake

  • 4.8 oz

Preparation: Almond sponge cake

Sieve and fold in. Spread out on a baking tray and bake for 10 minutes at 190°C. Cut out circles to fit in the dessert glasses.

Raspberry marmelade

Ingredients: Raspberry marmelade

  • 8.8 oz
    fresh raspberries
  • 7.1 oz

Preparation: Raspberry marmelade

Bring to the boil and reduce until marmelade.

Finishing and presentation

Pipe a layer of dark chocolate mousse in the glasses. Cover with a slice of almond sponge cake, raspberry marmelade and a second slice of sponge cake. Fill up with dark chocolate mousse and some chocolate decorations.