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

  • 350 g
    almond paste 50%
  • 140 g
    whole egg(s)
  • 90 g
    egg yolks

Preparation: Almond sponge cake

Mix and beat together.

Ingredients: Almond sponge cake

  • 300 g
    egg white
  • 115 g
    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

  • 135 g

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

  • 250 g
    fresh raspberries
  • 200 g

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.