Chocolate Mousse & Raspberry Compote

Recipe by Nichole Horvath

Ingredients

200g frozen raspberries

50g caster sugar

1 lemon

METHOD

Bring 300g of the cream to boil and pour over the chocolate. Allow to sit for one minute, then whisk together to emulsify.

Add in the remaining 300g cream, whisk together until combined, then cover and put in the fridge until firm.

To make the compote, place all ingredients in a saucepan. Bring to the boil, then reduce and allow it to simmer for 10 minutes, stirring occasionally so it doesn’t catch and burn. Place in fridge until cool.

Once chocolate mix is firm, place in the bowl of a stand mixer and using the whisk attachment, whisk until airy. Place into a piping bag and pipe into glasses. Top with raspberry compote and serve!

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