Double Chocolate Cups

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This delightful to go dessert is the ultimate treat for chocolate lovers, combining the deep, intense taste of dark chocolate with the sweetness of raspberry. The beauty of this dessert lies in its versatility - you can use any leftover mousse, sponge, or fruits to create your own unique combination of flavors.

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To go desserts

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White Chocolate Mousse

Soak gelatin in cold water to soften, drain and set aside. Bring to a boil 200g heavy cream with vanilla. Add to the chocolate and mix with an immersion blender. Add the softened gelatin, and blend. Then add remaining chilled heavy cream. Refrigerate ganache montée overnight before whipping.

Raspberry Punch

Mix fruit puree with simple syrup; set aside.

Montage

Pour about an ounce/30g raspberry punch per cup. Add a couple of pieces of leftover Dacquoise and pipe out chocolate mousse half way up.
Whip white chocolate mousse on medium high speed to medium-firm peaks.
Garnish with a few raspberry halves, and finish with a neat white chocolate rosette. Freeze cups for 2 hours before glazing.

Raspberry Glaze

Mix fruit puree with neutral glaze with an immersion blender. Glaze the frozen white chocolate mousse. Decorate with raspberry halves dusted in icing sugar.

Storage

Refrigerate dessert cups for up to 3 days or freeze for up to a month. Allow to thaw overnight in the refrigerator before serving.

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