Valais Raspberries with a two chocolate mousse served in a glass

Ingredients

For 4 persons:

100 g. dark cooking chocolate
100 g. white chocolate
4 eggs
1 tbsp very strong coffee
400 g. Valais raspberries
1 tbsp fresh cream
A few hazelnuts

Recipe

Prepare the chocolate mousse at least 3 hours in advance (or the day before):

Melt the dark chocolate with the coffee in a saucepan over a low heat. Separate the egg yolks from the whites.

Once the chocolate has melted, add the egg yolks. Mix them quickly, away from the heat to ensure that the eggs do not cook.

Whisk the egg whites until they form peaks. Gently incorporate them into the preparation. Pour the mixture into 4 glasses (Basque or whisky). Keep cool.

The next day, place the raspberries on the chocolate mousse in each glass. Keep cool.

Melt the white chocolate with the fresh cream in a saucepan over a low heat. Leave to cool a little. Once the mixture is lukewarm, pour it over the raspberries, add the hazelnuts and store in a cool place.

Serve at least 30 minutes later to ensure that the white chocolate has hardened.