Rich indulgent chocolate mousse balanced with tangy jelly, fudgy triple chocolate brownie, cream, fresh raspberries and chocolate shavings. The perfect way to use up that last bit of brownie (when you need to share!)
2h
PREP TIME
8
INGREDIENTS
SERVINGS: 6
PREPARATION
- 1 Prepare brownies as per back of pack instructions and allow to cool to room temperature.
- 2 Make the Aeroplane Original Raspberry Jelly according to pack instructions and refrigerate until set (approximately 4 hours).
- 3 Whip 300 mL of cream until firm, refrigerate until ready to serve.
- 4 Empty 3 packets of Aeroplane Chocolate Mousse into a mixing bowl. Add 250 mL of cream and milk and whip with an electric mixer for 4 minutes.
- 5 Using a 2 cm cookie cutter, cut rounds of brownie. Keep remaining brownie to snack on. Into the bottom of 6 individual dessert glasses layer brownie rounds, raspberries, spoonsful of set jelly, mousse, and whipped cream. Decorate with dark choc shavings.
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6
Tips:
• The mousse sets quickly, if you would like a smoother consistency, stir to loosen.
