Chocolate-Mango Mousse

Directions

1. 1

   Step 1

   

   Chill the cream well before preparing. Prepare a saucepan, blender, mixer, and individual serving glasses.

   TipInstead of serving glasses, you can use goblets or cups.

2. 2

   Step 2

   

   Pour 25 ml of water over the gelatin and let it stand at room temperature. The granules should absorb all the liquid and swell.

3. 3

   Step 3

   

   Dice the mango, add the sugar, and place over medium heat. Cook the mixture, stirring constantly, until it boils.

   TipWhen adding sugar, adjust based on the sweetness of the mango: the sweeter it is, the less sugar you'll need.

4. 4

   Step 4

   

   Remove the saucepan from the heat, add half of the swollen gelatin, and blend the mixture until smooth and homogeneous. Pour the puree into individual serving glasses or cups and refrigerate for 1 hour.

5. 5

   Step 5

   

   Pour 50 ml of cream into a clean saucepan and add the remaining gelatin. Place over low heat and heat the mixture for 4–5 minutes, without bringing it to a boil. Add the finely chopped chocolate and cook for another 1 minute until it dissolves. Remove from heat, blend the mixture until smooth, and let it cool.

6. 6

   Step 6

   

   Pour the remaining cream into a bowl and whip it with a mixer until soft peaks form. Gently fold the whipped cream into the chocolate mixture.

7. 7

   Step 7

   

   Take the glasses out of the refrigerator, spoon the mousse over the mango layer, and return the dessert to the refrigerator for another 30 minutes.

   TipYou can pipe the mousse using a pastry bag.

8. 8

   Step 8

   

   10 minutes before serving, take the mousse out of the refrigerator and let it warm up slightly. Garnish the dessert with grated chocolate.