DistributorsDesserts · CRESPO KITCHEN
Mango, berry and chocolate mousse cups
An assembled dessert with chocolate-hazelnut mousse, berry compote and fresh fruit.
25 min approx.4 servingsFresh mango
Photo: CTHOE (Claus)Ingredients
- 4 heaped tablespoons prepared chocolate-hazelnut mousse
- 4 tablespoons prepared thick berry compote, chilled
- 1 mango
- 4 cape gooseberries
- 4 small chocolate-coated ice-cream bonbons
- 4 tablespoons whipped cream
Method
- Peel mango and cut 16 slices.
- Spoon 1 tablespoon compote into each of four glasses, then add a portion of mousse.
- Arrange four mango slices against each glass. Add an ice-cream bonbon, whipped cream and a cape gooseberry.
- Serve immediately, well chilled.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Koch-Wiki contributors
Adaptation and translation under CC BY-SA 3.0