Chocolate creamy mousse with raspberries


Serves 4

  • 500 g ricotta
  • 200 g dark chocolate
  • 250 g sugar
  • 230 g raspberries
  • 100 g strawberries
  • 1 untreated, unwaxed lemon


Carefully wash the strawberries and raspberries; cut the strawberries into quarters, removing the stalk, then macerate for 1 hour with 200 g of raspberries, 150 g of sugar, the grated zest of the lemon and half its juice. When this time is up, pour everything into a thick-bottomed steel pot and bring to the boil; continue cooking for approximately 20 minutes until the mixture has thickened. Now pour the sauce into a clean container and leave to cool.

Melt the chocolate in a bain-marie; carefully cream the ricotta with the remaining sugar and the melted chocolate. Divide the cream between 4 glasses and leave to stand for about 15 minutes; pour the fruit sauce into each glass and garnish with the raspberries set aside.

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