How do you store the chocolate mousse 'extra dark' with mango compote?

Name: Chocolate mousse 'extra dark' with mango compote
Cook time: 15 min
Total time: 15 min
Yield: 2P
Ingredients: 200 g chocolate with 70% cocoa 400 ml cream 1 ripe mango 2 tbsp honey Juice of 0.5 lemon

You can make the chocolate mousse up to 2 days in advance and store it in the refrigerator, covered with foil. You can also prepare the mango compote a day in advance and keep it in a sealed container in the refrigerator.

Chocolate mousse 'extra dark' with mango compote

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15min + 2h to set

•

Easy

Intense extra dark chocolate mousse with a fresh mango compote. A heavenly finish for chocolate lovers!

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Ingredients

What do you need?

Quantity: 2P

200 g chocolate with 70% cocoa 400 ml cream 1 ripe mango 2 tbsp honey Juice of 0.5 lemon

Preparation method

How do you make this?

Melt the chocolate in the microwave.

Whip the cream until soft peaks form and add it in two batches to the chocolate, which should have cooled slightly. Stir well in between.

Pour the chocolate mousse into a nice bowl and let it set in the refrigerator.

Make mango syrup: cut the fruit into cubes and let them simmer briefly with the honey and lemon juice.

Share a large bowl of chocolate mousse with a few tablespoons of mango compote. Enjoy!

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Tips

For an extra bitter taste you can opt for chocolate with an even higher cocoa percentage. Do you want an alcoholic twist? Then add a dash of orange liqueur to the chocolate mousse. You can also replace the mango compote with other fruit, such as raspberries or passion fruit, for a fresh acidity.

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