White chocolate mousse with raspberries

Allow frozen raspberries to thaw half-deep in a deep plate at room temperature. Choose two beautiful raspberries per person and place them separately. Prepare the rest of the raspberries and put them in the glasses.

Break the chocolate into pieces over a saucepan. Add 75 ml of whipped cream and heat while stirring until the chocolate melts and becomes a thick sauce. Let the chocolate sauce cool down until lukewarm.

Beat in another clean bowl the protein so stiff that peaks remain. Fold the chocolate sauce lightly through the egg whites until it is evenly mixed. Spoon this mixture onto the raspberries in the glasses. Let the chocolate mousse in the refrigerator become firmer in ½ - 1 hour.

In the meantime, whisk the rest of the whipped cream with sugar in a bowl. Put the cream in a piping bag and spray a generous amount of whipped cream in each glass. Garnish with the backed raspberries.