Nougat mousse with raspberries

Ingredients

Directions

1. 1

   Roughly chop the chocolate and nougat and melt over a warm water bath. Remove from the heat, place in a large mixing bowl and allow to cool slightly. In the meantime, sort out the raspberries. Put half of the raspberries and icing sugar into a high mixing bowl and puree finely with a blender.

2. 2

   Whip the cream with the whisk of the hand mixer until stiff, allowing vanilla sugar to trickle in. Fold half of the cream directly into the cooled down nougat chocolate mixture. Fold in the remaining cream in streaks.

3. 3

   Layer raspberries, cream, raspberries and cream in a large dessert bowl. Chill for about 2 hours. Pour some pureed raspberries over it. Add the rest of the pureed raspberries. Dust with cocoa.