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Chocolate puree with raspberries

In addition to chocolate and Skyr, marshmallows are also used for the chocolate mousse for this recipe.

In Icelandic, marshmallows are called “Sykurpúði”, which literally means “sugar pillow”. I love Icelandic, it's such a wonderfully descriptive language!


Ingredients for 4 persons

Ingredients for the chocolate mousse

100 g marshmallows
2 Tbsp butter
100 g milk chocolate
100 g dark chocolate
3 Tbsp boiling water
300 ml vanilla skyr

Ingredients for the raspberry cream

250 g frozen raspberries
2 Tbsp sugar
1 tsp lemon juice
1 pinch of fresh black pepper
4 Tbsp fresh raspberries for decoration


Preparation

Break the chocolate into small pieces.

Put the marshmallows with the butter and the chopped chocolate in a large pot and pour the boiling water over them...

...and simmer over very low heat until the chocolate and marshmallows have completely melted.

Then let it cool down a little while stirring constantly.

Fold in the vanilla skyr and mix gently until a uniform cream is formed.

Then pour the chocolate puree into glasses in portions or into a large glass bowl...

...and let it solidify in the fridge for at least 2 hours.

Then mix the frozen raspberries with the sugar, lemon juice and a pinch of freshly ground black pepper...

...puree thoroughly and press through a sieve to remove the seeds.

Then simmer the raspberry mixture in a small pot over low heat for about 15 minutes to achieve a slightly firmer structure.

Then let it cool down briefly, spread it in portions over the cold chocolate cream and let it solidify in the fridge for about 3 hours.

Decorate with fresh raspberries and serve well chilled as dessert.

[Translated from here.]