Everyone has long known that dark chocolate is perfectcombined with fragrant, bright berries raspberries. And if it still and merge into a gentle mousse with velvety, fragrant, with a slight bitterness of beer Guinness and airy whipped cream ... get the perfect »adult» dessert for long summer gatherings in the noisy company. Cooking?

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Ingredients 6 portions (volume 180-200 ml)

75g butter;
150g dark chocolate (I was 78%);
75ml Guinness beer;
150g raspberries;
4 eggs,
70 + 70 g sugar,
2r + Gelatin 10 g of water;
150g double cream;
20g caster sugar;
Cocoa supply.

Method of preparation:

1. Melt butter over low heat, remove and add chopped shokodad. Stir until complete dissolution of the chocolate in the oil and pour beer. Set aside.

2. Soak gelatin in cold water. The proteins separate from the yolks. Beat egg yolks in a water bath with 70 g of sugar until white and stir gently with a spatula silicone chocolate mass.

3. Protein shake up in a water bath with the remaining 70g of sugar. Gelatin melt and add the beaten egg whites and mix quickly. Caution 3 admission to mix the beaten egg whites into chocolate-yolk mass.

4. Prepare a la carte dishes, pour into glasses mousse 1/2; sprinkle with a few berries of raspberries, pour on top of another layer of mousse. Put glasses in the fridge for 2-3 hours to cool down and grabbed mousse.

5. Very cool whip cream with powdered sugar until stiff peaks, put a spoon or pastry bag into each glass floor mousse. Sprinkle with cocoa or decorate as you wish.
Bon appetit!

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