4 sheets of filo pastry; 50g (1¾oz) butter, melted; 2tsp chopped freeze-dried raspberries (try Tesco) Soak 2 of the leaves of gelatine in cold water for at least 10 minutes.

This white chocolate raspberry mousse combines some of my favorite flavors and techniques. In addition to a berry puree, you’re making homemade whipped cream — so easy to do with a handheld ...

These no-bake, five-ingredient chocolate mousse cups are a chocolate lover's dream come true! Made with rich dark chocolate ...

To make the mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully ...

If using a chocolate that's less than 70% cacao, don't add the maple syrup to begin with; taste after blending, then add maple syrup to taste. Feel free to swap the maple syrup with agave nectar.

Mousse can be served immediately or refrigerated up to 8 hours. 4. To serve, spoon mousse into individual bowls or glasses; top each with a dollop of reserved whipped cream, 1 raspberry and a few ...

Fill the moulds with jelly to ²/³ full and set in the fridge for 2 hours. • When these are set, make the panna cotta. Add the cream, milk, sugar and chocolate to a pan then bring it to a ...

This seductive two-ingredient chocolate mousse–with sweet-tangy raspberry compote and crunchy butter cookie crumbs–is just the dessert for Valentine’s Day.