Chocolate Philadelphia mousse with dried raspberries

Method Print recipe

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1. Place a pan of water on the stove and bring to a slow simmer. Put the chocolate and Philadelphia into a bowl that fits perfectly on top on the simmering pan of water and allow to melt completely, stirring from time to time. Whilst melting, add in the vanilla extract. Once all is melted and combined, remove from the heat and allow to cool.
2. In a separate bowl, whisk the cream to firm peaks, sift in the icing sugar and the cocoa. Once the chocolate and Philadelphia mix is cool, gently fold into the whipped cream.
3. Pour into the chocolate petit four cases and allow to set in the fridge. Once set, dust well with cocoa powder and garnish with a sprinkling of freeze dried raspberries.