90 g (45 g each species)
2 tbsp. l
2. Dilute gelatin in a mug of water. When the chocolate and cream are slightly cooled, heat the gelatin (but do not bring to a boil) and pour into the chocolate mass.
3. Gently mix and pour into jars about 1/3. We put in the refrigerator for 2-3 hours.
4. Before serving, beat the remaining cream, use a pastry bag to spread them on the mousse, decorate with raspberries on top.
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