• More than 2h
• 10 serving

Ingredients

FOR THE MOUSSE
- 400 grams of chopped chocolate
- 1 cup of cocoa liqueur
- 6 sieved egg yolks
- 3 cups of fresh cream
- 1 cup of milk
- 2 cups agave syrup
FOR THE RED BERRY COULIS
- 1 cup blueberries
- 1 cup blackberries
- 1 cup of raspberries
- ½ cup of agave

METHOD

FOR THE MOUSSE
- In a saucepan, put the milk and half a cup of cream to a boil.
When boiling, gradually add the milk mixture to the yolks and mix.
Take it back to the stove over low heat and cook for a few minutes.
Place the mixture over the chopped chocolate, stir well and add the liqueur and agave.
Let it cool.
Beat the rest of the fresh cream to make some consistent whipped cream.
Add the whipped cream to the chocolate mixture.
Let it cool in the fridge for two hours.
Serve in bowls with the red berry coulis.
FOR THE RED BERRY COULIS
- In a pan, add all the ingredients and cooking over low heat.
Allow it to set and remove from heat.
Serve after cooling.
Special recipe, in collaboration with Restaurante Banana Verde.
Vila Madalena, São Paulo / SP.
Rua Harmonia, 278. - www.bananaverde.com.br