Chocolate mousse with raspberry

Pour the cocoa into a bowl. In another small bowl, pour gelatin with water, let stand for 1 m Ingredients:

• cocoa - 120 Grams
• cold water - 1/2 cup
• gelatin - 750 Grams
• mixture of two drinks, for example, porter and ale in half - 1 cup
• crimson yogurt with a low fat content - 180 Grams
• fresh raspberries - 1 / 2-1 Cups
• whipped cream for decoration - - To taste

Instructions

Pour the cocoa into a bowl. In another small bowl, pour gelatin with water, let stand for 1 minute. Put into the microwave for 30 seconds, until the gelatin is dissolved. Pour hot mixture of cocoa and beat whisk until cocoa completely dissolves. Set aside. Beat a mixture of two drinks, yogurt and vanilla extract in a large bowl. Gradually add the cocoa mixture and whip. Cover and refrigerate for 2 hours. Before serving, whip the mousse until smooth. Divide evenly into portions, decorate each serving with raspberries and whipped cream.

Servings: 6