For the stracciatella mousse, first crumble the white chocolate, put it in a suitable bowl and let it slowly melt over a hot water bath without stirring.
In the meantime, soak the gelatine in cold water.
Mix the egg yolks and 2 tablespoons of whipped cream. When the chocolate is soft, fold in the mixture. Only now remove the baking bowl from the water bath.
Allow the soaked gelatine to melt in the still warm chocolate cream. Allow to cool.
In the meantime, crumble and chop the dark chocolate.
Stir the mascarpone into the chocolate cream. Whip the cream until stiff and fold it in. Finally, stir in the chopped dark chocolate. Chill the stracciatella mousse for at least three hours.
Preparation Tip:
To serve, cut the stracciatella mousse into dumplings. Pour raspberry sauce over them to taste or garnish with orange fillets.
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