Rice crisp

Rice crisp

Crunchy puffed rice meets creamy dark chocolate mousse: a marriage made in heaven

time required:[ 30min. ] servings:x 4
difficulty level:[ easy ] vote!x 62


  • Puffed rice
  • Dark chocolate
  • Fresh raspberries
  • Chocolate mousse

Method for rice crisp

Melt 50gr of dark chocolate at 40°, add to the puffed rice (picture 1) and mix thoroughly. Spread a layer of the mix on the bottom of a dessert dish (picture 2) and leave to rest in the fridge.

Method for chocolate mousse

Melt 130g of dark chocolate at 45° and add the single cream previously brought to the boil. Mix vigorously until you obtain a glossy, smooth cream. Add the whipped cream and mix delicately with a spoon, with an upward movement (picture 3) until it has blended in completely. 


Take the dessert dish with the rice crisp from the fridge and add a first layer of chocolate mousse. Add the raspberries, halved to bring out their full flavour (picture 4) and top with the rest of the mousse (picture 5).
Chill for 1 hour in the fridge, decorate with raspberries and fresh mint leaves.

Photo of the end result (picture 6).


  • Soft whipped cream

    The cream should never be whipped completely, especially when making a mousse; it should remain soft and glossy, so it can be mixed more smoothly and evenly.

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