Milk chocolate mousse

Preparation

1. In a small saucepan with a thick bottom, bring the cream and butter to a boil. Put the milk chocolate in a heat-proof bowl and pour the hot cream mixture over it. Let sit for 1 minute until the chocolate melts and stir until a smooth ganache is obtained.

2. In a blender or food processor, crush the raspberries and pass the puree through a thin sieve. Mix the raspberry puree with the chocolate ganache and let cool for at least 15 minutes.

3. When the chocolate-raspberry ganache has cooled, whisk the yolks into it one by one.

4. In the mixer bowl beat the egg whites and gradually add the salt, sugar and cocoa powder to them. Continue to whip until you get a firm and shiny foam.

5. Transfer 2 tablespoons of the foam into the chocolate mixture and mix to create a more airy mixture, then gently fold the rest of the foam into the chocolate mixture. Cover the mousse with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Before serving, sprinkle white chocolate chips on top and garnish with raspberries.