French Chocolate Mousse with Raspberries

First, melt the chocolate in a bain-marie: Break it into a glass or stainless steel bowl and prepare a pot into which the bowl can be inserted without touching its bottom. Pour a small amount of water into the pot, bring it to a boil over medium heat, then reduce the heat to low and carefully place the bowl with chocolate into the pot so that the chocolate can slowly melt over the hot steam. Stir occasionally.

Once the chocolate is melted, remove the bowl from the bain-marie. Then, prepare a tall mixing container, pour in the chilled coconut milk, and using an immersion blender with a whisk attachment, whisk it for 3–4 minutes until a stiff foam forms. Add Dutch cocoa, honey, and melted chocolate (if it has hardened a bit in the meantime, reheat it over a bain-marie) to the whipped foam and whisk the entire mixture for another 3–4 minutes at the lowest speed.

Next, prepare 3 glasses with a volume of 200 ml. Arrange fresh raspberries in an even layer at the bottom of the glasses (reserve some raspberries for final decoration), spread the whipped foam over the raspberries, and place the filled glasses in the refrigerator for 2 hours for the foam to set.