French Chocolate Mousse with Raspberries

INSTRUCTIONS

• 1
  First, melt the chocolate in a water bath: Break it into a glass or stainless steel bowl and prepare a pot into which the bowl can be inserted without touching the bottom. Fill the pot with a small amount of water, bring it to a boil over medium heat, then reduce the heat to low and carefully insert the bowl with the chocolate into the pot so that the chocolate can slowly melt over the hot steam. Stir occasionally.
• 2
  Once the chocolate has melted, remove the bowl from the water bath. Then prepare a tall mixing container, pour in the chilled coconut milk, and use a hand blender with a whisk attachment to whip it for 3–4 minutes until a stiff foam forms. Add Dutch cocoa, honey, and melted chocolate to the whipped foam (if it has solidified a bit in the meantime, reheat it over the water bath) and whip the entire mixture for another 3–4 minutes on the lowest setting.
• 3
  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), spoon the whipped foam over the raspberries, and place the filled glasses in the refrigerator for 2 hours to allow the foam to set.
• 4
  After the specified time, remove the glasses from the refrigerator, add a few raspberries on top of each, and serve.