Let the chocolate melt in a water bath.melissa cooled rinse and whip the whipped cream until stiff and cool. Select the raspberries and rinse cooled.
Whip the yolks and sugar over a bain-marie, then whip again until cooled. Mix the chocolate into the egg yolk mixture, add the raspberry syrup and fold in the whipped cream. Pipe the mousse into glasses using a piping bag with a star-shaped nozzle and leave to cool. Mix the raspberry syrup and raspberry brandy together.
Drizzle the raspberry syrup mixture over the mousse and garnish with raspberries and lemon balm.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!