Bittersweet Dark Chocolate Mousse Recipe:

Ingredients:

1 200g Mapro Bittersweet Dark Chocolate (65% Cocoa).
2 1 cup heavy cream.
3 2 tbsp sugar (optional).
4 1 tsp vanilla extract.
5 1/4 cup milk.
6 Pinch of salt .
7 Shaved chocolate.
8 Fresh berries (e.g., raspberries, strawberries).
9 Whipped cream.
10 Crumbled cookies or chocolate bark.

Instructions:

1 Melt the Chocolate:
Break the chocolate into pieces and melt using the double boiler method. Set aside to cool slightly.
2 Whip the Cream:
In a bowl, whip the heavy cream with sugar (optional) until soft peaks form. Set aside.
3 Combine Milk and Chocolate:
Heat the milk in a small saucepan, then mix it into the melted chocolate. Add a pinch of salt and vanilla extract. Stir until smooth.
4 Fold in the Whipped Cream:
Gently fold the whipped cream into the chocolate mixture in small batches to maintain its airy texture.
5 Chill:
Spoon the mousse into glasses and refrigerate for at least 3 hours to set.
6 Garnish and Serve:
Garnish with shaved chocolate, fresh berries, whipped cream, or crumbled cookies.

Bittersweet Chocolate Pudding Recipe:

Ingredients:

1 200g Mapro Bittersweet Dark Chocolate (65% Cocoa).
2 2 cups whole milk.
3 1/4 cup sugar.
4 1/4 cup cornstarch.
5 1 tsp vanilla extract.
6 Pinch of salt.

Instructions:

1 1 Prepare the Pudding Mixture:
In a medium saucepan, combine the milk, sugar, cornstarch, and salt, then whisk them together.
Heat over medium heat, whisking constantly
Cook the mixture for 5-7 minutes, or until it starts to thicken.
2 Add the Chocolate:
Once thickened, reduce the heat to low and stir in the chopped Mapro Bittersweet Dark Chocolate. Continue stirring until smooth and fully incorporated.
3 Chill the Pudding:
Pour the pudding into serving dishes, cover with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours.
4 Serve:
Top with whipped cream, chocolate shavings, or fresh berries just before serving.