(4 servings)
Ingredients for the forest fruit jam:
1) 400 grams of mixed frozen forest fruits
2) 200 grams of sugar
3) 1 large lemon peel
4) 2 tablespoons of black rum
Ingredients for the chocolate mousse:
1) 300 grams of strained yogurt
2) 1 package of Morfat Choco (250 gr)
3) 1 shot of black rum
4) 2 tablespoons of powdered sugar
5) 1 teaspoon of vanilla extract
Additional materials:
1) 200 grams of digestive biscuits
2) ½ cup roasted almond fillets
3) Fresh forest fruits for decoration
Make the jam: Put the frozen forest fruits, sugar and lemon peel in a saucepan. Simmer at medium temperature for about half an hour or until you see that the sauce has set but is not too thick. We want the jam thin. Remove from heat and let cool. Then pour the black rum and mix. We leave it aside.
We make the chocolate mousse: Beat the Morfat Choco (which we have previously put in the fridge for 2 hours in the fridge) together with the powdered sugar in a mixer for about 2 minutes, until you see it become a fluffy whipped cream.Stop the mixer and add the yogurt, rum and vanilla extract and mix this time with a spatula. Finally, add 2 tablespoons of the jam we made to the mixture and mix again.
 Grind the cookies in a blender until they become powder. We take 4 glasses of whiskey or colonnade and put 1-2 spoons of the grated biscuits. Then cover with some of the jam and add some of the roasted almond fillets. Place 2 large spoonfuls of the chocolate mousse on top and repeat the same process until the glasses are filled to the top. Garnish with fresh forest fruits and almond fillets.