Preparation: 20 minutes
Resting time in the fridge: 2h
1. Cut 300g Ragusa into small pieces.
2. Melt the chopped Ragusa over hot water.
3. Beat 400 ml heavy (whipping) cream until firm enough to stand in soft peaks.
4. Gently fold the melted chocolate into half of the whipped cream.
5. Add the rest of the whipped cream and mix carefully.
6. Pour the mousse into serving dishes.
7. Chill the mousse in the refrigerator for 2 hours.