Black tan frozen chocolate mousse lychee raspberry salsa Recipe | Better Homes & Gardens Australia

Ingredients

• 2 1⁄2 cups thickened cream
• 2 Tbsp cocoa powder
• • 2 Tbsp pure icing sugar
• 1⁄4 cup boiling water
• • 1⁄4 cup room temperature water
• 3⁄4 cup caster sugar
• • 8 egg yolks
• • 1 tsp vanilla-bean paste
• 150g white chocolate, finely chopped
• • 80g dark chocolate, finely chopped
• • 2 cups lychees, peeled, deseeded, halved
• • 125g punnet raspberries
• Pulp of 2 passionfruit
• • Juice of 1⁄2 lime
• • Extra 1 Tbsp pure icing sugar
• 12 mint leaves
• • Whipped cream, to serve (optional)