Chocolate-raspberry mousse entremet, with a perfect chocolate mirror glaze 

Thank you, as always your videos are a work of art. Blessings

I would have gladly spent the entire thirteen and a half minutes watching this video just to learn the "Make the plastic taut in the oven for 3 seconds" technique! Thanks, I'll be using that tomorrow!

Svaka vam cast od Srca ovo je vise od umetnickog dela,na Vasem Kanalu sam cesto skoro svaki dan i uzivam u predivnim svim receptima slatkisa.Steta je sto vasi recepti nemaju titlove Veliki i Srdacan pozdrav iz Beogrda,Srbija.

Thank you so much for this excellent video. Amazing! The mold trick for tasting the cling film is brilliant. Thanks for sharing what you know.

Thanks chef! I love the disponibility, i love you the work

ماشاءالله روعة انا من المغرب ❤

Beautiful entremet Chef! And perfectly executed

Gorgeous cake

Chef, is that high-temperature cling film you're using in this video Airtech A4000, or a different product?

What do you do with leftover chocolate that you took out of the mold?

Beautiful cake !!! With what I can replace pectine ( I couldn't find it )? Thank you!!! ❤

I can't find the quantities for the vanilla sauce, thank you

So easy, its a "snap," hey Markus? ; } fingerschnippen Thank you.

What do you do with leftover chocolate that you took out of the mold?