Chocolate Mango Mousse on a Stick with Apricot Sorbet and Raspberry Cream

1. Melt the dark chocolate in a double boiler while you peel, pit, and finely puree the mangoes.
2. Whip the heavy cream until stiff peaks form and carefully fold it into the melted chocolate and the mango puree.
3. Prepare the gelatin according to the package instructions and add it to the mousse mixture.
4. Now pour the creamy mixture into small molds, insert the stems, and place everything in the freezer.
5. For the apricot sorbet, blend the apricots with water and sugar until smooth, transfer to a shallow dish, and freeze, stirring occasionally to keep it nice and creamy.
6. For the raspberry cream, whip the cream until stiff peaks form, blend the raspberries, and gently fold in the powdered sugar until a beautiful, rosy cream forms.
7. Now you can arrange everything together on a plate as you wish – serve the chocolate mango mousse on a stick with a scoop of apricot sorbet and a dollop of raspberry cream. Enjoy!