What do we need:

•   200 g Açaico
•   100 g white chocolate, 400 ml double cream 30%
•   150 ml port, 75 g mascarpone cheesse, 1 vanilla bean
•   3 pieces of gelatin, 2 spoons of sugar

1. Put the gelatin in a bowl of cold water. 2. Cook half of the double cream with vanilla. Then add broken chocolate and let it melt. 3. Remove the water from gelatin, put it in a metal bowl and melt in a water bath. Then mix the gelatine with cream and chocolate. Pour this mixture into a metal bowl, place it to the sink with cold water and let it thicken. 4. Then stir in the remaining beaten cream with mascarpone. 5. Mousse divide into jars and let it harden. We can add pound cakes or crispy muesli and pour the rest of the chocolate cream. 6. After mousse solidification, pour glaze açaico. Preparation time is about 50 minutes plus time of solidification.