/ Recipes / Chocolate

Chocolate mousse with cherries and caramel-expanded grains


  • 100 g of cooked red BIO beans
  • 100 g of dark chocolate – minimum 70% of cocoa
  • 4 bananas
  • 100 g of frozen cherries
  • 50 ml of honey
  • 80 g of sugar
  • 50 ml of heavy cream
  • 50 g of butter
  • 100 g BIO expanded millet
  • cardamom


Cherry sauce: pour the cherries with honey and cook for 5 minutes.

Expanded millet in caramel: dissolve sugar in a saucepan until the consistency of caramel. Add cream, butter and expanded millet. Stir and transfer to parchment paper to cool.

Chocolate mousse: blend cooked beans, bananas and melted chocolate until smooth. Add cardamom. Put into a cup, add the cherry sauce and caramel expanded millet.

Soligrano wishes you a tasty meal!

Author of the recipe: Chef Kolumna Park.

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More about the products BIO expanded millet and Red beans BIO.