why make this recipe
Chocolate Raspberry Mousse Cake is a delightful dessert that combines rich chocolate and fresh raspberries. It’s perfect for special occasions or just a treat to enjoy at home. The creamy mousse paired with a chocolate crust makes it a hit among chocolate lovers. Plus, it’s easy to make and looks impressive, which is great for impressing friends and family!
how to make Chocolate Raspberry Mousse Cake
Ingredients
- 1 cup of crushed chocolate wafer cookies
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 8 ounces of semi-sweet chocolate, chopped
- 4 large eggs, separated
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 1/2 cups of heavy whipping cream
- 1 cup of fresh raspberries
- Extra raspberries for garnish
Directions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, mix crushed chocolate wafer cookies, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared cake pan to form the crust. Bake for 8-10 minutes.
- Melt the chopped chocolate in a heatproof bowl over a pot of simmering water, or use a microwave. Allow it to cool slightly.
- In a separate bowl, beat the egg yolks, powdered sugar, and vanilla extract until pale and creamy. Gradually add the melted chocolate and mix well.
- Whip the heavy cream to soft peaks and fold it into the chocolate mixture.
- In another bowl, beat the egg whites to stiff peaks and gently fold them into the chocolate mixture.
- Stir in the fresh raspberries.
- Pour the mousse over the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with extra raspberries.
how to serve Chocolate Raspberry Mousse Cake
When serving, slice the cake and place each piece on a plate. You can add a dollop of whipped cream on the side for extra creaminess. Garnish each slice with more fresh raspberries for a beautiful touch.
how to store Chocolate Raspberry Mousse Cake
Store the cake in the refrigerator. It’s best eaten within 3-5 days. If you have leftovers, cover them well to keep them fresh.
tips to make Chocolate Raspberry Mousse Cake
- Make sure to let the melted chocolate cool slightly before adding it to the egg yolks. This prevents the eggs from cooking.
- Use fresh raspberries for the best flavor, but you can substitute with frozen ones if needed. Just let them thaw and drain excess liquid.
- For a richer mousse, you can use dark chocolate instead of semi-sweet.
variation
You can add a layer of raspberry jam between the crust and the mousse for an extra fruity flavor. Some people also like to add a splash of raspberry liqueur for an adult twist.
FAQs
Can I use other fruits instead of raspberries?
Yes, you can use strawberries, blueberries, or mixed berries if you prefer.
Is it possible to make this cake gluten-free?
Yes, you can use gluten-free chocolate cookies to make the crust suitable for a gluten-free diet.
Can I freeze Chocolate Raspberry Mousse Cake?
While it’s best fresh, you can freeze individual slices. Wrap them tightly in plastic wrap and place them in an airtight container. Thaw in the refrigerator before serving.
