Description
This raspberry chocolate mousse cake is an indulgent dessert featuring a rich chocolate base, smooth raspberry mousse, and a glossy chocolate ganache. It’s a show-stopping treat for any special occasion!
Ingredients
Units
Scale
For the chocolate crust:
- 1 1/2 cups crushed chocolate cookies
- 1/2 cup melted butter
For the raspberry mousse:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tbsp lemon juice
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- 1 1/2 cups heavy cream
For the chocolate ganache:
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
For garnish:
- Fresh raspberries
- Chocolate drizzle
Instructions
- Prepare the crust: Mix crushed cookies with melted butter, then press into a cake pan. Chill for 15 minutes.
- Make the mousse: Blend raspberries, sugar, and lemon juice until smooth. Strain out seeds.
- Bloom gelatin in cold water for 5 minutes, then dissolve over low heat and mix into raspberry purée.
- Whip heavy cream to soft peaks and fold into the raspberry mixture. Spread over the crust and chill for 3 hours.
- Make the ganache: Heat cream until warm (not boiling) and pour over chopped chocolate. Stir until smooth, then pour over the mousse.
- Chill until set. Garnish with raspberries and drizzle with extra chocolate before serving.
Notes
- Use dark chocolate for a richer flavor.
- Let the cake chill overnight for the best texture.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: French-inspired