This Chocolate Raspberry Mousse Cake is a treat for your taste buds! It’s rich and creamy, with layers of chocolate mousse and tart raspberries that blend perfectly for a heavenly dessert.
Every bite feels like a little celebration. I like to serve it chilled, and honestly, it’s hard to have just one piece. Who could resist such deliciousness? 🍫🍰
Key Ingredients & Substitutions
Chocolate cookie crumbs: I often use crushed Oreos for the crust. If you prefer a different flavor, try digestive biscuits or graham crackers. For a gluten-free option, look for gluten-free cookies that can be crushed into crumbs!
Dark chocolate: A high cocoa percentage chocolate (70%) gives depth to the mousse. If you want a sweeter mousse, use chocolate with a lower cocoa content, like semi-sweet chocolate. You can also try vegan chocolate for a dairy-free cake.
Heavy cream: This ingredient adds richness. If you’re looking for lighter options, you can substitute some or all with whipped coconut cream. Just ensure it’s well chilled for easy whipping!
Raspberries: Fresh berries add brightness and tartness. If fresh raspberries are out of season, feel free to use frozen ones, just thaw and drain excess moisture before pureeing.
Gelatin: This helps set the mousse layers. If you’re vegetarian or vegan, use agar-agar as a substitute. Just note that it might require a different preparation process.
How Can I Get The Mousse Layers To Set Perfectly?
The key to achieving beautifully layered mousse is the preparation of each layer and ensuring they chill properly. Follow these tips for the best results:
- Always chill a layer before adding the next. This helps create distinct layers and prevents them from mixing.
- Make sure to whip the cream until it forms soft peaks before folding it into the chocolate mixtures. This gives the mousse a light and airy texture.
- When blooming the gelatin, ensure it’s not added to hot mixtures immediately. Allow it to cool slightly before combining.
After you pour each mousse layer, level it off gently with a spatula and chill for the specified time. The longer it chills, the better it sets!
Chocolate Raspberry Mousse Cake
Ingredients You’ll Need:
For the Chocolate Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreo, crushed)
- 6 tbsp unsalted butter, melted
For the Chocolate Mousse Layer:
- 200g dark chocolate (70% cocoa), chopped
- 1 ½ cups heavy cream
- 3 tbsp sugar
- 2 tsp gelatin powder
- 3 tbsp cold water
For the White Chocolate Mousse Layer:
- 150g white chocolate, chopped
- 1 ¼ cups heavy cream
- 2 tsp gelatin powder
- 3 tbsp cold water
For the Raspberry Mousse Layer:
- 1 ½ cups fresh raspberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 ¼ cups heavy cream
For the Chocolate Ganache Topping:
- ½ cup heavy cream
- 120g dark chocolate, chopped
Garnish:
- Fresh raspberries
- Chocolate curls or shards
- Optional: chopped nuts or gold leaf for decoration
How Much Time Will You Need?
This delicious dessert requires about 45 minutes of active prep time, plus a total of at least 3 hours of chilling time (30 minutes for each layer and an additional 2 hours for the raspberry mousse layer). Make sure to plan ahead so it sets perfectly!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the chocolate cookie crumbs with melted butter, mixing until everything is moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator while you work on the mousse layers.
2. Make the Chocolate Mousse Layer:
First, bloom the gelatin by sprinkling it over cold water and letting it sit for about 5 minutes. In a saucepan, heat the heavy cream with sugar until it just reaches a boil, then remove it from heat. Stir the bloomed gelatin into the hot cream until it’s completely dissolved. Pour this cream mixture over the chopped dark chocolate and let it sit for 2 minutes. Stir until it turns smooth and glossy. In a separate bowl, whip the remaining heavy cream until soft peaks form, then gently fold it into the chocolate mixture. Spread this mousse evenly over the chilled crust. Return it to the fridge for about 30 minutes to set.
3. Make the White Chocolate Mousse Layer:
Repeat the blooming process for the gelatin using cold water. Heat ¾ cup of heavy cream in a saucepan until it’s almost boiling, then take it off the heat. Stir in the bloomed gelatin until dissolved. Pour this hot cream over the chopped white chocolate and let it sit for 2 minutes, then stir until smooth. Whip the remaining ½ cup heavy cream until soft peaks form and gently fold it into the white chocolate mixture. Spread the white chocolate mousse over the set chocolate mousse layer and chill for another 30 minutes.
4. Make the Raspberry Mousse Layer:
In a blender, puree the raspberries with sugar and lemon juice. Strain the puree through a sieve to remove the seeds. Bloom gelatin in cold water as before. Heat about ½ cup of the raspberry puree until warm, then stir in the dissolved gelatin. Combine this with the remaining raspberry puree. Whip the heavy cream until soft peaks form, then gently fold it into the raspberry mixture. Spread the raspberry mousse on top of the white chocolate layer and chill for at least 2 hours or until fully set.
5. Prepare the Chocolate Ganache Topping:
Heat the heavy cream in a saucepan until it begins to boil. Pour it over the chopped dark chocolate and let it sit for 2 minutes. Stir it until smooth. Let it cool slightly, then pour the ganache over the raspberry mousse layer, allowing it to drip down the sides for a beautiful finish. Chill again for 30 minutes to set the ganache.
6. Decoration:
Once the cake is set, garnish the top with fresh raspberries, chocolate curls or shards, and if desired, sprinkle with chopped nuts or edible gold leaf for a touch of elegance.
7. Serving:
Carefully remove the cake from the springform pan. Use a sharp knife to slice it. Serve chilled and enjoy the delightful layers of rich chocolate and tart raspberry mousse!
This Chocolate Raspberry Mousse Cake is not just a feast for the eyes, but a delicious treat perfect to impress your guests or to indulge yourself. Enjoy every bite!
Can I Use Different Types of Chocolate for the Mousse?
Absolutely! You can substitute dark chocolate with semi-sweet or even milk chocolate for a sweeter flavor. Just keep in mind that it will alter the richness of the mousse layers.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If the cake has multiple layers, it’s best to keep it whole until you’re ready to serve to maintain its freshness.
Can I Make This Cake Gluten-Free?
Yes, simply use gluten-free chocolate cookies for the crust. Ensure that all other ingredients you choose are also gluten-free to keep the whole cake compliant.
Does the Cake Need to Be Refrigerated?
Yes, this mousse cake should be kept in the refrigerator due to the heavy cream and fresh raspberries. It’s best served chilled, especially on warm days!
