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Chocolate Raspberry Mousse Cake

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This Chocolate Raspberry Mousse Cake is a stunning dessert that blends the richness of chocolate, the tartness of raspberry, and the creaminess of vanilla mousse, all atop a fudgy brownie base. Topped with a glossy chocolate ganache, fresh raspberries, and chocolate curls, it’s a showstopper for any celebration. A perfect balance of indulgence and freshness that will impress your guests!

Ingredients

  • Brownie Base:
    • 1 batch of brownie batter (from scratch or boxed mix)
  • Chocolate Mousse:
    • 2 cups heavy cream
    • 8 ounces semi-sweet chocolate, chopped
    • 1 tablespoon gelatin powder
  • Raspberry Mousse:
    • 1/2 cup raspberry puree (from fresh or frozen raspberries)
    • 2 cups heavy cream
    • 1 tablespoon gelatin powder
  • Vanilla Mousse:
    • 1 cup vanilla mousse (prepared from scratch or using a simple recipe)
  • Toppings:
    • 1/2 cup chocolate ganache
    • Fresh raspberries
    • Chocolate curls for garnish

Instructions

  • Prepare the Brownie Base:
    • Bake the brownie batter according to the recipe or package instructions. Let it cool completely.
  • Make the Chocolate Mousse:
    • Heat the heavy cream and melt the chopped chocolate together. Allow to cool slightly before folding in the whipped cream.
    • Dissolve the gelatin in a small amount of water, then add it to the chocolate mixture. Mix well.
  • Make the Raspberry Mousse:
    • Repeat the same process as the chocolate mousse, replacing the melted chocolate with raspberry puree.
  • Make the Vanilla Mousse:
    • Prepare the vanilla mousse according to your preferred recipe (from scratch or store-bought).
  • Assemble the Cake:
    • Place the cooled brownie base on a cake platter.
    • Layer the chocolate mousse on top of the brownie, followed by the raspberry mousse, then the vanilla mousse.
  • Chill the Cake:
    • Refrigerate for at least 4 hours or until the mousse layers are set.
  • Finish the Cake:
    • Pour the chocolate ganache over the chilled mousse cake, allowing it to drip over the edges.
    • Garnish with fresh raspberries and chocolate curls.
  • Serve:
    • Slice and enjoy!

Notes

  • Variations: Swap raspberry puree for other berry flavors like strawberry or blueberry for a unique twist.
  • Gelatin Alternative: Agar-agar is a vegetarian-friendly alternative to gelatin.
  • Decoration Tip: To make the cake extra decadent, you can coat the sides with chocolate ganache or mousse.
  • Storage: Store leftovers in the fridge for up to 3 days. You can also freeze the cake for up to a month.

Find it online: https://recipesbyjanet.com/chocolate-raspberry-mousse-cake/