The longer you refrigerate and allow the mousse to settle, the cake and crumbs will be very soggy. So, be sure to make and serve in a short window. I’d recommend, the longest it stays in the fridge is one day.
It’s Summer and it’s hot out. I really don’t do well in this weather. I’m more of an Autumn girl. However, since I can’t press a fast-forward button to the Fall, I’m going to have to tough this heat and humidity out. During the Summer, I want something cool and refreshing daily. These mousse cups check all the boxes. They look impressive. They are easy and quick to make. And man oh man are they good. I’m pretty much a sucker for any raspberry and chocolate combination. Lastly, the best thing is the differing textures. We have the cool creamy mousse, with the dense fudgy chocolate cake and cookie crumbs sprinkled throughout. It doesn’t get much better.
HOW TO MAKE MY CHOCOLATE RASPBERRY MOUSSE CUPS:
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Pour the gelatin over the top of the cold water. Swirl around and let it sit for five minutes to bloom. You don’t necessarily need gelatin, however, the mousse won’t set up nearly as much without it. It remains a soft peak whipped cream consistency. If you use are Muslim or can’t use pork gelatin, here’s a link for the halal gelatin I use and highly recommend. You could also use agar-agar which is a seaweed-based thickener.
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While the gelatin is blooming, grind up the Oreo cookies until you get about one cup of fine cookie crumbs and set to the side. I had a chocolate cake in the freezer already from last week.
- For the cake portion of the mousse cups, you can use your favorite chocolate cake recipe, boxed cake, or even pre-purchased supermarket chocolate cake. Do whatever is easier for you! Use a medium-sized round cutter to cut out a piece of cake or cut up the chocolate cake into chunks so they’re ready to go for the cups. Again, do what’s easier for you! If you’re presenting to guests, I’d probably cut the cake out with a cutter. If you’re serving yourself or close family, just cut up the chunks of cake. Set to the side.
- Place the bloomed gelatin in a saucepan over medium heat. Add in the boiling water, raspberries, lemon zest, and juice and sugar. Bring to a boil over medium-high heat, stirring occasionally.
- After the sauce is brought to a boil, turn down the heat to a medium-low heat and allow it to simmer for five minutes.
- Pour the sauce into a medium to large-sized bowl through a strainer. Push out as much sauce as possible. Scrape the sauce that collects on the bottom of the strainer. Stir in the vanilla extract. Set to the side and allow the sauce to cool for about ten minutes.
- After ten minutes, whip the heavy cream on high speed until you get soft peaks.
- Add the cooled raspberry sauce into the whipped cream in two stages. Fold in gently.
- Place a couple of small spoonfuls of mousse, and sprinkle cookie crumbs over the top. Place more cake on top, place more mousse over the top and sprinkle more cookie crumbs. Place more cake and spoon over the final layer of mousse. Refrigerate for at least two hours.
Decorate as you please and enjoy!
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Chocolate Raspberry Mousse Cups
Ingredients
- ¼ cup cold water
- 2 teaspoons powdered gelatin
- ½ cup boiling water
- 1 ¼ cup raspberries fresh or frozen
- 1 lemon zested and juiced
- ¼ cup granulated sugar
- 2 cups heavy cream
- 1 cup Oreo cookie crumbs fine
- 1 cup heavy cream for garnish optional
- 1 8 ” chocolate cake
- 1 tablespoon vanilla extract
Instructions
- Pour the gelatin over the top of the cold water. Swirl around and let it sit for five minutes to bloom.
- While the gelatin is blooming, grind up the Oreo cookies until you get about one cup of fine cookie crumbs and set to the side.
- Place the bloomed gelatin in a saucepan over medium heat. Add in the boiling water, raspberries, lemon zest and juice and sugar. Bring to a boil over medium-high heat, stirring occasionally.
- After the sauce is brought to a boil, turn down the heat to a medium-low heat and allow it to simmer for five minutes.
- Pour the sauce into a medium to large sized bowl through a strainer. Push out as much sauce as possible. Scrape the sauce that collects on the bottom of the strainer. Stir in the vanilla extract into the sauce. Set to the side and allow the sauce to cool for about ten minutes.
- After ten minutes, whip the heavy cream on high speed until you get soft peaks.
- Add the cooled raspberry sauce into the whipped cream in two stages. Fold in gently.
- Use a medium-sized round cutter to cut out a piece of cake or place a few chunks of the chocolate cake on the bottom of the container and pack down lightly. Place a couple of small spoonfuls of mousse, sprinkle cookie crumbs over the top. Place more cake on top, place more mousse over the top and sprinkle more cookie crumbs. Place more cake and spoon over the final layer of mousse.
- Refrigerate for at least two hours or until the mousse is set.
- Whip up the cup of heavy cream and decorate as you please. Enjoy!
Video
Notes
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