You can mix the chocolate sweetness as you please. You can use all semi-sweet, all bittersweet or mix as you wish. However, make sure to use 10 ounces of the chocolate total. Cake boards are very useful when making any kind of cake, so be sure to have some on hand. Leave the slice out for about 5-10 minutes, so the mousse can melt a bit, then enjoy! Blowtorch, french knife, cake board, and springform pan are just some of the tools I'd recommend for this recipe.
Chocolate Raspberry Mousse Cake
Ingredients
- 1 8 " or 10" chocolate cake baked & cooled
Raspberry Mousse:
- 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 tablespoon vanilla extract
Chocolate Ganache:
- 7 ounces semi-sweet chocolate
- 3 ounces bittersweet chocolate
- 1 ¼ cup heavy whipping cream
- ⅛ teaspoon instant coffee granules I use the NesCafe brand
- 1 teaspoon vanilla extract
Instructions
Raspberry Mousse:
- 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.
- Refrigerate for at least two hours or until the mousse is set.
Chocolate Ganache:
- Chop the chocolate and add it to a large heatproof bowl. Set aside.
- Pour the heavy whipping cream into a microwave-safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.
- Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Add in the instant coffee granules and vanilla and continue to mix until combined.
- Once well combined, allow to cool for about 10-15 minutes or you can wrap well and place in fridge until ready for use. Once you're ready to use it, just microwave until back to pouring consistency and cool slightly.
Assembly Instructions:
- Shown above in post.