Chocolate Raspberry Mousse Cake


You have months left to enjoy pumpkin desserts! Let’s forgo the gourd for a minute, change it up a little, and say goodbye to the last of the berries with this stunning Chocolate Raspberry Mousse Cake.

Cook Time: 24 minutes

Ingredients
For the Brownie Layer:

  • 3 1/3 oz all-purpose flour (3/4 cup)
  • 2 oz unsweetened cocoa powder (2/3 cup)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 oz unsalted butter
  • 7 3/4 oz granulated sugar (1 cup +2 tbsp)
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract

For the Chocolate Mousse:

  • 9 oz semi-sweet chocolate finely chopped
  • 1 3/4 cups heavy cream divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water

For the Raspberry Mousse:

  • 1 1/2 cups raspberries fresh
  • 9 oz white chocolate finely chopped
  • 1 1/2 cups heavy cream divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring (optional)

For the Vanilla Mousse:

  • 9 oz white chocolate finely chopped
  • 1 1/2 cups heavy cream divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tsp powdered gelatin unflavored
  • 2 tbsp water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)

To Finish:

  • 4 oz semi-sweet chocolate finely chopped
  • 4 oz heavy cream
  • 1 pint raspberries fresh
  • Chocolate curls or other decorations


Instructions
Please visit sugarhero.com for full instructions.

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