Raspberry Mousse Filling For Cakes' title='Raspberry Mousse Filling For Cakes' />Creamy, airy mousse is pretty in pink and perfect for Mothers Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together and is. This Raspberry And Chocolate Mousse always impresses Such a fun and easy recipe to make, great for special occasions. Industry is recalling various raspberry mousse cakes from the marketplace due to norovirus. Consumers should not consume and retailers, hotels, restaurants and. Chocolate Raspberry Mousse Cake Sugar. Hero. Pumpkin shmumpkin. You have months left to enjoy pumpkin desserts Lets 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. I dont go around calling things food porn on a regular basis, so instead, can we just agree that this cake is, for lack of a better term, a sexy beast It has a moist, fudgy brownie base, three layers of light moussechocolate, raspberry, and vanilla, and then a glossy topping of chocolate and a tangle of raspberries and chocolate curls on top. Oh, behave I was so obsessed with the honey mousse I made for these Honey Pots with Honey Mousse, I couldnt stop thinking of ways to use that quick and easy mousse in other recipes. It turns out its easy to adapt that mousse for other flavors, so I made a few tweaks and soon found myself with chocolate, raspberry, and vanilla bean variations. Youll love itno separating eggs, no whipping whites or yolks, and no stress. The mousse is firm enough to hold up in layers and cut cleanly when its refrigerated, but as it comes to room temperature, it develops the most delicious silky, pillowy texture. Its the perfect contrast to the chewy, fudgy brownie base, and the juicy berries embedded in the raspberry layer Of course I couldnt let my tart leave the house naked, so its covered in a glossy chocolate ganache that drips just a bit down the sides. You could also cover the sides completely in ganache, so the four layers are a fun surprise when you cut the cake open. I can never resist showing off, so I like to put them on display, but perhaps you are less of a braggart than I am. Finish the tart with a big pile of fresh raspberries and chocolate shavings. The gold decoration or doodad, as we call them in the biz was made using this Wilton chocolate mold and then dry brushing it with gold luster dust. Totally unnecessary, totally cute. That should be the tagline of my site, yesEnjoyFood Wine goes way beyond mere eating and drinking. Were on a mission to find the most exciting places, new experiences, emerging trends and. Celebrated chef, William Drabble, pairs a chocolate mousse cake with raspberry sauce and raspberry sorbet in this chocolate mousse cake recipe. My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so. More than 250 menu items made from scratch daily. Recipe Notes if you cant find quality fresh raspberries, you can use frozen to make the puree, and just omit the fresh berries in the mousse layer and on top. You could also substitute strawberries instead. I used acetate cake collars to line the cake pan and get clean lines when unmolding the mousse. Blue Bird Supplying and exporting desert mixes, chocolate mousse, custard powder, ice cream mix, instant china grass, jelly crystals, veg jelly crystals, instant. A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendythis. Theyre inexpensive and very handy for lots of kitchen projects, but if you dont have them, you can use waxed paper instead. The cake will still unmold, but the outside might not be as neat and clean. Total Time. 3hours. Raspberry Mousse DessertRaspberry Mousse CakeIngredients. For the Brownie Layer 3 13ozall purpose flour34 cup 2oz unsweetened cocoa powder23 cup12tspsalt. For the Chocolate Mousse 9ozsemi sweet chocolatefinely chopped. Pinch salt. 2tspunflavored powdered gelatin. For the Raspberry Mousse 1 12cups raspberriesfresh. Pinch salt. 2tspunflavored powdered gelatin. Pink food coloringoptionalFor the Vanilla Mousse 9ozwhite chocolatefinely chopped. Pinch salt. 2tsp powdered gelatinunflavored. To Finish 4ozsemi sweet chocolatefinely chopped. Chocolate curls or other decorations. Instructions. To Make the Brownie Layer Preheat the oven to 3. F. Line a 9 inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now. Almond Meal Vs Almond Flour. Cube the butter and place it in a medium saucepan over medium low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Dont allow the mixture to come to a boil. Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula. Scrape the brownie batter into the prepared pan, and bake it for 2. Cool the brownie layer completely before proceeding. To Make the Mousse Layers Prepare your pan. You need a 9 inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4 inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foilwaxed paper, make sure you cut the strip tall enough to extend at least an inch over the pans sides, since the cake is about 4 inches tall. Place a cake cardboard in the bottom of the pan, then carefully place the baked on top of the cardboard. Prepare the chocolate mousse layer combine the chocolate, 34 cup of cream, and salt in a microwave safe bowl. Microwave in 3. 0 second increments, stirring every 3. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally. While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 1. Whisk the melted gelatin and chocolate together. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once its incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 2. For the raspberry mousse, make a quick puree by blending 12 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 14 cup raspberry puree. If you have extra puree, save it for another use. Combine the white chocolate, raspberry puree, 12 cup of heavy cream, and salt in a microwave safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again. Finally, prepare the vanilla bean layer. Combine the white chocolate, 12 cup heavy cream, honey, and salt in a microwave safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight. To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Dont worry if the top is not smoothit will be covered up Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache. For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 1. Store Chocolate Raspberry Mousse Cake, well wrapped, in the refrigerator for up to a week. This post contains Amazon affiliate links. For more information, see my Affiliate and Advertising Policy.