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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:
For the Chocolate Mousse:
For the Raspberry Mousse:
For the Vanilla Mousse:
To Finish:
Instructions
Please visit sugarhero.com for full instructions.
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.
