Description
A rich and bright dessert that combines soft chocolate mousse with fresh raspberry jelly and crumbled cake, perfect for any occasion.
Ingredients
Scale
- 1 cup dark chocolate, chopped
- 1 cup heavy cream
- 1/2 cup raspberry puree
- 3 tablespoons sugar
- 2 gelatin sheets
- 1 cup sponge cake, crumbled
- Fresh raspberries for garnish
Instructions
- Soak the gelatin sheets in cold water until soft.
- Warm the raspberry puree with the sugar until the sugar melts.
- Add the softened gelatin to the warm puree and stir until it dissolves.
- Pour the raspberry mix into a small pan or mold and let it cool until it sets.
- Melt the dark chocolate and let it cool a little.
- Whip the heavy cream until soft peaks form.
- Fold the melted chocolate into the whipped cream to make a smooth mousse.
- In a mold, put a layer of raspberry jelly, then a layer of crumbled sponge cake, and then a layer of chocolate mousse.
- Repeat the layers if desired, finishing with mousse on top.
- Chill the whole cake in the fridge until fully set, at least 4 hours or overnight.
- Take the cake from the mold, slice, and add fresh raspberries on top before serving.
Notes
Chill the bowl and beaters before whipping the cream for faster peaks. Use ripe raspberries for the puree for a more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 80mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg