CHOCOLATE MOUSSE CAKE WITH RASPBERRIES RECIPES
MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD
Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
Provided by Mary Berry
Prep Time 12 hours
Cook Time 30 minutes
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
- For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
- Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
- While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
- Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
- Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
- When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
- To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.
EASY CHOCOLATE MOUSSE RECIPE - BETTYCROCKER.COM
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
Provided by Brooke Lark
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 2
Number Of Ingredients 2
Steps:
- In large bowl, beat whipping cream at medium speed just until stiff peaks form.
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
More about "chocolate mousse cake with raspberries recipes"
MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD
Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece.
Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
From bbc.co.uk
Reviews 4.6
From bbc.co.uk
Reviews 4.6
- To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.
See details
EASY CHOCOLATE MOUSSE RECIPE - BETTYCROCKER.COM
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
See details
CHOCOLATE-AVOCADO MOUSSE RECIPE | GIADA DE LAURENTIIS ...
From foodnetwork.com
Reviews 4.2
Total Time 3 hours 15 minutes
Category dessert
Reviews 4.2
Total Time 3 hours 15 minutes
Category dessert
- Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
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RASPBERRY MOUSSE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This raspberry mousse recipe guarantees a creamy, smooth finale to any summer meal. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 169 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 169 calories per serving
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
See details
EASY CHOCOLATE MOUSSE RECIPE - BETTYCROCKER.COM
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
See details
CHOCOLATE-AVOCADO MOUSSE RECIPE | GIADA DE LAURENTIIS ...
From foodnetwork.com
Reviews 4.2
Total Time 3 hours 15 minutes
Category dessert
Reviews 4.2
Total Time 3 hours 15 minutes
Category dessert
- Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
See details
RASPBERRY MOUSSE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This raspberry mousse recipe guarantees a creamy, smooth finale to any summer meal. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 169 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 169 calories per serving
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
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