Chocolate Raspberry Mousse Dessert

Chocolate and raspberry are an amazing flavour combination. This recipe takes it one step further and adds white chocolate mousse and a brownie base to the layered masterpiece.

I made this dessert for Christmas last year and it went down a treat. It might look extravagant, but the top three mousse layers are actually very light, and when paired with the brownie base and fresh raspberries on top, it is a perfectly balanced summer dessert.

Ingredients:

Brownie layer:

  • 3/4 cup flour
  • 2/3 cup cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 155g butter
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract

Chocolate Mousse:

  • 250g dark cooking chocolate, finely chopped
  • 1 3/4 cup heavy cream
  • Pinch of salt
  • 2 tsp unflavoured powdered gelatin
  • 2 Tbsp cold water

Raspberry Mousse:

  • 1 ½ cups fresh raspberries
  • 250g white chocolate, finely chopped
  • 1 ½ cups heavy cream
  • Pinch of salt
  • 2 tsp unflavoured powdered gelatin
  • 2 Tbsp water
  • Pink food colouring

Vanilla Mousse:

  • 250g white chocolate, finely chopped
  • 1 ½ cups heavy cream
  • 4 Tbsp honey
  • Pinch of salt
  • 2 tsp unflavoured powdered gelatin
  • 2 Tbsp water
  • Seeds of 1 vanilla bean

To finish:

  • 50g dark chocolate, finely chopped
  • ½ cup cream
  • 1 punnet of raspberries
  • Extra grated chocolate

Method:

  1. Preheat your oven to 175°C. Grease and line a 9 inch cake pan with baking paper and cooking spray.
  2. To make the brownie layer, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
  3. Cut the butter into cubs and place in a medium saucepan over a medium-low heat, stirring until the butter has melted. Add the sugar and continue stirring until it is dissolved. Don’t let the mixture boil.
  4. Remove the saucepan from the heat and let it cool to a lukewarm temperature. Once it has cooled, add the eggs one at a time, and beat well after each addition. Once the mixture is shiny and smooth, add the vanilla then stir in the dry ingredients with a spatula.
  5. Place the brownie mixture into the prepared tin and bake for 20 minutes or until a knife comes out clear. Remove from the tin and let the brownie layer cool completely before continuing.
  6. To prepare your pan, you’ll need a 9 inch pan with high sides (at least 10cm) with the ability to remove the bottom (makes for easy plating at the end!). Spend some time preparing your tin properly: spray generously with non-stick spray, line the whole thing with cling wrap that extends well above the top, and then line the inner walls with baking paper. I used pegs to hold all this in place. Then carefully place your cooled brownie into the bottom,
  7. To make the chocolate mousse layer, place the chocolate, 3/4 cup cream and salt in a saucepan. Stir over a low heat until melted and smooth. Pour into a large bowl and leave to cool to room temperature, stirring occasionally.
  8. When cool, whisk together the gelatin and water in a small bowl, then whisk into the chocolate mixture until combined.
  9. Whisk the remaining cream (1 cup) to firm peaks. Fold half of it into the chocolate mixture until combined, then fold in the other half.
  10. Pour the chocolate mousse over the top of the brownie layer and spread to an even surface. Refrigerate for at least 30 minutes, or until the mousse has started to set and is firm enough for another layer to be added on top.
  11. To make the raspberry mousse layer, blend ½ cup raspberry to a puree then pass through a strainer to remove any seeds. You should end with about 1/4 cup of raspberry puree.
  12. Combine the white chocolate, raspberry puree, ½ cup cream and salt in a saucepan. Stir over a low heat until the chocolate is melted and the mixture is smooth. Pour into a large bowl and leave to cool to room temperature, stirring occasionally.
  13. When cool, whisk together the gelatin and water in a small bowl, then whisk into the raspberry mixture until combined.
  14. Whisk the remaining cream (1 cup) to firm peaks. Fold half of it into the raspberry mixture until combined, then fold in the other half. Add a few drops of pink food colouring to boost the colour.
  15. Stir in the remaining cup of raspberries, pour over the chocolate mousse layer and spread out to an even surface. Return to the fridge for another 30 minutes (or until set enough for the last layer).
  16. Finally to prepare the vanilla mousse layer, combine the white chocolate, ½ cup cream, honey and salt in a small saucepan. Stir over a low heat until the chocolate is melted and the mixture is smooth. Pour into a large bowl and leave to cool to room temperature, stirring occasionally.
  17. When cool, whisk together the gelatin and water in a small bowl, then whisk into the vanilla mixture until combined.
  18. Whisk the remaining cream (1 cup) to firm peaks. Fold half of it into the vanilla mixture until combined, then fold in the other half. Finally stir in the vanilla bean.
  19. Pour over the top of the raspberry later and chill until all layers are set; at least 4 hours, but overnight is preferable.
  20. To serve, remove from the pan straight from the fridge by gently pushing out from the bottom of the tin. Peel back the cling wrap and baking paper and transfer to your serving dish.
  21. Make the chocolate ganache by heating the cream to simmering and pour over the chopped chocolate, whisking until all is combined to a smooth finish. Let the ganache cool slightly and it will thicken up a bit.
  22. Pour the ganache over the cake and serve immediately with fresh raspberries and grated chocolate! Use a very sharp and hot knife to cut slices.
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