Chocolate mousse and raspberry cake
8 people
01h 00
Dare to make a dessert without having to use the oven!
Ingredients
- For the base:
- 1 packet of rich-tea biscuits.
- 100 g butter
- 2 tablespoons cocoa powder
- 2 tbsp raspberry jam
- For the mousse:
- 25 ml milk
- 125 ml whipping cream
- 25 g butter
- 225 g icing chocolate
- 5 egg yolks
- 3 egg whites
- 25 g sugar
- To decorate:
- Fresh raspb
Method
- For the base: Crush the biscuits very finely in a blender, add the cocoa and butter, and process for a few more seconds.
- Pour the batter into the mould. Press down with your fingertips to make a smooth base and set aside in the fridge.
- For the mousse: Bring the cream and milk to the boil and pour them over the chopped chocolate in a bowl. Stir until the chocolate dissolves.
- Then add the softened butter, mix well, and set aside. Finally, beat the egg whites stiff with an electric whisk and add the sugar once they start to rise.
- Add the egg yolks and beat for a few more seconds.
- Mix 1/5 of the beaten egg whites and yolks with the chocolate cream and add the remaining ingredients stirring very gently downwards.
- Cover the biscuit base in the mould with a thin layer of raspberry jam, leaving 1 cm from the rim with no jam.
- Pour the mousse into the mould and chill in the freezer for at least 2-3 hours.
- To serve, de-mould and decorate with cocoa powder and the raspberries.
Products you will need
