Description
A rich and creamy chocolate raspberry mousse cake with layers of chocolate and fresh raspberries.
Ingredients
Scale
- 1 1/2 cups chocolate cookies, crushed
- 1/2 cup unsalted butter, melted
- 2 cups heavy cream
- 8 ounces dark chocolate, chopped
- 1/2 cup sugar
- 2 cups fresh raspberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix crushed cookies and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- Melt dark chocolate in a double boiler and let it cool slightly.
- Whip heavy cream with sugar until soft peaks form.
- Fold melted chocolate, vanilla, and salt into whipped cream.
- Add fresh raspberries and gently mix.
- Pour the mousse over the crust in the pan.
- Chill in the refrigerator for at least 4 hours or until set.
- Remove from the pan and serve chilled.
Notes
- Use high-quality chocolate for best flavor.
- Fresh raspberries can be substituted with frozen, thawed raspberries.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
Keywords: chocolate raspberry mousse cake, dessert, chocolate cake