Chocolate Raspberry Mousse Cake

Pumpkin shmumpkin. You have months left to enjoy pumpkin desserts! Let’s forgo the gourd for a minute, change it up a little, and say goodbye to the last of the berries with this stunning Chocolate Raspberry Mousse Cake.

Chocolate Raspberry Mousse Cake | SugarHero.com

I don’t go around calling things “food porn” on a regular basis, so instead, can we just agree that this cake is, for lack of a better term, a sexy beast? It has a moist, fudgy brownie base, three layers of light mousse—chocolate, raspberry, and vanilla, and then a glossy topping of chocolate and a tangle of raspberries and chocolate curls on top. Oh, behave!

Chocolate Raspberry Mousse Cake | SugarHero.com

I was so obsessed with the honey mousse I made for these Honey Pots with Honey Mousse, I couldn’t stop thinking of ways to use that quick and easy mousse in other recipes. It turns out it’s easy to adapt that mousse for other flavors, so I made a few tweaks and soon found myself with chocolate, raspberry, and vanilla bean variations. You’ll love it—no separating eggs, no whipping whites or yolks, and no stress.

Chocolate Raspberry Mousse Cake | SugarHero.com

The mousse is firm enough to hold up in layers and cut cleanly when it’s refrigerated, but as it comes to room temperature, it develops the most delicious silky, pillowy texture. It’s the perfect contrast to the chewy, fudgy brownie base, and the juicy berries embedded in the raspberry layer!

Chocolate Raspberry Mousse Cake | SugarHero.com

Of course I couldn’t let my tart leave the house naked, so it’s covered in a glossy chocolate ganache that drips just a bit down the sides. You could also cover the sides completely in ganache, so the four layers are a fun surprise when you cut the cake open. I can never resist showing off, so I like to put them on display, but perhaps you are less of a braggart than I am.

Finish the tart with a big pile of fresh raspberries and chocolate shavings. The gold decoration (or “doodad,” as we call them in the biz) was made using this Wilton chocolate mold and then dry-brushing it with gold luster dust. Totally unnecessary, totally cute. (That should be the tagline of my site, yes?)

Enjoy!

Chocolate Raspberry Mousse Cake | SugarHero.com

Recipe Notes: if you can’t find quality fresh raspberries, you can use frozen to make the puree, and just omit the fresh berries in the mousse layer and on top. You could also substitute strawberries instead.
I used acetate cake collars to line the cake pan and get clean lines when unmolding the mousse. They’re inexpensive and very handy for lots of kitchen projects, but if you don’t have them, you can use waxed paper instead. The cake will still unmold, but the outside might not be as neat and clean.

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Chocolate Raspberry Mousse Cake
yield: one 9” cake

For the Brownie Layer:
3 1/3 oz (3/4 cup) all-purpose flour
2 oz (2/3 cup) unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
4 oz unsalted butter
7 3/4 oz (1 cup +2 tbsp) granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract

For the Chocolate Mousse:
9 oz semi-sweet chocolate, finely chopped
1 3/4 cups heavy cream, divided use
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water

For the Raspberry Mousse:
1 1/2 cups fresh raspberries
9 oz white chocolate, finely chopped
1 1/2 cups heavy cream, divided use
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water
Pink food coloring, optional

For the Vanilla Mousse:
9 oz white chocolate, finely chopped
1 1/2 cups heavy cream, divided use
4 tbsp honey
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water
2 tsp vanilla bean paste (can substitute vanilla extract)

To Finish:
2 oz semi-sweet chocolate, finely chopped
4 oz heavy cream
1 pint fresh raspberries
Chocolate curls or other decorations

To Make the Brownie Layer:
Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.

Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.

Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.

Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

To Make the Mousse Layers:
Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Spray the pan lightly with nonstick spray, then line it with cling wrap that extends up and over the sides. Line the inner wall with an acetate cake collar or strip of waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using waxed paper, make sure you cut the strip tall enough to extend at least as high as the pan’s sides.

Carefully place the baked brownie in the bottom of the pan. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.

For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)

Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.

Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.

To finish the cake, push the bottom out from the pan, or unhinge the sides. Peel back the cling wrap and unwrap the acetate strip. Transfer the cake to your serving platter or a cake cardboard. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts. The ganache will be very hot and fluid—let it cool until it is still warm and flowing, but has a little body and is not piping hot.

Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.

For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.

Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

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179 Responses to Chocolate Raspberry Mousse Cake
  1. Wow, that looks truly amazing! Indeed a sexy beast!!
    Sam@FoodEqualsHappyMe recently posted…Jam Drops with fancy pants jam

    • Elizabeth says:

      Hah, thanks Sam! Have you seen that ecard that says “They say you are what you eat. That’s funny, I don’t remember eating a sexy beast for breakfast.” That’s what I always think of when I use that phrase!

  2. #nowords
    I cannot get over how gorgeous this is. This qualifies as a good girl version of food porn if I ever saw it! How did you get your ganache so perfect? You. Are. Amazing. Everything about this is decadent elegance …and totally unnecessarily cute as well. Please tell me you took this somewhere formal! This is dying to be shown off! Pinned!
    Mary Frances @ The Sweet Tooth Life recently posted…Things I’m Loving This Week #3

    • Elizabeth says:

      “A good girl version of food porn”–I love that! Totally stealing that for my site tagline if “Totally unnecessary, totally cute” doesn’t work out. :) I actually gave it away to friends on paper plates–totally classy, right? At least it kept us from eating it all! But don’t worry, we got our slices in too. :)

  3. This looks spectacular! Receiving a slice of this cake would make anyone feel incredibly special! I am saving this one for a special ocassion!
    Renee @ Tortillas and Honey recently posted…Spam and Eggs with Maple Chile Syrup

    • Elizabeth says:

      Thanks Renee! It is pretty much my ideal birthday dessert, so I agree that it’s perfect for a special occasion! (Our special occasion was called “Tuesday”…haha.)

  4. Danguole says:

    Okay, wow, so… You make gorgeous things on a regular basis, but this is just outrageously pretty. Like “should I even be friends with you” pretty (we can all admit to having thought that about people, yes?).

    Now I’m dying for an excuse to make a mousse cake. Hmmm. You never cease to inspire!
    Danguole recently posted…The Spiced Revolver Cocktail

    • Elizabeth says:

      Girl, I INVENTED “I don’t want to be friends with you because you make pretty things!” Pettiness and blogging go together like chocolate and raspberries. We can bond over our shared dislike of people more talented than us. :)

  5. Nicole says:

    Oh my gosh, this cake is gorgeous! It is putting the layered ice cream pie that I posted today to shame, lol!
    Nicole recently posted…Ice Cream Milky Way Brownie Pie

    • Elizabeth says:

      Um, I don’t know what you’re talking about, because that pie looks LEGIT. Anything with candy bars AND ice cream is good by me! Thanks for stopping by, Nicole.

  6. Debbie says:

    I am trying to think up an excuse for making this right now!! My gosh, it looks and sounds delicious! I am a huge fan of chocolate and when it’s combined with raspberries- orgasmic!! (sugar porn, sexy beast)
    Thanks for sharing this phenomenal looking dessert (or maybe dinner!!) :)

    • Elizabeth says:

      It’s the end of berry season–isn’t that reason enough? Or how about the fact that you’ve done something (I’m sure) that deserves a special treat? And YES, have it for dinner–I like the way your mind works!!

  7. aurelia says:

    por favor, envie me otra vez por correo esta receta.
    gracias

  8. This has to be the most stunning cake I’ve ever seen… seriously, how did you make it look so gorgeous??? And I can only imagine how awesome it tastes… three layers of mousse and a brownie? And ganache? And fresh fruit on top? *dies* This sounds too good to be true. Elizabeth, you’re outdone yourself ;-)
    Happy weekend! x
    Consuelo @ Honey & Figs recently posted…Japanese Cheesecake

    • Elizabeth says:

      Thanks so much Consuelo! I admit that I’m a sucker for layered desserts–even if they’re pretty easy, they always look fancy! Love it.

  9. Jesse says:

    Hey,

    I am using Chrome. Your banner is being obscured by an advertisement, in this case IKEA:

    http://i.imgur.com/ARlMkgX.png

    http://i.imgur.com/yRiT3Z9.png

    Awesome cake.

  10. Heidi says:

    Amazing picture – besides the layers looking amazing, the topping is terrific! I am in awe of this cake!

    • Elizabeth says:

      Thanks Heidi! I love fresh berries because you don’t have to do ANYTHING to them and they look completely awesome! Lazy decorating for the win!

  11. This looks scrumdidilyumptious can’t wait for summer to come around so I can make this!
    Rochelle @ Oh So Sweet Baker recently posted…Double Chocolate Caramel Popcorn Cookies

  12. My God in heaven! Truly a downright sexy beast! It really did make me forget about pumpkin REAL quick.

    Just by reading the description I can practically taste it! Man, I wants.
    PapaLos – The Man, The Chef, The Dad recently posted…Pumpkin Swirl Shutdown Brownies

  13. Firstly: WHAT???
    Secondly: excellent use of the word “braggart”.
    Thirdly: SERIOUSLY, WHAT?? This tart looks amazing. Imma say it; FOOD PORN!!!
    Sarah | The Sugar Hit recently posted…Sunday Supplements: Belgium Edition

  14. Johlene says:

    This cake looks amazing!!! I love the combination of the colours.. not to mention the flavours!
    You´re my sugarHERO! lol!

    Have a great week!
    Johlene Xx
    Johlene recently posted…Pumpkin Layer Cake

  15. Sonja says:

    Hi! This cake is gorgeous. I would like to bake this cake to my cousins birthday. I’m from Finland and we use grams and deciliters and I have no idea how to change oz and cups to grams and deciliters. I tried to search the answer from internet but I didn’t find it. Do you know how many deciliters one cup is? I’m sorry my english isn’t perfect but I hope that you understood my question :D

    • Elizabeth says:

      Hi Sonja! I’m sorry to recipe is so hard to convert! One of my goals is to start writing my recipes in both cups and ounces, but it’s a little inconsistent still. You might already know this cool trick, but in case you don’t, google can actually convert from oz to grams right from the search bar! If, for instance, you enter “8 oz to grams” in the google search box, it will do the calculation for you–no need to go to another website! (This is the case with google.com, I hope it also works for google.fi!) It also works for things like converting F to C, and doing basic math equations. So cool!

      As far as liquid ingredients, 1 liquid cup is 8 fluid oz (which is not the same as 8 oz by weight–so annoying, I know!) According to google, 1 cup of liquid (8 fl oz) is 2.36 dl. So if you need 1 1/2 cups cream, that would be 3.5 dl, and for 1 3/4 cup, that would be 4.15 dl. There is actually a little room for error on the cream, so you can be a little imprecise and still have the mousse turn out fine. Are you okay with measuring in teaspoons and tablespoons? (Sorry if that’s an ignorant question–I’m not too familiar with Finnish baking.) If you have more questions, feel free to email me at elizabeth @ sugarhero.com. Thanks for stopping by!

  16. Wow. This goes way beyond sexy beast…in fact I think it may no longer be qualified “food porn” and move to just straight porn (at least for a food blogger lol). Absolutely gorgeous!
    Jackie {theseasidebaker} recently posted…Melted Witch Sugar Cookies

  17. Absolutely. Positively. Gorgeous!!!
    Carrie (The Cake Blog) recently posted…Recipe: Candy Bar Cake

  18. Whoaaa Whoaaaa whoaaaa!!!!! Is this the cutest cake on this planet or what!!!!! I CANNNNNOT stop staring at it! And that chocolate ganache dripping off the sides of the cake? Divine!I’m not sure of the unnecessary part but the tagline should definitely have something related to cute ’cause that’s just how it is! love the raspberries peeking out of the raspberry mousse layer. Pinning! :)
    Samina | The Cupcake Confession recently posted…Yogurt and Fruit Parfait Popsicles

  19. I mean…honestly. Downright gorgeous! I’m imagining what it tastes like and I really wish I had just one itsy bitsy sliver in front of me right NOW!
    Sarah @ Miss Candiquik recently posted…Ghost Pretzels

    • Elizabeth says:

      We were smart enough to share some with friends, because it was really impossible to eat just a small sliver–we kept going back for “just one more…” It’s trouble, I tell you!

  20. […] 3. Chocolate Raspberry Mousse Cake – cireasa de pe tort )  candva, cand o sa am timp, chef si o bucatarie mai bine echipata, o sa il fac. Pana atunci, it’s good to look at it. […]

  21. Jaclyn says:

    This is freaking gorgeous!! Beautiful cake, amazing photos! I’m so jealous right now :), and I need to make this cake!
    Jaclyn recently posted…Greek Pizza

  22. […] Recipe and Photos credit to sugarhero.com […]

  23. That raspberry mousse sounds amazing! : )

  24. I want a big fat slice of this right now! This cake totally made me forget about pumpkin.
    Natasha @ The Cake Merchant recently posted…Brown Sugar and Cinnamon Shortbread Cookies

  25. Valerie says:

    Hi Elizabeth,
    This is simply a gorgeous cake! I want to do this for a friend’s birthday. However, I plan on omitting the vanilla mousse and placing the raspberry mousse under the chocolate mousse. My only concern is that the raspberry mousse will be lighter and be ruined by the weight of the chocolate mousse. Do you think it will hold up?
    Thanks in advance,
    Valerie

    • Elizabeth says:

      Hi Valerie! I think the raspberry mousse will hold up fine. The whole thing is pretty solid once it’s chilled in the fridge for awhile, so I would definitely cut slices while it’s cold. If the slices sit out at room temp for an extended period, you and your friend might notice that the chocolate mousse is a little heavier, but I don’t think it will make much of a difference overall. Let me know how it goes!

      • Valerie says:

        Indeed it did! The chocolate mousse did not ruin the raspberry mousse. However, I am not sure what happened but the raspberry mousse was not a mousse at all. It was quite liquidy and very white in color. I will try it again to see if I can get it properly. I think I will put less white chocolate and more raspberry puree. The rest of the cake was simply delicious and a great success, thank you for the recipe!
        Valerie recently posted…Pumpkin Pie

        • Elizabeth says:

          Glad to hear that (most) of the cake worked! Sorry the raspberry mousse didn’t turn out. I wouldn’t reduce the white chocolate–that actually helps it to set and gives it some stability. If you do add more puree I would also increase the gelatin, to help offset the extra liquid. Another option is to add some raspberry extract to boost the berry flavor (and maybe a touch of pink food coloring? :) ) Let me know how it goes!

  26. Christina says:

    This cake looks amazing, thank you for sharing I will definitely be making it! Photography is beautiful :)

  27. This looks incredible, a wonderful holiday dessert. And um yeah, I’d show off those layers after all that hard work! Pinned.
    Sherri@ The Well Floured Kitchen recently posted…Roasted Butternut Squash Pizza with Kale and Ricotta : A Mystery Dish Challenge

  28. Fadia says:

    Could I use ordinary cream instead of heavy cream and would it make a noticable difference?

    • Elizabeth says:

      Hi Fadia, I’m not sure what you mean by ordinary cream–maybe our dairy labels are different. If you use something labeled “whipping cream” that should work fine. I would use something that is at least 30% fat. It’s possible that it will work with a lighter dairy (like half and half) but I haven’t tried it myself so can’t recommend it. Here’s a quick cheat sheet about the different kinds of cream:

      http://www.dairyfarmingtoday.org/SiteCollectionDocuments/DFTCreamPDF.pdf

  29. Fadia says:

    ‘noticeable’

  30. Liz J says:

    Making this for my girlfriend’s birthday. My quick question when I pour the sugar in the butter, do I want the sugar to dissolved? so it’s silky smooth?

    • Elizabeth says:

      Hi Liz, the sugar won’t be smooth once you add it to the butter–it will still be grainy. But as you add the eggs, it should start to smooth out. Whisk well after each egg and keep whisking until it’s gone from grainy to smooth. Hope this helps!

      • Liz J says:

        Ok perfect it was smooth, once the eggs were added. I thought I was missing something :) Thank you for the quick response. I made the brownie portion today, tomorrow making the yummylicious mousses. Loving this page!!

  31. Natalie says:

    Hi! This looks amazing! If you make this ahead of time, would you wait to put the raspberries on top? Do they keep? How far in advance have you made this recipe? Thank you!

    • Elizabeth says:

      Hi Natalie! I would wait to put the raspberries on top if you were making this more than a day in advance. Not that they will go bad after a day, necessarily, I just think they look freshest (and have less of a tendency to sink or leak into the chocolate topping) if they’re put on the same day the cake is eaten. I would say the biggest factor in determining how far in advance you can make this cake is the brownie layer. Nothing will go *bad* within a few days, but brownies that are refrigerated for a long time tend to get a little stale and dry. I’d say 3 days, 4 max, is how long it can be refrigerated without the brownies starting to suffer. I would wrap it well with cling wrap, and wait to put on the chocolate glaze and the berries until the day of.

      • Natalie says:

        Thanks! I made a trial cake last week and took it to work and now everyone LOVES me. :) I am making it again for Thanksgiving now that I know I can do it! I love your blog, you are incredibly talented!

        • Elizabeth says:

          Natalie, that is awesome!! I’m so glad it worked out for you and that you liked it. Thanks for taking the time to leave feedback–I love hearing how my babies are doing out in the world. :) (And making this for Thanksgiving dessert?! You know how to party! I love it.)

  32. I have to pick myself up off of the floor. Holy heck! This! This cake!! OMG!!!
    Katrina @ In Katrina’s Kitchen recently posted…Pumpkin Chocolate Chip Mini Muffins

  33. Stephane in Alaska says:

    Hi there. I ran into one of your photos on Pinterest this morning. It linked to another blog. The author did identify you as the source of the photo/recipe but I couldn’t locate a link back to you. Just thought you should know.

    http://omgchocolatedesserts.com/chocolate-raspberry-mousse-cake/

  34. Jillene Ann says:

    What a gorgeous dessert! Thank you so much for sharing the recipe! ;-)

  35. […] It’s like choosing a favourite child. I’ll have to say a recent favourite has been this Chocolate Raspberry Mousse Cake (pictured above). Or if you want something seasonal, I love these Gingerbread Chocolate Chip […]

  36. Emilie says:

    This cake is phenomenal. I made it for a birthday celebration and everyone loved it and was very impressed with the presentation. I did have trouble with the vanilla mousse and ganache. Neither set, including when placed in the freezer. Any clue what I did wrong? It was almost like the vanilla mousse curdled, but I don’t know why, it was made the same as the other mousse layers which turned out great. I tried adding more gelatin before pouring but it didn’t help at all. The chocolate ganache was so thin and light, nothing like yours. I was fearful it wouldn’t set after my vanilla mousse debacle. I added more chocolate hoping that would help, for a total of 3.5 ounces, but it didn’t really help and it was very light even though I used dark chocolate. I want to make this again but need to figure out where I went wrong with the top two layers.

    • Elizabeth says:

      Hi Emilie, I’m so sorry to hear that you had trouble with the top layers! (But glad that you liked the rest!) It’s hard to know what went wrong with the mousse, especially since you made the others successfully, so it obviously wasn’t that your method was bad. Did you use chopped white chocolate bars, or chocolate chips? I wonder if it has to do with the chocolate you used, perhaps it had a higher concentration of cocoa butter that caused it to curdle? That’s a random guess, though…I’ve made the recipe with both cheap white chocolate chips and Lindt white chocolate bars and haven’t noticed much of a difference.

      Regarding the ganache, that’s also really strange. If you used 3.5 oz chocolate to 4 oz cream, that’s almost a 1:1 ratio, which should be plenty thick enough to coat a cake. I was going to suggest checking your chocolate percentage, but you said you used a dark chocolate…and was it heavy cream you used? Nothing light or half-and-half-ish? Did it ever thicken when chilled? Chocolate and cream in a 1:1 ratio should absolutely be set to the touch, or close to, when refrigerated for an hour or two. If it stayed liquid, then something is wrong either with the ingredients or the measuring. Did you use a scale to measure them out? Sorry to ask so many questions–it’s tough to troubleshoot when you can’t see what’s going on. :)

  37. zorica says:

    Hello, I love how the cake looks and attempted to make the cake tonight. But I did not go further than the brownie layer. I made it and it was very thin almost half to the pictured brownie layer. Also, it did not rise at all. I followed the directions, do you have any pointers because I would love to make it again. Thanks

  38. zorica says:

    Thanks Elizabeth. I will try again, it may have been the baking powder that is the only thing I can see being. I tasted it and it was delicious. So I will definitely try again because it is a beautiful cake. Have a fabulous day.

    • Elizabeth says:

      Perfect, Zorica! Since it tasted fine it doesn’t sound like you left out an ingredient. Normally I would worry that maybe I had a typo in the recipe, but since several other commenters have made it successfully, it may not be my mistake this time. ;) Please let me know how it goes if you give it another try!!

  39. Sal says:

    Hey!!! OMG I just wish I could grab it through the screen and gobble it up. Looks stunning. I just wanted to know whether you could refrigerate it till it sets and then leave it out because I wish to take it to school for my B’day, do you think I’ll be able to leave it out for nearly 6 hrs??? I know I’m insane but is there any way…. :)

    • Elizabeth says:

      Hi Sal! It would *probably* be okay left out for 6 hours, if it was at cool room temperature. [I haven't tried it myself, but this is my guess!] The mousse does get softer as it sits out, but it holds its shape pretty well, so as long as it stayed fairly cool I think you’d be okay! You can also increase the gelatin a little bit to give it more stability. Not too much (you don’t want to give it a jell-o texture!) but something like 2 1/2 tsp per layer instead of 2 tsp might help a bit.

  40. Ann says:

    Sorry, but this dessert was a real disappointment. My sister and I are both very experienced cooks, we bought high quality ingredients, and this case tasted like….nothing. It had no flavor. It was the only dessert we made for Thanksgiving, as it was supposed to be the centerpiece, but it was a real bummer. And the directions were not the greatest either. The step for the brownie layer didn’t make sense in some spots. It was pretty to look at, but a huge waste of time and money.

    • Elizabeth says:

      Hi Ann, I’m sorry that the cake wasn’t to your taste. It’s a favorite with my family, sorry that you didn’t enjoy it!

  41. Is so amazing and delicious cake!This recipe is saved for my next party!! Thank you :)
    spoon-stories recently posted…κεικ μπανάνας με μέλι & σοκολάτα γκανάς

  42. marcy.marie says:

    First off, I want to say that this cake looks amazing, and the ingredients sound delish!! I have a huge work event coming up and I’m in charge of everything chocolate. I was recently at a restaurant and they served a chocolate cake like dessert with a raspberry mousse and ganache coat with a raspberry sauce drizzle. Ever since then I’ve been searching for the perfect recipe to recreate, and I think I found it! I do need to ask for a little help though. These desserts need to be bite sized and sort of finger food friendly, so I thought of doing this all in a sheet cake pan, letting it set and using a cookie cutter to make small round bites. Would you have any suggestions for how long I should bake your brownie recipe in a sheet cake pan? If you have any other tips as to a great way to accomplish this that would be amazing. Thank you so much, and I’m very excited to be sampling this recipe as I go!! :)

    • Elizabeth says:

      Hi Marcy! Thanks for the comment–I love the idea of doing this as a finger food! Two things–you will probably want to double the brownie recipe. Depending on the size of the pan you use, and how thick you want the finished layer to be, you may not want to use all of the batter, but the amount you need for a 9″ pan is less than you would use for a larger rectangular pan. Again the baking time would depend on the size of the pan, but the brownies are pretty forgiving–I’d start checking with a toothpick at 15 minutes, and then check in small intervals after that.

      Also, cutting with round cutters may not work if your brownie and mousse layer is tall. Most of my cutters are about 1-1.5″ tall, and it’s hard to get clean cuts if they’re being used to cut something much thicker. You could consider cutting it into small squares instead…maybe top each square with an individual raspberry? Could look very cute!

      Feel free to email me if you have any questions or run into any problems! Good luck!

      • marcy.marie says:

        Ok, So I Think My Brownie Layer Turned Out Ok, I Snuck A Bite Off The Corner, It Tasted Delicious But Is It Supposed To Be A Bit Chewy? I Baked The Whole Thing For Roughly 18 Minutes, There Was Just A Small Bit Of Chocolate That Came Out On The End Of The Toothpick.
        Thanks Again!!

        • Elizabeth says:

          So glad it worked out, Marcy! I wouldn’t say mine was terribly chewy, but it maybe that in baking it thinner the texture got a bit chewier. Hopefully the rest of the cake worked out too? I’d love to hear how it goes

  43. Ann-Marie says:

    I made your cake this week end for my son’s 15th birthday party and it was amazing! So delicious! Thank you for this wonderful recipe :D Everyone thought it was yummy but more especially, my son was very happy with it ^^

  44. Eugenia says:

    I made this last week for a family party and it was so good! I ran out of fresh raspberries so I just put chocolate curls on top and it was still incredible! Thanks for such a great recipe!

  45. Jen says:

    I can’t wait to make this dessert! I bought a 9 by 3 inch cake pan especially for it, but when I actually measured it, it is more like 2 3/4 inches tall. Is that going to be a problem? I’d really appreciate some advice. Thank you. :)

    • Elizabeth says:

      Hi Jen! That should be totally fine. I’d just make sure that the cake strips or waxed paper that you line the inside of the pan with extends past the top of the pan about an inch or so, to give you some flexibility if your mousse layers end up being as tall or taller than the pan. Does that make sense?

  46. Annemarie says:

    Hi, very interested in your recipe. I assume you have used US cups. An Australian cup is 250ml, I Googled US cup and came up with 236.59ml. How will I need to change the amount of gelatine to make up for this. Cheers

    • Elizabeth says:

      Hi Annemarie, Do you have a scale available to you? If so, it might be easiest just to do the liquids by weight. Each cup of cream is 8.4 oz (238 g), and doing it by weight eliminates the need to tweak the gelatin content. If you don’t have a scale, I would just increase the gelatin slightly–maybe by 1/4 tsp or so per layer. 14 ml isn’t a huge difference in measurement, and the gelatin is sort of just the failsafe to make sure the layers set (the melted chocolate goes a long way toward making sure they are firm and solid) so there is a little wiggle room in the gelatin measurement.

      Also, regarding your question about freezing, my guess is that it will freeze just fine. I haven’t frozen this specific cake, but I have frozen similar mousse cakes and they freeze beautifully. Don’t add the ganache layer before freezing, and make sure the cake is tightly wrapped in cling wrap to prevent odors or freezer burn. Hope this helps!

      • Dianna says:

        I just wanted to comment to international folks writing in about measurements. There are actually different tsp and tbsp as well. US and imperial measurements are slightly different, but they are still labeled tsp and tbsp, so it isn’t immediately clear that they have different volumes.

  47. Annemarie says:

    Sorry, I don’t know if my other question came through. Do you know if anyone has had success freezing this cake. I am aware of other mousse cakes with gelatine that you are able to freeze. Many thanks

  48. Sandy says:

    This looks amazing and hoping to make it for Christmas. Just wondering if this would work out ok in an 11 inch springform pan, also will this recipe make 9 servings?

    • Elizabeth says:

      Hi Sandy, Yes, I think it would work in an 11″ pan–the layers will be much thinner and you will need to adjust the brownie baking time, but I don’t see why it would be a problem. It’s a substantial cake and it will definitely feed 9 or more people, easily.

  49. Annemarie says:

    Many thanks. I am so impressed with how you get back to so many people and with detail too. Cheers

  50. Jane says:

    Im all set to make this for a small dinner party and Christmas using 2 – 7″ springform pans. I calculated the area of the 2 pans and will increase all the ingredients by 1/4 to account for the larger area. I have a question, the honey in the vanilla mousse sounds odd but you said you’ve had great success with honey mousse. Is the flavor in that layer more vanilla-ish, whitechocolate-ish, or honey-ish? I will make the dessert tomorrow, serve one and freeze the other for Christmas. I hope it all works! Any suggestions?

    • Elizabeth says:

      Jane, I’m sorry I didn’t respond to this before–for some reason it slipped through the cracks! I hope the cake worked out for you!

  51. Trelise says:

    I am totally going to make this for Christmas day this year!

  52. Trinie says:

    I made this as a test run for Christmas yesterday–omg! So good! We loved it and can’t wait to have it again next week!

  53. carol dee says:

    I just finished making this beautiful dessert for our christmas dinner, all went well till I added the 2tsp. of vanilla paste which turned the vanilla mousse a light brown. I then read the lable which said that 1 tsp. paste was equal to 3 tsp.extract. I now have 3 times the normal amount of vanilla in my very lovely but very expensive dessert. Do you think it will be ruined? The recipe said 2tsp.paste or extract but the picture showed a lovely creamy color. What should the amount of paste be? Also I wonder if the honey flavor will be overpowered by the strong vanilla flavor.

    • Elizabeth says:

      Hi Carol, I don’t think your dessert will be ruined at all! The 2 tsp vanilla paste is the amount I used in the dessert pictured. I said extract could be used as an alternative if people don’t have paste, but I prefer the paste for the flavor and vanilla bean specks it provides. I didn’t recommend using more extract because I was worried that adding 3x the amount of extract would throw off the liquid volume of the recipe. I’m sorry if the vanilla paste turns out to be too much for you, but I personally liked it and hope you like it too!

      • carol dee says:

        Hi Elizabeth,
        Thankyou for your prompt reply yesterday,it gave me confidence that I didn’t mess up.
        My family loved it! It was absolutely beautiful and the perfect ending to a wonderful day.
        I am anxious to try some of your other showstopping desserts.
        Thanks again and I hope you had a wonderful Christmas.

        • Elizabeth says:

          Carol, I’m so glad to hear that! So happy that the dessert turned out and that it was a hit. I hope you had a wonderful Christmas as well! Thanks for stopping by, and come back anytime for more desserts. :) Take care!

  54. Cassy says:

    I’m totally making this for New Years ! I hope it turns out somewhat close to your beautiful creation!

  55. May says:

    Oh Elizabeth, this is absolutely gorgeous! i am looking for a recipe for my sister’s birthday cake and this sweet baby (yes, you and the cake,honey:P) has captured me 100%.You know what, the Chinese New Year is around the corner and for more than 15 years, it will be the first time my whole family come to my place to have a reunion dinner next Thur! I will present this cake to my beloved sister during the party!

    And I will also try to make your version of nutella crepe cake for a friend that visit me from abroad next Wed! Will give you a full report afterward!

    • Elizabeth says:

      Thank you so much, May! I appreciate the sweet comments. Please let me know if you have any questions, and I’d love to hear how the cake turns out. Happy birthday to your sister, and happy new year!

  56. […] I think it could have been better. I tried using Sugar Hero‘s raspberry mousse recipe, with several tweaks of my own, because hers incorporates white […]

  57. Bek says:

    I made this on the weekend for my husband (no particular reason). I made it in an 8″ tin and had enough left over for 3 glasses as well.
    I couldn’t find raspberries so used strawbs intead. The only change I would make in that instance is using a little food colouring because the strawb colour was a little light and didn’t pop.

    Ohmegawd I am in love! The top layer was definitely my favourite and I will use that as a side for other desserts. Like little honey clouds! The cake lasted 3 days (between two of us). Many thanks for the recipe, from your newest fan!

    • Elizabeth says:

      Thanks Bek! First of all, how lucky is your husband, to get this cake for no reason at all?! :) So glad that you enjoyed the cake, and I love the sound of a strawberry layer! Thanks so much for the comment!

  58. May says:

    Saw this for the first time 2 weeks ago on pinterest and knew I had to make it. And since mothers day was right around the corner it was perfect timing.

    Had some trouble with the conversion of the measurements, but google helped a lot.

    I’m making this right now for mothers day tomorrow (norway). Since I don’t have acetate cake collars, I want to cover it completely in ganach. Do I need to double the recipy to have enough?

    • Elizabeth says:

      Hi May! Doubling it is a good idea. You’ll have a little left over, but it’s easier to get good coverage if you have a generous amount of glaze. You may also want to use more chocolate, since you want it to adhere to the sides rather than drip artfully down. Try 8 oz chopped chocolate and 8 oz heavy cream. Please let me know how it turns out!

  59. carol dee says:

    Hi May, I made this amazing cake and had great success using a long sheet of folded waxed paper for the collar. I extended a couple inches above the top rim of the pan. Enjoy!

  60. LIz says:

    I made this cake last night and it was delicious! It looks hard to make but it just takes time, the steps are quite simple. Also having a spring form pan made it VERY easy! I used wax paper around the edge and it came out perfect.
    My raspberry layer did not come out that pink, so I would add a little extra puree next time and also it took more than 1/2 cups raspberries to get the 1/4 cup puree after separating the seeds.
    DELISH!

    • Elizabeth says:

      Liz, So glad to hear that the cake worked out well for you! I’ve had a few other folks mention that they got a lighter pink color–maybe my berries were a weird extra-pigmented variety or something. :) I should add a note to the recipe suggesting people use a little extra puree or a drop or two of pink coloring if desired.

      • Casey says:

        Hi Elizabeth,

        I just made this dessert, and am soooo looking forward to trying it! My raspberry layer isn’t as pink as your photo, either. Just to clarify… the total amount of raspberries is 1 1/2 cups, but only 1/2 cup goes into the purée, and the other cup of berries is folded into the mousse, correct? I think I lost some of the colour when the purée was heated with the chocolate–would it work to add the purée after the chocolate-cream mixture was melted?

        Thanks!
        Casey

        • Elizabeth says:

          Hi Casey, Yep, 1/2 cup goes into making the puree (so you’re only using 1/4 cup of liquid puree, once they’re blended) and the rest is folded into the mousse. In rereading this comment thread, I’d misunderstood the earlier comment and I think my reply was confusing–it’s edited now.

          To answer your question, you could add the puree after the chocolate is melted, as long as it’s at room temperature and not cold, it should be fine. Another thing to try is starting out with 1/2 cup of puree (so maybe from about 1 cup of berries) and reducing it down to 1/4 cup by boiling it over low heat until half the volume evaporates. This would give you a darker color and a stronger raspberry taste as well. Or you could try pulverizing some freeze-dried raspberries and adding the powder to the mousse–that would also give extra color + flavor!

  61. Melissa says:

    I made this last night for fiancee bday, I forgot to buy rasberries but had heaps of strawberries in my fridge so made it with them and it was divine!!! All layers were beautiful and I wouldn’t hesitate to make again :)

    • Elizabeth says:

      So glad to hear it, Melissa! Strawberry mousse sounds equally delicious–I’m glad that you enjoyed it. Hope your fiance had a great birthday!

  62. Charlotte says:

    I made this for my friend’s birthday! I just finished the top layer and am letting it sit in the fridge overnight. I had to make a few substitutions but I’m excited to see how it turns out!

    I did have some trouble with the raspberry layer, though. When I folded in the whipped cream, it looked really grainy and bizarre. It was as though the raspberry/chocolate mixture didn’t want to mix with the cream. Thankfully it set fine, but it doesn’t look smooth.

    I also found that the brownie batter was too thick, but I didn’t change anything. It turned out thinner than your photos but I’m sure it’ll be delicious.

    • Elizabeth says:

      Thanks for the feedback, Charlotte! I’d love to know what you think once you give it a taste. Sorry to hear that the raspberry layer separated on you! The cream should have been folded in before the raspberries, so if you did it backwards like the comment suggests, perhaps that’s the reason. Hopefully it still tastes fine!

  63. Jess C. says:

    This looks AWESOME! This is one of my goals. I think this is the one thing i want to make most. It looks very challenging and more time consuming than anything i’ve baked before. One day i will make this!

    • Elizabeth says:

      Thanks Jess! It is time consuming but since all of the mousse layers are basically the same procedure, if you can do one, you can do them all! Feel free to drop me an email if you decide to tackle it and have any questions!

  64. Tammy says:

    This is a great recipe. I just made it as a birthday cake for my mom. It was so delicious except there is something wrong with the brownie layer. 22 minutes is not enough to bake it, so I baked it until there are a few crumbs on the toothpick. It turned out to be very hard.

  65. Erika says:

    Looks delicious, just one question did you use normal eating chocolate or cooking chocolate

  66. This is stunning! Absolutely gorgeous.

  67. alice says:

    This cake is soooo good!!! The best mousse cake!! Ive made this cake many times using your recipe! Thank you!!

  68. Dianna says:

    I plan on making this for my birthday tomorrow. Since there are strawberries all over the place right now, I will make it strawberry. How long would you say the whole process takes?

    • Elizabeth says:

      Hi Dianna, Happy birthday! A strawberry variation sounds delicious. I’d estimate about 4 hours, but only half of that is active time–the rest is baking, cooling, or chilling time between assembling the layers. You’ll also need to let the whole thing chill together for 3-4 hours after it’s assembled to make sure it’s firm enough to slice.

  69. Sonia says:

    This looks amazing I’m going to make this for my husbands birthday!! One quick question what kind of cling wrap do you use? And do I put the cling wrap first then the cake collar, then the brownie? and do i do this with the other layers as well?

    • Elizabeth says:

      Hi Sonia, any plastic wrap should work–I use a generic version of Saran Wrap. You should extend the cling wrap along the bottom and up the sides of the pan, then put the cake collar in the pan, then the brownie and mousse layers go inside the collar. The cling wrap is basically to help you lift the cake neatly out of the pan, it can probably be omitted if you want. I always err on the side of caution. :)

  70. Nedra says:

    Hi, I just found this wonderful masterpiece! I was wondering if the mousses would work as a cake filling… or would they get too soft and squish out from between the layers of cake?

    Thank you!!

    • Elizabeth says:

      Hi Nedra! I think the mousse would work as a filling if you used a buttercream dam. (If you don’t know what I mean, that means you pipe a layer of buttercream around the outside of the cake and put the mousse in the center, so that it doesn’t squish out. Once chilled they should be okay to cut etc. They will get softer if left at room temperature for a long time, so probably best not to make it for a really hot day or an outdoor event.

  71. Camille says:

    I am half way threw, chilling the raspberry layer now,and so far it is looking awesome (and of course I am test tasting too and it is yummy)It’s for my baby girl’s 21st birthday tomorrow and your recipe had all her favorites- brownies,raspberries, chocolate and mousse. I will let you know how it turned out. Thank you Thank you Thank you I am confidant she is going to be blown away!

    • Elizabeth says:

      Aw, happy birthday to your daughter! Glad it’s going well so far, and YES, I would love to hear how the whole thing turns out! Cheers to you and your family!

  72. Hi says:

    Is it possible to make the mousse without gelatine? (Could you maybe give me an alternative?)

    Thanks! :)

    • Elizabeth says:

      Hi, Unfortunately this particular mousse recipe requires gelatin–the mousse will be soft and won’t set without it. I know agar-agar can sometimes be substituted for gelatin, but I haven’t tried it in this mousse and can’t confidently recommend it or advise on quantities.

  73. Tammy says:

    Made this for Easter dessert…got rave reviews. Note to other bakers: don’t use frozen raspberries in the mousse…opt for fresh. My first batch of the raspberry mousse separated when I added some semi-frozen fruit. Oops! Other than that, the recipe was great.

  74. […] Mat made me a twist on this delicious mousse cake that is chilling in the fridge right now. Prep time 2 hours? Let’s get real here. This took […]

  75. Lyanne says:

    Hi,I made this on the weekend and have to say it looked just as gorgeous as yours. I just have two questions. Does it have to have gelatin? I thought it tasted abit rubbery and not fluffy. The raspberry section was very pale, blended in with the white,should I have added more raspberries? Do u think you could do a middle layer with Mars bars chopped up in it? It’s my bosses farewell and I want to make this for her but she loves caramel. Any suggestions welcome.

    • Elizabeth says:

      Hi Lyanne, unfortunately the gelatin is necessary, especially if you want to be able to cut the cake into neat slices and have it hold its shape. You can try reducing the amount to get a texture you like better–I’d try only reducing about 1/2 tsp or so at first, to make sure it still sets. You can DEFINITELY do Mars bars chopped up in the middle–that sounds awesome! It might be a bit of a mess to cut, but keeping the bars in small pieces would probably help with that. I’d love to hear how it goes if you give it a try!

  76. Lyanne says:

    Thanks for getting back to me, I’m making it for sat night so will let you know how it turns out!

  77. Holly says:

    This looks spectacular! and one can tell from the ingredients that it must taste sooo good. I am intrigued by the simplicity of making the different flavor mousses. I am going to try this at the lodge where I work. I have 10 stainless steel rings that will be perfect to use, and should preserve the beautiful view of the side of the cakes.

  78. Marin says:

    This looks incredible! I plan on making it for my husband for his birthday. Just one question – with the brownie layer, do I make it IN the springform pan I will be using for the entire cake, or do I bake the brownie in a separate 9″ pan and then move it into the 9″ springform? Silly question, but I am just unclear on that. Thanks so much – so excited to make this!

    -Marin

    • Elizabeth says:

      Thanks Marin! The brownie can be made in any 9″ pan. The springform pan that the cake is assembled in needs to have the plastic wrap and cake liner in it before you assemble it, so you can’t just bake the brownies in it and pour the mousse on top–at least if you want the cleanest lines around the edges. :)

  79. Phyllis says:

    I have a brownie mix-can I substitute it for the bottom layer?

    • Elizabeth says:

      Hi Phyllis, You can definitely substitute the brownie mix for the bottom layer! It might be thicker or thinner than the one in the picture, depending on how much the mix makes though.

  80. Jess C. says:

    Hi!
    Just wanted to know how exactly would you get rid of the cling wrap? When you lift it out, wouldn’t it still remain at the bottom? Thanks!

    • Elizabeth says:

      Hi Jess, after refrigeration the cake is pretty firm and can be easily handled without the brownie cracking. (Assuming you’re not, like, juggling it or something.) I typically use a metal spatula and slide it under the brownie, then scoot it onto a cardboard cake round and off of the cling wrap-covered bottom of the pan. You can also scoot it directly onto the serving plate, but I always prefer to use a cardboard round just because it makes it easier to store/transfer to other plates/etc. Just personal preference. Does that make sense?

      • Jess C. says:

        Thanks for the reply! Makes a lot more sense to me now. Im really scared ot runining the cake in transfer, so these tips are helpful.

  81. Amy says:

    I made this last night and brought white coconut chocolate by mistake so used this for the raspberry mousse and it was AMAZING with the coconut in it too. YUM YUM

  82. miki says:

    Could you please give me the weight amounts in grams? It is really worrying that when I try to convert the amounts given both in ounces and cups (e. g. cocoa powder) first from the oz amount, then from the cup amount, I get two different gram values. So which one should I take as the correct amount? This cup thing is always so annoying and confusing. Thanks.

    • Elizabeth says:

      Hi Miki, You’re right, cups are frustrating! I develop all of my recipes using ounces, so I would recommend using the ounces to convert the recipe to grams. I do still provide cups because so many of my US-based readers request them.

      And for cocoa powder especially, it is difficult because I’ve found a wide range of weights depending on the brand and how much it is packed into the cup. For the brand I use, I assume a standard of 3 oz to 1 cup, but it can definitely vary–so please do use ounces as your conversion source!

  83. Jayne says:

    Hi, I started making your beautiful cake last night for my husbands birthday… I’ve just realised I used milk chocolate for the first mousse layer though? Will this still be ok? Or do you think it will be too sweet?
    Also, my mousse seemed very runny when I poured it on top of the brownie, it has set fine, but I’m worried that it has leaked down the sides of the pan? Is your mousse usually quite firm already before you add it to the cake?

    • Elizabeth says:

      Hi Jayne! I think the milk chocolate will be fine! It will be sweet, yes, but I think the chocolate of the brownie and the tart raspberry will balance it out. And yes, the mousse is generally fairly soft/runny when it’s made, then the chocolate + gelatin help it set once it’s chilled. Did you line the pan with a cake collar made from acetate or waxed paper? That usually helps to keep it from leaking down the sides of the cake. If it has leaked, you can either cover the whole thing with chocolate glaze, or take a paring knife and scrape the mousse away from the brownie–once it’s set, it’s a pretty easy thing to clean up. :) Happy birthday to your hubby!!

      • Jayne says:

        Just wanted to let you know the cake was fantastic… My husband loved it! And so did our family :)
        I did cover it all in ganache, though it didn’t really leak at all… It just wasn’t quite as neat as yours!
        Thanks again for the recipe. I’m sure I’ll make it again one day!!

  84. Darice says:

    Hi, I was looking at your recipe to make for my friend’s bday. I think it all sounds good except he is not a big fan of white chocolate. Is there a way I can make it without the white chocolate or a substitute for the white chocolate or more of something else?

    • Elizabeth says:

      Hi Darice, You will need some kind of chocolate in the recipe so that the mousse will set. I don’t think the raspberry layer tastes much like white chocolate (the berry flavor tends to cover it), so you’re probably good leaving that layer alone. To change up the white chocolate layer, you could use milk chocolate instead, so your layers are milk/raspberry/dark chocolate. You could also do two raspberry layers instead, and arrange them berry/chocolate/berry/brownie base–that would look kind of cool!

      • Darice says:

        Thank you very much. I am curious if the vanilla bean flavor is strong enough so you can’t taste the white chocolate in that layer? If it is, I may just go with what you originally said to do. I was wondering also if there is a way i can maybe do a vanilla bean/milk chocolate swirl or raspberry/milk chocolate swirl or coffee/milk chocolate swirl for the top instead of vanilla/white chocolate?

        • Elizabeth says:

          Well, my personal opinion is that the white chocolate flavor is overshadowed by the vanilla–especially if you use vanilla paste or a real vanilla bean, those are pretty strong and give the mousse a strong vanilla flavor. Just using extract probably won’t give you a good result…and if your friend truly doesn’t like white chocolate, just masking it with vanilla might not be enough.

          Coffee is a great suggestion, assuming you like the thought of coffee and raspberries together. It’s a strong flavor that’s easy to add to the mousse. You can either add some coffee liqueur or coffee extract to the mousse in place of the vanilla, or dissolve some instant espresso in a spoonful or two of water and mix that in.

  85. Darice says:

    or maybe even a coffee/white chocolate swirl so the coffee will be more of a powerful taste than the white chocolate

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