Description
A rich chocolate mousse layered with bright raspberry jelly, perfect for a fancy dessert or a quiet night in.
Ingredients
- 8 oz dark chocolate
- 1 cup heavy cream
- 1/2 cup raspberry puree
- 1/4 cup sugar
- 3 large eggs
- 1 cup flour
- 1 cup water
- 1/2 cup gelatin sheets
- Fresh raspberries for decoration
Instructions
- Preheat oven to 350°F (175°C). Melt the dark chocolate in a bowl and let it cool.
- Whip the heavy cream until soft peaks form.
- In another bowl, beat the sugar and eggs until light and fluffy. Add the melted chocolate and mix well.
- Fold in the whipped cream gently until the mixture is smooth and even.
- In a small pan, combine the raspberry puree with the gelatin and warm it until the gelatin melts and the mixture is smooth. Do not boil.
- In a mold, pour a layer of chocolate mousse and let it set a bit in the fridge. Then pour a layer of raspberry jelly and let each layer set before adding the next.
- Chill the whole mold in the refrigerator for 4 hours or until firm.
- Remove the dessert from the mold and top with fresh raspberries before serving.
Notes
Use high-quality dark chocolate for the best flavor. Ensure melted chocolate cools before adding to the eggs to prevent cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French