Rich raspberry chocolate mousse cake

Rich raspberry chocolate mousse cake

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(11 ratings)

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Cooking time

Prep: 30 mins Plus overnight setting no cook

Skill level

Easy

Servings

Serves 8

With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
691
protein
10.4g
carbs
42.5g
fat
52.1g
saturates
28.7g
fibre
5g
sugar
31g
salt
0.6g

Ingredients

For the base

  • 100g 70% plain chocolate, broken into pieces
  • 100g butter
  • 1 tbsp golden syrup
  • 200g Hob Nobs

For the mousse

  • 100g 70% plain chocolate, broken into pieces
  • 200g milk chocolate (at 30% cocoa solids), broken into pieces
  • 4 eggs, separated
  • 300ml whipping cream
  • 3 x 150g punnets raspberries

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Method

  1. For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
  2. Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
  3. For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
  4. Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites, spread the mixture over the biscuit base and return to the fridge overnight.
  5. Release from the tin and decorate with concentric circles of raspberries and serve.

Recipe from bbcgoodfood.com, February 2013

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Comments

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GC70's picture
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A real showstopper- very rich too.

lennybell's picture
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This mousse was delicious but the base was so hard to cut into it made it difficult to serve. I used strawberries on top instead and added a jelly layer on top of the mousse to help stop it being too rich.

sohini280's picture
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The mousse was lovely - perfect texture and taste - but the base was too hard (nearly impossible) to cut into. Next time I'll make individual portions of this because it was too messy to cut into slices. Alternatively could skip the golden syrup from the base to make it slice-able.

pratimah's picture
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Made this last week end and it was a big success...everybody absolutely
loved it.The only thing, is that I made it without egg, as I am Veggie. I used a tub of cream cheese instead...Will definitely make this again.

pratimah's picture
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Made this last week end and it was a big success...everybody absolutely
loved it.The only thing, is that I made it without egg, as I am Veggie. I used a tub of cream cheese instead...Will definitely make this again.

pratimah's picture
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Made this last week end and it was a big success...everybody absolutely
loved it.The only thing, is that I made it without egg, as I am Veggie. I used a tub of cream cheese instead...Will definitely make this again.

ligabef's picture
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Thank you Sweet Dee, a much better recipe!

deirdrewhelan's picture
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Step Three

For the mousse, melt the remaining chocolate in the same way and allow to cool until lukewarm. Blitz 1 punnet of raspberries the icing sugar and framboise in a food processor to make a quick raspberry coulis. Beat roughly two thirds of the whipping cream until it only just leaves a trail with the whisk. Be careful not to overwhisk the mixture, as it's better to whisk too little than too much. Fold in the cooled chocolate very gently, then stir through the remaining whipping cream. Finally swirl in the raspberry coulis. Spread over the biscuit base and return to the fridge for 1 -2 hours to set.

Step Four

Release from the tin and decorate with concentric circles of raspberries. Serve with double cream.

lauramcintosh's picture

Thanks Deirdre! i went to make this again and found that the recipe had changed! The original is far better, thanks for re-posting it!

deirdrewhelan's picture
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Step One

For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmering water or on a low heat in the microwave.

Step Two

Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for an hour to set.

deirdrewhelan's picture
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For the Mousse:

• 300g 70% plain chocolate, broken into pieces (or 200g milk choc and 100g dark choc)

• 1 x 150g punnet raspberries

1 tbsp icing sugar,

1 tbsp crème de framboise (raspberry liqueur), crème de cassis (blackcurrant liqueur), or 1 tsp vanilla essence,

600ml whipping cream,

To decorate:
about 4 more punnets of strawberries and whipped double cream to serve

deirdrewhelan's picture
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Here is the original recipe:

For the Base:

• 100g 70% plain chocolate, broken into pieces

• 100g butter

• 1 tbsp golden syrup

• 200g Hob Nobs

deirdrewhelan's picture
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I managed to make this when BBC Good Food reposted the original recipe for a day before changing it again. I took the advice of another poster and used 200g milk choc and 100g dark choc in the mousse. It was very difficult to cut the base but it was delicious.
I will post original.

ligabef's picture
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Can someone post the original recipePLEASE!

ligabef's picture
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Why has this recipe been changed? The original was much better. I saved it to my binder and am EXTREMELY DISAPPOINTED that when I went to use it again it turned out to be rather bland and nowhere near as special as the original with creme de framboise/cassis.

xcxhannahxcx's picture
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Looked pretty but was incredibly bitter - did not go down well with 8 guests for Easter dinner! :(

deirdrewhelan's picture
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What happened the original recipe? I was going to make this tomorrow and bought a full bottle of creme de framboise! I preferred the original ingredients listed for the mousse. If anyone printed it out maybe you could tell me!

pannyanny's picture
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I have just tried this and it was a disaster. Don't know what I did wrong but it collapsed after the springform ring was removed, it was a big sloppy mess. The biscuit base was also rock solid and couldn't get a knife through it. May be worth lining the base with parchment.

mrshiley's picture

How long in advance of eating can you prepare this? Any ideas? Thanx

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