Chocolate Raspberry Mousse Cake
ready in 4 h. 40 min.
- For Crust
- 1 cup Ladyfinger (crushed)
- ¾ cup Amaretti biscuits crushed (or other almond cookies)
- ¾ cup butter melted ( 1 1/2 sticks)
- For Raspberry Filling
- 1 pkg raspberry gelatin
- 1 cup fresh or frozen Raspberries (mashed)
- For Chocolate Mousse
- 1 ⅔ cups plain semi-sweet chocolate (chopped)
- 0.333 cup tepid water
- 3 cups heavy whipping cream
- 1 Tbsp Raspberry liqueur (or vanilla extract)
- To Garnish
- 0.333 cup Dark chocolate (shaved)
- 24 fresh Raspberries
1 Cutting board, 1 Small knife, 1 Brush, 1 Salad spinner, 1 Large knife, 1 Citrus juicer, 1 Tablespoon, 1 große Bowl, 1 Whisk, 1 große Non-stick pan, 1 Wooden spoon, 1 Salad server, 1 Serrated knife, 1 Cheese slicer
Using a rolling pin, crush lady fingers and almond cookies and mix with the melted butter. Spread on the base of a 9-inch springform pan, using your fingers to press mixture down well. Chill in the refrigerator.
For Raspberry Filling:
Prepare Jello according to package instructions. Fold in crushed berries. Pour into a shallow mold that is smaller than the 9-inch springform pan. Refrigerate for at least 3 hours or until the Jello sets. Once Jello is firm, invert on top of the prepared crust.
For Chocolate Mousse:
Place chocolate in a bowl and microwave on medium power for three minutes; stopping to stir frequently. Once chocolate is smooth, add water all at once, whisking quickly until smooth. Cool for about 10 minutes, whisking occasionally.
In a separate bowl, using an electric mixer on low speed, beat cream and liqueur together for about 3 minutes or until cream thickens. Increase speed to medium-high and beat for 45 seconds. Mixture should be the consistency of cake batter. Add chocolate, reduce mixer speed to medium, and beat until the mousse is thick enough to hold its shape.
Spoon mousse on top of the Jello, smoothing the top. Chill for at least 1 hour before serving
Prior to serving, sprinkle shaved chocolate over the top of the mousse. Garnish with fresh raspberries. Slice and serve.