Description
An elegant dessert featuring a frozen raspberry and chocolate crunch base, topped with airy chocolate mousse and finished with a glossy dark chocolate mirror glaze.
Ingredients
For the Crust:
- For the Crunch Base: 200g dark chocolate (70%), 100g freeze-dried raspberries, crushed, 150g digestive biscuits, crushed, 50g unsalted butter, melted
- For the Chocolate Mousse: 300g dark chocolate (55%), 4 large eggs, separated, 100g granulated sugar, 300ml heavy cream
- For the Mirror Glaze: 200g dark chocolate (60%), 150g granulated sugar, 100ml water, 100ml heavy cream, 2 gelatin sheets, soaked in cold water
Instructions
1. Prepare the Crust:
- Prepare the crunch base: Melt 200g dark chocolate and mix with crushed digestive biscuits, freeze-dried raspberries, and melted butter. Press into a 9-inch springform pan and freeze for 30 minutes.
- Make the mousse: Melt 300g dark chocolate. Whip egg yolks with 50g sugar until pale. Whip cream to soft peaks. Beat egg whites with remaining sugar to stiff peaks. Fold melted chocolate into yolks, then fold in whipped cream and egg whites. Pour over frozen base and freeze for 4 hours.
- Prepare the mirror glaze: Heat sugar, water, and cream until sugar dissolves. Remove from heat, add soaked gelatin and stir until dissolved. Pour over chopped chocolate, let sit for 2 minutes, then blend until smooth. Cool to 35°C (95°F).
- Glaze the cake: Unmold frozen mousse cake onto a rack over a tray. Pour mirror glaze evenly over the top and sides. Let set in refrigerator for 1 hour before serving.
Notes
You can customize the seasonings to taste.