Refrigerate until firm, 1 to 2 hours. This Chocolate Raspberry Mousse Cake is as beautiful as it is delicious. A moist chocolate cake base, rich and creamy mousse, and a little bit of tartness from the raspberry jam will make your mouth water. Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan. The cake itself is moist and deeply chocolate; the filling, dense and rich. And the frosting — well, it reminds me of bakery frosting in the nicest way: pleasing mouthfeel, excellent flavor, and just … Plus it’s the perfect Valentine’s Day dessert. Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth. This Chocolate Mousse Cake Recipe with Raspberry has all the flavor you desire in a decadent dessert! Smooth the surface. Chocolate Mousse Cake with Raspberries is utterly delicious. For days I have anxiously waited to take a bite of this triple layer cake and savor the wonderful marriage of raspberry and chocolate flavors.

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