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–+ servings

Raspberry Mousse Delight

Discover the Raspberry Mousse Delight, a perfect blend of light mousse and rich chocolate base, ideal for birthdays and special occasions. Easy to make and always impressive.
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Prep Time 45 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 pieces
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 g sugar
  • 3 eggs (gr. M) eggs
  • 1 pinch salt
  • 50 g wheat flour (Type 405)
  • 1 tablespoon cocoa
  • 6 leaves gelatin
  • 300 g frozen raspberries
  • 70 g sugar
  • 150 g yogurt
  • 250 g cream
  • 100 g dark chocolate
  • 1 tablespoon neutral food oil
  • 125 g fresh raspberries

Equipment

  • Springform pan (Ø 16 cm)
  • Baking paper
  • Mixing bowls
  • Hand mixer
  • Sieve
  • Wire rack
  • Whisks
  • Microwave-safe bowl
  • Spatula

Method
 

  1. Preheat the oven to 180 degrees (or 160 degrees for fan-assisted ovens) and line the bottom of a springform pan (Ø 16 cm) with baking paper.
  2. Beat the sugar, eggs, and a pinch of salt at the highest level for about 4 minutes with a hand mixer.
  3. Mix the flour and cocoa, then fold it in quickly.
  4. Pour the batter into the prepared pan and bake for about 35 minutes.
  5. After baking, loosen the edges with a knife, and overturn it onto a wire rack covered with baking paper to cool.
  6. Soak the gelatin leaves in cold water according to the package instructions.
  7. Boil the raspberries and sugar in a saucepan, then strain the mixture through a fine sieve to remove seeds.
  8. Pour the hot puree into a bowl and dissolve the squeezed gelatin leaves in the still-hot raspberry puree.
  9. Add yogurt to the mixture and mix well; let it cool for about 30 minutes.
  10. Whip the cream until stiff peaks form, then gently fold it into the cooled raspberry-yogurt mixture.
  11. Place the cooled cake base on a serving plate and pour the mousse mixture over it, smoothing the top with a spatula.
  12. Refrigerate the cake for at least 4 hours, or until the mousse is set.
  13. Melt the dark chocolate and neutral food oil in a microwave-safe bowl, stirring until smooth.
  14. Drizzle the melted chocolate over the chilled cake and decorate with fresh raspberries before serving.

Nutrition

Calories: 275kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 72mgSodium: 50mgPotassium: 150mgFiber: 3gSugar: 15gVitamin A: 350IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

To achieve a smooth and creamy mousse, let the raspberry-yogurt mixture cool slightly before folding in the whipped cream. This prevents the cream from breaking.
For a flavor boost, a splash of vanilla extract or a teaspoon of lemon zest can be added to the raspberry-yogurt mixture.
Store the Raspberry Mousse Delight in the refrigerator for up to 3 days, or freeze the cake (without decoration) for up to a month. Thaw in the fridge overnight prior to adding the final touches.
Make sure all ingredients are at room temperature before starting for better emulsification.
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