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Raspberry Mousse Cakes, Part 2 of 2 – Little House by the Dunes

Raspberry Mousse Cakes, Part 2 of 2 – Little House by the Dunes


by Heather Harris Brady

It’s been quite a run these last few weeks, we had a power outage that killed my oven and a houseful of college students for a long weekend! I have a small countertop convection oven that fits one 13 x 9 pan, so I had to use it for all of my baking. Repairs are scheduled for next Friday so hopefully after that I’ll be back in business.

So we ‘re on to the finish step for these mousse cakes, the chocolate mousse and ganache coating.

Raspberry Mousse Cakes, Makes four servings

Chocolate Mousse

  • 1 pint heavy whipping cream
  • 1 c. high-quality chocolate chips (I use Ghirardelli 60%)
  • 2 T. water
  • 1 T. sugar

Bring the water and sugar to a boil over medium heat, and stir until the sugar is dissolved. Whisk in the chips and stir until smooth. Set aside to cool to room temperature.

When the chocolate is cool, whip the cream to stiff peaks.

Fold in the chocolate, and keep folding until there are no white streaks left.

Put your mousse in the refrigerator to set up, about one hour.

Unmold your frozen cakes from the ramekins.

Cover each one with a coating of mousse. Get it as smooth as you can if you want a smooth finish.

Pop them back in the freezer while you make the ganache.

Chocolate Ganache

  • 1 pint heavy whipping cream
  • 1 c. high-quality chocolate chips (I used the Ghirardelli 60% again, but a dark chocolate bar with a raspberry flavor would be nice here.)
  • 1 T. butter
  • 1 t. vanilla

To save room I’ve skipped the step by step here. Put the cream in a saucepan over medium heat. When it starts to steam whisk in the chocolate chips and stir until melted. Take it off the heat and whisk in the butter and vanilla. Let it cool until it’s spreadable.

Bring your cakes back out of the freezer.

Frost each one with a final coat of ganache. It will harden quite quickly on the frozen cake. You can serve these right away, or put them in the refrigerator until you need them.

I garnished these with white chocolate shavings, mint and fresh raspberries.



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