Chocolate Raspberry Mousse Cake | CHELSWEETS
This chocolate raspberry mousse cake has the perfect balance of tart and sweet! Its moist chocolate cake layers are filled with fluffy chocolate mousse, tart raspberry jam, and is studded with fresh raspberries.
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Chocolate & Raspberry Mousse Cake With Mirror Glaze | Flourless Chocolate Sponge | Eggless Mousse
Chocolate & Raspberry is a beautiful flavour combination. This Chocolate & Raspberry Mousse Cake with Chocolate Mirror Glaze will have your taste buds dancing. Two great things about this dessert - It is a light flourless chocolate sponge and both the chocolate and raspberry mousse are eggless. It's a win, win dessert, you will not be disappointed!
Learn how to make fantastic desserts watching the on-line courses in ENGLISH held by Chef LORIS OSS EMER, one of the greatest Italian pastry chefs, who is followed by more than 17K students. CLICK HERE►►
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***RECIPES BELOW***
Check out some of my other videos:
STRAWBERRY & VANILLA PANNA COTTA -
STRAWBERRY AND CREAM LAYER CAKE -
VANILLA BUTTERMILK CAKE -
TIRAMISU -
STICKY TOFFEE -
PERFECT CHOCOLATE CAKE -
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*CHOCOLATE SPONGE - FLOURLESS
6 Egg yolks
6 Egg whites
120g (1/2 cup) Semi-sweet chocolate – chopped or use chocolate coins/chips to be melted
50g (1/4 cup) Sugar – For egg yolk
30g (2 tbsp) Sugar – For egg white
1 tsp Vanilla extract
¾ tsp Cream Tartar
**SIMPLE SYRUP – To lightly soak sponge layers
50ml (1/4 cup) Water
35g (1/3 cup) Sugar
1 tsp Vanilla Extract
***CHOCOLATE MOUSSE – EGGLESS
1 tsp Powdered gelatin
1 tbsp Cold water
2 tbsp Boiling water
80g (3/4 cup + 1tsp) Icing Sugar
25g (1/4 cup) Cocoa Powder
240ml (1 cup) Whipping cream
1 tsp Vanilla extract
****RASPBERRY MOUSSE – EGGLESS
¾ tsp Powdered gelatin
200g (1 cup) Frozen raspberries, thawed
8.75ml (1 tsp + ½ tsp + ¼ tsp) Milk
25g (2 tbsp) Icing sugar
150ml (2/3 cup) Whipping cream
*****CHOCOLATE MIRROR GLAZE
Gelatin Mix
18.5ml (1 tbsp + ½ tsp + ¼ tsp) Water
2 tsp Powdered gelatin
Mirror Glaze Mix
79ml (1/3 cup) Water
79ml (1/3 cup) Whipping Cream
50g (1/2 cup) Cocoa powder
112.5g (1/2 cup) Sugar
I have given cup measurements; however, my biggest suggestion is to use kitchen scales. This will provide the most accurate way to bake all your yummy creations and will make your baked goods and desserts super professional.
Check out this link to YouTuber ‘Sugar Geek Show’, who explains the reasons why it is best to use a kitchen scale for baking:
Top 10 best Kitchen Scales 2021 -
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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CHOCOLATE CAKE with RASPBERRY mousse filling recipe | RASPBERRY CAKE RECIPE EASY
CHOCOLATE CAKE with RASPBERRY mousse filling recipe | RASPBERRY CAKE RECIPE EASY
#raspberrycakerecipe #raspberrycake #yummycake
Mirror Glazed Mango Raspberry Mousse Cake Recipe | Shiny Mirror Glaze Cake
Make Your Valentines Day Special With This Beautiful And Delicious No bake Cake
Mirror Glazed Mango Raspberry Mousse Cake
Shiny Mirror Glaze Cake
Ingredients :
Pistachio sponge:
1 egg white
2tbsp (25g) sugar
1 egg yolk
1/2tbsp (5g) plain flour
2 1/2 tbsp (25g) pistachio powder
Raspberry puree:
100g Raspberry puree
2tbsp (25g) sugar
1tsp lemon juice
Raspberry mousse:
100ml (less than 1/2 cup) cream
1tbsp powdered sugar
30g Raspberry puree
1tbsp (15ml) water + 1tsp (3g) unflavoured gelatine powder
Raspberry jelly:
1tbsp (15ml) water + 1tsp (3g) unflavoured gelatine powder
Remaining Raspberry puree
Mango Mousse:
1cup (240g) cream
1/2tsp vanilla (optional)
1tbsp powdered sugar
150 Sweetened Mango pulp (canned)
2tbsp (30ml) water + 1/2tbsp (5g) unflavoured Gelatine powder
Mirror Glaze:
100g Cold Water + 20g Gelatine Powder
150g water
300 g sugar
300 glucose syrup
200g Cream or condensed milk
300 White Chocolate
Gel food colourings
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Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
Raspberry Mousse Cake with Mirror Glaze – I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
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STUNNING Raspberry Caramel Mousse Cake - With Raspberry Gelee & Chocolate Garnishes!
FULL RECIPE HERE:
A stunning, no-bake cheesecake-mousse cake that's perfect for summer! My 'Caramel Raspberry Mousse Cake' is made with a surprise raspberry gelee center, caramel mousse, whipped cream and extravagant chocolate garnishes.
Caramel Sauce:
Whipped Cream:
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