Silky Chocolate Raspberry Mousse Cake

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A luxurious no-bake dessert that combines velvety chocolate mousse, tart raspberry coulis, and a crisp chocolate crust—elegant enough for a dinner party yet easy enough for a weekend treat!

Why You’ll Love This Recipe

✅ No oven required – Perfect for warm days
✅ Layers of decadence – Rich chocolate + bright raspberry
✅ Make-ahead friendly – Chill overnight for stress-free serving
✅ Gluten-free option – Swap the crust as needed

Ingredients & Substitutions

For the Chocolate Crust

  • 1 ½ cups (150g) chocolate cookie crumbs (Oreos or gluten-free biscuits)
  • 6 tbsp (85g) unsalted butter, melted
  • 1 tbsp sugar (optional)

For the Raspberry Coulis

  • 1 ½ cups (180g) fresh/frozen raspberries
  • 3 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch (mixed with 1 tsp water)

For the Chocolate Mousse

  • 7 oz (200g) dark chocolate (60-70%), chopped
  • 1 ¼ cups (300ml) heavy cream, divided
  • 3 large egg yolks
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • Pinch of salt

For the Topping

  • Fresh raspberries
  • Chocolate shavings
  • Whipped cream

Step-by-Step Instructions

1. Make the Crust

  1. Mix cookie crumbs, melted butter, and sugar (if using).
  2. Press into a 9-inch springform pan (base lined with parchment).
  3. Freeze 15 minutes while preparing fillings.

2. Prepare the Raspberry Coulis

  1. In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down (~5 mins).
  2. Stir in cornstarch slurry and simmer 1 minute until thickened.
  3. Strain through a sieve to remove seeds. Cool completely.

3. Make the Chocolate Mousse

  1. Melt chocolate with ½ cup (120ml) cream in a double boiler (or microwave in 30-sec bursts). Set aside.
  2. Whisk egg yolks, sugar, and salt in a bowl until pale.
  3. Gradually whisk in warm chocolate mixture, then vanilla.
  4. Whip remaining ¾ cup (180ml) cream to stiff peaks. Fold into chocolate gently.

4. Assemble the Cake

  1. Spread half the mousse over the chilled crust.
  2. Drizzle half the raspberry coulis over the mousse.
  3. Repeat with remaining mousse and coulis, swirling gently with a knife.
  4. Chill at least 4 hours (overnight best).

5. Garnish & Serve

  • Top with fresh raspberries, chocolate shavings, and whipped cream.
  • Run a warm knife around the edge before unmolding.

Pro Tips

🍫 Chocolate choice: High-quality chocolate (like Valrhona) makes a difference.
❄️ Smooth mousse: Fold whipped cream gently to maintain airiness.
🕒 Time-saving: Use store-bought raspberry jam (thin with water) instead of coulis.

Variations

🍊 Citrus Twist: Add orange zest to the mousse.
☕ Mocha Version: Add 1 tsp espresso powder to the chocolate.
🥥 Tropical: Layer with passionfruit curd instead of raspberry.

FAQs

Can I make this vegan?

Yes! Use coconut cream and dairy-free chocolate (skip egg yolks).

How long does it keep?

Up to 3 days refrigerated (cover tightly).

Can I freeze it?

Yes, up to 1 month (thaw overnight in fridge). Texture may soften slightly.

Final Thoughts

This Silky Chocolate Raspberry Mousse Cake is a showstopping balance of rich and refreshing—ideal for birthdays, anniversaries, or when you deserve something extraordinary.

First bite = pure bliss! 🍫❤️

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