Mini Chocolate Raspberry Mousse Cakes – A Decadent Treat!

 

 

Mini Chocolate Raspberry Mousse Cakes – A Decadent Treat!

Indulge in these rich, creamy Mini Chocolate Raspberry Mousse Cakes, perfect for special occasions or a romantic dessert for two. Layers of fudgy chocolate cake, luscious raspberry mousse, and velvety ganache create the ultimate dessert experience.

Ingredients (Makes 6 Mini Cakes):

For the Chocolate Cake Base:

1/2 cup (60g) all-purpose flour

1/4 cup (50g) granulated sugar

2 tbsp unsweetened cocoa powder

1/4 tsp salt

1/2 tsp baking powder

1/4 cup (60g) unsalted butter, melted

1 large egg

1/4 cup (60ml) whole milk

1/2 tsp vanilla extract

For the Raspberry Mousse:

1 cup (120g) fresh or frozen raspberries (thawed if frozen)

1/4 cup (50g) granulated sugar

1 tbsp lemon juice

1 cup (240ml) heavy cream, chilled

1 1/2 tsp powdered gelatin

For the Chocolate Ganache:

1/2 cup (120ml) heavy cream

1/2 cup (90g) dark chocolate chips

For Garnish:

Fresh raspberries

Mint leaves

Chocolate shavings

Step-by-Step Instructions:

Prepare the Chocolate Cake Base:

Preheat your oven to 350°F (175°C). Grease and line a square 8x8-inch baking pan.

In a bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder.

Add melted butter, egg, milk, and vanilla extract. Mix until smooth.

Pour batter into the prepared pan and bake for 12-15 minutes. Let cool completely.

Use a round cookie cutter to cut out 6 mini cake bases. Place them in individual mousse molds or ramekins.

Make the Raspberry Mousse:

Blend raspberries, sugar, and lemon juice until smooth. Strain the puree to remove seeds.

In a small bowl, dissolve gelatin in 2 tbsp of warm water. Let sit for 5 minutes.

Heat the raspberry puree gently and stir in the gelatin until fully dissolved. Let it cool to room temperature.

Whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the raspberry mixture.

Spoon the mousse over each cake base and refrigerate for 2-3 hours u