chocolate mousse with raspberries and chocolate cake

Chocolate Mousse Parfait

Published on February 11, 2015 | In Italian/French | By tatyanaseverydayfood |

- Prep Time
- 30 Minutes
- Difficulty Level

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Velvety smooth and rich chocolate mousse is the ultimate dessert for any occasion or celebration! Nothing can beat the fluffy and silky texture of this sweet treat! For this recipe, I layered the mousse over rich chocolate cake, loads of caramel sauce and fresh raspberries. The raspberries add tons of fruity, berry flavor to every bite. The addition of the chocolate cake adds a bit more texture to the dessert and of course, more chocolate flavor! And if that wasn’t enough, the addition of caramel sauce really ties everything together! The chocolate cake is soaked with the caramel, adding a touch more sweetness. This decadent dessert is fit for an elegant and romantic dinner!

There several different methods of preparing chocolate mousse, including using eggs and egg whites, and this simpler version using whipped cream. I thoroughly enjoy both versions but if you hesitate serving raw egg whites, this recipe is the best alternative. You’ll get fluffy, smooth chocolate mousse with all the flavor you’re looking for, without the raw egg whites. Use the egg whites that are left over to make some macarons to serve with this mousse!

Watch my video recipe for step-by-step instructions.

Enjoyed this recipe? I made this handy pinboard just for you! Please share and save it to Pinterest!

Try my ‘Caramel Raspberry Mousse Cake’ next! It’s delicious and show-stopping! https://tatyanaseverydayfood.com/recipe-items/caramel-raspberry-mousse-cake/

And, my ‘Raspberry Cheesecake Parfaits’! https://tatyanaseverydayfood.com/recipe-items/no-bake-raspberry-cheesecake-dessert/

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Ingredients

For Chocolate Mousse:
3 cups (709ml) whipping cream
1/3 cup (41g) all-purpose flour
4 egg yolks
1/2 cup (100g) white granulated sugar
1 teaspoon (5ml) vanilla
1 cup (175g) semisweet chocolate chips
For Chocolate Cake:
3 large eggs
1/3 cup (67g) white granulated sugar
1/2 cup (62g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/2 cup (90g) semisweet chocolate, melted
For Raspberry sauce:
1 cup (125g) fresh or frozen raspberries
1/4 cup (50g) sugar
Caramel sauce
Fresh raspberries and mint leaves for garnish

Instructions

Start by preparing the mousse base. Whisk together in small bowl sugar, egg yolks and vanilla. In large saucepan, whisk together 1 cup whipping cream with flour. Cook for 5 minutes over low/medium heat, stirring constantly until hot but not boiling. Clumps will form in the cream; whisk until smooth paste forms. Pour hot cream slowly into egg yolks, whisking constantly. Pour cream back into saucepan, continue cooking over medium heat, stirring constantly, until thick custard forms. Do not boil, this will cause your custard to separate. Remove from heat and add chocolate. Whisk until completely melted. Let custard cool completely; can place bowl over ice bath to accelerate cooling.
Meanwhile: preheat oven to 350F. Line an 8-inch cake pan with parchment paper.
For the cake: In mixer bowl, whisk together eggs and sugar until pale white in color; can take up to 7-8 minutes. Sift in flour and baking powder, folding into eggs very gently. Melt chocolate until very smooth; let cool slightly. To melt, set microwave at 50% and stir every minute until smooth. Gently fold chocolate into batter.
Pour batter into prepared pan and bake for 15-17 minutes, until cake center is done. Remove from oven and let cool completely. Once cooled, cut into bite sized pieces.
Prepare raspberry sauce: combine raspberries and sugar in small bowl and mash together with a fork.
Finish preparing mousse last. In mixer bowl, whisk remaining 2 cups cream until peaks form. First, add a small amount of whipped cream into custard, folding gently. Then, begin adding cooled custard into cream in small portions and fold gently, adding more custard until everything is well combined. Fold gently and slowly to ensure that whipped cream stays airy and light.
To assembled dessert: transfer mousse into a large pastry bag for easier assembly. Add a few chocolate cake pieces into the bottom of each dessert bowl/glass. Drizzle with caramel sauce and raspberry sauce. Pipe generous amount of mousse over the top. Can make multiple layers with cake and mousse or just one.
Set mousse into refrigerator to set completely, about 6-8 hours, or overnight. Garnish top with raspberries and mint when serving.

Servings : 4-8
Course : Dessert
Recipe Type : Parfaits & Mousse, Video

10 Responses to Chocolate Mousse Parfait

Masha February 26, 2015 at 3:50 pm #

I made this for V. day and both me and my husband enjoyed it. It was definitely pretty sweet so I could only have little bit at a time.. I am planning on making it again for my guests if I cut down on sugar would it ruin the recipe?

Reply
- tkorchemnaya February 26, 2015 at 11:10 pm #
  
  Hi Masha! 🙂 I’m so glad you both enjoyed it! Here are a few ways you can cut the sugar and the recipe will be just fine! Try using dark, almost bitter chocolate in place of semi-sweet chocolate. The mousse will be super chocolaty and rich! You can also omit the sugar from the raspberries and try a low-sugar caramel sauce. You could cut the sugar in the whipped cream down to 1/3 cup. Hope that helps!
  
  Reply
Vicky September 16, 2015 at 8:34 am #

I had a question. Do you use heavy cream, or whipping cream (like cool whip)? Thank you

Reply
- tkorchemnaya September 16, 2015 at 10:04 am #
  
  I always use heavy cream, not the frozen premade cool whip.
  
  Reply
Esther Inzhirov February 7, 2016 at 7:51 pm #

Hello Tatyana, this recipe looks so perfect for Valentines Day and I would like to make this recipe, but I can’t find the video to it. If all possible, could you email me the video recipe please? Thank you!

Reply
Anonymous January 30, 2018 at 11:37 pm #

Hey Tatyana,
Would this hold up at room temperature? I want to make these as a dessert for a dessert table but not sure if it would hold up if it sits out for a while .

Reply
- tatyanaseverydayfood January 31, 2018 at 9:00 am #
  
  Hi! It should be fine for a few hours; I would keep it refrigerated right up until your party guests start to arrive 🙂
  
  Reply
Michael February 11, 2018 at 9:28 pm #

Can you freeze down this mousse without destroying its structure?

Reply
- tatyanaseverydayfood February 12, 2018 at 11:26 am #
  
  Hi! I don’t think freezing will work well, cream typically breaks when frozen. But, it should be good in the refrigerator for a few days
  
  Reply