Description
A multi-layered dessert featuring a rich brownie base, chocolate mousse, raspberry mousse, and vanilla mousse, topped with chocolate ganache and fresh raspberries.
Ingredients
Scale
- 1 batch of brownie batter (from scratch or boxed mix)
- 2 cups heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon gelatin powder
- 1/2 cup raspberry puree (from fresh or frozen raspberries)
- 1 cup vanilla mousse (prepared from scratch or store-bought)
- 1/2 cup chocolate ganache
- Fresh raspberries for garnish
- Chocolate curls for garnish
Instructions
- Bake the brownie batter according to package or recipe instructions. Let it cool completely.
- Melt heavy cream and chopped chocolate in a saucepan over medium heat until smooth.
- Cool the chocolate mixture slightly, then whip the cream until soft peaks form and fold it into the chocolate.
- Prepare gelatin by dissolving it in a small amount of cold water, then mix into the chocolate mousse.
- Repeat the melting process with heavy cream and raspberry puree to make the raspberry mousse, then fold in whipped cream and gelatin.
- Prepare the vanilla mousse (store-bought or homemade).
- Layer the cooled brownie base with chocolate mousse, raspberry mousse, and vanilla mousse.
- Refrigerate the cake for at least 240 minutes or until set.
- Pour warm chocolate ganache over the chilled cake and garnish with fresh raspberries and chocolate curls.
- Serve cold and enjoy the layered delight!
Notes
Chill your mixing bowl for better mousse volume. Experiment with flavors and toppings to customize the cake.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg