Name: Rich raspberry chocolate mousse cake
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 50g 70% plain chocolate broken into pieces; 50g butter; 1tbsp golden syrup; 200g Hob Nobs; 200g 70% plain chocolate broken into pieces; 200g milk chocolate (at 30% cocoa solids), broken into pieces; 4 eggs separated; 300ml whipping cream; 3 x 150g punnets raspberries

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Rich raspberry chocolate mousse cake

Rich raspberry chocolate mousse cake

Caroline Hire – Food writer

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Serves 8

Easy

Prep: 30 mins

Plus overnight setting no cook

A star rating of 3.9 out of 5.28 ratingsRate

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With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

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Crème fraîche ice cream

A star rating of 4.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

For the base

50g 70% plain chocolate

broken into pieces
50g butter
1tbsp golden syrup
200g Hob Nobs

For the mousse

200g 70% plain chocolate

broken into pieces
200g milk chocolate

(at 30% cocoa solids), broken into pieces
4 eggs

separated
300ml whipping cream
3 x 150g punnets raspberries

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Nutrition: per serving

kcal691
fat52.1g
saturates28.7g
carbs42.5g
sugars31g
fibre5g
protein10.4g
salt0.6g

low

Method

step 1

For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
step 2

Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
step 3

For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
step 4

Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
step 5

Release from the tin and decorate with concentric circles of raspberries and serve.

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A star rating of 3.9 out of 5.28 ratings

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