The longer you refrigerate and allow the mousse to settle, the cake and crumbs will be very soggy. So, be sure to make and serve in a short window. I'd recommend, the longest it stays in the fridge is one day.
Chocolate Raspberry Mousse Cups
Ingredients
- ¼ cup cold water
- 2 teaspoons powdered gelatin
- ½ cup boiling water
- 1 ¼ cup raspberries fresh or frozen
- 1 lemon zested and juiced
- ¼ cup granulated sugar
- 2 cups heavy cream
- 1 cup Oreo cookie crumbs fine
- 1 cup heavy cream for garnish optional
- 1 8 " chocolate cake
- 1 tablespoon vanilla extract
Instructions
- Pour the gelatin over the top of the cold water. Swirl around and let it sit for five minutes to bloom.
- While the gelatin is blooming, grind up the Oreo cookies until you get about one cup of fine cookie crumbs and set to the side.
- Place the bloomed gelatin in a saucepan over medium heat. Add in the boiling water, raspberries, lemon zest and juice and sugar. Bring to a boil over medium-high heat, stirring occasionally.
- After the sauce is brought to a boil, turn down the heat to a medium-low heat and allow it to simmer for five minutes.
- Pour the sauce into a medium to large sized bowl through a strainer. Push out as much sauce as possible. Scrape the sauce that collects on the bottom of the strainer. Stir in the vanilla extract into the sauce. Set to the side and allow the sauce to cool for about ten minutes.
- After ten minutes, whip the heavy cream on high speed until you get soft peaks.
- Add the cooled raspberry sauce into the whipped cream in two stages. Fold in gently.
- Use a medium-sized round cutter to cut out a piece of cake or place a few chunks of the chocolate cake on the bottom of the container and pack down lightly. Place a couple of small spoonfuls of mousse, sprinkle cookie crumbs over the top. Place more cake on top, place more mousse over the top and sprinkle more cookie crumbs. Place more cake and spoon over the final layer of mousse.
- Refrigerate for at least two hours or until the mousse is set.
- Whip up the cup of heavy cream and decorate as you please. Enjoy!