I recently discovered a delicious dessert recipe that I can’t wait to share with you all! It’s a Gâteau-mousse aux framboises sur biscuit croquant au chocolat, which translates to raspberry mousse cake on crunchy chocolate biscuit. Trust me, your taste buds will thank you for trying this out!
Ingredients:
- 150g dark chocolate
- 150g unsalted butter
- 150g crumbled cookies (crunchy chocolate biscuits work well)
- 250g raspberries
- 300g cream cheese
- 300g heavy cream
- 100g sugar
- 1 tsp vanilla extract
Instructions:
- Melt 100g of chocolate and butter in a pan. Add cookie crumbs and mix well. Press the mixture into a round cake pan. Refrigerate for at least 30 minutes.
- Puree half of the raspberries in a blender. Mix with cream cheese, sugar and vanilla extract until smooth.
- Whip the heavy cream to form soft peaks. Mix the raspberry mixture and whipped cream together.
- Spread the mousse over the biscuit base. Refrigerate again for at least 2 hours.
- Melt the remaining 50g of chocolate. Dip remaining raspberries in melted chocolate and let it cool. Use the raspberries to decorate the cake.
This cake is the perfect balance of rich chocolate and tangy raspberries. Plus, it’s very easy to make! The crunchy chocolate biscuit base adds a nice texture and the raspberry mousse is light and airy. It’s a great dessert to impress your friends and family with, or to indulge in when you need a pick-me-up on a dreary day.
So what are you waiting for? Give this recipe a try and let me know what you think!
