Chocolate Mousse Recipe
Recipe information
Make Chocolate Mousse in just 2h . Red velvet cake, drunken berries
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Ingredients
Red Velvet Cake Base
Chocolate Mousse
Drunken Berries
Assembly & Garnish
Red Velvet Cake Base
1. Preheat and prepare pan
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Combine dry ingredients
In a medium bowl whisk together flour, cocoa powder, baking soda and salt until evenly combined.
3. Mix wet ingredients
In a separate large bowl whisk together sugar, vegetable oil, egg, buttermilk, vinegar, vanilla extract, and red food coloring until smooth.
4. Combine batter
Add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.
5. Bake
Pour batter into prepared pan and smooth the top. Bake 18–22 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Allow cake to cool in pan 10 minutes, then transfer to a rack to cool completely. Once cool, trim into small rounds or break into chunks to fit the serving glasses (you'll need about 6–8 small pieces).
Chocolate Mousse
6. Melt chocolate
Place chopped bittersweet chocolate in a heatproof bowl. Heat 1/2 cup of the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit 1 minute, then whisk until smooth. Set aside to cool slightly.
7. Whip cream
In a chilled bowl, whip the remaining 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract to soft peaks. Refrigerate until needed.
8. Beat egg whites
In a clean bowl (or stand mixer bowl), beat the room-temperature egg whites with 1/8 teaspoon salt until soft peaks form. Gradually add 1 tablespoon of the sugar (from the 2 tbs total used above) if desired for stability and continue to beat to glossy stiff peaks. Note: If you prefer to avoid raw egg whites, substitute with 3/4 cup additional whipped cream stabilized with 1 tsp powdered sugar and omit the egg whites—adjust directions accordingly.
9. Combine chocolate and cream
Fold about one-quarter of the whipped cream into the slightly cooled melted chocolate to lighten it, then gently fold in the remaining whipped cream until fully incorporated and homogeneous.
10. Fold in egg whites
Gently fold the beaten egg whites into the chocolate mixture in two additions, using a light hand to preserve airiness. Stop when no white streaks remain. Chill the mousse 30 minutes to set slightly before assembling.
Drunken Berries
11. Macreate berries
In a small bowl combine strawberries and raspberries with 2 tablespoons sugar, orange liqueur and 1 teaspoon lemon juice. Toss gently, then let sit at room temperature for 15–20 minutes, stirring once, until berries release juices and are lightly macerated. Refrigerate if not using within 20 minutes.
Assembly & Garnish
12. Layer dessert
Divide red velvet cake pieces among 6 serving glasses or ramekins (about 1–2 tablespoons per glass). Spoon or pipe chocolate mousse over the cake layer to fill each glass about three-quarters full.
13. Top with berries
Spoon a generous tablespoon of the drunken berries (with some of their juices) onto each mousse-topped glass.
14. Garnish and chill
Dust each serving lightly with unsweetened cocoa powder, add a dollop of whipped cream if desired, and garnish with a mint leaf. Chill assembled servings at least 30 minutes to 1 hour to meld flavors before serving.
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