• CHOCOLATE MOUSSE
  • 1 3/4 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 3 ounces espresso or strong coffee
  • 1 tablespoon dark rum
  • 4 tablespoons butter
  • 1 teaspoon flavorless, granulated gelatin
  • RASPBERRY MOUSSE
  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream

A couple days ago, I received a last minute order for a wedding cake display and I decided to take on the challenge. I always underestimate how long it will take me to complete these projects, but after about 10 hours of baking, filling, decorating, and covering the entire kitchen in a layer of powdered sugar, I succeeded in completing a layered chocolate mousse cake, a red velvet cake with cream cheese frosting, a vanilla layer cake with raspberry mousse filling, and 36 filled vanilla cupcakes with buttercream frosting. I honestly think I need to transform my apartment into a bakery!

I used my standard recipes to make the 3 cake flavors (you can find the links above) and then frosted the red velvet with cream cheese frosting, filled the chocolate cake with chocolate mousse and filled the vanilla with raspberry mousse finishing both off with an almond buttercream frosting. The wedding party theme was a luau so we decided on a turquoise and white color scheme to look beachy and elegant at the same time. I added pearl edible glitter dust, turquoise sugar, and light blue edible pearls to the cupcakes and cakes.  I loved the addition of the seashells and vases that were used for the actual display!

This red velvet cake filled and frosted with a cream cheese icing. I wanted each cake to look a little different so I played around with all my new baking tips to create unique designs.

The chocolate cake  and half the cupcakes were  filled with a decadent chocolate mousse that I based off Alton Brown’s recipe.

ALTON’S DIRECTIONS:

 “Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.”

Chill the mousse before filling the cake layers or just pour it into glasses for a dessert in itself!

I filled the vanilla cake and the other half of the cupcakes with a luscious raspberry mousse that I discovered on Taste of Home and it turned out to be a perfect contrast with the vanilla cake and almond buttercream Yum!

Directions:

“Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.

Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate for 1-2 hours or until set.

I cut one of the layers in 2 parts so that I would have a three layered cake to fill with even more delicious mousse.

This mousse also makes a great dessert on its own.

Originally published as Raspberry Mousse in Taste of Home’s Holiday & Celebrations Cookbook Annual 2006, p216

I can’t wait to try out some different colors and flavor combinations!

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