• 12servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

VitaminsB12, D, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dark- chocolate layer:

  2. 8 oz. dark, or bitter-sweet chocolate chips

  3. 2 tbsp. almond-flavored liqueur , or 1 tsp. almond extract

  4. White- chocolate layer:

  5. 3/4 cup heavy cream

  6. 1 1/2 tsp. unflavored gelatin

  7. 6 oz. white chocolate chips

  8. 1/2 cup finely chopped almonds (can sub with walnuts )

  9. Milk- chocolate layer:

  10. 8 0z. milk chocolate chips

  11. 1/4 cup butter

  12. 1 cup frozen raspberries , thawed, pureed and sieved to remove seeds

  13. 1/2 cup heavy cream , whipped to stiff peaks

  14. Raspberry sauce:

  15. 1 cup frozen raspberries , thawed

  16. 1 tbsp. cornstarch

  17. 1 tbsp. sugar

  18. unsweetened cocoa powder for decoration

Instructions Jump to Ingredients ↑

  1. Grease an 8-inch loaf pan with non-stick cooking spray; line it with plastic wrap. Fill small roasting pan (or cookie pan) with dried beans. Wedge loaf pan into beans, tilting it lenghtwise so that the first layer of dark chocolate mousse will be on one side of the pan. Note* instead of dried beans, I just use 2 small plates for support - one in the front and one in the back of the loaf pan. You just need something to keep it tilted until the mousse is hardened.

  2. Dark-chocolate layer: in saucepan over very low heat melt dark chocolate with butter, stirring constantly until smooth. Stir in liqueur or almond flavoring. Cool slightly. With a spatula, gently fold in the whipped cream. Pour mousse into loaf pan, smooth top. Refrigerate, tilted, until mousse is firm, about 1 hour.

  3. White-chocolate layer: In saucepan, combine 3/4 cup heavy cream and gelatin; let stand 5 minutes. Add white chocolate, heat over very low heat until melted, stirring constantly. Place pan in a bowl of ice water. Stir with a whisk until slightly thickened, for about 2 minutes. Remove from ice water, stir in almonds. With a spatula, gently fold in the whipped cream.

  4. Reposition the loaf pan to tilt in opposite direction. Add white chocolate mousse to the other side of the loaf pan. Chill until firm, for about 1 hour.

  5. Milk-chocolate layer: in saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth. Cool slightly, then fold in whipped cream with a spatula. Level the loaf pan. Add mousse over top, covering the dark and milk layers. At this point you don't need to support the loaf pan anymore. Cover the cake with the clear plastic wrap and smooth out the top. Refrigerate until firm, about 2 hours.

  6. Meanwhile, make the raspberry sauce: In food processor, puree thawed raspberries; strain into small saucepan so that there are no seeds. Stir cornstarch and sugar into puree. Bring to a low boil, stirring. Simmer 1 minute. Cool, refrigerate until serving.

  7. When the cake is firm, unmold it on a large plate, carefully remove the plastic wrap.

  8. When ready to serve, arrange a fork and a spoon on a plate. Dust with cocoa, remove utensils. This will make an inprint of the fork and spoon on the plate. This step is totally optional. Slice the mousse cake on the plate and drizzle some raspberry sauce.


Send feedback