Chocolate mousse cake
“This chocolate mousse cake is so easy with just a few ingredients you can find at most supermarkets. It looks impressive and will be an amazing dessert for a romantic Valentine’s meal.”
This recipe was created by Vegan Chef Day.
Prep time - 15 minutes
Chill time - 60 minutes
Difficulty - Easy
Serves / makes - 8 portions
Ingredients
500ml soya cream
300g dark cooking chocolate
1-2T cocoa powder
200g frozen raspberries
Equipment
Large bowl
Saucepan
Glass bowl
Mould, you can use a large one, as I did, or small moulds
Slim knife
Plate or board
Fine sieve for dusting
Method
Put the cream into a large bowl.
Break the chocolate into pieces and put it into a glass bowl. Add 3cm water to the saucepan, put the glass bowl into the pan. Heat the pan, on a medium heat, until the chocolate has melted.
Pour the chocolate into the bowl. Use the whisk to briskly mix the chocolate and cream together. Pour the mixture into the mould. I set my cake in the freezer so it will be easier to remove from the mould and so that it is a cleaner, more precise, shape. If you are not bothered about this you can set the cake at room temperature or in the fridge instead.)
Once the mousse cake has set slide a slim knife around the edge, between the cake and the mould. Turn the mousse cake out onto a plate or board. Allow it to defrost for around 1 hour (if it was in the freezer) until the cake has softened through to the centre. Put the cocoa powder into a fine sieve and dust the whole cake with a fine layer of cocoa powder.
Place frozen raspberries around the cake. The mousse cake is quite rich so the sharp raspberries cut through the richness. Serve the cake with one spoon, for you and your partner to feed each other with!
