Chocolate mousse cake with berries is a luxurious dessert that combines the rich flavor of chocolate with the refreshing touch of berries. Despite its elegant look, making it at home doesn't require much experience, relying on simple steps and readily available ingredients.
اضافة اعلان
INGREDIENTS
• 200 grams chocolate biscuits, crushed
• 80 grams melted butter (base)
• 150 grams dark chocolate (ganache)
• 100 milliliters hot whipping cream (ganache)
• 200 grams dark chocolate (mousse)
• 300 milliliters cold whipping cream (mousse)
• 1 teaspoons vanilla extract
• 1 tablespoons powdered sugar (optional)
• 1 cups fresh blueberries (for garnish)
• 0.5 cups raspberries (for garnish)
• 8 fresh mint leaves (for garnish)
STEPS
1. Make the base: Mix the crushed chocolate biscuits (200 grams chocolate biscuits, crushed) with the melted butter (80 grams melted butter (base)) until the mixture is uniform. Spread it into the base of a cheesecake pan, pressing down firmly to form a solid layer, then refrigerate for 20 minutes.
2. Make the ganache: For the ganache layer, pour the hot whipping cream (100 milliliters hot whipping cream (ganache)) over the chopped dark chocolate (150 grams dark chocolate (ganache)), stir until fully melted and smooth, then pour it over the biscuit base and let it cool.
3. Melt mousse chocolate: Melt the dark chocolate for the mousse (200 grams dark chocolate (mousse)) and let it become warm.
4. Make the mousse: Whip the cold whipping cream (300 milliliters cold whipping cream (mousse)) with the vanilla (1 teaspoons vanilla extract) and powdered sugar (1 tablespoons powdered sugar (optional)) until it holds its shape, then gradually add the melted chocolate while folding gently to keep the mousse's texture.
5. Layer the mousse: Pour the mousse over the ganache layer and smooth the surface with a spoon or flat spatula.
6. Chill: Refrigerate the cake for at least 240 minutes until fully set.
7. Garnish and serve: Decorate the top with blueberries (1 cups fresh blueberries (for garnish)), raspberries (0.5 cups raspberries (for garnish)), and mint leaves (8 fresh mint leaves (for garnish)), then serve cold.
