This No-Bake Raspberry Mousse Cake is a double layer mousse cake. The dark chocolate mousse on the bottom is rich with an intense chocolate flavor using melted chocolate and Dutch processed cocoa powder. It’s topped with a delicate raspberry mousse filled with fresh raspberries. These no-bake desserts are the perfect dessert to prepare ahead of time whether it’s a hot summer day or before a big holiday party.
- Easy
- 60 mins
- 10 servings
Ingredients
For the crust
- 1 package (14oz) Oreos
- 8 tablespoons unsalted butter
For the chocolate mousse
- 1 tablespoon water
- 1 teaspoon gelatin
- 1 cup + 2 tablespoons heavy whipping cream, divided
- 2 tablespoons powdered sugar
- 3 tablespoons Rodelle baking cocoa, divided
- 4 ounces dark chocolate
- 8 ounces cream cheese
- ¼ cup granulated sugar
- 1 teaspoon Rodelle vanilla extract
For the raspberry mousse
- 1 ½ tablespoons water
- 1 ½ teaspoons gelatin
- 1 cup + 2 tablespoons heavy whipping cream, divided
- ¼ cup powdered sugar
- 1 cup (heaping) fresh raspberries, rinsed and dried
- 4 ounces white chocolate
- 8 ounces cream cheese
- ¼ cup granulated sugar
For the topping
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- Hot fudge sauce for drizzle
Uses
Occasions
Directions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel, or line with parchment paper or a cake collar.
- Grind one package of cookies into fine crumbs using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
- Refrigerate or freeze the crust while you are preparing the filling.
- For chocolate mousse: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!
- Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar, 1 tablespoon cocoa powder and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- In a microwave-safe bowl, microwave the dark chocolate with 2 tablespoons heavy whipping cream. Microwave each one at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside to cool.
- Beat the cream cheese together with the granulated sugar, 2 tablespoons cocoa powder and vanilla extract. Beat until well combined and the cream cheese is light and fluffy. Then beat the melted chocolate into the cream cheese mixture.
- Once combined, fold in the prepared chocolate whipped cream. Stir until completely mixed. Spread the chocolate mousse into the prepared crust.
- For the raspberry mousse: Place your mixing bowl in the freezer to chill for 5 minutes. Prepare another batch of gelatin as instructed above. The gelatin should turn to a solid, and then microwave it to turn back to a liquid consistency.
- Prepare another batch of whipped cream as instructed above with 1 cup heavy whipping cream, ¼ cup powdered sugar and liquid gelatin. Beat until stiff peaks form. Set aside.
- In your food processor, puree a heaping ½ cup the raspberries and strain through a fine sieve to remove the seeds. You should end up with a little less than ¼ cup of raspberry puree. Set aside.
- In a microwave-safe bowl, microwave the white chocolate with 2 tablespoons heavy whipping cream. Microwave each one at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside to cool.
- Beat the cream cheese together with the granulated sugar until well combined. Then add the raspberry puree and beat until well mixed, scraping down the bowl and needed.
- Next add the cooled white chocolate until well combined.
- Finally, fold in the prepared whipped cream. Chop the remaining raspberries in half and fold into the mousse. Spread the raspberry mousse over top of the chocolate mousse.
- Refrigerate for 3-4 hours. Prepare the topping prior to serving by preparing another batch of whipped cream as instructed about (without gelatin) and use a large open star piping tip to decorate the borders of the cake. Drizzle with hot fudge if desired. Keep refrigerated.
Note: this recipe was prepared for Rodelle by Beyond Frosting. Click here to see the original post and more helpful tips!