Eggless Chocolate Mousse with Raspberry Insert and Chocolate Truffle Sauce

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Eggless Chocolate Mousse with Raspberry Insert and Chocolate Truffle Sauce

This eggless chocolate mousse with raspberry insert and chocolate truffle sauce combines rich dark chocolate, tart raspberries, and smooth truffle sauce for a decadent dessert. Perfect for any sweet craving, the mousse is easy to mould using silicone moulds for a professional finish.

Prep Time 45

Freeze Time 6

Total Time 6 45

Servings

Calories 370kcal

Author Fay

INGREDIENTS

Raspberry Sauce Insert:

2 teaspoon (2 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water cold
250 g (2 cups) raspberries frozen, thawed
⅓ cup (⅓ cup) sugar
1 tablespoon (1 tablespoon) water
1 teaspoon (1 teaspoon) lemon juice

Chocolate Mousse:

200 g (7 oz) dark chocolate (A)
100 ml (3.4 floz) heavy cream (A)
400 ml (13.5 floz) heavy cream (B)

Ganache Truffle Sauce:

80 g (2.8 oz) dark chocolate (B)
100 g (3.5 oz) heavy cream (C)

Garnish:

⅓ cup (⅓ cup) chocolate grated

INSTRUCTIONS

Raspberry Sauce Insert

Mix gelatine powder and cold water in a small bowl. Set aside to bloom.
In a saucepan, combine raspberries, sugar, water, and lemon juice. Stir over medium heat.
Once it boils, reduce to a simmer and cook for 8 minutes.
Strain the mixture through a fine mesh strainer into a heatproof bowl.
Add bloomed gelatine and stir until fully dissolved.
Pour into a squeeze bottle and fill small silicone moulds. Ice cube trays work well.
Freeze overnight or until firm.

Chocolate Mousse

Heat the cream (A) until very hot but not boiling. Pour over dark chocolate (A) in a heatproof bowl.
Stir until smooth and lump-free. Cool to room temperature.
In a mixing bowl, combine the cooled chocolate mixture and heavy cream (B). Mix to firm peaks, being careful not to overmix.
Half-fill silicone moulds or silicone cupcake trays with mousse, using a spoon or piping bag. Work the mousse into the moulds and up the sides.
Place 2-3 raspberry inserts on top of the mousse in each mould.
Fill the moulds with remaining mousse, level with a spatula.
Freeze overnight.

Ganache Truffle Sauce

Combine dark chocolate (B) and hot cream (C) in a heatproof bowl. Mix until smooth.
Microwave for 20 seconds if lumps remain, then stir again. Cool for 10 minutes.

Assembly

Remove frozen mousse from silicone moulds and place on serving plates or mini gold cake boards.
Fill top cavities with ganache truffle sauce. Serve extra sauce on the side if using cupcake moulds.
Garnish with grated chocolate around the base.
Refrigerate for two hours or until fully thawed before serving.

NOTES

Use silicone moulds or silicone cupcake trays for easy removal and a professional look.
If you don't want to mould the mousse, assemble it layered in a dessert glass to eliminate the freezing steps.
Ensure the chocolate mixture is cooled to room temperature before mixing with cream.
Avoid overmixing the mousse to prevent splitting.
Freeze overnight for best results.
Strain the raspberry sauce to remove seeds for a smoother texture.

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