Jello-Coated Raspberry Mousse Cake
“Go ahead and make room in your fridge for this colorful, rich, and delicious dessert!”
Etti Maman
Original Recipe Author
This raspberry mousse cake recipe features an all-star lineup of white chocolate bars, heavy cream, fresh raspberries, and jello. In a nutshell, it’s a perfect dessert for when you’re feeling a bit extra.
But don’t worry; it’s not hard to make at all. In fact, there’s zero baking involved.
As long as you know how to whip some heavy cream, you’re all set. Grab your mixer, and let’s get to it!
Frequently Asked Questions:
Raspberry Mousse Cake
What can I use instead of the mousse mix?
If you don’t have any mousse mix, you could just use some ground fruits.
What sort of jello do I need, and where can I find it?
Clear jello is ideal for this recipe, and you’ll find it in most baking stores. You can also make it yourself from gelatin.
Equipment
Ingredients
- ¼ cup cold water
- 2 tbsp. raspberry flavored mousse mix
- 1 tbsp. gelatin
- 2 cups heavy cream (500 ml)
- 3 bars white chocolate (300 g)
Ground-Raspberry Mousse:
- ½ tsp. gelatin
- ½ cup raspberries (ground in food processor)
- 1 bar white chocolate (100 g)
- 1 cup heavy cream (250 ml)
- 2 tbsp. cold water
Coating:
- 1 cup raspberries
- 3½ oz. clear jello (100 g)
Instructions
- Stir the gelatin into a microwave-safe cup of cold water and set it aside for now.
- Melt the white chocolate bars with only one cup of heavy cream.
- Pop the gelatin in the microwave and heat it for 10 seconds.
- Add the hot gelatin to the chocolate and cream.
- In a separate bowl, whip the second cup of heavy cream with the raspberry-flavored mousse mix.
- Once your raspberry cream mix has a yogurt-like texture, you can add it to the chocolate.
- Line your baking pan with aluminum foil and parchment paper.
- Put the loaf pan and set a cake collar all around.
- Pour the batter and freeze for 30 minutes.
Ground-Raspberry Mousse:
- Stir gelatin into cold water, just like step no.1.
- Melt a chocolate bar into half a cup of heavy cream.
- Heat the gelatin for 10 seconds in the microwave.
- Blend the gelatin and the chocolate.
- Whip half a cup of heavy cream with an equal amount of ground raspberries.
- Add the cream to the melted chocolate and mix well.
- Pour the mixture over the first layer.
- Freeze the cake again, but leave it for 5 hours this time.
Coating the Cake:
- Use raspberries as a topping.
- Prepare your jello according to the instructions on the package.
- Pour the jello over the cake.
- Put the whole thing in the freezer until 10 minutes before serving time.
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