Dessertsbeyondfrosting5.0
No-Bake Raspberry Chocolate Mousse Cake
This No-Bake Raspberry Mousse Cake is a thick Oreo crust, layers of rich chocolate mousse topped with a delicate raspberry mousse and whipped cream on top
👥 10 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
- bowl
- microwave
- mixing bowl
- whisk
📝 Preparation Steps
1
For the crust
2
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.
3
Grind one package of cookies into fine crumbs using a food processor or blender.
4
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.
5
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.
6
For chocolate mousse
7
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill while you are preparing the next steps.
8
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).
(14oz) Oreos1 packagewater1 tablespoon½ tablespoons water1(heaping) fresh raspberries, rinsed and dried1 cupgelatin1 teaspoon½ teaspoons gelatin1
9
Next, melt the gelatin in the microwave for ⏱️ 8-10 seconds until it turns back to a liquid. Watch it closely!
(14oz) Oreos1 packagegelatin1 teaspoon½ teaspoons gelatin1(heaping) fresh raspberries, rinsed and dried1 cup
10
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.
11
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.
(14oz) Oreos1 packagepowdered sugar3 tablespoons¼ cup powdered sugar(heaping) fresh raspberries, rinsed and dried1 cupgelatin1 teaspoon½ teaspoons gelatin1
12
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.
(14oz) Oreos1 packagedark chocolate4 ounces(heaping) fresh raspberries, rinsed and dried1 cup
13
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.
(14oz) Oreos1 packagecream cheese8 ounces(heaping) fresh raspberries, rinsed and dried1 cup
14
Once combined, fold in the prepared chocolate whipped cream. Stir until completely mixed. Spread the chocolate mousse into the prepared crust.
15
For the raspberry mousse
16
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.
(14oz) Oreos1 packagegelatin1 teaspoon½ teaspoons gelatin1(heaping) fresh raspberries, rinsed and dried1 cup
17
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
(14oz) Oreos1 packagepowdered sugar3 tablespoons¼ cup powdered sugar(heaping) fresh raspberries, rinsed and dried1 cupgelatin1 teaspoon½ teaspoons gelatin1
18
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.
19
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.
(14oz) Oreos1 package(heaping) fresh raspberries, rinsed and dried1 cupwhite chocolate4 ounces
20
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.
(14oz) Oreos1 packagecream cheese8 ounces(heaping) fresh raspberries, rinsed and dried1 cup
21
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.
(14oz) Oreos1 package(heaping) fresh raspberries, rinsed and dried1 cupwhite chocolate4 ounces
22
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.
(14oz) Oreos1 packagegelatin1 teaspoon½ teaspoons gelatin1(heaping) fresh raspberries, rinsed and dried1 cup
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