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Chocolate Raspberry Mousse Tower View Larger
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Chocolate Raspberry Mousse Tower

Ingredients:

    Pound Cake:
  • Additional Equipment needed: 6-8 (3-inch) cake rings or 10 (2 1/4-inch) cake rings
  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 sticks unsalted butter, room temperature
  • 5 large eggs, room temperature
  • 3/4 cup milk
  • 1 Tablespoon Chambord
  • 1/2 cup cocoa powder

  • Mousse:
  • 14 ounces semisweet chocolate
  • 2 Tablespoons Chambord
  • 1/3 cup Stonewall Kitchen Red Raspberry Jam
  • 5 egg yolks, room temperature
  • 7 egg whites, room temperature
  • Pinch of salt

  • Garnish:
  • 1-2 (8.5-ounce) bottles Stonewall Kitchen Raspberry Syrup (as desired)
  • Whipped cream
  • Fresh raspberries
  • Fresh mint

Directions:

  1. For the cake, preheat oven to 325 degrees F.
  2. Butter and flour one 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan
  3. In a small bowl combine flour, salt, baking powder and cocoa powder and mix well.
  4. In a large bowl, cream butter until fluffy, add the sugar gradually and beat until light and fluffy and then beat in Chambord.
  5. Beat in eggs, one at a time.
  6. Beat in on low speed, 1/3 of the flour mixture with half the milk until incorporated.
  7. Repeat this procedure until all the flour is incorporated.
  8. Pour the batter into the prepared pan.
  9. Bake for 1 hour or until done.
  10. For the mousse, melt the chocolate and Chambord in a bowl over hot water stirring occasionally. When chocolate is melted, remove it from heat and beat until smooth.
  11. Add the egg yolks slowly, stirring quickly until smooth, stir in the raspberry jam. Let mixture cool slightly.
  12. Whip the egg whites and salt until stiff peaks form, fold the egg whites into the chocolate mixture until incorporated.
  13. Let mousse set in the refrigerator for at least 2 hours.
  14. To assemble, trim sides off pound cake.
  15. Slice into 6-8 (1/2-inch) slices if using 3-inch cake ring, or 10 (1/2-inch) slices if using 2 1/4-inch cake ring).
  16. Use a cake ring to cut into circles.
  17. Wrap outside of each cake ring with aluminum foil to create a bottom for the rings.
  18. Spray bottom with non-stick cooking spray, place circular cake slice in bottom of foil lined cake ring and spoon in desired amount of mousse.
  19. Cover with saran wrap and refrigerate 1 hour.
  20. To plate dessert, pour desired amount of Raspberry Syrup onto plate.
  21. Gently run a knife around the inside edges of the cake ring to loosen tower from ring.
  22. Remove foil wrapping from outside of cake ring to remove chocolate mousse tower, and place tower in center of syrup on plate.

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