Go Back
–+ servings
Chocolate Raspberry Delight

Chocolate Raspberry Delight: The Ultimate Easy Recipe

Indulge in the rich and tangy layers of this Chocolate Raspberry Delight. Perfect for any occasion, this showstopping dessert combines creamy mousse, crunchy croustillante, and velvety crème brûlée.
Print Recipe Pin Recipe
Prep Time: 1 hour
Cook Time: 45 minutes
Resting Time: 8 hours
Total Time: 9 hours 45 minutes
Servings: 8 people
Calories: 400kcal
Cost: $30

Equipment

  • Stand mixer or hand whisk
  • Silicone spatula
  • 22cm and 24cm rings
  • Baking sheet and parchment paper
  • Water bath setup

Ingredients

  • 150 g sugar-free cereals
  • 80 g gianduia or peanut paste
  • 15 g cocoa butter or white chocolate
  • 40 g milk chocolate
  • 200 g cream
  • 80 g sugar
  • 50 yolks
  • 300 g semi-sweet chocolate
  • 600 g cream
  • 125 g cream
  • 125 g raspberry pulp
  • 40 g sugar
  • 4 yolks
  • 1 handful of frozen raspberries
  • 80 g cream
  • 100 g water
  • 65 g sugar
  • 55 g glucose
  • 40 g bitter cocoa
  • 10 g gelatin

Instructions

  • Crush the cereals into small pieces and mix with gianduia paste until it resembles coarse sand.
  • Add melted cocoa butter and milk chocolate, stirring until combined, then press into a 24cm ring lined with acetate and foil.
  • Chill the base for 10 minutes to set.
  • Heat cream, sugar, and yolks in a saucepan until thickened; pour over finely chopped chocolate and stir until smooth.
  • Fold in whipped cream to lighten the mousse.
  • Combine cream, raspberry pulp, and half the sugar; bring to a simmer.
  • Whisk yolks with remaining sugar, then slowly pour hot mixture into yolks, stirring continuously; strain into a 22cm mold and add frozen raspberries.
  • Bake in a water bath at 95°C for 25 minutes.
  • Layer the chilled croustillante base with chocolate mousse, then raspberry crème brûlée, smooth the top, and freeze overnight.
  • Boil cream, water, sugar, glucose, and cocoa powder; stir in hydrated gelatin until dissolved.
  • When the glaze reaches 30°C, pour over the frozen cake.

Notes

This dessert can be prepared up to three days in advance and stored in the freezer. For decor, sprinkle edible gold leaf or freeze-dried raspberries after glazing for an elevated look. To ensure quality, never skip the freezing time as it maintains the cake's structure when glazing.

Nutrition

Calories: 400kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 50mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Let us know how it was!