Chocolate Raspberry Rounds
Chocolate Raspberry Rounds blend the rich, smooth flavor or chocolate with the fruitiness of raspberry, a perfect pairing for any occasion. Raspberry mousse tops chocolate cake and is covered in a luxurious blanket of chocolate ganache.
Chocolate Cake:
Bake any chocolate cake mix of your choosing and pour the batter into a greased, cookie pan. Bake 15 minutes at 325 degrees Fahrenheit.
Allow to cool for 10 minutes and invert cake on to another pan covered with plastic wrap. When the cake is completely cooled, cut out 12 circles using a 4” round cookie cutter. Set the cake circles aside on top of wire rack. Set the wire rack over another cookie sheet pan.
Raspberry Mousse:
1 12-oz. bag frozen raspberries
1 cup sugar
1 cup water
1 package Knox unflavored gelatin
1-1/2 cups heavy cream
2 6-cavity round Silicone Treat Molds
1. Place water, sugar and raspberries into a saucepan. Bring to a simmer and cook on low until it begins to thicken.
2. Strain berry mixture into a bowl, using a spoon to press the berries down through the strainer.
3. Place unflavored gelatin in a small bowl with a few teaspoons of warm water. All the gelatin to soften. Add softened gelatin to berry mixture and stir. Allow the mixture to cool.
4. While the berry mixture is cooling, beat the heavy cream in a mixing bowl with a whip attachment until streaks begin to appear in the cream.
5. In a slow, steady stream, pour the berry mixture into the cream. Beat until combined.
6. Fill round molds and level with a spatula. Place in freezer until firm, at least one hour.
Chocolate Ganache:
12 oz. semisweet chocolate chips
2 cups heavy cream
Place chocolate chips in a bowl. Place heavy cream in a saucepan and bring to a boil. Pour cream over chocolate chips and allow to sit for 5 minutes. Stir until all chocolate is melted.
Assembly:
1. Place approximately one teaspoon of ganache on top of each chocolate cake round and spread evenly across the surface.
2. Remove raspberry mousse from freezer. Invert on to a pan covered with plastic wrap. Carefully peel back the silicone mold from one mousse cup at a time. Use a metal spatula to transfer each mousse cup to the top of the chocolate cake. When finished, place the cakes in the freezer for 10 minutes to firm up.
3. Remove the cakes from the freezer and set the wire rack over a cookie sheet. Pour chocolate ganache over each cake, smoothing the ganache along the sides with a spatula. Return the pan with cakes to the refrigerator.
4. Carefully lift the raspberry chocolate rounds from the wire rack to a plate using a metal spatula.
Optional chocolate decorations:
Pour melted chocolate over plastic wrap, spread evenly, chill until firm. Break into sections. (The chocolate pictured here was poured over a textured sheet, available in any craft store).
Chill the remaining ganache. Place ganache in a pastry bag fitted with a star tip. Pipe a ganache rosette on the top of each cake. Stick a piece of chocolate straight up into the chocolate ganache rosette.
Serves 12
