RECIPE: Can I make this ahead and freeze? REC: Chocolate-Raspberry Mousse Cake

RECIPE:
D

deb-in-mi

Well-known member
The 'mousse' is really just whipping cream (whipped)so I didn't know if it would freeze well. I'd like to make a version this for Passover (sans the crust below; instead made with Passover chocolate macaroons)

Thanks for your advice!!

Chocolate-Raspberry Mousse Cake

CRUST:

1.5 cups chocolate cookie crumbs*

6 T. unsalted butter, melted

1/4 cup raspberry preserves

FILLING:

8 oz. semisweet chocolate, chopped

2 T. raspberry flavoring syrup, divided**

2.5 cups whipping cream, divided

1 T. sugar

TOPPING:

6 oz. semisweet chocolate, chopped

3/4 cup whipping cream

1. Heat oven to 375F. In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of a 9-inch springform pan. Bake 10 minutes or until set. Remove from oven; gently spread preserved over crust. Cool completely on wire rack.

2. Meanwhile, place 8 oz. chocolate and 1 T. of the Raspberry syrup in large bowl. Heat 1.5 cups of the cream in medium saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate, stir until smooth. Let stand until cool but still liquid (about 65F). (To speed up the process, place bowl with chocolate in bowl of ice water, stir constantly.) Beat at medium speed 2 to 4 minutes or until slightly soft peaks form; spread over crust. Refridgerate.

3. In large bowl, beat remaining 1 cup cream, remaining 1 T. raspberry syrup and sugar at medium speed until firm but not stiff peaks form. Speak over chocolate filling.

4. Place 6 oz. chocolate in large bowl. Heat ¾ cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75F). Spoon over raspberry filling. Cover and refrigerate until set, at least 8 hours or overnight. (Cake can be made up to 2 days ahead).

5. To cut cake, leave cake in springform pan; use hot dry knife to cut through top layer. Refrigerate. When read to serve, remove springform pan ring; slice completely. Sore in refrigerator.

*Look for 100% chocolate cookies crumbs, such as the Oreo brand. If you can’t find them, substitute crushed chocolate wafer cookies.

** Raspberry flavoring syrup often is sued to flavor coffee; look for it in the gourmet coffee section

Source: Cooking Pleasures Magazine, March ‘06

 
Might go a little liquidy on you but if you don't defrost completely, it might work. Oh . . .

and unless you have people with alcohol "issues" I'd use Framboise or another berry-flavored liquor instead of the syrup. That's just me.

 
Deb, maybe if you satbilized the cream it would hold better. (m)

I would use 1/1/2 tsp. Knox gelatin to the 2/1/2 cups of cream. I bet this is what they do in the bakerys when they freeze their cream pies etc. Soften the gelatin in two Tbls. cold water then place in micro for a few seconds to melt the gelatin. Cool, then add to cream before whipping. Do you know how to make the macaroons that are like the Manischewitz brand, not just egg whites and coconut? Hope this helps.

 
Re: Macaroons

I would reconsider using Macaroons as the base for a cake. Macaroons tend to be kind of gummy. Rather I would look for a Passover cookie. I have a recipe that I have made for Passover Chocolate Chip Cookies, so I would think there are probably some pre-made cookies available. Just my thoughts.

 
I appreciate your concern, in fact Moyn also mentioned this..

she thought it would be best if I chopped them up, and then toasted them before mixed them with butter and patted them into the base of the mousse. That do you think?

Deb

 
You can also make a nut crust - nuts processed with sugar until finely ground,..

then mixed with melted butter. I have a recipe using hazelnuts, but any type of nut could be substituted, such as pecans, etc. If you're interested, I'll post it.

 
More about Macaroons

I just don't think you will be able to get the Macaroons crisp enough to be able to grind or chop them. Remember the texture of the cookies they are suggesting, Oreos and Chocolate Wafers, both very crisp cookies. If you don't want to go the way of using cookies (I think the easiest way. Maybe you can find chocolate Mandel Bread that would also work) then I would follow Meryl's suggestion of using nuts.

 
Thanks Meryl - I usually do make a nut crust at Passover. ...

I just thought the chocolate macaroon crust would have been good with this recipe. Although now I really have my doubts.....

Deb

 
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