Chocolate Mousse Loaf With Raspberry Purée – a delicious recipe with whipping cream, chocolate squares, light corn syrup, butter, powdered sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside.
2
Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.
3
Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours.
4
Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.
5
Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.
945
kcal
Calories
82
g
Fat
47
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups whipping cream, divided, 2 (8-ounce) packages semisweet chocolate squares, 1/2 cup light corn syrup, 1/2 cup butter or margarine, and more.
Yes, Chocolate Mousse Loaf With Raspberry Purée falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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