Honestly, I don’t exactly recall how I came about creating this dessert. I’m pretty sure it involved a failed attempt at chocolate mousse and I didn’t want that to go to waste. How I came up with putting all these things together? My guess… I had no time and used what was available to me in my pantry, fridge and freezer. Wouldn’t be the first time and definitely won’t be the last. But, I do recall how surprisingly delicious this turned out. You probably look at all the chocolate and cream and think… that’s too sweet! But… the added raspberries gives the dessert enough tang, in fact, the raspberries made this dessert a success!
Hopefully you will enjoy this!
No baking required.
PLEASE… there are a few layers, so read this one through first.
1 packet Arnotts chocolate ripple biscuits
150g butter, softened
1.2L thickened cream
600g milk chocolate (alternatively you could use 400g milk chocolate and 200g dark chocolate)
500g raspberries (fresh or frozen)
COOKIE CRUMB BASE
1. Put biscuits into a food processor and process until fine crumbs. Transfer into a large mixing bowl.
2. (I know I said 150g butter, but I would add small bits at a time incase you don’t need the whole 150g). Basically… you want to add enough butter to get the cookie crumbs to combine.
3. Once combined, press cookie crumb mixture into a clean (NOT greased) dish. Alternatively, if you want to make individual portions, divide cookie crumb mixture evenly between your choice of glass/ramikin.
4. Set aside. This does not need to be refrigerated.
* I used a casserole dish approx 30cm x 15cm x 3cm
5. Add a generous layer of raspberries. I use Nannas frozen raspberries. You can buy 1kg for $8.99. It’s found in the frozen dessert section of Coles and Woolworths. This also comes in blueberries and mixed berries.
6. Place all the chocolate into a heatproof bowl and melt down (place bowl over simmering hot water or use the microwave). Remember, if you use the microwave option, take the bowl out and stir it occassionally.
7. Once melted, cool chocolate to room temperature.
8. Whilst you are melting the chocolate, bring 1/4 cup cream to a simmer in a saucepan over medium heat. Remove from heat.
9. Add gelatine to cream.
NOTE: You can use either gelatine granules – these usually come in 10g sachets. Pour half into a mug and add boiling water. Stir until all granules dissolved and allow to cool to room temperature (or if you’re impatient like me, add it to the hot cream immediately). OR You use gelatine leaf. Leaves are 5g. Soak the gelatine leaf in cold water for 3-4 minutes or until soft. Squeeze out excess water then add to hot cream and stir until dissolved.
10. Cool cream and gelatine mixture to room temperature.
11. Using an electric mixer, whisk remaining cream to soft peaks. (PLEASE remember to keep an eye on the cream. I forgot about it and ended up with whipped cream. I still used it but the mousse was a bit lumpy).
12. Once cream to soft peaks, working quickly, add chocolate and gelatine mixture to cream and whisk for further 1-2 seconds or until chocolate is 1/2 incorporated. *If chocolate is added too slowly, the mousse will be grainy.
13. Using a spatula, gently finish folding in.
14. Pour mousse mixture over raspberries until dish is full.
15. Put into refrigerator for 10-15 minutes.
16. Once mousse is slightly firm, shift cocoa into even layer until mousse is all covered.
17. IMPORTANT! If you are using frozen raspberries, allow these to soften in a bowl. I would suggest you put the raspberries over the cocoa close to serving time. As frozen raspberries thaw, they produce some “fluid”. If you put them on too soon, this fluid tends to pool on the cocoa. So for aesthetics, apply when ready to serve.
If you are using fresh raspberries, spread them on straight away at any stage.
18. Top with chocolate curls.
19. Sprinkle some vanillin sugar over the top.
Keep refrigerated until ready to serve.
I’ve only made this once. If you give it a go, please leave a comment below and let me know what you think!