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Chocolate Raspberry Sandwiches

Delightfully rich and airy, these Chocolate Raspberry Sandwiches combine a dense chocolate cake base with a light chocolate mousse topped with fresh raspberries and a glossy chocolate glaze.
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Prep Time 40 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 200 g brownie type chocolate cake
  • 50 g fresh raspberries
For the Mousse
  • 150 g dark chocolate Use high-quality dark chocolate.
  • 3 whole eggs Yolks and whites separated.
  • 20 g butter
  • 1 pinch salt
For the Icing
  • 100 g dark chocolate For icing, use the same quality as for the mousse.
  • 80 ml liquid cream
For Garnish
  • Some fresh raspberries As needed for each serving.
  • Some mint leaves For refreshing garnish.
  • Icing sugar or sugar crumbs for garnish To dust over the top.

Method
 

Preparation
  1. Cut small circles or rectangles in the chocolate cake to form the base of each entremet.
  2. Place two or three fresh raspberries on each base of cake.
Mousse Preparation
  1. Melt the chocolate with butter, then add the egg yolks.
  2. Whip the egg whites with salt and gently fold them into the chocolate mixture.
  3. Pour the mousse over the cake bases and raspberries, smooth the top, and freeze for 2 hours.
Icing Preparation
  1. Melt the chocolate with the liquid cream and mix until smooth.
  2. Remove the entremets from the freezer and pour the warm icing over the top, allowing it to flow down the sides.
Serving
  1. Garnish with fresh raspberries, mint leaves, and a dusting of icing sugar before serving well chilled.

Notes

Serve these sandwiches very cold for the best texture. Chill the cake bases slightly before assembling to prevent them from absorbing too much mousse. If making ahead, freeze after glazing and keep frozen until serving.