Chocolate Mousse Loaf with Raspberry Purée

Photo: J. Savage Gibson; Styling: Leslie Byars Simpson

This sweet finale can be made a day ahead and chilled until time to serve.

Yield: 16 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 2 cups whipping cream, divided
  • 2 (8-ounce) packages semisweet chocolate squares
  • 1/2 cup light corn syrup
  • 1/2 cup butter or margarine
  • 1/4 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (10-ounce) package frozen raspberries, thawed
  • Garnishes: fresh mint sprigs, fresh raspberries

Preparation

  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 purée 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate Mousse Loaf with Raspberry Purée Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy