Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan.
- In a microwave-safe bowl, melt the dark chocolate with half of the heavy cream in 20–30 second bursts, stirring until smooth.
- Whip the remaining heavy cream in a chilled bowl until soft peaks form.
- Beat the egg yolks with half of the sugar until pale and creamy.
- Fold the melted chocolate into the yolk mixture, then gently fold in the whipped cream until incorporated.
- Fold in the raspberries, being careful not to crush them.
- Pour half the mousse into the prepared pan, smooth the top, then add the remaining mousse. Cover and refrigerate for at least 4 hours.
- Bloom the gelatin in cold water for 5–10 minutes. Melt the remaining chocolate over low heat, then stir in the bloomed gelatin until dissolved.
- Pour the glaze gently over the chilled mousse, letting it spread naturally for a smooth finish.
- Chill for at least 30 minutes before serving.
Notes
For the best flavor, use chocolate with at least 70% cocoa content. Allow gelatin to bloom fully before adding to glaze. Store in the refrigerator for up to 5 days; allow slices to come to room temperature before serving. Do not reheat.