Best Raspberry Mousse Bomb Recipes

CHOCOLATE RASPBERRY MOUSSE BOMB image

Yield 7 servings

Number Of Ingredients 17

Jelly roll:
3 eggs
1 cup of sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
raspberry jam
Chocoolate Raspberry Mousse:
2 pounds semi sweet chocolate
1 stick of sweet butter
3 eggs separeted
1 cup of raspberry liquor
2 cups heavy cream
2 cups frozen or fresh raspberries
2 cups of heavy cream for garnish

Steps:

Jelly roll: Beat eggs on high speed until very thick about 5 minutes. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and slat gradually. Beat until smooth. Pour into a greased and paper lined pan 15 1/2x10 1/2x1 Bake at 350 degree oven until a toothpick inserted comes out clean about 11 to 13 minutes. Immediately loosen cake from sides. Invert on a towel. Let cool then spread raspberry jam. Roll up like a jelly roll wrap and freeze. Spray a 10 inch bowl with pam. Wrap in saran wrap. Then cut frozen jelly roll into thin slices. Line inside of bowl. Place in freezer. Chocolate Raspberry Mousse" Melt chocolate and butter in a double boiler add the egg yolks and raspberry liquor to the melted chocolate. Mix well whip egg whites until soft peaks appear. Fold egg whites into chocolate. Whip heavy cream fold into chocolate mixture fold in raspberries pour into mold. Let freeze overnight unmold glaze with apricot jam melted, whip heavy cream and garnish with whipped cream rosettes.

RASPBERRY MOUSSE BOMB image

Categories Fruit

Number Of Ingredients 16

Part 1
3 eggs
1 cup of sugar
1 teaspoon vanilla
3/4 cup of flour
1 teaspoon bakingpowder
1/4 teaspoon salt
raspberry jam
Part 2
2 pounds of semi sweet chocolate
1 stick of sweet butter
3 eggs separeted
1 cup of raspberry liquor
2 cups heavy cream
2 cups of frozen or fresh raspberries
2 cups of heavy cream for garnish

Steps:

Part 1 Beat eggs on high speed, until very thick aboout 5 minutes. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour baking powder and salt gradually. Beat until smooth. Pour into a greased and paper lined pan. Bake until a toothpick inserted comes out clean. Immediately loosen cake from sides. Invert on a towel. Let cool, then spread raspberry jam. Roll up like a jelly roll wrap and freeze. Spray a 10 inch bowl with pam. Wrap in plastic wrap. Then cut frozen jelly roll into thin slices. Line inside of bowl. Place in freezer. Part 2 Melt chocolate and butter in a double boiler. Add the egg yolks and raspberry liquor to the melted chocolate. Mix well whip egg whites until soft peaks appear. Fold egg whites into chocolate. Wip heavy cream fold into chocolate mixture. Fold in rasberries. Pour into mold. Let freeze overnight unmold glaze with apricot jam melted. Whip heavy cream and garnish with whipped cream rosettes.