Raspberry Mousse filling for chocolate chip cake

By barbsjustagirl

Ingredients

• layer for a 10″ round cake:
• 7 oz raspberries fresh or frozen
• 1/2 cup powdered sugar
• Seeds from 1 vanilla bean
• 5 sheets of gelatin or 5 tsp of gelatin powder
• (use the directions described on the package)
• 2 1/8 cup heavy cream
• 1 large disposable piping bag

Preparation

Step 1

Step 1:
Leave the gelatin sheets to soften in a bowl with ice cold water for 30-45 minutes.

Step 2:
Place the raspberries in a small casserole along with the powdered sugar and vanilla seeds. Slowly heat up the raspberry mixture, just until it starts to boil. Stir with a whisk and let the berry mixture shimmer for 8-10 minutes. It is a good thing to check the temperature before taking it off the heat. When it is 160-170 F (75 C) in temperature take it off the heat and let it cool down for 5-10 minutes before you continue.
Note: You can add more powdered sugar if you want it to be sweeter.

Step 3:
Whip the heavy cream until it reaches soft peaks.

Step 4:
Make sure that you have the berry mixture, gelatin and whipped cream all in front of you before you continue. Next take up the gelatin sheets and squeeze them for water. Put them or the gelatin powder mix into the berry mixture which should still be warm to the touch and stir with the whisk until it is all melted. Next add 1 cup of the whipped cream to the berry mixture and give it a good stir.

Step 5:
The mixture should now be lukewarm. Then pour the berry and cream mix back into the bowl with the whipping cream and carefully fold it in until it is thoroughly combined.

Step 6:
Fill the raspberry mousse into a disposable piping bag and fill your cake.
Place the cake in the refrigerator overnight.

Tip! If you like you can add some chopped dark chocolate when the raspberry mousse is combined with the whipped cream.

Mousse troubleshooting:

Working with gelatin can be tricky, so if you have never tried it before then make only the mousse and use it for a delicious dessert with some fresh berries. This will help you troubleshooting any problems you may run into and you wont end up with a spoiled mousse that should have been used in a cake.

It is also important that the berry mixture is warm but not hot before the gelatin sheets is added. It will not give you any problems melting the gelatin, but a too hot berry/cream mixture, will give you a very liquid mousse that is not pipeable for cake filling.