Raspberry Rum Cake

Fruit and toppings not included. Photography by Stacey Abraham

Raspberry Rum Cake Served with Chocolate Mousse
and Fresh Raspberries

Chocolate Mousse
16 oz Cold Heavy Cream
2 Tb Powdered Sugar
1 ½ Cups Milk Chocolate Chips

Melt chocolate chips in the microwave while stopping every 30 seconds to stir. Once the chocolate is melted, set aside to cool slightly. Whip the heavy cream in a stand mixer using the whisk attachment. Whip until it thickens and peaks appear. Add the powdered sugar and melted chocolate immediately. Whip for another 30 seconds or until the mousse is thick and fully blended. Can be refrigerated and served later.

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