Crimson Veil Chocolate Mousse Cake

"A sleek, glossy mirror-glazed cake of rich dark chocolate mousse layered over raspberry gelée and almond sponge—perfect on the outside, bleeding red just beneath the surface. Each slice reveals clean, beautiful layers—designed for photos, but made to be eaten alone.Decorated with delicate edible gold leaf, freeze-dried raspberries, and hand-piped sugar pearls that shimmer like dropped earrings on a cold bathroom floor.Served with a spoon and a small flute of non-alcoholic pink champagne… already half-empty."

Sean.Mahoney06

creator

6/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A glossy mirror-glazed dark chocolate mousse cake layered over tart raspberry gelée and tender almond sponge. Each slice reveals vivid red bleeding just beneath the sleek exterior, perfect for photos yet rich enough to savor alone. Finished with edible gold leaf, freeze-dried raspberries, and shimmering hand-piped sugar pearls. Serve with a spoon and a chilled flute of non-alcoholic pink champagne for an elegant treat.

chocolate mousse raspberry elegant layered glaze

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Comments

Name: Crimson Veil Chocolate Mousse Cake
Yield: 8
Ingredients: 5 oz almond flour; 3 oz all-purpose flour; 4 oz granulated sugar (for sponge); 4 large eggs (separated); 2 oz unsalted butter, melted; 12 oz dark chocolate (70%); 1 ½ cups heavy cream; 3 oz granulated sugar (for mousse); 2 tsp powdered gelatin; ½ cup cold water (for gelatin bloom); 1 cup raspberry puree (strained); 3 tbsp granulated sugar (for gelée); Juice of ½ lemon; Edible gold leaf sheets; Freeze-dried raspberries (roughly crushed); Sugar pearl paste (for piping); Mirror glaze: – 6 oz sugar – 5 oz water – 4 oz sweetened condensed milk – 5 oz dark chocolate (chopped) – 2 tsp powdered gelatin + 3 tbsp cold water for bloom; Non-alcoholic pink champagne, chilled (for serving)

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