Red Beet and Chocolate Mousse Cake
This Red Beet and Chocolate Mousse Cake is absolutely dessert HEAVEN! As summer approaches, what better way to satisfy your sweet tooth than with this heavenly concoction? The rich chocolate combined with the subtle earthiness of red beet from Suncore Foods® Red Beet Powder creates layers of taste that simply melt in your mouth. Whether it's a special occasion or just because, this cake promises to leave your guests in awe and craving more. Discover this incredibly easy recipe for a light and airy mousse cake that's perfect for those warm sunny days! Treat yourself and your loved ones—because every bite is meant to be savored!
Ingredients
Directions
1. Prepare the Base — Pulse cookies in a food processor until finely ground. Combine with room temperature butter and mix until the texture resembles coarse crumbs.
2. Form the Base — Line a baking ring with aluminum foil and press the cookie mixture firmly onto the bottom to form the crust.
3. Make the Chocolate Mousse — Melt the dark and milk chocolate in the microwave in 20-second intervals, stirring after each interval. Combine gelatin and 20g water; let bloom. Heat 100g heavy cream until just before boiling, then stir in the bloomed gelatin. Pour the hot cream mixture over the melted chocolate and stir until smooth. Add cream cheese and mix until fully incorporated. In a separate bowl, whip the remaining 130g heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the chocolate mixture.
4. Assemble the First Layer — Pour the chocolate mousse over the cookie base and refrigerate for 30 minutes, or until set.
5. Make the Red Beet Mousse — Bloom gelatin in 40g water. In a small bowl, mix Suncore Foods® Red Beet Powder with 1/4 cup water and set aside. In another bowl, combine cold heavy cream and sugar. Stir until sugar dissolves, then whip until soft peaks form. Gently heat the bloomed gelatin in the microwave for 10 seconds. In a separate bowl, mix cream cheese, dissolved gelatin, and red beet mixture using a hand mixer until smooth. Fold in the whipped cream until well combined.
6. Assemble the Second Layer — Pour the red beet mousse over the chocolate mousse layer and refrigerate for at least 4 hours or until fully set.
7. Prepare the Red Beet Whipped Cream — Dissolve Suncore Foods® Red Beet Powder in the heavy cream and strain through a fine mesh sieve to remove lumps. Add sugar and whip with an electric mixer until stiff peaks form.