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Parve
Medium
15 Hours, 30 Minutes
Diets 
As a chocoholic, one of my favorites are those crown-shaped, pink, foil-covered, raspberry-cream-filled chocolates. That intense raspberry flavor paired with bittersweet chocolate was what I aimed for in this recipe, and this mousse certainly fits the bill! It’s also impressive to serve, and I hope you enjoy this heavenly dessert as much as we do!
8-9 chocolate graham crackers,crushed, or 1 and 1/2 cups chocolate cookie crumbs
6 tablespoons (3/4 stick) margarine, melted
3 tablespoons Tuscanini Raspberry Preserves
8 ounces (225 grams) semisweet chocolate, chopped
7 tablespoons raspberry jello powder, divided
3 cups parve whipping cream, divided
4 ounces (110 grams) Glicks Chocolate Chips
1/2 cup parve whipping cream
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a mixing bowl, combine graham cracker crumbs with margarine; press evenly into a 10-inch (25-cm) springform pan. Bake 10 minutes or until set.
Remove from oven and gently spread raspberry preserves over crust. Set aside to cool.
Meanwhile, place chopped chocolate in a large bowl along with three tablespoons raspberry jello powder.
Heat one and a half cups parve whipping cream in microwave until it just comes to a boil. Immediately pour over chocolate and jello; stir until smooth. Let stand until cool but still liquid.
Beat mixture with a hand mixer until slightly soft peaks form; spread over crust. Freeze.
In a mixing bowl, beat remaining one and a half cups parve whipping cream and remaining jello until firm. Spread over chocolate filling, or see tip. Return to freezer.
Place chocolate chips into a mixing bowl. Heat parve whipping cream in microwave just to a boil; immediately pour over chocolate and stir until smooth.
Cool until slightly thickened but still pourable. Spoon or drizzle over raspberry filling. Cover and refrigerate until set, preferably overnight, or freeze. If freezing, remove from freezer at least 20 minutes before serving.
To serve, use a hot, dry knife to cut through the top layer of ganache. Remove sides of the springform pan and slice. Keep frozen.
Photography: Moishe Wulliger and Chaya Berger Styling: Renee Muller and Rachel Mintz
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Delish! replaced the marge with oil (no need to bake) and then mixed the preserves with the crumbs for the base – came out perfect!
So good! I made this for Sukkos. I made each part separately and each part was simple and quick. It has intense great flavor and looks beautiful.
The ultimate compliment was when my husband asked me not to make it again because it was too tempting and he’s on a diet 🙂
We are so happy to hear that you enjoyed this recipe!