---

---

Labor of love and interesting challenge. Look no further if you love Raspberry and Dark Chocolate

---

Prep Time: 3 Hours Total Time: 5 Hours Servings: 12-24

---

Potatoes:

• 3 Large Russet Potatoes (Washed, Dried, and cut into 1/4inch “Dollar” slices
• 2 tsp table salt
• 1 tsp Black Pepper
• 2 tsp Garlic Powder
• 1 tsp Paprika (Ideally Smoked)
• 1 tsp Onion Powder
• 1 tsp Dried Oregano

---

Certainly! Here’s the ingredients list and recipe for your Raspberry Dark Chocolate Mousse Cakes with Mirror Glaze:

Ingredients:

White Cake:

• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1 and 1/3 cup all-purpose flour
• 1 cup sugar
• 1/3 cup oil (olive oil, vegetable oil, or canola oil)
• 1 tsp vanilla extract
• 1/2 cup milk
• 3 large egg whites

Raspberry Gelee:

• 1 pint raspberries
• 1/4 cup sugar
• Juice of half a lemon
• 1/2 packet powdered gelatin (about 1.5 tsp)

Dark Chocolate Ganache:

• 1 cup dark chocolate, chopped
• 1 cup heavy cream

Dark Chocolate Mousse:

• 4 large egg yolks
• 1/4 cup sugar
• 3/4 cup heavy cream
• 7 oz dark chocolate, chopped
• 1 and 1/4 cup heavy cream, whipped to stiff peaks

Mirror Glaze:

• 1 and 1/2 cup sugar
• 3/4 cup water
• 1 packet gelatin (bloomed in 1/4 cup water)
• 7 oz white chocolate, chopped
• 2/3 cup sweetened condensed milk
• Food coloring (red and/or blue)
• Optional: White gel food coloring (to reduce translucency)

Garnish:

• Small chocolate chunks, halved

Instructions:

White Cake:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
2. In a bowl, sift together the baking powder, salt, and flour.
3. In another bowl, cream together the sugar, oil, and vanilla extract. Alternate adding the milk and flour mixture, mixing until just combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
5. Pour the batter into the muffin tin, filling each cavity about halfway. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Raspberry Gelee:

1. In a saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat until the raspberries break down and the mixture is simmering.
2. Remove from heat and strain the mixture through a sieve into a bowl.
3. Bloom the gelatin in cold water according to package instructions, then add it to the raspberry mixture and stir until dissolved. Set aside to cool.

Dark Chocolate Ganache:

1. Place the chopped dark chocolate in a heatproof bowl.
2. In a saucepan, heat the heavy cream until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for a minute.
4. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.

Dark Chocolate Mousse:

1. In a medium bowl, whisk together the egg yolks and sugar until pale and fluffy.
2. In a saucepan, heat the heavy cream until warm. Slowly pour a small amount of the warm cream into the egg mixture, whisking constantly.
3. Pour the egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C) and thickens.
4. Remove from heat and stir in the chopped dark chocolate until melted and smooth. Let cool to room temperature.
5. Fold in the whipped cream until fully incorporated. Set aside.

Assembly:

1. In 3-inch silicone dome molds, spoon about 1 tablespoon of the dark chocolate mousse into the bottom of each mold. Tap gently to even out the layer. Freeze for 30 minutes.
2. Spread a 1/4 inch layer of the raspberry gelee over the set mousse. Freeze for another 30 minutes.
3. Pour a little more than 1/4 inch layer of the dark chocolate ganache over the raspberry gelee layer.
4. Slice the cooled white cake into 1/4 inch slices. Place a slice on top of each ganache layer and gently press down to seal.
5. Freeze the assembled cakes until solid, about 1 hour.

Mirror Glaze:

1. In a saucepan, combine the sugar and water. Bring to a simmer until the sugar is completely dissolved.
2. Bloom the gelatin in cold water for about 15 minutes, then add it to the sugar mixture. Stir until smooth.
3. Pour the hot mixture over the chopped white chocolate and sweetened condensed milk in a bowl. Stir until the chocolate is completely melted and the mixture is smooth.
4. Add food coloring to achieve the desired color. Optionally, add a few drops of white gel food coloring to reduce translucency.
5. Let the glaze cool to 86-90°F (30-32°C) before pouring over the frozen cakes.
6. Place a wire rack over a baking sheet to catch drips. Carefully pour the glaze over each cake, ensuring they are completely covered.
7. Return the cakes to the freezer to set the glaze.

Garnish:

1. Once the glaze has set, remove the cakes from the freezer and garnish with small chocolate chunks, halved.
2. Let the cakes thaw slightly before serving. Enjoy your Raspberry Dark Chocolate Mousse Cakes with Mirror Glaze!

Feel free to adjust the recipe according to your preferences and equipment availability. Enjoy your baking adventure!

---

---