absolutely divine... I made this today to take to a friend's house... and
sadly, forgot to bring my camera to capture the masterpiece.
Okay, it wasn't a masterpiece
, next time will be closer to perfection, aesthetics wise. Still it looked pretty fab
The only changes I made were using cocoa powder (not raw) because I was out of cacao nibs after making the crust.. and only 1 tsp. of tamari because that was just too weird for me to put in chocolate mousse!
Everyone, cooked and all, loved it. It is very rich... the recipe made two 4" sized crusts/cakes for me. Actually there was just barely enough crust mixture to make the two crusts, pressed in the bottom of a 4" springform. Less than 1/4 inch thick.
The mousse, fabulous! Super gingery, and the fresh raspberries were a treat this time of year (Too bad they were shipped in from Chile
I will certainly make this again, now that I struggled through my very first fancy gourmet dessert. Hands on time was 15 mins. max. The rest is dehydration and chillin' in the freezer.