Swiss Chocolate Raspberry Mousse Cake

Instructions

1. In a bowl, mix the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. In a small saucepan, combine the raspberries and sugar. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens. Remove from heat and strain through a fine mesh sieve to remove the seeds. Set aside to cool.
3. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
4. Melt the bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
5. Gently fold the melted chocolate and vanilla extract into the whipped cream until well combined.
6. Pour half of the chocolate mousse mixture over the chilled crust in the springform pan. Drizzle half of the raspberry sauce over the mousse. Repeat with the remaining mousse and raspberry sauce.
7. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
8. Before serving, garnish with fresh raspberries and chocolate shavings if desired.