White and Dark Chocolate with Raspberries Mousse Cake

1 cup chocolate graham crumbs
3 tablespoons butter, melted

2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
1 1/2 cups heavy whipping cream

1 ½ Cup Raspberries

2 cups white chocolate chips
1/2 cup water
2 tablespoons light corn syrup
1 1/2 cups heavy whipping cream


In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Bake at 350 for 6 minutes. Cool and set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

While chocolate cools, in a large mixer bowl, beat cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream. Pour over cooled crust. Cover and refrigerate for at least 30 minutes.

Sprinkle raspberries over chocolate layer.

Place white chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

While chocolate cools, in a large mixer bowl, beat cream to form stiff peaks. With a rubber spatula, fold cooled white chocolate into whipped cream. Pour over raspberry layer and refrigerate for 4 to 24 hours.