ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
- Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
- Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
- Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
- Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
- Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
- Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
- Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
- To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
- Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE
To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.
Nutrition Facts : Calories 175 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE MOUSSE CAKE
This is very rich. For chocolate Lovers.Topped with fresh berries and a touch of whipped cream. Or simply dust with powdered sugar. The picture show the process of making this sinfull cake. First picture is Step #2. Second Picture is step #4. Third Picture is step #12. Fourth is batter in prepared pan step #13. Fifth picture is the cooked cake as you see it it is to be sunken in.For this is a very dense rich cake and once you top it with fresh berry and a dallop of whipped cream you`ll know what I mean! Sixth is the final cake topped with berries of you choice or whats in season.
Provided by Rita1652
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease 9-inch springform pan line with parchment paper grease and flour paper.
- Stir water, sugar, corn syrup and flour in heavy saucepan.
- Cook on low heat until sugar is dissolved, stirring constantly.
- Add chocolate, vanilla and salt.
- Continue cooking until chocolate is completely melted stirring constantly.
- Remove from heat.
- Add butter; stir until melted.
- Transfer mixture to large bowl.
- Refrigerate 15 minutes or until mixture has somewhat cooled, stirring occasionally.
- Add egg yolks to chocolate mixture; stir with wire whisk until well blended.
- Gentle fold in egg whites.
- Fold in whipped cream.
- Spoon into prepared pan.
- Place pan in larger baking pan, then place on center rack in oven.
- Carefully pour boiling water into larger pan to come halfway up side of springform pan.
- Bake at 350°F for 50 minutes or until mixture is just set.
- Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Cover top with plastic wrap; refrigerate 4 hours to overnight.
- Center will fall. A prefect bowl for berries!
- Garnish with fresh berries and whipped cream.
CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM
If you are looking for a delicious, impressive dessert, you should give this recipe a try. This cake is best when made the day before serving. Garnish the top with the chocolate whipped cream and nuts just before serving. The Prep/Cook times do not include the minimum 3 to 4 hour cooling time needed before serving.
Provided by Dee514
Categories Dessert
Time 1h5m
Yield 1 9inch Cake, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 9 inch springform pan.
- In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
- Combine ground hazelnuts and melted butter.
- Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
- In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
- Stir over low heat until chocolate is melted.
- Remove cream from heat.
- In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
- Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
- In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
- Stir about 1/4 of the egg mixture into the melted chocolate.
- Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
- Turn mixture into prepared pan.
- Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
- (Center will be slightly soft).
- Cool cake for 20 minutes.
- Remove pan sides.
- Cool on a rack 3 to 4 hours.
- Cake may be served at room temperature or chilled.
- If serving the cake the next day, cover and store in the refrigerator.
- Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
- Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
- Stir over low heat until all the chocolate is melted.
- Remove from heat and stir until there are no chocolate specks remaining.
- Pour mixture into a bowl and chill well.
- Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
Nutrition Facts : Calories 350.2, Fat 32.7, SaturatedFat 16.9, Cholesterol 115.6, Sodium 57.2, Carbohydrate 17, Fiber 5.8, Sugar 4, Protein 8.3
CHOCOLATE MOUSSE CAKE
Steps:
- Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
- Cake:
- Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
- Preheat the oven to 325 degrees Fahrenheit.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
- Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
- Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
- Filling:
- To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
- Ganache:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
- To assemble cake:
- Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.
CHOCOLATE MOUSSE CAKE
A delicious no bake Chocolate Mousse Cake.
Provided by Jessica Holmes
Categories Dessert
Time 6h
Number Of Ingredients 6
Steps:
- Lightly grease a 9 inch springform baking tin with a little butter and set aside.
- Add Oreo cookies (cream filling and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and pour over your crushed Oreos and whiz again the mixture resembles wet sand.
- Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
- Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave for a few minutes to cool slightly.
- Meanwhile, use an electric mixer to beat cream until stiff peaks form*. Gently fold cream into melted chocolate until smooth and combined. Pour over cookie crust. Place in the refrigerate to set for at least 4-6 hours or even better, overnight.
- To serve, decorate with extra whipped cream and fresh raspberries. Serve cold.
CHOCOLATE MOUSSE CAKE III
A rich, delicious, and relatively easy chocolate mousse cake. If lady fingers are unavailable, use slices of sponge cake. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Sherry
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 5
Steps:
- Line bottom and sides of a 9 inch springform pan with ladyfingers. In the top of a double boiler over hot water, melt the chocolate chips, stirring frequently. When the chocolate has melted, mix in the 2 eggs thoroughly.
- In a large bowl, whip the cream until it is thick. In a separate large bowl, with a clean whisk, whip the whites until stiff but not blocky.
- Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain, being careful not to overmix.
- Pour mousse into the cake-lined pan. Cover with plastic wrap and refrigerate for 4 hours.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 52.4 g, Cholesterol 209.1 mg, Fat 29 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 16.3 g, Sodium 130.6 mg, Sugar 15.4 g
CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM
Steps:
- Make cake:
- Preheat oven to 325°F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
- In medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
- In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.
- Put cake in pan in larger pan and add enough water to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in pan on rack.
- Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.
- Run a thin knife around pan to loosen cake and put pan on hot stove burner for 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
- Make cream:
- In a bowl with an electric mixer or whisk beat cream with sugar and cinnamon until it just holds stiff peaks.
- Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.
More about "chocolate mousse cake with chocolate whipped cream food"
THE CHOCOLATE MOUSSE CAKE RECIPE - ALSO THE CRUMBS …
From alsothecrumbsplease.com
5/5 (22)Calories 489 per servingCategory Dessert
- Make the Chocolate Mousse: In a medium saucepan, whisk together 1+1/2 cups heavy cream, egg yolks, and sugar and cook over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1 minute. Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely. If your chocolate ganache breaks, then read the blog post above to know how to fix the ganache easily.
- Preheat oven to 350°F/175°C. Line the bottom and the sides of a 9" / 23cm baking pan with parchment paper. Set aside.
- Make the chocolate cake layer: In a medium bowl combine flour, cocoa, sugar, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, egg, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot cocoa until combined. The batter will be thin. Transfer batter to the prepared baking pan. Bake for 16-18 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 18 minutes. Let cool in the pan for about 20 minutes. Then open the springform pan and let cool to room temperature.
- Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+1/2 cups heavy cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form. Stir about 1/4 of whipped cream into the cooled chocolate cream with a whisk. Then gently fold in the remaining whipped cream with a wooden spoon.
CHOCOLATE MOUSSE CAKE RECIPE + CHOCOLATE WHIPPED …
From lifeloveandsugar.com
Reviews 38Calories 683 per servingCategory Cake
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
- . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
EASIEST DARK CHOCOLATE MOUSSE WITH COCONUT WHIPPED …
From yayforfood.com
5/5 (2)Total Time 20 minsCategory DessertsCalories 465 per serving
- Make the whipped cream. Place a mixing bowl and whisk (or hand mixer whisk attachment) in the freezer for 10 minutes. Then add the coconut milk*, sugar, and vanilla extract and whisk together until stiff peaks begin to form. Refrigerate while you prepare the chocolate mousse.
- Make the chocolate mousse. Fill a large bowl with ice and water and set aside. In a medium bowl, stir the dark chocolate and hot water together until the chocolate is completely melted. Then place the bowl immediately on the ice bath.
- Using an electric mixer, starting on low and increasing gradually to medium speed, whisk together until the mixture thickens to your desired consistency**.
- Scoop into containers of your choice and top with coconut whipped cream, chocolate shavings, and a strawberry if you like. Serve immediately or chilled (from the refrigerator).
CHOCOLATE MOUSSE CAKE RECIPE | HOW TO MAKE …
From gourmettraveller.com.au
Servings 10Estimated Reading Time 7 minsCategory DessertTotal Time 55 mins
- For sponge, preheat oven to 190C. Line an oven tray with buttered baking paper and dust with caster sugar. Whisk yolks and 160gm icing sugar in an electric mixer on mediumhigh speed until thick and a ribbon holds (4-5 minutes). Be careful not to overwhisk the mixture.
- Fold a third of the eggwhite into yolks, then fold in remaining. Just before eggwhites are completely incorporated, sieve cocoa and cornflour over and fold to just combine.
- Gently spread batter onto prepared tray to a 22cm-diameter round with a palette knife (mixture will continue to spread a little; which is fine), then bake until cake springs back when gently pressed (12-18 minutes). Set aside to cool completely (25-30 minutes).
CHOCOLATE MOUSSE CAKE - SWANKY RECIPES
From swankyrecipes.com
Estimated Reading Time 8 mins
- Butter the bottom and sides of 9 1/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally with a spatula until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
- Separate egg yolks from whites. Beat egg whites and salt at medium speed until frothy, approximately half of a minute. Add half of the brown sugar and beat until combined, about 15 seconds. Then add the remaining brown sugar and beat at high speed with stand mixer until soft peaks form. Scrap down the sides of the bowl lifting the whisk and beat again for 40 seconds. Using the whisk, fold 1/3 of beaten egg whites into chocolate mixture to lighten the color. Fold in remaining egg whites until no white streaks remain. Carefully move batter to prepared springform pan, gently smoothing top with a spatula.
CHOCOLATE WHIPPED CREAM RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 24 hrs 35 minsCategory DessertCalories 146 per serving
- Finely chop the chocolate, preferably with a chef’s knife, and then transfer it to a heatproof bowl.
- Combine the milk, cream, and sugar in a saucepan and bring everything to a gentle boil. Pour the hot liquid, about 1/3 at a time, over the chopped chocolate, stirring with a wooden spoon or a spatula after each addition, to obtain a smooth mixture. Mix briefly with an immersion blender or a whisk until the chocolate is completely melted. Cover the mixture with plastic wrap pressed directly against the surface of the cream. Refrigerate for 24 hours.
- The next day, use a stand mixer fit with the whisk attachment or a handheld electric mixer or blender to beat the cream. You will notice that the first few turns of the whisk will liquify the chocolate whipped cream mixture. Don’t be alarmed—this is normal. As you continue to whip the cream, it will begin to take on a lighter, thicker texture much like chocolate mousse. Slather the chocolate whipped cream on cake, spread it atop brownies, dollop it alongside berries, or simply grab a spoon and have at it.
CHOCOLATE MOUSSE CAKE - RICARDO
From ricardocuisine.com
5/5 (122)Total Time 1 hrCategory Desserts
CHOCOLATE CAKE WITH MOCHA MOUSSE AND WHIPPED …
From cdkitchen.com
Servings 10Total Time 3 hrs
CHOCOLATE GANACHE MOUSSE CAKE | TASTY KITCHEN: A …
From tastykitchen.com
5/5
DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (202)Category Cake
- Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips, if using.
- Divide batter evenly between 4 pans. Bake for 19-23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
CHOCOLATE ITALIAN SPONGE CAKE | GENOISE - FOOD MEANDERINGS
From foodmeanderings.com
5/5 (10)Total Time 55 minsCategory Cake, DessertCalories 448 per serving
- Even before you turn on the oven,, make sure your eggs are out of the fridge - they need to come to room temperature. *this is critical for success with this cake! If you need to warm them quickly, then pour some boiling water into a shallow bowl, then crack your eggs into another bowl and set it on top of the bowl of boiling water. Just keep checking to see if the eggs have warmed. I did this and it worked well.
- Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips on 50% power for 2 mins and 30 seconds in the microwave, then stir then for another 30 seconds just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
- Spread 1/3 of the chocolate mousse on the first layer of cake, then add about 1/4 of the berries. Pipe some whipped cream around the edges of the layer, prior to putting the next layer on top.
FLOURLESS CHOCOLATE CAKE (WITH MOCHA WHIPPED CREAM ...
From sallysbakingaddiction.com
4.8/5 (87)Category Dessert
- Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. The cake WILL stick unless it’s lined and generously greased. (Trust me!)
- Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
- Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder (if using).
CHOCOLATE MOUSSE DESSERT - BLESSED BEYOND CRAZY
From blessedbeyondcrazy.com
Reviews 5Estimated Reading Time 4 minsServings 6-8
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, (approximately 2 minutes).
- In a round 9 inch glass bowl, layer half of the cake cubes, pudding mixture and crushed candy bars.
CHOCOLATE MOUSSE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.7/5 (201)Calories 583 per servingCategory Dessert
- Heat oven to 350°F. Grease and flour two 8 or 9 inch round baking pans. (I like to line the bottom of mine with wax or parchment paper).
MOCHA MOUSSE ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ...
From cookiemadness.net
Ratings 2Estimated Reading Time 3 minsServings 8
- Prepare the angel food cake as directed on the package. Let cool. With a serrated knife, cut it into three even layers.
- Prepare mousse. Put boiling water in a mixing bowl. Add the coffee and stir to dissolve. Add the marshmallow crème and beat on low until blended and smooth. Fold in the whipped topping.
- Line a 9 inch round springform pan with foil and place the first layer of your angel food cake in the pan. You may have to squish it in a bit. Spread about 1/2 of the mocha mousse over the cake. Top with second layer of cake. Add remaining mocha mousse. Top with remaining layer of angel food cake. Put plastic wrap over the cake and put the whole thing in the freeze for about 3 hours or until frozen.
- As soon as you put the cake in the freezer, go ahead and start preparing the chocolate whipped cream since the chocolate mixture requires some chill time too.
AVOCADO CAKE: CHOCOLATE MOUSSE CAKE MADE WITH AVOCADOS
From amandascookin.com
Reviews 1Estimated Reading Time 4 minsServings 8
- In a food processor, blitz the Oreos into coarse crumbs. Mix with melted butter and press into the bottom of a pie pan or parchment paper-lined springform pan. Set in fridge.
- Being careful not to jostle your coconut milk cans, remove them from the fridge and open. The thick coconut cream should have separated to the top. Scoop out the dense cream, leaving the water**.
- Whip the coconut cream with an electric mixer or food processor for a few seconds, until smooth and creamy. Gently fold in 2 Tbsp sugar and set in fridge.
- Melt chocolate in microwave or with a double boiler. To a food processor add melted chocolate, avocados, cocoa powder, vanilla, and salt. Blend until smooth.
CHOCOLATE MOUSSE CAKE - BEYOND FROSTING
From beyondfrosting.com
Reviews 10Calories 634 per servingCategory Cake
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Transfer the cake layer to an 8-inch springform pan, or line your cake pan with plastic wrap or parchment paper along the bottom and up the sides if you want to remove the cake from the pan. Place the cake in the bottom of the pan. Pour the chocolate filling over the chocolate cake, spread evenly and refrigerate until the filling is set, 2-4 hours.
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
THE BEST CHOCOLATE MOUSSE CAKE FILLING - VEENA AZMANOV
From veenaazmanov.com
Ratings 5Category DessertCuisine FrenchTotal Time 2 hrs 20 mins
- Place a saucepan with 2-inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to almost stiff peaks - And set aside.
MOCHA MOUSSE ANGEL CAKE WITH CHOCOLATE WHIPPED CREAM ...
From cookiemadness.net
Ratings 1Estimated Reading Time 3 minsServings 5
- Prepare mousse. Put 1 tablespoon of boiling water in a mixing bowl. Add the coffee and stir to dissolve. Add the marshmallow crème and beat with a handheld mixer smooth. Fold in the whipped topping.
- Line inside of a 9 inch loaf pan with plastic wrap and place the first layer of your angel food cake in the pan. Spread about 1/4 of the mocha mixture over the cake. Lay graham cracker rectangles sideways across the mousse, trimming them so that they are the same width as the cake. Spread a little more mousse filling (another 1/4 ) over the crackers and top with second layer of cake. Repeat, layering mocha mouse, more graham crackers, and remaining mocha mousse. Cap with top layer and put plastic wrap over the cake. Put the whole thing in the freezer and freeze for about 3 hours or until cake is solid or at least easy enough to work with.
- Remove frozen cake from freezer and lift cake from pan. Peel away plastic wrap and set frozen cake on a cake tray. Spread chocolate whipped cream (or Cool Whip) over entire cake. Chill for about 4 hours or long enough so that graham crackers soften. When ready to serve, drizzle cake with chocolate syrup and cut into 4 to 6 large slices.
EASY WHIPPED DARK CHOCOLATE MOUSSE - CHOCOLATE CHOCOLATE ...
From chocolatechocolateandmore.com
4.4/5 (182)Servings 9
- Reserving 9 squares, break Green & Black Dark Chocolate bars into squares, place in a medium bowl.
- Heat 3/4 cup heavy whipping cream to almost boiling, either in the microwave or on the stovetop. Create a ganache-Pour heated cream over chocolate and let sit for 3-4 minutes. Once time has elapsed, gently stir chocolate until chocolate is completely melted, cream is combined and chocolate is smooth. Set aside to cool.
- Place 2 1/4 cups cold whipping cream in a large bowl. Add powdered sugar and mix on medium-low speed until soft peaks start to form. Turn mixer to low and continue to beat until stiff peaks form.
- Remove one cup of prepared whipped cream to another small bowl to reserve as garnish. Refrigerate.
HOMEMADE CHOCOLATE MOUSSE WITH COCOA POWDER AND WHIPPING …
From callmepmc.com
4.8/5 (16)Total Time 13 minsCategory DessertCalories 238 per serving
CHOCOLATE MOUSSE CAKE - NOURISHED ENDEAVORS
From nourishedendeavors.com
Reviews 2Total Time 2 hrs 40 mins
- Preheat the oven to 350F(175C). Grease and line the base of an 8 or 9-inch springform pan with parchment paper. I used this baking pan to make mousse cake.
- In a medium mixing bowl, add the flour, cocoa powder, baking powder, baking soda and salt. Whisk ingredients together to combine.
- In the bowl of stand mixer fitted with paddle attachment or with a hand-held electric mixer and large mixing bowl, add the oil and sugar. Mix ingredients together at medium high speed to combine, about 1-2 minutes.
BITTERSWEET CHOCOLATE MOUSSE WITH COCOA NIB WHIPPED CREAM ...
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5/5 Servings 8
- In a medium stainless steel bowl, combine the chocolate and the milk. Set the bowl in a skillet of barely simmering water and stir until the chocolate is nearly melted. Remove the bowl from the skillet and stir until completely melted. Stir in the brandy. Keep the skillet of water at a bare simmer.
- In another heatproof bowl, whisk the eggs with 1/4 cup of the sugar and the water until blended. Set the bowl in the skillet and stir gently and thoroughly, scraping the bottom frequently, until an instant-read thermometer inserted in the eggs registers 160°. Remove the bowl from the skillet. Beat the eggs at high speed to the consistency of softly whipped cream, about 4 minutes.
- Fold one-fourth of the egg mixture into the melted chocolate, then fold the 2 mixtures together until no streaks remain. Pour the mousse into eight 1/2-cup bowls; refrigerate until chilled.
- Meanwhile, in a small saucepan, boil the cream with 2 tablespoons of the cocoa nibs. Remove from the heat, cover and let stand for 20 minutes. Strain into a bowl and refrigerate until very cold.
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