CHOCOLATE MOUSSE FROSTING
"This smooth, fluffy frosting is a real treat for cake lovers on a restricted diet-plus everybody else," shares Kim Marie Van Rheenen of Mendota, Illinois. "Another way I like to serve it is layered in a parfait glass with cubed angel food cake or fresh fruit and topped with additional whipped topping. It makes a pretty dessert."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Frost the cake.
Nutrition Facts : Calories 56 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g protein.
SIMPLE CHOCOLATE MOUSSE
This amazing dessert is made with just 3 ingredients and comes together in minutes. A word of warning - once you've tasted this simple chocolate mousse, you will never eat regular chocolate mousse again. I know you've been told not to mix water and chocolate, but trust me, this works.
Provided by Chris D. Williams
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
Steps:
- Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
- Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
- Chill for at least 1 hour before serving. Mousse can be spooned or sliced.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 28.2 g, Cholesterol 81.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 21.2 g, Sodium 27.6 mg, Sugar 23 g
CHOCOLATE MOUSSE FROSTING
One of my saved recipes in a shoe box from high school -can you believe it? I have two of these boxes, Lordy! Lordy!
Provided by Pat Duran
Categories Spreads
Time 10m
Number Of Ingredients 3
Steps:
- 1. Combine powdered sugar and cocoa powder, until well blended. Add to Cool Whip- stir until well blended. Frost two 9-inch round layers, split in half plus sides and top. Refrigerate. --- Note: Great on top of other desserts, like ice cream, pies,shortcake,angel food cake, great on it's own too....
CHOCOLATE MOUSSE
Steps:
- Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
- In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
- Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
WHITE CHOCOLATE MOUSSE FROSTING
As a rule I don't care to white chocolate but it is great here....you can also substitute regular chocolate with good results.
Provided by Kimke
Categories Dessert
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Melt chocolate.
- beat butter until very fluffy.
- Add sugar and beat until very pale.
- It will look white.
- Mix in the warm chocolate.
- Add 2 eggs one at a time and beat until very fluffy.
- NOTE: This recipe contains raw eggs.
Nutrition Facts : Calories 1689.1, Fat 138.5, SaturatedFat 83.5, Cholesterol 683.1, Sodium 896.6, Carbohydrate 97.9, Sugar 97.2, Protein 20.2
FLUFFY CHOCOLATE MOUSSE FROSTING
This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CAKE - RASPBERRY MOUSSE FROSTING
The cake may sound heavy, but the frosting is very light and berry and the cake is very moist--just the way I like it! :)
Provided by Creative Baker
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Butter two 9-inch cake pans, Preheat oven to 350°F.
- Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then milk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, divide between pans.
- Bake cakes for 35 minutes, or until toothpick is clean, let cakes cool.
- Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture until it is a liquid. Stir in gelatin, continue to cook until dissolved. Remove from heat and transfer to a bowl. Refrigerate overnight.
- Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.
- Mix about a third of the whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.
- Now put a thick layer of jam on the tops of your cakes. take one cake and put some raspberry mousse on the top, cover with 2nd cake. use the rest of your frosting to cover sides and top of the cake.
- Feel free to garnish with a few raspberries and some mint.
Nutrition Facts : Calories 477.3, Fat 25.3, SaturatedFat 13.3, Cholesterol 85.3, Sodium 266.4, Carbohydrate 60.2, Fiber 2.7, Sugar 36.1, Protein 5.3
CHOCOLATE MOUSSE CUPCAKES
From The Cupcake Deck by Elinor Klivans. The addition of mocha mousse to these cupcakes makes them perfect for an extra-special occasion and worth the slightly longer time it takes to make them! Note: Make the chocolate ganache frosting first, the mocha mousse filling second, and the actual cupcakes last.
Provided by pkothari
Categories Dessert
Time 1h34m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- FOR CHOCOLATE GANACHE FROSTING (Makes about 1 & 2/3 cup and the extra can be used for fudge sauce over ice-cream because it will keep in the fridge for up to two weeks):.
- In a medium sauce pan, heat the cream and the butter over low heat until the butter has melted, but do not let simmer or boil.
- Remove pan from heat and stir in the chocolate chips.
- Let the chocolate chips sit in the hot cream to soften.
- Stir in the vanilla extract until the chocolate has melted.
- FOR MOCHA MOUSSE FILLING:.
- In a large bowl, beat the whipping cream, sugar, and instant coffee with a hand mixer until the the coffee dissolves, and then up the speed to medium-high and beat until stiff peaks form.
- Fold the 3/4 cup chocolate ganache filling into the whipping cream mixture a little at a time .
- Chill the mousse filling in the refrigerator for at least 30 minutes, as it needs to be really cold when you fill the cooled cupcake bottoms (otherwise the filling will run).
- FOR CUPCAKES:.
- Melt chocolate over simmering water in a double-boiler or heat proof bowl. Once melted and smooth, let it cool slightly.
- Sift flour, baking powder, salt & soda into a bowl.
- In a large bowl or stand mixer, beat butter and sugar together until creamy (about 2 minute with stand mixer on high).
- On low speed, add in the melted chocolate until combined.
- On medium speed add the eggs one at a time until smooth.
- Add in the vanilla and beat until the mixture is creamy (color should be slightly lighter).
- Mix in the sour cream until no white streaks remain, but don't over mix.
- On low speed, add half of the flour mixture until it is incorporated--don't over mix.
- Add in the water and mix it until incorporated.
- Scrape bowl and add in the rest of the flour and mix on low until flour is incorporated and batter looks pretty smooth (again, don't mix too much or the cupcakes lose lightness).
- Preheat oven to 350 degrees and put rack in the center of oven.
- Fill each liner up to the top of liner.
- Bake 22-24 minutes.
- Cupcake tops should feel firm and a toothpick inserted in the center should come out clean.
- Cool the cupcakes for 10 minutes in the pan on a wire rack.
- Remove the cupcakes from the pan onto a wire rack and let cool completely.
- Once cupcakes are fully cooled, use a sharp knife to slice the top off each cupcake (this is so you can fill them).
- Place cupcake tops right side up on a wire rack, and set aside cupcake bottoms on a serving platter.
- To frost cupcake tops, spread one tablespoons of the chocolate ganache frosting over the top of each cupcake top.
- Let cupcake tops cool until the ganache frosting is firm.
- Next, place a dollop of mocha mousse filling on each cupcake bottom. Using a wide metal spatula, carefully place the cupcake tops w/ cooled frosted ganache topping on top of the mousse filled cupcake bottoms.
- It may help to refrigerate the assembled cupcakes for about 30 minutes to an hour before serving so that everything firms up.
CHOCOLATE - ORANGE MOUSSE FROSTING
I have not tried this recipe; posted for safe-keeping. Published in Gourmet magazine, November 1992. Use to frost a chocolate layer cake or cupcakes.
Provided by swissms
Categories Dessert
Time 15m
Yield 18-24 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, whisk together the sugar, cornstarch and chocolate. Whisk in the boiling water.
- Bring the mixture to a boil over moderate heat, whisking constantly. Simmer, whisking, for 2 minutes. Whisk in the liqueur.
- Transfer the mixture to a metal bowl. With an electric mixer, beat in the butter until incorporated.
- Set the bowl of frosting into a larger bowl filled with ice and cold water; beat the frosting until it is light and holds soft peaks.
Nutrition Facts : Calories 76, Fat 2.9, SaturatedFat 1.8, Cholesterol 3.4, Sodium 10.2, Carbohydrate 13.5, Fiber 0.5, Sugar 11.1, Protein 0.4
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