CHOCOLATE MOUSSE CHEESE CAKE RECIPE RECIPES
MOCHA CHOCOLATE ICEBOX CAKE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Total Time 12 hours 20 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
MOCHA CHOCOLATE ICEBOX CAKE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Total Time 12 hours 20 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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JAMES MARTIN'S CHOCOLATE MOUSSE RECIPE | DELICIOUS. MAGAZINE
Creamy, light-as-air chocolate mousse is a great way to end a dinner party. James Martin’s version of the classic dessert, made with just three ingredients, is easy to make and even easier to eat. Want to make your dessert even more decadent? Take a look at our Crunchie honeycomb chocolate mousse.
From deliciousmagazine.co.uk
Reviews 4.1
Total Time 20 minutes
Cuisine French recipes
Calories per serving
From deliciousmagazine.co.uk
Reviews 4.1
Total Time 20 minutes
Cuisine French recipes
Calories per serving
- Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired. Recipe from James Martin’s French Adventure by James Martin (http://www.hardiegrant.com/uk/publishing/bookfinder/book/james-martin_s-french-adventure-by-james-martin/9781849499545 >Quadrille £20) Photography by Peter Cassidy.
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Reviews 4.5
- Spread 1 cup Mousse Frosting between layers. Frost top and sides of cake with remaining frosting. Garnish, if desired. Cover and chill 8 hours. Store in refrigerator.
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CHOCOLATE PUDDING FROSTING RECIPE - LIGHT, FLUFFY, MOUSSE ...
This fluffy Chocolate Pudding Frosting is reminiscent of that Jell-o Pudding Mousse you had as a kid, only it's frosting perfection when slathered over your favorite chocolate cake.
From anaffairfromtheheart.com
Reviews 4.5
Total Time 5 minutes
Cuisine American
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From anaffairfromtheheart.com
Reviews 4.5
Total Time 5 minutes
Cuisine American
Calories 111 calories per serving
- Combine pudding, milk and powdered sugar with a mixer on low. Mix for about one minute. Fold in cool whip until combined. Spread on cake, store frosted cake in the fridge. Makes about 4 cups, enough to frost a 9x13 or two 9" layers.
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Reviews 4.5
Total Time 5 minutes
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Calories 111 calories per serving
- Combine pudding, milk and powdered sugar with a mixer on low. Mix for about one minute. Fold in cool whip until combined. Spread on cake, store frosted cake in the fridge. Makes about 4 cups, enough to frost a 9x13 or two 9" layers.
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From cooking.nytimes.com
Reviews 4
Total Time 1 hours
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Reviews 4
Total Time 1 hours
- Dollop the ganache over the cooled cake, and use a spoon to spread it over the cake in swoops and swirls. Top with chopped crystallized ginger or shaved chocolate if desired. Store leftover cake in an airtight container in the fridge for up to 4 days.
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From myfoodandfamily.com
Total Time 5 hours 10 minutes
Cuisine {"i:nil":true},{"i:nil":true}
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Cuisine {"i:nil":true},{"i:nil":true}
Calories 390 per serving
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