WHERE TO BUY CHOCOLATE MOUSSE CAKE RECIPES

CHOCOLATE MOUSSE CAKE | RICARDO

Chocolate Mousse Cake | RICARDO image

We have to confess that we still love McCain Deep ’n Delicious, the cornerstone frozen dessert of our childhood. This mousse cake is our homage to the Canadian favourite, just in time for the holidays. It starts with a bottom layer of cake, and includes cream, in lieu of egg whites, to give the mousse better consistency. A final flourish of warm, gooey ganache, after the cake is removed from the freezer, is guaranteed to impress. Prediction: This sinful treat won’t last long in your house.

Provided by Ricardocuisine

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8 to 10 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup (75 g) unbleached all-purpose flour
1/4 cup (55 g) sugar
2 tbsp cocoa powder, sifted
1/4 tsp baking soda
1/3 cup (75 ml) water
2 tbsp (30 ml) canola oil
1 tsp (5 ml) white vinegar
7 oz (200 g) dark chocolate, chopped
1 tsp gelatin
2 tbsp (30 ml) water
1/2 cup (105 g) sugar
2 cups (500 ml) 35% heavy cream
3 oz (85 g) dark chocolate, chopped
1/3 cup (75 ml) 35% heavy cream

Steps:

Cake
Chocolate Mousse
Assembly

CHOCOLATE MOUSSE RECIPE - BETTYCROCKER.COM

So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don’t be intimidated— ever heated milk on the stove? Then you’ll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients — but the Betty Crocker Test Kitchens have made that part easy.

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 4

Ingredients

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
8 oz semisweet baking chocolate, chopped

Steps:

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Nutrition Facts : Calories 430 , CarbohydrateContent 27 g, CholesterolContent 175 mg, FatContent 6 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 30 mg, SugarContent 24 g, TransFatContent 1 g

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