Cool Whip Chocolate Mousse Charlotte Cake Recipes

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COOL WHIP CHOCOLATE MOUSSE CHARLOTTE CAKE



COOL WHIP Chocolate Mousse Charlotte Cake image

Experiment with COOL WHIP Chocolate Mousse Charlotte Cake. Ladyfingers help make this delicious charlotte cake as simple to make as it is impressive.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 oz. BAKER'S Semi-Sweet Chocolate, shaved into curls
3/4 cup fresh raspberries

Steps:

  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes. Beat 2 min. Gently stir in 1 cup COOL WHIP. Remove 1-1/2 cups pudding mixture; cover. Refrigerate along with remaining COOL WHIP later use.
  • Line 8-inch round pan with plastic wrap. Cut ladyfingers crosswise in half. Stand about 1/2 of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center. Spread remaining pudding mixture onto bottom of pan; cover with remaining ladyfingers, rounded-sides down. Cover. Refrigerate 3 hours.
  • Invert dessert onto serving plate. Remove pan and plastic wrap. Spread side of dessert with 1/2 the remaining whipped topping, leaving rounded tops of ladyfingers unfrosted. Spread top of dessert with reserved pudding mixture and remaining COOL WHIP. Top with chocolate curls and raspberries. Keep refrigerated.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 31 g, Protein 6 g

CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM



Chocolate Mousse Cake with Chocolate Whipped Cream image

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

1 cup hazelnuts (4 ounces)
3 tablespoons butter, melted
2 (8 ounce) packages semisweet chocolate, chopped
1 cup heavy whipping cream
6 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup heavy whipping cream
1/2 ounce semisweet chocolate
shelled hazelnuts (for garnish - optional)

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

SUPREMELY EASY CHOCOLATE MOUSSE



Supremely Easy Chocolate Mousse image

Although cool whip can never take the place of whipping cream it can cut down the calories, make a very quick dessert and taste lovely as well. I served this in small dessert dishes with a very small piece of chocolate to garnish. Although I used milk chocolate, it could also be made with dark. The idea for this recipe came from Kraft.

Provided by GaylaV

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 3

1 (1 liter) container Cool Whip Lite
168 g milk chocolate candy bars
42 g chocolate bars (for garnish)

Steps:

  • Melt chocolate in a double boiler or carefully in the microwave.
  • Pour the melted chocolate into the cool whip.
  • Whisk gently until it is well combined.
  • Refrigerate for 1 hour.
  • Spoon into small dessert dishes and garnish with small chocolate piece.

Nutrition Facts : Calories 227.9, Fat 13.2, SaturatedFat 9.4, Cholesterol 5.6, Sodium 46, Carbohydrate 25, Fiber 1, Sugar 22.9, Protein 3

COOL WHIP CHOCOLATE ONE BOWL BLISS CAKE



COOL WHIP Chocolate ONE BOWL Bliss Cake image

Make this super-easy, one-bowl showstopper for friends. If you don't get some oohs and aahs, it's time to get new friends.

Provided by My Food and Family

Categories     Recipes

Time 2h20m

Yield 16 servings

Number Of Ingredients 4

1 pkg. (2-layer size) devil's food cake mix
5 oz. BAKER'S Semi-Sweet Chocolate, divided
1 tub (8 oz.) plus 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 Tbsp. powdered sugar

Steps:

  • Heat oven 350°F.
  • Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake 10 min.
  • Loosen cake from side of bowl with knife. Invert onto wire rack; remove bowl. Cool cake completely. Meanwhile, microwave 4 oz. chocolate in large microwaveable bowl as directed on package. Cool.
  • Add 1 tub COOL WHIP to melted chocolate; whisk until blended. Cut cake into 3 layers; stack on plate, spreading chocolate filling between layers.
  • Frost cake with remaining COOL WHIP. Make curls from remaining chocolate. (See Tip.) Place on cake; sprinkle with sugar. Keep refrigerated.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 23 g, Protein 3 g

EASY CHOCOLATE MOUSSE



Easy Chocolate Mousse image

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!

Provided by Luna

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Yield 4

Number Of Ingredients 3

1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
1 (16 ounce) container frozen whipped topping, thawed

Steps:

  • Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
  • Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g

ELEGANT CHOCOLATE MOUSSE CAKE



Elegant Chocolate Mousse Cake image

An elegant presentation for all chocolate lovers. You can adapt for special occasions by adding chocolate hearts for Valentine's Day or Christmas trees for Christmas, etc.

Provided by MBMITCH

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 6h55m

Yield 12

Number Of Ingredients 10

3 cups chocolate wafer crumbs
10 tablespoons butter, melted
1 pound semisweet chocolate, chopped
2 eggs
4 eggs, separated
2 cups heavy whipping cream
6 tablespoons confectioners' sugar
2 cups heavy whipping cream
¼ cup confectioners' sugar, or to taste
2 tablespoons orange liqueur (such as Grand Marnier®)

Steps:

  • Mix chocolate wafer crumbs and butter together in a bowl. Press over the bottom and up the sides of a 10-inch springform pan. Freeze until firm, 20 to 30 minutes.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat.
  • Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, until well blended.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 6 tablespoons confectioners' sugar; continue to beat until soft peaks form.
  • Fold one-third of the egg whites and one-third of the whipped cream into the chocolate mixture until lightened. Fold in remaining egg whites and whipped cream until thoroughly incorporated. Pour into the crust.
  • Chill cake until mousse is set, 6 hours to overnight.
  • Combine 2 cups heavy cream, 1/4 confectioners' sugar, and orange liqueur in a large bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a star tip. Pipe whipped cream rosettes to garnish each slice.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 51.6 g, Cholesterol 227.7 mg, Fat 57.4 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 33 g, Sodium 295.9 mg, Sugar 34.7 g

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