Death By Chocolate Mousse Recipes

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DEATH BY CHOCOLATE MOUSSE



Death by Chocolate Mousse image

I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.

Provided by DEME

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 7h

Yield 8

Number Of Ingredients 10

21 chocolate sandwich cookies, crushed
¼ cup butter, softened
1 cup heavy cream
1 (12 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
¼ cup white sugar
1 cup heavy cream, chilled
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
  • In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
  • Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
  • Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
  • In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
  • Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Nutrition Facts : Calories 834.9 calories, Carbohydrate 61.2 g, Cholesterol 178.3 mg, Fat 67.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 39.5 g, Sodium 236.9 mg, Sugar 46.2 g

DEATH BY CHOCOLATE TRIFLE



Death by Chocolate Trifle image

Do you like chocolate? You have to try this one. You really won't die, but you will think you have died and go to heaven. The prep time includes making the cake.

Provided by Miss Annie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 5

4 boxes instant chocolate pudding mix or 4 boxes chocolate mousse mix
1 (8 ounce) container frozen whipped topping, thawed
1 box chocolate cake mix (or your own cake recipe)
1 cup Kahlua (optional)
6 Skor candy bars or 6 Heath candy bars, chopped (chocolate toffee bars)

Steps:

  • Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
  • When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
  • Let cool.
  • Meanwhile prepare the pudding or mousse.
  • Tear or crumble the cake into pieces.
  • In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
  • Repeat layers ending with chopped candy bars on top.
  • Chill well.

DEATH BY CHOCOLATE III



Death By Chocolate III image

Every time we have a church supper, I have to make this. It's a favorite!

Provided by LaNita

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 16

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Steps:

  • Prepare brownies according to package directions. Let cool.
  • Mix pudding according to package directions.
  • In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
  • Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
  • Refrigerate. Best if made the day before you serve it.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g

DEATH BY CHOCOLATE



Death by Chocolate image

I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.

Provided by Karen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package German chocolate cake mix
1 ¼ cups water
½ cup vegetable oil
3 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 ⅔ cups milk
¾ cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
  • In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g

DEATH BY CHOCOLATE: MOCHA MOUSSE



Death By Chocolate: Mocha Mousse image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

14 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
1/2 cup water
4 tablespoons instant coffee
2 tablespoons cocoa, sifted
5 egg whites
2 tablespoons sugar
3/4 cup heavy cream

Steps:

  • Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
  • Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
  • Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.

DEATH BY CHOCOLATE MOUSSE



Death by Chocolate Mousse image

Make and share this Death by Chocolate Mousse recipe from Food.com.

Provided by Sous Chef Sue

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 4

6 ounces semisweet chocolate, broken into pieces
1 1/2 cups heavy cream
3 egg whites
2 tablespoons sugar

Steps:

  • Heat water in the bottom half of a double boiler over medium heat. Place semisweet chocolate in the top half of the double boiler. Allow the chocolate to melt slowly, about 9-10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
  • Chill the bowl and balloon whip for mixer. Place the cream in chilled bowl and whisk on high speed until peaks form, about one minute. Set aside.
  • Whisk 3 eggs in a large stainless-steel bowl until soft peaks form, about 3 minutes. Add sugar and combine to whisk until stiff peaks form, about 2-3 minutes. Add 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously and thoroughly. Gently fold in egg whites, then add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate until served.

Nutrition Facts : Calories 279.1, Fat 27.6, SaturatedFat 17.2, Cholesterol 61.1, Sodium 42.6, Carbohydrate 10.8, Fiber 3.5, Sugar 3.5, Protein 5

DEATH BY CHOCOLATE MOUSSE



DEATH BY CHOCOLATE MOUSSE image

Categories     Chocolate     Dessert

Yield 6 servings

Number Of Ingredients 10

21 chocolate sandwich cookies, crushed
1/4 cup butter, softened
1 cup heavy cream
1 (12 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
1/4 cup white sugar
1 cup heavy cream, chilled
1/4 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes; allow to cool. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice. Amount Per Serving: Calories: 836 Total Fat: 67.8g

DEATH BY CHOCOLATE: CHOCOLATE MOUSSE



Death By Chocolate: Chocolate Mousse image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

6 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 1/2 cups heavy cream
3 egg whites
2 tablespoons sugar

Steps:

  • While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed.
  • Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
  • Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.

DEATH BY CHOCOLATE: CHOCOLATE GANACHE



Death By Chocolate: Chocolate Ganache image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

1 1/2 cups heavy cream
3 tablespoons unsalted butter
22 ounces semisweet chocolate, broken into 1/2-ounce pieces

Steps:

  • Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

VEGAN DEATH BY CHOCOLATE MOUSSE CAKES



Vegan Death by Chocolate Mousse Cakes image

As vegans, we sometimes miss out on the "Death By Chocolate" desserts. Not any more! The Vegan Death By Chocolate Mousse cakes are very yum! And there will be some leftover mousse for a midnight treat!

Provided by Newyorkchick130

Categories     Dessert

Time 2h30m

Yield 3-4 serving(s)

Number Of Ingredients 17

1/2 cup white flour
1/4 teaspoon baking powder
1/4 cup brown sugar
3 tablespoons cocoa powder
1/4 cup canola oil
2 tablespoons soymilk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet vegan chocolate chips
340 g firm silken tofu
1/2 cup soymilk
1/2 teaspoon vanilla extract
1/2 cup sugar
1 1/2 tablespoons cocoa powder
1 tablespoon white flour
1/2 cup soymilk
1/2 teaspoon vanilla extract

Steps:

  • Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin.
  • In a medium bowl, mix flour, baking powder, sugar and cocoa powder.
  • In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.
  • Pour the wet ingredients into the dry and mix well.
  • In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust. continue until all batter is used up.
  • Bake for 10-18 minutes, than let cool.
  • Mousse: Melt chocolate chips in microwave,
  • In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.
  • Put mousse in the crusts, than let chill for 2 or more hours.
  • Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.
  • Pour over Mousse Cakes.

Nutrition Facts : Calories 588.4, Fat 24.3, SaturatedFat 2.6, Sodium 324.8, Carbohydrate 81.1, Fiber 4.6, Sugar 53.4, Protein 15.9

DEATH BY CHOCOLATE I



Death By Chocolate I image

This cake recipe will overwhelm you with chocolate, chocolate, and more chocolate from chocolate cake mix, mousse mix, and candy bars.

Provided by Sue Cauch

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 16

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
½ cup coffee flavored liqueur
⅝ cup dry chocolate mousse mix
8 (1.4 ounce) bars chocolate covered English toffee
2 (16 ounce) packages frozen whipped topping, thawed
1 (1.5 ounce) bar milk chocolate candy

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  • Prepare cake mix according to package directions. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
  • Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
  • Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 56.4 g, Cholesterol 11 mg, Fat 27.6 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 18.3 g, Sodium 365.5 mg, Sugar 43.4 g

DEATH BY CHOCOLATE OVERDOSE CAKE



Death by Chocolate Overdose Cake image

This cake provides the chocoholic with 4 different layers of chocolate goodness! I know the recipe looks difficult but it's well worth the effort. Bake the brownie and cake layers at the same time. While those are about halfway through the cooling time, start on the mousse. While the assembled cake is chilling, start on the ganache because it needs time to come to room temp.

Provided by ame2sky

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 26

5/8 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six pieces
1 1/8 cups sugar
2 large eggs
2 teaspoons vanilla extract
6 tablespoons unsalted butter, soft
7/8 cup unbleached all-purpose flour
2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons Dutch-processed cocoa powder
1/4 cup hot water
7/8 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
6 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups heavy cream
1 tablespoon granulated sugar
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Steps:

  • Adjust oven rack to middle position; heat oven to 325 degrees.
  • For the Brownie Base Layer:.
  • Cut parchment paper to fit bottom of a 9-inch springform pan & spray with cooking spray.
  • Whisk to combine flour, salt, & baking powder in medium bowl; set aside.
  • In microwave-safe bowl heat butter & chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, if necessary, repeat in 15-second increments until melted; do not let chocolate burn.
  • When chocolate mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking after each until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with spatula until batter is completely smooth and mixed.
  • Transfer batter to prepared pan; using a spatula to spread batter evenly and smooth. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring).
  • For the Cake Layer:.
  • Line bottom of 9-inch round cake pan with parchment & spray with cooking spray.
  • Combine chocolate, cocoa powder, & hot water in a medium microwave-safe bowl & heat until melted; about 45 seconds. If needed, heat in additional 15 second intervals until melted. (Do not burn) Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Set aside to cool.
  • Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
  • In bowl whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.
  • Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly mixed, 30 to 45 seconds, scrape down sides of bowl with spatula as needed. Add softened butter 1T. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
  • Repeat using 1/2 of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl & add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Pour into prepared pan & smooth.
  • Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 - 40 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
  • Chocolate Mousse Filling:.
  • Place stand mixer bowl and whisk attachment in the freezer or fridge.
  • Chop the chocolate and place in medium bowl. Heat 1/2 cup of the heavy cream in microwave-safe cup until it begins to boil. Pour hot cream into bowl with chopped chocolate and whisk until smooth. Let cool for about 15 minutes.
  • Once chocolate mixture is cooled, place remaining heavy cream(1 1/4 cup plus 2 T) and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
  • Gently fold in chocolate mixture with the whipped cream mixture.
  • Ganache:.
  • Heat the heavy cream and the butter in a microwave-safe bowl. Bring to a boil.
  • Place the chopped 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. Ganache should be brought to room temperature (about 40 minutes). There will be ganache left-over after icing cake. You could chill about 1 cup to use for additional decorating if desired.
  • To Assemble:.
  • Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
  • Place cake round over mousse, pressing down lightly. Chill for 1 hour.
  • Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
  • Decorate with chocolate shavings on the sides if desired and with the additional chilled ganache if desired.

DEATH BY CHOCOLATE



Death by Chocolate image

This is a beautiful dish to carry to work, church supper or fix for a holiday dinner. Everyone will enjoy and rave about it.

Provided by Vicki Kiddy

Categories     Dessert

Time 1h5m

Yield 1 Large Trifle Dish, 12 serving(s)

Number Of Ingredients 4

1 (18 ounce) box devil's food cake mix
2 (3 ounce) boxes chocolate mousse mix
1 (8 ounce) container Cool Whip
6 crushed Heath candy bars or 6 crushed Skor candy bars

Steps:

  • Make cake according to directions.
  • Let cool completely.
  • Mix up both boxes of chocolate mousse mix according to directions.
  • Crumble cake in small pieces.
  • Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer.
  • Repeat all again ending up with the Heath Bar pieces on top.

Nutrition Facts : Calories 346.8, Fat 17.7, SaturatedFat 9.2, Cholesterol 10.3, Sodium 418, Carbohydrate 47.5, Fiber 1.3, Sugar 32.4, Protein 3.4

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View top rated Death by chocolate mousse recipes with ratings and reviews. Death By Chocolate Mousse, Death By Chocolate With Mocha Mousse, Easy Death By Chocolate, etc.
From cookeatshare.com


DEATH BY CHOCOLATE TRIFLE - SEEDEDATTHETABLE.COM
2020-06-27 Prepare mousse or pudding according to package directions with the above listed amount of cold milk; set aside. Place about half of the brownie bites on the bottom of the trifle bowl, in a single layer. Evenly pour half of the pudding/mousse on top of …
From seededatthetable.com


PIN ON DEATH BY CHOCOLATE - PINTEREST
It's an easy, eggless recipe that is easily served in individual portions, making it perfect for dinner parties! Top it with whipped cream and raspberries and enjoy! Find this Pin and more on Death By Chocolate by #foodbyjonister. White Chocolate Mousse. Chocolate Shavings.
From pinterest.com


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