FROZEN MOCHA MOUSSE
Steps:
- Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
- Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
- Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
- For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.
CHOCOLATE MOUSSE CAKE IV
Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!
Provided by Stephanie
Categories World Cuisine Recipes European French
Time 2h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
- In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
- Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
- Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.5 g, Cholesterol 21.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 455.9 mg, Sugar 34.7 g
FROZEN CHOCOLATE MOUSSE
This three-ingredient chocolate dream takes a mere 15 minutes to put together.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 2
Number Of Ingredients 4
Steps:
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
- Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.
Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg
FROZEN CHOCOLATE-MOUSSE TRIFLES
Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
- In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
- Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.
Nutrition Facts : Calories 297 g, Fat 13 g, Fiber 3 g, Protein 8 g
FROZEN CHOCOLATE MOUSSE CAKE
Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!
Provided by Fandoos
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
- Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
- Cool to room temperature.
- Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
- Then fold in chocolate mixture.
- Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
- Leave cake to become cold in pan.
- Cover cake pan w/foil and freeze for several hours or overnight.
- Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
- BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
- Pour berry sauce over slices cut, and serve-- Mmmm.
FROZEN CHOCOLATE MOUSSE CAKE
Steps:
- Grease a 8 inch springform pan with the butter. Sprinkle with powdered sugar and swirl to coat sides of pan. Separate ladyfingers and line sides of pan. Crumble remaining cake and press into bottom of pan, and set aside. Melt chocolate and Grand Marnier in double boiler or on low setting of your microwave, stirring till melted and smooth. Transfer to a large mixing bowl and add yolks one at a time beating after each one. In second bowl, beat egg whites till they reach soft peaks. Gradually add sugar and continue beating till they are stiff. In a third bowl beat the heavy cream till stffly whipped. Fold egg whites gently into whipped cream. Then fold egg/cream mixture into choclate till thouroghly mixed but taking care not to deflate your mixture. Pour into your prepared pan and put into freezer for at least 4 hours. To serve, release springform sides, slice and serve. I like to garnish it with a dusting of powdered sugar,a strawberry,and a sprig of mint.
CHOCOLATE MOUSSE CAKE
Steps:
- Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
- Cake:
- Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
- Preheat the oven to 325 degrees Fahrenheit.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
- Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
- Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
- Filling:
- To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
- Ganache:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the 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. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
- To assemble cake:
- Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.
ELEGANT CHOCOLATE MOUSSE CAKE
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
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
FROZEN WHITE CHOCOLATE MOUSSE CAKE
Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.
Provided by Manami
Categories Frozen Desserts
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Mix crumbs and butter in medium bowl.
- Press into bottom of 8" diameter springform pan.
- Refrigerate crust while preparing mousse.
- Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
- Cool slightly.
- Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
- Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
- Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
- Gradually beat hot syrup into whites.
- Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
- Fold in warm chocolate.
- Refrigerate chocolate mixture until cool but not set, about 5 minutes.
- Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
- Fold in chopped white chocolate.
- Pour mixture into crust; smooth top with spatula.
- Sprinkle top with chopped pistachios.
- Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
- Remove pan sides.
- Raspberry sauce:.
- Puree raspberries in food processor or blender.
- Strain into medium bowl to remove seeds.
- Stir in sugar and Grand Marnier.
- Refrigerate until well chilled, about 1 hour.
- (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
- Cut the cake into wedges and serve with raspberry sauce.
FROZEN MOCHA CAKE WITH CHOCOLATE GANACHE GLAZE
Categories Cake Coffee Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Kahlúa Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine chocolate and 2 tablespoons water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined and being careful not to deflate batter.
- Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans on rack 1 hour. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
- For filling:
- Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang. Whisk egg yolks, 1/4 cup sugar, and Kahlúa in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 9 minutes total. Remove bowl from over water. Continue to beat mixture until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
- For glaze:
- Bring first 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Transfer 1/2 cup glaze to small bowl; chill until cool and very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10 minutes.
- Remove foil and plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1 hour.
- Rewarm remaining glaze over low heat until just warm and pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly and smoothly over top and sides. Sprinkle coffee beans around top edge of cake. Freeze until firm and glaze is set, at least 4 hours. (Can be made 3 days ahead. Cover; keep frozen.)
- To serve, dip long thin sharp knife into hot water, then wipe dry and cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze and repeating for each slice.
More about "frozen chocolate mousse cake recipes"
FROZEN CHOCOLATE MOUSSE CAKE - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
Reviews 23Calories 553 per servingCategory Chocolate
CHOCOLATE MOUSSE LAYER CAKE RECIPE - LIFE LOVE AND …
From lifeloveandsugar.com
FROZEN CHOCOLATE MOUSSE - THE HUNGRY MOUSE
From thehungrymouse.com
CHOCOLATE MOUSSE CAKE | RICARDO
From ricardocuisine.com
FROZEN CHOCOLATE MOUSSE (MARQUISE AU CHOCOLAT) | SAVEUR
From saveur.com
EASY FROZEN CHOCOLATE MOUSSE RECIPE - HERSHEY'S
From hersheys.ca
FROZEN KEY LIME WHITE CHOCOLATE MOUSSE CAKE - BAKE …
From bakefromscratch.com
FROZEN CHOCOLATE MOUSSE CAKE - BIGOVEN
From bigoven.com
CHOCOLATE MOUSSE CAKE RECIPE | HOW TO MAKE
From gourmettraveller.com.au
COPYCAT CHOCOLATE MOUSSE CAKE RECIPE - ALL SHE COOKS
From allshecooks.com
FROZEN CHOCOLATE MOUSSE CAKE - BIGOVEN
From bigoven.com
Reviews 1Servings 10Cuisine AmericanCategory Desserts
GALAXY MOUSSE CAKES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE MOUSSE CAKE - BAKING WITH BLONDIE
From bakingwithblondie.com
FROZEN CHOCOLATE MOUSSE CAKE | FOOD TO LOVE
From foodtolove.co.nz
WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE
From seriouseats.com
FROZEN CHOCOLATE MOUSSE CAKE - RECIPE | COOKS.COM
From cooks.com
FROZEN IRISH CREAM MOUSSE CAKE | CHOCOLATE MOUSSE CAKE RECIPE
From lifeloveandsugar.com
FROZEN CHOCOLATE MOUSSE - COOKSTR.COM
From cookstr.com
DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE MOUSSE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FROZEN WHITE CHOCOLATE MOUSSE CAKE
From righto.com
FROZEN CHOCOLATE PEANUT BUTTER MOUSSE CAKE
From foodnetwork.ca
DREAMY AND DECADENT CHOCOLATE MOUSSE (FREEZE IT FOR FROZEN …
From christinascucina.com
FROZEN CHOCOLATE MOUSSE CAKE - THE WASHINGTON POST
From washingtonpost.com
FROZEN CHOCOLATE MOUSSE PIE RECIPE BY PAULA DEEN
From pauladeen.com
FROZEN WHITE CHOCOLATE MOUSSE CAKE RECIPE
From recipeland.com
FROZEN CHOCOLATE MOUSSE LAYER CAKE - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
FROZEN CHOCOLATE MOUSSE CAKE WITH A PINCH OF PEPPER
From sippitysup.com
CHOCOLATE MOUSSE CAKE WITH GALAXY MIRROR GLAZE - BELOVED RECIPE …
From belovedrecipebox.com
FROZEN CHOCOLATE MOUSSE TART - KING ARTHUR BAKING
From kingarthurbaking.com
BAKED CHOCOLATE MOUSSE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
LAYERED CHOCOLATE MOUSSE CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
TRIPLE CHOCOLATE MOUSSE CAKE WITH OREO CRUST - NO-BAKE RECIPE
From homecookingadventure.com
VALRHONA CHOCOLATE MOUSSE CAKE RECIPE
From valrhona-chocolate.com
20 EASY MOUSSE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
FREEZING CHOCOLATE MOUSSE CAKE | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
RECIPE | FROZEN CHOCOLATE MOUSSE CAKE — CLARE GRIGGS
From claregriggs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #french #european #romantic #frozen-desserts #chocolate #dietary #taste-mood #equipment #small-appliance #mixer
You'll also love