TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Rich layers of dark, milk and white chocolate come together perfectly in this no-bake cake. A chocolate cookie-crumb crust adds a satisfying crunch to the silky, smooth mousse.
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
- Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
- Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
- Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
- When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
- Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.
TRIPLE-CHOCOLATE MOUSSE CAKES
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
- Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
- Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
- Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
- Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.
TRIPLE CHOCOLATE MOUSSE TORTE
When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE LAYER CHOCOLATE MOUSSE CAKE AMERICA'S TEST KITCHEN RECIPE - (3.8/5)
Provided by á-2908
Number Of Ingredients 23
Steps:
- To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. (I lined the bottom of the pan with a parchment round for easy removal later.) Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.) To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer. To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours. (Note: Do NOT cover your pan with plastic wrap unless you are completely sure you can do so without it touching the top of your cake during placement or removal. If it does touch the cake, it will smudge the perfectly pristine top, forcing you to make an excessive amount of chocolate curls. I speak from experience.)
TRIPLE-CHOCOLATE MOUSSE CAKE
Live the dream with this showstopping Triple-Chocolate Mousse Cake. Watch our step-by-step video to learn how to make this Triple-Chocolate Mousse cake.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
- Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
- Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
- Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 24 g, Protein 5 g
TRIPLE-CHOCOLATE MOUSSE TORTE
Categories Cake Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
- Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
- Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
- Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
- Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.
TRIPLE CHOCOLATE MOUSSE CAKE
Very elegant and rich. You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise.
Provided by Steve_G
Categories Dessert
Time 2h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- ----makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F.
- butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour.
- Sift the cocoa and flour into a medium bowl, whisk to combine, set aside.
- Fill a pot one third full with water and bring to a simmer.
- Comine the eggs and sugar in the bowl of an electric mixer.
- Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch.
- Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes.
- In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in.
- (this may take some practice).
- Fold in the butter, scrape into prepared pan.
- Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched.
- Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature.
- Leave the cake on the bottom of the springform pan.
- ----Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan.
- You can flavor the syrup with a liquer if desired.
- Almond or hazlenut works well with this cake.
- Bring to a boil (be sure to cook off all alcohol if using a liquer).
- Let cool to room temperature.
- ----Makethe Mousses----: Chop the chocolate and place in three medium bowls.
- Bring the cream to a boil in a small sauce pan.
- Pour a half cup of hot cream into each of the bowls of chocolate.
- Whisk each until smooth (it's nice to have a helper for this;-).
- Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature.
- Meanwhile whip the 3 3/4 cups of cream and refrigerate.
- When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate.
- ----Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers.
- Install side of springform pan.
- Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake.
- Place 2nd cake layer ontop of the mousse and brush with syrup.
- Spread white chocolate on this layer.
- Finally, put the top on the cake and spread dark chocolate mousse.
- Cover and refrigerate for a minimum of four hours or up to 24 hours.
- Garnish with white chocolate curls before serving.
- I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.
Nutrition Facts : Calories 722.6, Fat 57.2, SaturatedFat 34.2, Cholesterol 257.9, Sodium 98.9, Carbohydrate 50.8, Fiber 4.4, Sugar 34.4, Protein 10.3
TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Want an extra special dessert for someone special? This is it! It sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. I got the recipe from one of my cooking magazines, I don't remember which one, but this is my all time favorite chocolate cake. I'm not sure about the prep. time, as I always spread it out over 2 or 3 days.
Provided by Susan Dillard
Categories Dessert
Time 2h32m
Yield 1 "10 inch three layer cake", 12 serving(s)
Number Of Ingredients 21
Steps:
- Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- In a small saucepan, combine the milk, sugar and salt.
- Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
- Remove the pan from the heat.
- With the motor of the food processor running, pour the hot milk through the feed tube.
- Process for 10 to 20 seconds, until the chocolate is completely melted.
- Using a spatula, scrape down the side of the work bowl.
- Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
- Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
- In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
- Do not overwhip the cream.
- Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
- Fold in the remaining whipped cream.
- Do not overfold the mousse or the texture will be grainy.
- Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
- Make the cake: Grease three 10-inch round cake pans.
- Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
- Grease the pan well and then flour, tapping out the excess.
- Set aside.
- Place the oven racks two shelves apart.
- Preheat the over to 350 degrees F.
- Sift together the flour, baking soda and salt.
- Set aside.
- Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
- Remove from the top of the double boiler and cool slightly.
- Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
- Add the vanilla.
- Add the eggs one by one, mixing on medium speed until blended.
- Using a rubber spatula, scrape down the sides of the bowl.
- With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
- When blended, add the remaining buttermilk and the chocolate mixture.
- Mix until blended then add the remaining dry ingredients.
- Mix on medium speed just until blended and the flour lumps disappear.
- Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
- Bake for 28 to 32 minutes, or until a toothpick comes out clean.
- Remove the pans from the oven and place on wire cooling racks.
- Cool for 15 minutes and invert.
- Peel off the waxed paper and cool completely.
- Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
- Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
- Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
- There should be slightly less than one-half inch of mousse on top of the cake.
- Place the second cake layer on top and repeat the mousse layer.
- Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
- Place the cake in the freezer for a minimum of four hours.
- Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Place in a large bowl.
- In a medium pan, scald the heavy cream and pour over the chocolate.
- Using a metal whisk, gently stir until smooth and melted.
- Continue stirring until the ganache is room temperature or just slightly warmer.
- Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
- Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
- When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
- Use the spatula to spread the ganache evenly over the sides of the cake.
- When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
- Refrigerate until ready to serve.
More about "triple chocolate mousse cake recipes"
TRIPLE CHOCOLATE MOUSSE CAKE - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
Reviews 380Calories 401 per servingCategory Cakes
- Preheat the oven to 350ºF. Lightly spray the bottom and sides of an 8-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper and lightly spray the paper with nonstick spray
- Add the chocolate and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until chocolate is melty and smooth. Whisk in the sugar. Set aside to cool slightly. It can be warm, you just don't want it too hot that it scrambles the eggs.
- Sift the flour, cocoa powder, and salt into the chocolate mixture and fold together with a rubber spatula just until no dry streaks of flour are visible. Take care not to overmix.
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE
From omgchocolatedesserts.com
4.7/5 (17)Estimated Reading Time 6 minsCategory DessertTotal Time 48 mins
- Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
- Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it’s melting or it will separate and become unusuable)
TRIPLE CHOCOLATE MOUSSE CAKE | CHOCOLATE MOUSSE LAYER …
From lifeloveandsugar.com
5/5 (7)Total Time 50 minsCategory DessertCalories 642 per serving
- Preheat oven to 350°F (176°C) and prepare an 8 inch cake pan with parchment paper in the bottom and grease the sides.
- . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
TRIPLE CHOCOLATE MOUSSE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
BEST TRIPLE CHOCOLATE MOUSSE CAKE RECIPE - DELISH
From delish.com
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
TRIPLE-CHOCOLATE MOUSSE CAKE | COOK'S ILLUSTRATED
From cooksillustrated.com
TRIPLE CHOCOLATE MOUSSE CAKE – EAT MORE CHOCOLATE
From eatmorechocolate.com
TRIPLE MOUSSE CHOCOLATE CAKE RECIPE A DECADENT …
From larenascorner.com
MINI TRIPLE CHOCOLATE MOUSSE CAKES | CHOCOLATE MOUSSE …
From omgchocolatedesserts.com
TRIPLE CHOCOLATE MOUSSE CAKE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
TRIPLE CHOCOLATE MOUSSE CAKE | KEEPRECIPES: YOUR …
From keeprecipes.com
TRIPLE CHOCOLATE MOUSSE CAKE - I AM BAKER
From iambaker.net
TRIPLE CHOCOLATE MOUSSE CAKE (WITHOUT GELATIN) - CARVE YOUR …
From carveyourcraving.com
TRIPLE CHOCOLATE MOUSSE CAKE - SOULFULLY MADE
From soulfullymade.com
TRIPLE CHOCOLATE MOUSSE CAKE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
TRIPLE CHOCOLATE CRANBERRY MOUSSE CAKE RECIPE WITH CRANBERRY JELLY
From homecookingadventure.com
TRIPLE CHOCOLATE MOUSSE CAKE (GLUTEN-FREE) | CHEW OUT LOUD
From chewoutloud.com
TRIPLE CHOCOLATE MOUSSE CAKE - ERICK ERICKSON SHOW
From erickericksonshow.com
EASY CHOCOLATE MOUSSE CAKE FILLING RECIPE | DEPORECIPE.CO
From deporecipe.co
TRIPLE CHOCOLATE BROWNIE MOUSSE CAKE - BEYOND FROSTING
From beyondfrosting.com
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE - YUMMLY RECIPES
From ymmlyrecipes.com
TRIPLE CHOCOLATE MOUSSE CAKE - CASSIA'S CUISINE
From cassiascuisine.com
TRIPLE CHOCOLATE MOUSSE CAKE - SOUTHERN BITE
From southernbite.com
TRIPLE CHOCOLATE MOUSSE CAKE | QUEENSLEE APPéTIT
From queensleeappetit.com
TRIPLE CHOCOLATE MOUSSE CAKE - THE COOKIN CHICKS
From thecookinchicks.com
TRIPLE CHOCOLATE MOUSSE CAKE - RECIPE & VIDEO - CAKES BY MK
From cakesbymk.com
TRIPLE CHOCOLATE MOUSSE CAKE WITH OREO CRUST - NO-BAKE RECIPE
From homecookingadventure.com
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE - ERICA O'BRIEN
From ericaobrien.com
TRIPLE CHOCOLATE MOUSSE CAKE - COOKING LSL
From cookinglsl.com
CHOCOLATE MOUSSE CAKE-TRIPLE CHOCOLATE THREAT ⋆ BISCUITS TO …
From biscuitstobrownies.com
TRIPLE CHOCOLATE MOUSSE CAKE | 3 LAYERS OF CHOCOLATE!
From spicedblog.com
TRIPLE CHOCOLATE MOUSSE CAKE - DIXIE CRYSTALS
From dixiecrystals.com
TRIPLE CHOCOLATE MOUSSE CAKE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
A VERY IMPRESSIVE TRIPLE-DECKER CHOCOLATE MASTERPIECE - CAKE …
From globalportal48h.com
TRIPLE CHOCOLATE ESPRESSO MOUSSE CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
CHOCOLATE AND VANILLA MOUSSE CAKE - THERESCIPES.INFO
From therecipes.info
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE - COOKIST
From cookist.com
1,601 CHOCOLATE CAKE RECIPES - PAGE 53
From recipeland.com
TRIPLE CHOCOLATE MOUSSE CAKE - IMPERIAL SUGAR
From imperialsugar.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 »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #french #oven #european #refrigerator #romantic #cakes #chocolate #stove-top #dietary #taste-mood #equipment #4-hours-or-less
You'll also love