CHOCOLATE CAKE BATTER MOUSSE
This recipe is a guarantee hit to those of you who love to lick the bowl clean! Note: This recipe does contain raw eggs
Provided by prettypastrychef
Categories Dessert
Time 4h15m
Yield 8 custard cups, 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Prepare the devils food cake mix as package instructs. Set aside.
- In a separate large bowl beat with an electric mixer the heavy cream until whipped and fluffy.
- Fold in the devils food cake mix into the heavy cream.
- Pour into individual cups.
- Refrigerate covered for at least four hours or overnight if possible.
- Uncover and serve chilled.
Nutrition Facts : Calories 102.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 11.3, Carbohydrate 0.8, Protein 0.6
CHOCOLATE - PEANUT BUTTER MOUSSE CAKE
Homey and elegant at the same time. A taste combination guaranteed to please everyone. Not really a cake but a mousse set in a lovely pattern in a loaf pan and cut in slices. The 7 hours is not cooking time, but setting time as this dessert has to set in the freezer.
Provided by evelynathens
Categories Dessert
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For peanut butter mousse: Line 6-cup loaf pan with foil.
- Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
- Mix in cream.
- Beat egg whites in medium bowl until soft peaks form.
- Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
- Fold whites into peanut butter mixture in 2 additions.
- Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
- Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan with half the pan empty).
- Set pan in freezer, propping to hold angle.
- Freeze until mousse is firm, about 1 hour.
- For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
- Transfer to medium bowl and refrigerate until well chilled.
- Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
- Cool 5 minutes.
- Dissolve espresso powder in hot water in small bowl.
- Whisk in yolks.
- Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
- Let stand until batter is cooled to room temperature, but not set.
- Beat chilled cream to soft peaks.
- Fold cream into chocolate mixture in 2 additions.
- Set pan with frozen peanut butter mousse flat onto work surface.
- Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
- Smooth top.
- Cover pan.
- Freeze until chocolate is firm, about 6 hours or overnight.
- For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
- Turn off heat.
- Add chocolate and whisk until mixture is smooth.
- Let cool until thickened but still of pouring consistency, about 1 ½ hours.
- Invert loaf onto cake rack.
- Remove pan; remove and discard foil.
- Pour glaze over mousse and smooth all surfaces.
- Transfer mousse to a serving platter.
- Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
- Cut mousse into ½ inch thick slices.
- Garnish with berries and mint.
Nutrition Facts : Calories 490.6, Fat 40, SaturatedFat 20.8, Cholesterol 126, Sodium 190.4, Carbohydrate 31, Fiber 3.1, Sugar 23.8, Protein 9.3
PEANUT BUTTER MOUSSE CAKE
Categories Cake Mixer Chocolate Dairy Nut Dessert Bake Freeze/Chill Easter Picnic Spring Summer Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 16 Servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
- For filling:
- Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
- For topping:
- Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.
BASIC CAKE MIX BATTER
This recipe is from "Woman's Day" magazine, September 12, 2006. It is a very simple basic cake batter. You can add a variety of different things to make several different cakes.
Provided by SouthernBell2627
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter, sugar, baking powder, and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.
- Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.
Nutrition Facts : Calories 242.3, Fat 10.6, SaturatedFat 6.2, Cholesterol 71.5, Sodium 72.4, Carbohydrate 33.2, Fiber 0.5, Sugar 18.9, Protein 4
CHOCOLATE MOUSSE CAKE W/CAKE MIX
Make and share this Chocolate Mousse Cake W/Cake Mix recipe from Food.com.
Provided by STK FD WIFE
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F (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.
- Frost between layers and top and sides.
- Garnish, if you like.
Nutrition Facts : Calories 490.2, Fat 26.9, SaturatedFat 10.6, Cholesterol 91.3, Sodium 559.5, Carbohydrate 59.8, Fiber 2.2, Sugar 39.5, Protein 8
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