CHOCOLATE COOKIE STRAWBERRY MOUSSE CAKE
Bring an Chocolate Cookie Strawberry Mousse Cake to your next springtime event. A fluffy mix of strawberry gelatin, blended strawberries and whipped cream is chilled in a cookie crust for a luscious dessert. Chocolate Cookie Strawberry Mousse Cake pairs two favorite flavors in one soon-to-be-favorite recipe!
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes 14 servings.
Number Of Ingredients 7
Steps:
- Cut 3 of the cookies in half; set aside. Finely crush 12 of the remaining cookies; mix with margarine. Press firmly onto bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.
- Dissolve gelatin in boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened.
- Beat gelatin with electric mixer on high speed 2 minutes or until foamy. Gently stir in 2 cups of the whipped cream. If necessary, refrigerate until mixture is thick enough to mound. Spoon into crust. Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan. Top with remaining whipped cream and halved cookies. Garnish with additional strawberries and mint sprig, if desired. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE-STRAWBERRY MOUSSE CAKE
Another clipped from a magazine. It's into reads " Dense chocolate cake topped with strawberry mousse, wrapped in a chocolate truffle glaze and topped with chocolate-dipped strawberries-mmm...irresistable! Make it up to two days ahead so you can relax on the big day!"
Provided by Kzim4
Categories Dessert
Time 9h10m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350. Coat 9" springform pan with cooking spray. Line bottom with wax paper circle; coat with spray. Wrap outside of pan with a double layer of foil; set aside. In heatproof bowl combine chocolate, butter and cream; set over pot of hot, not simmerming, water. Heat, stirring, until smooth and combined. Remove bowl from pot.
- In another bowl in thin strea, whisk 1/3 chocolate mixture into yolks. Stir yolk mixture back into chocolate; set aside.
- In clean bowl with clean beatersat med-high speed, beat egg whiteswith salt until soft peaks start to form. Increase speed to high; in thin stream, beat in sugar. Fold 1/3 of meringue into chocolate mixture; fold in remaining meringue until just combined.
- Pour mixture into prepared pan; place pan in a large baking pan on oven rack. Fill baking pan with water halfway up the sides of the springform pan. Bake 25 minutes or until canter is just set. Remove from water; remove foil.
- Cool in panon rack 15 minutes. Loosen sides of pan. Cool 30 minutes; cool completely in refrigerator, about 3 hours or overnight.
- Mousse: Combine strawberries and sugar; let stand 15 minutes. Fill large bowl halfway with ice water. In a small pot, combine gelatin with 3 tablesppons of water; let stand 2 minutes.
- Over low heat, warm gelatin mixture, stirring, until dissolved. Stir gelatin into strawberry mixture; set bowl in ice water.
- Let stand until mixture is the consistancy of unbeaten egg whites, about 15 minutes.
- Beat cream until stiff; fold 1/3 into strawberry mixture. Fold in remaining whipped cream until just combined.
- Tighten sides of springform pan. Spoon mousse over cake; level.
- Refrigerate until firm, about 3 hours.
- Glaze: In pot, bring cream to a boil; remove from heat. Whisk in chocolate until smooth; cool 10 minutes. Remove cake from pan, running spatula around sides if necessary. Place cake on rack set in jelly roll pan. Pour glaze over cake. Let stand 10 minutes. Refrigerate.
- Garnish: Dip strawberries almost up to stem into semisweet chocolate, allowing excess to drip back into bowl. Place on wax paper; refrigerate until firm, 30 minutes. Re-dip berries in white chocolate halfway up semisweet coating. Refrigerate until firm, 30 minutes. Just before serving, place on cake.
Nutrition Facts : Calories 485.7, Fat 46, SaturatedFat 28.2, Cholesterol 114.8, Sodium 139.2, Carbohydrate 26.5, Fiber 8.3, Sugar 11.5, Protein 8.9
CHOCOLATE COOKIE MOUSSE
"I have family members who beg for this rich yummy dessert whenever I visit," notes Carol Mullaney of Pittsburgh, Pennsylvania. "It calls for just four ingredients, and it's handy to keep in the freezer for a special occasion."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature. , Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 170mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY CHOCOLATE MOUSSE CAKE
Fresh strawberries and chocolate mousse make an appealing treat.
Provided by JJOHN32
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h46m
Yield 12
Number Of Ingredients 8
Steps:
- In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
- Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
- While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
- Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 34 g, Cholesterol 75.7 mg, Fat 31.1 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 18.6 g, Sodium 99.5 mg, Sugar 22.9 g
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