Death By Chocolate Mousse Recipes

DEATH BY CHOCOLATE

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.

DEATH BY CHOCOLATE III

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.

DEATH BY CHOCOLATE I

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.

DEATH BY CHOCOLATE: MOCHA MOUSSE

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: CHOCOLATE MOUSSE

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 MOUSSE

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.

VEGAN DEATH BY CHOCOLATE MOUSSE CAKES

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.

SEMISWEET CHOCOLATE MOUSSE

Steps:

• In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.