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.
FROZEN CHOCOLATE MOUSSE CAKE
I found this recipe from the Best of Bridge series. It is fast, easy and best of all....delicious!! The beauty of this is that it can be made up ahead of time. This dessert is impressive as is, but you can jazz it up with a caramel/chocolate/fruit sauce and some fresh berries or kiwi.
Provided by Abby Girl
Categories Frozen Desserts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Preheat oven to 325°F Combine chocolate wafer crumbs and butter; press into 9-inch springform pan. Sprinkle nuts over crust. Bake for 10 minutes. Remove from oven and let cool.
- Mousse: Melt chocolate chips and set aside to cool slightly. Blend cream cheese, sugar and vanilla. Beat egg yolks and combine. Mix in cooled chocolate.
- Using another bowl, beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture. Whip cream and fold into chocolate mousse. Pour into springform pan. Cover with tin foil and place in freezer. Remove from freezer and refrigerate 5 hours before serving. Garnish with chocolate curls or chocolate sprinkles.
- Note: We quite often entertain on a smaller scale. I really do not like having a lot of leftovers, so I will half the recipe and serve it up in smaller springform pans or make the whole recipe (using 2 smaller springform pans) and have an extra dessert on hand for when surprise company come in (the recipe states that it needs to thaw for 5 hours, but I think 1 hour would do in a pinch).
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 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 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
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.
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
ACES (FROZEN CHOCOLATE MOUSSE PIE)
I have been using this recipe from the Best of Bridge series for many years. With a pecan chocolate wafer crust, creamy chocolate mousse filling, this frozen dessert is perfect for those easy, casual entertaining. This recipe could be cut in half and placed in 2 smaller springform pans. The recipe needs freezer time, so give yourself enough time to play
Provided by Abby Girl
Categories Pie
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Preheat oven to 325. Combine chocolate crumbs and butter. Press into a 9" springform pan. Sprinkle nuts over the crust. Bake for 10 minutes.
- Chocolate Mousse: Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add the to cream cheese and stir well. Mix in cooled chocolate.
- Beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture.
- Whip cream and fold into the chocolate mousse.
- Pour into the springform pan. Cover and freeze overnight.
- To Serve: Remove from the freezer and chill for 5 hours before serving.
- Optional Garnishes: chocolate curls/sprinkles. whipping cream, raspberry coulis.
More about "frozen chocolate mousse cake recipes"
CHOCOLATE MOUSSE CAKE | RICARDO
From ricardocuisine.com
FROZEN CHOCOLATE MOUSSE LAYER CAKE - HUGS AND …
From hugsandcookiesxoxo.com
FROZEN CHOCOLATE MOUSSE CAKE - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
FROZEN IRISH CREAM MOUSSE CAKE | CHOCOLATE MOUSSE …
From lifeloveandsugar.com
DREAMY AND DECADENT CHOCOLATE MOUSSE (FREEZE IT FOR …
From christinascucina.com
WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE
From seriouseats.com
FROZEN CHOCOLATE MOUSSE CAKE RECIPE — MY SWEET RECIPES
From mysweet.recipes
23 NO-BAKE DESSERTS YOU CAN ASSEMBLE WITHOUT BREAKING …
From epicurious.com
ESPRESSO PARFAIT WITH CHOCOLATE CARAMEL SAUCE RECIPE
From biggerbolderbaking.com
VEGAN CHOCOLATE CAKE WITH CHOCOLATE-ORANGE FROSTING …
From bonappetit.com
CHOCOLATE FROZEN YOGURT - CREAMY, HEALTHY SOFT SERVE RECIPE!
From chocolatecoveredkatie.com
OUR 25 MOST SAVED RECIPES OF 2023—BEST RECIPES FROM 2023
From food52.com
25 EASY SUMMER DESSERT RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
FROZEN CHOCOLATE MOUSSE CAKE RECIPE - THE WASHINGTON POST
From washingtonpost.com
BACON IN BEANS, BANANAS IN FRENCH TOAST AND AN AMARETTO …
From timesfreepress.com
CHOCOLATE MOUSSE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
NO-BAKE TRIPLE CHOCOLATE MOUSSE CAKE - HOME COOKING ADVENTURE
From homecookingadventure.com
MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD
From bbc.co.uk
DISNEY EATS: FOODIE GUIDE TO PRIDE MONTH 2023
From disneyparks.disney.go.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