Best 2 Chocolate Mousse Cakes Recipes
Indulge in a symphony of chocolatey delight with our curated collection of mousse cakes. These exquisite treats are a testament to the culinary artistry, combining the richness of chocolate with the airy lightness of mousse. From classic to contemporary, our recipes offer a diverse range of flavors and textures to satisfy every palate. Dive into the decadence of our Dark Chocolate Mousse Cake, where layers of velvety dark chocolate mousse are enveloped in a delicate chocolate sponge. Experience the harmony of our Chocolate Raspberry Mousse Cake, where tangy raspberry mousse meets luscious chocolate ganache, creating a perfect balance of sweet and tart. For a touch of sophistication, our Chocolate Truffle Mousse Cake awaits, adorned with a crown of chocolate truffles and a heart of rich chocolate mousse. And for those who love a touch of crunch, our Chocolate Peanut Butter Mousse Cake brings together the irresistible combination of chocolate and peanut butter in a symphony of flavors. Each recipe is meticulously crafted to ensure a perfect harmony of textures and flavors, making these mousse cakes the stars of any occasion.
Here are our top 2 tried and tested recipes!
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.
CHOCOLATE MOUSSE CAKES
Fans of chocolate will fall head over heels for this decadent dessert. The recipe makes two cakes, so it's a wonderful choice for entertaining.-Lisa Angalich, Wheeling, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cakes (8 servings each).
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with water, beating well after each addition., Transfer to two greased 9-in. tart pans with removable bottoms. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, confectioners' sugar, cocoa and vanilla until smooth. Fold in whipped cream. Pipe frosting over tops of cakes; sprinkle with grated chocolate. Refrigerate leftovers.
Nutrition Facts :
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling for ingredients while you're in the middle of baking.
- Quality Ingredients: Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%. You can also use a combination of semisweet and bittersweet chocolate for a richer flavor.
- Properly Melt the Chocolate: To ensure a smooth and glossy mousse, it's crucial to melt the chocolate correctly. Use a double boiler or microwave method to gently melt the chocolate, stirring constantly to prevent it from overheating and seizing.
- Whip the Cream to Stiff Peaks: For a light and fluffy mousse, whip the cream until it reaches stiff peaks. This means that when you lift the whisk out of the cream, it should hold its shape and not fall back into the bowl.
- Fold Gently: When combining the whipped cream with the melted chocolate, fold them together gently using a spatula. Overmixing can cause the mousse to deflate and lose its airy texture.
- Chill Thoroughly: After assembling the mousse cakes, chill them in the refrigerator for at least 4 hours, or overnight, to allow them to set properly. This will also enhance the flavors and textures of the mousse.
Conclusion:
These chocolate mousse cakes are a delightful treat for any occasion. With their rich, velvety mousse filling and decadent chocolate crust, they are sure to impress your family and friends. By following the tips and techniques outlined in this article, you can create these delicious cakes with confidence and enjoy the satisfaction of homemade indulgence. Whether you prefer the classic chocolate mousse cake or the variations with different flavors and toppings, these recipes offer a range of options to satisfy every chocolate lover's craving. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to heavenly chocolate mousse cakes.
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