Best 10 Death By Chocolate Mocha Mousse Recipes

DARK CHOCOLATE MOCHA MOUSSE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

MOCHA MOUSSE

Steps:

• In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.

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:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
• In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
• Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
• Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
• In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
• Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

DEATH BY CHOCOLATE TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
• Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
• Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
• To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
• Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

ONE BOWL DEATH BY CHOCOLATE COOKIES

Steps:

• Heat oven to 350.
• Coarsely chop 8 squares of chocolate; set aside.
• Microwave remaining 8 squares in a large microwavable bowl on high 1-2 minutes.
• Stir chocolate until smooth.
• Stir sugar, butter, eggs and vanilla. Stir in flour and baking powder.
• Stir in reserved chopped chocolate and nuts.
• Drop by 1/4 c fuls onto cookie sheet.
• Bake 12-13 minutes or until cookies are puffed and feel set to the touch.
• Cool on cookie sheet 1 minutes.
• Transfer to wire rack and cool completely.

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.

MORTA DE CHOCOLATA GELATINI (DEATH BY CHOCOLATE MARTINI)

Steps:

• Add gelato, half and half, chocolate syrup, and liquor to a blender and blend to combine.
• Using 2 saucers, add a circle of some chocolate syrup to one, and a circle of brown sugar to the other. Dip the rims of martini (or daqueri) glasses into the kaluha then into a ring of sugar.
• Pour drink into glasses and top with a sprinkle of chocolate shavings and serve.

MOCHA MOUSSE

Steps:

• Place a small bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth and set aside. , In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture. , Pour into prepared bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving.

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.