How To make Bailey's Frozen Chocolate Chunk Mousse Cake
ESPRESSO CAKE:
1/4 c Ground espresso 1/2 c Plus 2 tablespoons
1/2 c Water -granulated sugar
1 c Cake flour (not self-rising) 2 lg Eggs
1/2 ts Baking soda 1/2 ts Vanilla extract
1/4 ts Salt 1/4 c Sour cream
4 tb Unsalted butter
CHOCOLATE CHUNK MOUSSE:
5 oz Bittersweet chocolate, -Liqueur, divided
-coarsely chopped 6 oz Mascarpone, softened 1/4 c Plus 2 tablespoons milk 1 c Heavy cream
1/4 c Granulated sugar 1/4 c Hazelnuts, lightly toasted
1/8 t Salt -and coarsely chopped
2 ts Vanilla extract 4 oz Bittersweet chocolate, cut
1/2 c Bailey's Irish Cream -into 1/2-inch chunks
GARNISH:
3/4 c Heavy cream 2 oz Bittersweet chocolate,
2 tb Bailey's Irish Cream Liqueur -coarsely chopped
1 tb Confectioners' sugar Warm chocolate sauce
ESPRESSO CAKE: Position a rack in the lower third of the oven and preheat to 350 F. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the excess. Place the ground espresso into a cup or small bowl. Heat the water to boiling and pour it over the espresso powder. Allow the grounds to steep for 5 minutes. Strain the coffee through a double layer of cheesecloth. Measure 1/4 cup of the coffee and set aside. In a large howl, using a wire whisk, stir together the flour, baking soda and salt. Sift the mixture onto a large piece of waxed paper. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment,
beat the butter on medium speed for 1 to 2 minutes until creamy. Gradually add the sugar, blending well between additions, and scraping down the sides of the bowl when necessary. Add the eggs one at a time and beat until combined. Add vanilla and sour cream. On low speed, add half of the flour mixture and beat until combined. Add the 1/4 cup of espresso, and mix well. Add the remaining flour mixture. Scrape the batter into the prepared pan and bake for 25 to 30 minutes or until the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean. Remove pan from oven and set on a wire rack to cool completely. CHOCOLATE CHUNK MOUSSE: Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground. In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat. Add the vanilla extract and 1/4 cup of the Bailey's. With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid. In the 4 l/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just until softened. Gradually add the rest of the Bailey's, scraping down the side of the bowl as necessary. Switch to the wire whip attachment, and beating on medium speed, add the heavy cream. Increase the speed to medium-high and continue beating 2-3 minutes, until soft peaks are formed when the whip is lifted. Using a large rubber spatula, fold one-third of the whipped cream mixture into the chocolate mixture to lighten it. Fold the remaining whipped cream into the chocolate mixture. Fold the toasted nuts and chocolate chunks into the mousse. ASSEMBLE THE CAKE: Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Using a long serrated knife, slice the cake horizontally into two layers of equal thickness. Place the top layer, cut side up, in the bottom of the pan. Scrape the mousse onto the cake layer in the pan. Smooth the top with a small metal cake spatula. Place the second layer, cut side down, on top of the mousse. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip
attachment, combine the heavy cream, Bailey's, and confectioners' sugar and beat on medium-high speed until medium-stiff peaks are formed when the whip is lifted. With a small metal spatula, spread the top of the cake with the whipped cream. Sprinkle the chocolate chunks over the whipped cream. Freeze the cake for 6 hours or overnight. Remove the cake from the freezer. Lift it out of the pan, using the overhanging pieces of foil as handles, and set it on a cutting board to temper for 30 minutes. With a sharp knife, trim the four sides of the cake, then cut into eight 4-inch-by2-inch bars. Serve on dessert plates with warm chocolate sauce. -----
How To make Bailey's Frozen Chocolate Chunk Mousse Cake's Videos
Mini Baileys Chocolate Cheesecake Trifles | Dessert
These are light, fluffy, and creamy with a magnificent blend of flavors and textures. The combination of whipped cream, coffee, and a hint of liqueur is just divine. They are shockingly easy to make for how elegant they turn out, and the single-serving portions make them a sure-fire hit for a dinner party or potluck dessert!
RECIPE:
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DIY CHOCOLATE SHOT GLASSES WITH BAILEYS | INTHEKITCHENWITHELISA
We are approaching the festivities and Christmas is only a couple of days away???????????????? If you are still searching for some drink and cocktail ideas for Christmas or New Year I have a great idea for you that I saw in a Baileys advertisement. These diy chocolate shot glasses with Baileys will be a show stopper at your party!???? They dont take much time to prepare and you can eat the chocolate glass! Yummy!????
FOR THE RECIPE YOU NEED:
Chocolate figures that are empty inside
Baileys
Whipped cream
Cinnamon
Drinking straws
Preparation instructions in the video.
DEUTSCHES REZEPT
Weihnachts Schoko-Figürchen
Baileys
Schlagsahne
Zimt
Trinkhalme
Zubereitungsanleitung im Video.
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#diychocolateshotglasses #chocolateshotglasses #baileys
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Bailey's Irish Cream Cake #shorts
Hey Money Bags ????,
In this #shorts video, I am at Walmart and found this new Bailey's Irish Cream Loaf Cake..
Please Like, Share, Comment and Subscribe!!
Thank you!!
Stay Blessed and Highly Favored ???????? ❤️ ✌????
#shorts
#walmart
#new
#newfinds
#bailey's
#cake
The Easiest Chocolate Ripple Cake [10 Mins Prep!]
Looking for an impressive, super easy no-bake dessert? Try this classic Aussie chocolate ripple cake, perfect for Christmas and entertaining, with only 10 minutes prep. Loaded with topping and variation ideas! Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Like all good Australian recipes, this impressive dessert is just about fool-proof. The easy and fun method also makes it perfect for making with kids.
All you need is about 10 mins hands on prep, and the rest is waiting for it to set and soften in the fridge.
The rich and moist cookies and whipped cream treat is a great starting point for you to adapt and make it your own. Crush your favourite chocolate bars to use as toppings, or swap the choc ripples for your favourite cookies or biscuits.
???? Ingredients:
600 ml thickened cream / heavy cream / 20 fl oz
2 tbsp icing sugar / powdered sugar
1 tsp vanilla essence sub with mint, almond or cherry essence
250 g choc ripple biscuits / 8.8 oz, sub chocolate / choc chip cookies, mint slices or gingernuts
Optional toppings (your choice):
strawberries
fresh mint
chocolate Cadbury Flake, Nestle Aero or just shaved chocolate works well
crumbled biscuits
???????? Recipe Steps:
00:00 How to Make Chocolate Ripple Cake
00:05 Whip the cream, icing sugar and vanilla essence until fluffy
00:20 Spread layer of cream onto platter
00:27 Layer choc ripple biscuits with cream, press onto base layer
00:36 Repeat for remaining biscuits
00:44 Cover top and sides with remaining cream
01:00 Decorate with chosen toppings and garnishes
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