No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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✨Magic ICE WATER Cake & 7-Minute Frosting | Mennonite Community Cookbook -- Retro Recipe
This beautiful vanilla layered cake is made with ICE WATER and frosting in 7 minutes! ???????? Let's do this.
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Chapters:
00:00 Intro
0:15 Talking recipe.
0:39 Mennonite Community Cookbook.
2:03 Beaten egg whites.
2:27 Creaming shortening & sugar.
2:38 Cake flour, salt, & baking soda.
2:56 Ice water & spotting the meniscus.
4:04 Adding egg whites.
4:58 Filling the cake pans.
5:10 Baking instructions.
5:37 7-minute frosting.
5:44 Double boiler explaination.
6:09 Sugar, water, cream of tartar, corn syrup, vanilla.
7:47 Ooo la la.
8:13 My e-guide!!!????????????
8:53 Leveling the cakes.
9:24 Parchment squares keeping things tidy.
9:46 Frosting!
12:03 Slicing!
13:08 Tasting da cake.
Mennonite Community Cookbook by Mary Emma Showalter (Amazon affiliate link):
Breville Smart Oven Air (Amazon affiliate link):
Cuisinart hand mixer (Amazon affiliate link):
Danish whisk (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Whip it, whip it good.
How To Make The Best Ice Cream Cake!
You won't believe how easy it is to make your own ice cream cake at home using whatever cake flavor you like, your favorite ice cream and whipped cream frosting. Never buy ice cream cake again!
PRINTABLE RECIPE ►
Bosch mixer and ice cream attachment link ►
5 other ways to stabilize whipped cream ►
Cake goop pan release ►
CHAPTERS ►
00:00 Intro
00:29 Making chocolate cake
02:28 Baking the cakes
03:24 Freezing the cakes
04:08 The ice cream layer
06:28 Frostings to use
07:21 Stabilized whipped cream
09:18 Assembling the layers
10:49 The ganache drip
11:27 Decorating the cake
13:40 Serving the cake
EASY CHOCOLATE CAKE RECIPE ►
10 ounces (284 g) All-Purpose Flour, 2 cups spooned in and leveled
14 ounces (397 g) Granulated Sugar, 2 cups
4 ounces (113 g) Cocoa Powder, 1 cup
1 1/2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 large Eggs room temperature
8 ounces (227 g) Buttermilk, 1 cup
8 ounces (227 g) Hot Coffee (or hot water), 1 cup
4 ounces (113 g) Vegetable Oil, 1/2 cup (Add 1 extra ounce for a moister cake)
2 teaspoons Vanilla Extract
STABILIZED WHIPPED CREAM RECIPE ►
16 ounces (454 g) Heavy Whipping Cream, 3 cups
3 ounces (85 g) Powdered Sugar, 3/4 cup
1 1/2 teaspoons Vanilla Extract
1 1/2 teaspoons Powdered Gelatin, KNOX or something similar
2 Tablespoons Cool Water
1 1/2 teaspoons Heavy Whipping Cream
GANACHE DRIP RECIPE ►
6 ounces (170 g) Semi-Sweet Chocolate, 1 cup
4 ounces (113 g) Heavy Whipping Cream, 1/2 cup
Ice Cream Layer ►
48 ounces (1361 g) Cookies and Cream Ice Cream, 1.5 quarts
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Strawberry and Vanilla Mousse Cake with Easy Mirror Glaze | Entremet Dessert
Strawberry and Vanilla Mousse Cake with Mirror Glaze | Entremet Dessert
A delicious vanilla mousse with strawberry insert and a madeleine cake base and an easy white chocolate based mirror glaze
Recipe for the heart shaped silicon mold Batticuore from Silikomart.
Strawberry Jelly Insert:
100g Strawberries (fresh or frozen) | about 11 strawberries
17g Sugar | 3.5 tbsp
1 Tbsp Lemon Juice
1 1/2 Gelatine Sheets | 2.5g or 1 tbsp Powdered Gelatine
Madeleine Biscuit:
1 Egg
50g Sugar | 5tbsp
50 Butter | 3.5 tbsp
55g Flour | 0.25 cup
1tsp Baking Powder
1tbsp Lemon or Vanilla Extract
Vanilla Mousse:
5 Gelatine Sheets or 2 tbsp Powdered Gelatine
2 Egg Yolks
35g Sugar | 2tbsp + 1tsp
115ml Milk | 0.5 cup
30g Heavy Cream | 2tbsp
450ml Heavy Cream | 1.5 Cups
2 tsp Vanilla Extract or 1 Vanilla Bean
Prepare the creme Anglaise and remove it from the heat at 82 to 85C (185F)
Allow it to cool to 40C (104F)
Mirror Glaze:
75g Water | 5tbsp
225g Sugar | 1cup
150g Heavy Cream | 0.5 cup + 1 tbsp
100g White Chocolate | 0.75 cup chopped white chocolate
4 Gelatin Sheets
Food Coloring
Pour the glazing at 27C (80F)
Similar recipes:
Mango and Coconut Entremet Cake
Chocolate and Hazelnut Mousse Entremet Cake:
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Gelatine Sheets:
Printable recipes: cookingfantasies.com
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No-Bake White Chocolate Strawberry Mousse Cake Recipe
This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful.
Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and everything topped with fresh
strawberries which also bring a bit of texture and flavor. Simply delicious.
For the full recipe check my blog:
Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
coconut oil or butter and process until completely combined.
4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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