How To make Mocha Mint Mousse Tart
1 pk Brownie mix (apx 13 oz.)
1 tb Hot water
1 pk Cream cheese (8 oz),softened
7 1/2 oz Marshmallow creme (1 jar)
6 oz Junior Mints
- 4 1.6-oz boxes 1 tb Instant coffee
1 c Heavy cream, whipped
Prepare brownie mix according to package directions in a greased 9-onch round pan; cool. In a mixing bowl, dissolve coffee powder in water; add cream cheese. With electric mixer, beat mixture until smooth; blend in marshmallow creme. Melt Junior Mints -- place in a microwave-safe bowl and heat on HIGH for 1 1/2 to 2 minutes, stir until smooth; OR place in a small saucepan and stir over low heat. Stir in melted Junior Mints (the chocolate will form slivers in the mixture). Fold in whipped cream and spread onto brownie. Loosely cover and chill several hours or overnight. To serve, cut into wedges and garnish as desired.
How To make Mocha Mint Mousse Tart's Videos
Chocolate Raspberry Mousse Cake
Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. Raspberries and chocolate have always made such a great match and this cake has both in abundance. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The cake is then covered with a chocolate ganache and beautifully decorated with fresh raspberries.
#chocolateraspberrymousse #moussecake #chocolateraspberrycake
To print the recipe check the full recipe on my blog:
Chapters:
0:00 - Intro
0:47 - Raspberry sauce
1:43 - Preparing gelatin
2:04 - Cocoa brownie
2:58 - Pan size
03:16 - Baking time
3:22 - Chocolate raspberry crunch
5:03 - Raspberry mousse
5:59 - Refrigerating time
6:02- Preparing for glazing
6:23 - Chocolate glaze
6:53 - Glazing the cake
7:33 - Decorating the bottom of the cake
8:06 - Decorating the top of the cake
9:07 - Enjoying the cake!
Ingredients
Makes 12 servings
Cocoa Brownie
1/3 cup (70g) vegetable oil
1/3 cup (70g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 large egg
1/4 cup (30g) all-purpose flour
Chocolate Raspberry Crunch
2.5 oz (70g) shortbread cookie crumbs
1/2 cup (30g) paillete feuilletine
3 tbsp (6g) freeze-dried raspberries, optional
1.5 oz (40g) milk chocolate
1.5 oz (40g) semisweet chocolate
3 tbsp (42g) butter
Raspberry Mousse
18 oz (510g) raspberries, fresh or frozen
⅔ cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (10g) gelatin powder
¼ cup (60ml) water
1 ⅔ cup (400g) whipping cream, 35% fat, chilled
Chocolate Glaze
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
For decoration
Fresh raspberries
Powdered sugar
Chocolate shards
Fresh mint leaves
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
No-Bake no oven no egg Eggless Chocolate Ganache Tart Recipe 免烤无蛋巧克力甘纳许挞食谱
配料
焦糖饼干150g
榛子40g
软化黄油50g
黑巧克力甘纳许
黑巧克力 100g
淡奶油(38%) 130g
蜂蜜10g
软化黄油10g
Ingredients
Caramel Cookies 150g
Hazelnuts 40g
Softened butter 50g
Dark chocolate ganache
Dark chocolate 100g
Whipping cream (38%) 130g
Honey 10g
Softened butter 10g
Ingrédients
Biscuits au caramel 150g
Noisettes 40g
Beurre ramolli 50g
Ganache au chocolat noir
Chocolat noir 100g
Crème liquide (38%) 130g
Miel 10g
Beurre ramolli 10g
Ferrero Rocher Dessert Cups. No bake delicious dessert. Easy and Yummy!
If you love Ferrero Rocher chocolates you absolutely have to try these dessert cups and you’ll LOVE them! They’re absolutely divine! The most delicious dessert cups I’ve ever made so far! Your family and friends will really appreciate the luxurious taste! They’re also so easy and quick to make, and require only few ingredients.
Perfect for parties and simply with a cup of tea or coffee.
RECIPE (for 5 x 175ml / 6 oz cups):
Similar cups from
1st layer:
75 g chocolate biscuits
2nd layer:
250 g whipping cream
1 tbsp sugar
1 heaping tbsp Nutella
3rd layer:
100 g whipping cream
100g milk chocolate
4th layer:
30-40 g hazelnuts
5th layer:
200 g whipping cream
1 tbsp sugar
Vanilla flavouring
Decoration:
Reserved biscuit crumbs
5 Ferrero Rocher chocolates
More easy and yummy dessert recipes:
Enjoy ♥️
초코커피 무스케이크에 고마움을 담아 보았습니다./ Chocolate Coffee Mousse cake & Message on it.
* 자세한 설명을 보시려면 자막을 켜세요.
***** 공지 ******
커피 무스 만드는 과정에서 젤라틴 넣는 부분이 빠졌습니다. ^^;;;;
젤라틴 넣는 부분 설명은 자막에 (9:34) 멘트로만 넣었습니다.
체크해 주세요. 죄송합니다.
안녕하세요~. 조꽁드 입니다!
이 번 영상은 초콜릿 장식을 한 커피 무스 케이크 입니다.
많은 분들께서 오페라 또는 티라미수를 예상 하셨는데 ..
오페라케이크는 아니지만 비슷한 맛의 케이크 입니다. 너무 너무 맛나요.
아몬드가루를 넣어서 촉촉하고 진한 초코스폰지와 커피 무스를 레이어드 하였습니다.
그리고 초콜릿 판을 만들기 위해서 커버춰 초콜릿을 간단하게 탬퍼링 하는 방법도 알려 드립니다.
썸네일에는 가렸지만 케이크 위에는 또한 저의 메세지가 있습니다. 영상에서 확인해 보세요.. ^^
시청해 주셔서 감사합니다.
—————————————————————————————————
♥︎ 조꽁드 Joconde’s Baking
온라인베이킹클래스:
이메일: Joconde.hur@gmail.com
인스타:
블로그:
유튜브:
—————————————————————————————————
BGM: Guitar by Youtube-FFGuitar
재료
♥︎ 초콜릿 판
다크 초콜릿 커버춰130g (깔리바우트 57.9%)
추가용 다크 초콜릿 커버춰 52g(깔리바우트 57.9%)
♥︎ 글씨 및 장식용 초콜릿
코팅용 다크 초콜릿 : 다크 커버춰 = 7:3
♥︎ 아몬드 초코 스폰지
박력분 70g
아몬드가루 40g
코코아가루 24g
달걀 3개 (158g)
달걀 노른자 1개(20g)
설탕 115g
달걀흰자 86g +설탕 62g
데운 생크림 (50℃) 60g
♥︎ 커피무스
젤라틴 5g
우유 160
인스턴트 커피 4g
바닐라 익스트랙 4g
달걀 노른자 2
황설탕 75g
박력분 (또는 옥수수전분) 7g
생크림 350g
♥︎ 커피 시럽
물 60g
설탕 25g
인스턴트 커피 1~2g
*Please, turn on the caption for more detail.
***** Notice ******
In the process of making coffee mousse, the part to add gelatin has been missed. ^^;;;;
So, The description of the gelatin part was added only as a mention in the caption (9:34).
Add gelatin at this point. Please check out. Sorry about that.
Hi! I am Joeconde.
This video is a Coffee mousse cake decorated with chocolate.
Many people expected opera cake or tiramisu from the image on community board.
Sorry, It's not an opera cake, but it's a cake with a similar taste. It's so delicious.
I layered a moist chocolate almond sponge cake with coffee mousse.
I am going to show you how to easily tamper couverture chocolate to make a chocolate plate.
I have hidden it in the thumbnail, but there is also my message on the cake. Check it out in the video.. ^^
Please find out in the video.????
Ingredient
♥︎ Chocolate plate
130g dark couverture chocolate (Callebaut 57.9% )
52g dark couverture chocolate for extra (Callebaut57.9% )
♥︎ Chocolate for lettering
Dark coating chocolate : Dark couverture chocolate = 7 : 3
♥︎ Almond Chocolate Sponge
70g cake flour
40g almond powder
24g cocoa powder
3 eggs (158g)
1 egg yolk (20g)
115g sugar
86g egg white + 62g sugar
60g warmed heavy cream (50℃)
♥︎ Coffee Mousse
5g gelatin
160g milk
4g instant coffee
4g vanilla extract
2 egg yolks
75g light brown sugar
7g cake flour (or cornstarch)
350g whipped cream
♥︎ Coffee Syrup
60g water
25g sugar
1 to 2g instant coffee
BGM: Guitar by Youtube-FFGuitar
No bake Chocolate Mousse Cake | Chocolate Mousse in a cup (Business recipe)
No bake Chocolate Mousse Cake| Chocolate Mousse in a cup (Business recipe)
Chocolate cake ingredients:
1 1/2 cups all purpose flour
3/4 cup cocoa powder(unsweetened)
1 1/2 cups white sugar
3/4 cup powdered milk
1/2 tsp coffee powder
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp vanilla extract
1/3 cup vegetable oil
1 tbsp white vinegar
1 cup hot water
Chocolate Mousse ingredients:
740ml all purpose cream(chilled overnight)
390ml condensed milk(chilled overnight)
1/2 cup cocoa powder(unsweetened)
2 tbsp gelatin (clear & unflavored)
hot water: 10 tbsp for cocoa powder(more if needed)
1/4 cup for gelatin
Toppings:
200g baking chocolates
1 cup whip cream powder
1/3 cup cold water
cocoa powder or chocolate flakes
Chocolate Cake Procedure:
1) Bring 1 liter of water to a boil
2) In a bowl combine all purpose flour, cocoa powder, sugar, powdered milk, baking powder, baking soda, salt and coffee. mix well
3) In a separate bowl combine oil, white vinegar, hot water and vanilla extract
4) Combine dry and wet ingredients. Mix well
5) Pour cake batter into the pan
6) tap few times to release air bubbles
7) Steam over med. low heat for 25-30 min.
8) Cool in a pan for 5 minutes
9) Remove cake from the pan
10)Peel the parchment paper off and cool completely
11)Cut cake into small circles
12)Place cakes into the cups
Chocolate Mousse Procedure:
1) Mix cocoa powder and 10 tbsp hot water(more if needed).
2) Combine condensed milk and chocolate paste. Mix well
3) Combine gelatin and 1/4 cup hot water
4) Mix until it dissolves. set aside
5) Whip cream on high speed until doubled in size
6) Gradually add chocolate mixture
7) Add dissolved gelatin
8) Pour 3 tbsp of chocolate mousse mixture into each cup
9) Chill for 12hr. or overnight before adding toppings
Melt Chocolates:
1) Melt Chocolate using the baine marie method
2) Let it cool down
Whipped Cream:
1) Combine whip cream powder and cold water
2) Whip until it turns creamy and doubled in size
Assemble:
1) Apply thin layer of melted chocolate
2) Let the chocolate harden in room temperature
3) Dust with cocoa powder
4) Pipe whipped cream on top
5) sprinkle with chocolate flakes
6) Cover and serve cold
Visit our website
Like our FB page
Subcribe on our youtube channel
Follow us on instagram
Follow us on twitter