Triple Chocolate Mousse Cake Cakes & Brownies Chocolate Treat Recipes

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Place the chocolate mousse and vanilla pudding into separate piping bags. Add the chocolate cake crumbs, chocolate mousse and vanilla pudding into glasses one layer at a time. Top off with whipped cream, priouline viennese wafers and coffee grounds.

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Microwave 1/2 cup (120ml) of heavy cream in a medium measuring cup until it comes to a boil. 3. Add the gelatin mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved. 4. Pour the hot cream over the white chocolate chips and let stand, covered, for 3-5 minutes.

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In a large mixing bowl whip ⅔ cup (about 150 ml) heavy cream until very thick. In a medium heatproof bowl combine while chocolate, broken into pieces and ⅓ cup (50 ml) heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts. Let cool for 5 minutes, while whisking gently.

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Preheat and prep pans: Preheat the oven to 325°. Spray two 8 inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.

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Chop the chocolate and place in a heat proof bowl, set aside for now. Heat the cream in the microwave or pot until it starts steaming, not boiling. Pour the milk over the chocolate, and mix to combine. In a stand mixer with a whisk attachment, whisk the cream until you reach stiff peaks. Fold the cream into the cooled ganache mixture and mix.

This decadent layered mousse recipe is easy and will have your guests

How to assemble chocolate parfaits. Step 1: Assemble the chocolate parfaits in 8 oz glasses, parfait cups, or mason jars. Layer about ⅛ cup of Oreo crumbs. Lightly tamp down the cookie crumbs. Step 2: Next place ¼ cup of chocolate mousse in an even layer. Step 3: Top with 3 tablespoons of whipped cream.

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2. Melt each chocolate (one at the time) over a double boiler. Then set aside and let cool to room temperature. 3. When all melted chocolate has chilled, start whipping the cream, whip to whip to soft-medium peaks. 4. Fold 1/3 of the whipped cream into each chocolate mixture. Fold until combined and no streaks remain.

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Directions. Add the chocolate mousse ingredients to a food processor. Blend until smooth. To each of the serving glasses, add ¼ cup of raspberries. Lightly mash the raspberries with the back of a spoon or tamper. Reserve about ¼ of the blended chocolate mixture in a bowl. Divide the remaining between your glasses over the mashed raspberries.

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Melt heavy cream and chocolate chips until sooth and combined. Cool to room temperature (about 15 minutes). Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the melted chocolate. Transfer into individual serving dishes (if desired) and chill.

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Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each). Bake cakes until tester inserted into center comes out clean, about 40 minutes.

Triple Chocolate Mousse Cake Cakes & Brownies Chocolate Treat Recipes

Beat the heavy whipping cream in a stand mixer on high speed for 2 minutes or until stiff peaks form. Transfer to a separate bowl and wipe the stand mixing bowl clean and dry. Beat the egg whites on high speed until soft peaks form. Add the granulated sugar and beat for another 20 seconds until stiff peaks form.

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Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water then pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.

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This rich and moist chocolate cake is really simple to make in just a few easy steps. Preheat your oven to 350°F. Prepare two 8 inch round cake pans with non-stick baking spray or grease and flour. Add the sugar, flour, cocoa powder, espresso powder, baking powder, baking soda and salt to a large mixing bowl and whisk to combine.

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Melt the gelatin in the microwave for 15 to 20 seconds. In the bowl of the stand mixer, whisk together the egg whites and remaining 1/4 cup sugar. Place the bowl over a medium pot of barely simmering water and continue to whisk by hand until the mixture reaches 140° F on a thermometer.

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Mousse. In a medium microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength). Add the milk chocolate chips to the heated cream and stir until the chocolate has melted. This should take about 1-2 minutes. Set aside to cool.

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Instructions. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely.