HOW TO MAKE CHOCOLATE MOUSSE CAKE | Rich and Luscious
How to make a Chocolate Mousse Cake?
2 Sheet pan: size is 9x13
Baking time is 20-25 minutes
Here's what you'll need:
sugar 2 cups (400g)
all purpose flour 2½ cups (312g)
cocoa powder 1 cup (118g)
baking powder 2 tsp (10g)
baking soda 2 tsp (10g)
salt 1½ tsp (8g)
3 large eggs
oil ¾ cup (180g)
milk 1½ cup (360g)
vanilla 2 tsp (10g)
hot water 1½ cup (337g)
CHOCOLATE MOUSSE RECIPE:
(Chocolate ganache: 2 cups whipping cream + 500g of chocolate chips)
2 cups cold whipping cream (464g)
ARABIC:
إليك ما ستحتاج إليه:
2 كوب سكر (400 جم)
طحين لجميع الأغراض 2½ كوب (312 جم)
مسحوق الكاكاو 1 كوب (118 جم)
مسحوق الخبز 2 ملعقة صغيرة (10 جم)
صودا الخبز 2 ملعقة صغيرة (10 جم)
ملح 1½ ملعقة صغيرة (8 جم)
3 بيضات كبيرة
زيت ¾ كوب (180 جم)
1½ كوب حليب (360 جرام)
فانيليا 2 ملعقة صغيرة (10 جم)
1 كوب ماء ساخن (337 جم)
وصفة موس الشوكولاتة:
(غاناش شوكولاتة: 2 كوب كريمة خفق + 500 غرام من رقائق الشوكولاتة)
2 كوب كريمة خفق باردة (464 جم)
◻Here's the recipe for Eggless Chocolate Cake:
You can use this icing too:
◻MAGIC COFFEE WHIPPED CREAM | Only 3 Ingredients
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Chocolate mousse cake recipe - chocolate mousse - chocolate mousse cake - triple chocolate mousse cake - mousse cake recipe - baked chocolate mousse cake - chocolate cake recipe,
#chocolatemousse #chocolate_mousse_cake #chocolate_mousse_cake_recipe #spicebites #stayhome #withme
Today it’s how to make chocolate mousse cake recipe, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate. This mousse cake recipe so delicious & satisfying, you will enjoy every bites of it.
Spice Bites Blog - 114
Ingredients:
all purpose flour 1/2 cup
sugar 4 tbsp
cooking oil 1/4 cup
1 egg
cocoa powder 2 tbsp
baking powder 1 tsp
milk 1/4 cup
for mousse filling part:
semisweet (Dark) chocolate 150g & 200g
whipping cream 200ml & 60ml
powdered sugar 2 tbsp
——— Spice Bites Other Cake Videos: ———
(you can chose any cake ideas from our Baking Recipes)
Chocolate Pastry Cake :
Oreo Biscuit Cake Only 3 Ingredients :
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Birthday Cake Only 3 Ingredients :
Chocolate Cake in 5 minutes microwave :
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Coffee Cake Recipe:
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Red Ribbon Chocolate Mousse Cake - Chocolate Pound Cake with Chocolate Mousse | Cooking with Kurt
Learn how to make a Red Ribbon-Style Chocolate Mousse Cake - it's a rich chocolate pound cake with a silky smooth chocolate mousse, topped with a delicate whipped cream frosting and chocolate chips. It's a delicious treat, with light and airy texture. Enjoy!
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Ingredients:
Chocolate Pound Cake:
1/2 cup unsweetened natural cocoa powder [50 g]
1/2 cup hot coffee [120 mL]
1.25 cups cake flour [140 g]
1 tsp baking powder [4 g]
1/2 tsp salt [3 g]
1 cup unsalted butter (room temperature) [227 g]
1.25 cups granulated sugar [250 g]
2 tsp vanilla extract [10 mL]
4 large eggs [200 g without shell]
Chocolate Mousse:
8 oz bittersweet chocolate [225 g]
6 tbsp of unsalted butter [85 g]
3 large eggs, separated [60 g yolk + 90 g whites]
1 tbsp brandy (optional) [15 mL]
1 cup very cold heavy cream [240 mL]
2 tbsp granulated sugar [25 g]
1/4 tsp salt [1.5 g]
Whipped cream:
4 oz cream cheese (cold) [113 g]
1/3 cup granulated sugar [67 g]
1 tsp vanilla extract [5 mL]
2 cups heavy cream (very cold) [480 mL]
Topping:
Handful of bittersweet chocolate chips
Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe – without Gelatine & Eggless
Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
#chocolate_mousse_cake
#mousse_cake_recipe
#chocolatecake
#chocolatemoussecake
#spicebites
This is the Most Incredible & uniquely smooth texture Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it.
Spice Bites Blog – 191
Chocolate Mousse Cake ingredients :
for cake:
flour (maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
vanilla extract 1/2 tsp
cooking oil 1/4 cup
water 1/2 cup
For cream part :
whipping cream 1 cup
powdered sugar 1/4 cup
cocoa powder 2 tbsp
for Chocolate Ganache :
whipping cream 1/2 cup
dark chocolate 1/2 cup
for decoration :
grated dark chocolate
** Cake Ring 4.5 inch**
for oven : preheated oven 180c & bake for 8 to 10 minutes
——— Spice Bites Other Cake Videos: ———
(you can chose any cake ideas from our Baking Recipes)
Some amazing recipes from spice bites ---
Oreo Chocolate Pastry in 3 Ingredients :
Oreo Dessert Box :
Almond Cake Recipe :
Oreo Cheesecake Bars :
Chocolate Pastry Cake :
Oreo Biscuit Cake Only 3 Ingredients :
Oreo Cake Only 3 Ingredients :
Birthday Cake Only 3 Ingredients :
Chocolate Cake in 5 minutes microwave :
No Bake Oreo Cheesecake Bars :
Chocolate Pastry Only 3 Ingredients :
Chocolate pudding recipe :
Biscuit Cake Only 3 Ingredients :
Coffee Cake Recipe:
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Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
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Ingredients
Cake
½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee
Mousse
3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water
Chocolate Glaze
½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder
Directions
1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.
#OhYum
EASY CHOCOLATE MOUSSE CAKE | Easy Recipe | Dessert | BakingCherry
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→ Chocolate Peanut Butter Mousse Cake:
#cake #dessert #recipe
Chocolate Cake Mousse Recipe | Yummy PH
A silky chocolate mousse cake topped with whipped cream and dotted with chocolate chips is the local bakeshop cake that you don't have to buy any more. With this recipe, you can always have this delicious cake and eat all the slices you want, too.
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Chocolate Mousse Cake | No Bake Chocolate Mousse Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Chocolate Mousse Cake | No Bake Chocolate Mousse Cake | Yummy
INGREDIENTS:
Corn flour 1/2 cup
Cocoa powder 1/4 cup
Milk 1 litre
Mix well
Sugar 1/2 cup
Whipping cream 1/2 cup
Salt a pinch
Bring it to a boil
Thick consistency
Dark chocolate 1/2 cup
Melt the chocolate
Vanilla essence 1 tsp
6 inch greased mould
Keep it in the fridge for 8 hours or over night
Dust Cocoa powder
NOTE: 1 CUP = 250 ML
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DOUBLE CHOCOLATE MOUSSE CAKE Recipe | How to Make a Rich and Delicious Dessert | Baking Cherry
Double Chocolate Mousse Cake Recipe. A rich and chocolaty dessert, made with a fluffy chocolate cake base, topped with a light and airy white & dark chocolate mousse. So yummy and delicious!
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→ Coconut Cream Cake:
→ No-Bake Chocolate Cheesecake (no gelatin):
→ Easy Chocolate Fudge (with Roasted Peanuts Crust):
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→ Mini Key Lime Pies:
→ Gluten-Free Brownie Bites:
→ Condensed Milk Apple Cake:
→ Soft and Fluffy Lemon Mousse Cake:
→ 1 Minute Nutella Mug Cake:
→ Vanilla & Chocolate Marble Cake:
#cake #dessert #yummy
How to make chocolate mousse cake 【Made with gelatin】なめらかチョコレートムースケーキ【簡単♪ゼラチンで作る天使の食感】
◆Here is the recipe for vegan and halal chocolate mousse.ヴィーガン、ハラールのチョコレートムースのレシピはこちらです。
The exquisite ratio of gelatin and chocolate produced a unique smooth texture
If you eat this, you can no longer return to ordinary mousse or pudding
And it's a simple recipe that only mixes everything
ゼラチンとチョコレートで絶妙な天使のような柔らかさの黄金比を見つけました！
そしてこのスイーツ独特のなめらか食感を作り出しました。
これを食べたら普通のムースやプリンにはもう戻れません。
しかも全部混ぜるだけの簡単レシピです。
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▼スペインのUPDTチャンネルにもアップしています。▼
【Un Poco De Todo】
Esto es chocolate
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★Subscribe to my channelよろしければチャンネル登録をお願いします。
#StayHome バレンタインチョコにもどうぞ。
#バレンタインチョコ#生チョコ
【ingredients】Toyo type(180×70×50mm)
100g Sweet chocolate
15g Unsweetened cocoa powder
2 tablespoons hot water
250ml milk
200ml heavy Cream(42％)
30g Granulated sugar
50g condensed milk
8g Powdered gelatin
40ml water
Cocoa powder appropriate amount
【材料】トヨ型(180×70×50mm)
スイートチョコレート 100g
ココアパウダー(無糖) 15g
熱湯 大さじ2
牛乳 250ml
生クリーム(42％) 200ml
グラニュー糖 30g
練乳 50g
粉ゼラチン 8g
水 40ml
ココアパウダー 適量
◆動画で使用したトヨ型のサイズは現在は作られていないようです。
【作り方】
準備
・ゼラチンに40mlの水を入れて十分にふやかして、電子レンジ600wで20-30秒間温めて完全に溶かしておきます。
①スイートチョコレートを細かく刻みます。
②ココアパウダーに大さじ2の熱湯を加えてよく混ぜておきます。
③鍋に牛乳を入れて中火にかけて生クリーム、グラニュー糖、練乳、②のよく混ぜたココアを加えてよく混ぜます。
(沸騰手前まで温めます。)
④細かく刻んだ①のチョコレートを加えてよく混ぜて溶かします。
⑤火を止めてゼラチン液を加えて、こし器でこしてボールに受けます。
⑥ボールのチョコレート液を氷水にあてて、混ぜながらとろみが出るまで冷やします。
⑦ロールペーパーを敷いたトヨ型に流しいれて、冷蔵庫で一晩冷やします。
⑧トヨ型から出して、ココアパウダーを全体に振りかけたら出来上がりです。
⑨切る時はナイフをお湯で40℃位に温めて切ります。切ったらまた温めて綺麗に拭きとってから切ります。
※コンロの火などで直接温めるとナイフや包丁が傷みますのでご注意ください。
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We will have delicious rain all over the world ♪ Sweets maker HiroMaru ♪
世界中に美味しいの雨を降らせます♪スイーツメーカーひろまるです♪
――――――――――――――――――――――――――――――
他にも初めてでも作りやすいスイーツがありますのでご覧ください。
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◆お店のふわふわパンケーキ【ホットケーキミックスで簡単♪】Fluffy thick pancake
◆塩生チョコ【バレンタインデーのプレゼント】How to Make Salt Nama Chocolate
◆初めての紙型で生シフォンケーキの作り方＆ラッピング♪【初心者必見！】【ダイソー(100均)シフォンケーキ紙型でプロの味♪】How to make a chiffon cake
◆あの7千万回再生の【なめらかチョコレートムースケーキ】をカップに入れましたThis chocolate mousse cake has been played 70 million times
◆【簡単チョココーティング】お洒落なバレンタインガトーショコラChocolate cake (Gâteau au Chocolat)【Easy chocolate coating】
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各動画で使用しているグッズ(Amazonアソシエイトのリンクを使用しています。)
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◆メルペール ネコ ペティナイフ(果物ナイフ) 770-304
◆Kitsure 耐熱ガラス ボウル 5個セット 透明 丸型 サラダボウル（500ml/700ml/1000ml/1.5L/2.5L）電子レンジ・食器洗い機・オーブン対応 耐熱耐冷 洗浄便利 シンプル
―――――――――――――――――――――――――――――――――――――――
We will have delicious rain all over the world ♪ Sweets maker HiroMaru ♪
世界中に美味しいの雨を降らせます♪スイーツメーカーひろまるです♪
―――――――――――――――――――――――――――――――――――――――
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★ひろまるのブログはこちらです
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お気軽にフォローお願いします。
How to make No bake Chocolate Mousse Cake | Eggless Chocolate Mousse | Fudgee Barr Cake
Chocolate Mousse Cake using Fudgee Barr
Chocolate Mousse cake Ingredients:
7-10 pcs. Chocolate Fudgee Barr(chocolate cake bar) or baked chocolate cake, brownies or grahams
740 ml all purpose cream (chilled)
1 big can condensed milk
1/2 cup cocoa powder
pinch of salt
20g gelatine clear and unflavored
hot water : 1/4 cup for cocoa powder
1/8 cup for gelatine
2 tbsp white sugar(optional)
chocolate chips for toppings(optional)
Whipped Cream Ingredients:
370 ml all purpose cream (chilled)
1/4 or 1/2 cup powdered sugar
2 tsp or 1 tbsp gelatine clear and unflavored
1/8 cup hot water
Procedure:
1) Crumble the cake bars into fine crumbs
2) transfer crumbs into the springform pan or any cake pans
3) distribute the crumbs evenly and pack it firmly.Set aside
4) mix cocoa powder and 1/4 cup hot water until it makes thick paste
5) in a pan combine condensed milk, chocolate paste and sugar
6) cook over low heat and stir constantly until smooth and combined
7) Set aside amd let it cool. It gets thicker when it's cooled
8) beat all purpose cream until soft peaks form
9) Dissolve gelatine in 1/8 cup of hot water then set aside
10)add the chocolate mixture and dissolved gelatine into the whipped cream. (you can also fold it)
11)beat on low speed until well blended
12)pour the mousse mixture on top of the cake
13)chill for 20 min. or until the top part is firm before adding the whipped cream
14)Refrigerate for 4-5 hrs or overnight
to make the Whipped cream:
1) combine gelatine and hot water. Mix until the gelatine dissolves then set aside
2) combine all purpose cream and powdered sugar
3) whip on medium speed until soft peaks form
4) add dissolved gelatine and continue mixing
5) chill for 20 min. or until slightly firm
6) decorate the chocolate mousse using the whipped
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Chocolate Mousse Cake Recipe | No Bake Cake Recipe | Chocolate Dessert Recipe | Chocolate Mousse
WELCOME TO ANISHA RECIPE
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Chocolate Mousse Cake Recipe | No Bake Cake Recipe | Chocolate Dessert Recipe | Chocolate Mousse
#Chocolatemoussecake #Chocolatemousse #Moussecake #Chocolatedessert #Dessertrecipe #Mousserecipe #Anisharecipe
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Chocolate Mousse Cake | Coffee Shop Desserts 02
Chocolate and Coffee are a delectable combo that’s why this is a staple coffee shop dessert.
Recipe:
Chocolate Cake
64g All Purpose flour (1/2cup)
100g Granulated White Sugar (1/2cup)
25g Cocoa Powdee (1/4cup)
1/4tsp Baking powder
1/4tsp Baking soda
30ml Vegetable Oil (1/8cup)
60ml Water ( 1/4cup)
30ml Evaporated Milk (1/8cup)
1 Large Egg
1tsp Vanilla
Cream frosting and Chocolate Mousse
500ml Chilled All Purpose Cream (2packets)
35g Powdered Sugar (1/3cup)
30ml Gelatin Mixture (1/8 cup Hot Water + 1/2tbsp Gelatin Powder)
1/2tsp Vanilla
240g Melted Dark Chocolate (1 and 1/2 cup)
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Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
More info:
Recipe available on page 9 of this recipe booklet:
Chocolate Mousse Cake | Ep. 22 | simplygnew
Chocolate Mousse Cake
#chocolatemoussecake #chocolatemousse #simplygnew
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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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No Bake Chocolate Mousse Cake
TRY THIS SOFT & JIGGLY CHOCOLATE COLD DESSERT! QUICK & EASY TO MAKE | NO BAKE CHOCOLATE MOUSSE CAKE!
HOW TO MAKE MOUSSE CHOCOLATE CAKE
MOUSSE CHOCOLATE CAKE RECIPE:
1/3 cup cornstarch
1/4 cup cocoa powder
1 Liter Milk
1/3 cup sugar
1/2 cup whipping cream
pinch of salt
3/4 dark chocolate
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Chocolate mousse cake with sangreal part 1
Hi guys today we are going to make chocolate mousse cake
Ingredients
3 tsp of corn starch
3 tsp of cocoa
1 half cup of sugar
1 can of evaporated milk
1 can of all purpose cream
1 cup of chocolate you can use any kind of chocolate
Chocolate Mousse Cake Recipe - Eggless & Without Oven チョコレートムースケーキ
Chocolate Mousse Cake Recipe, eggless and without oven.
Learn how to make this decadent chocolate mousse cake.
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Chocolate Mousse Cake/ Chocolate Terrine in grams and cups:
- 1 L Whole Milk ( 4 cups + 1 tbsp )
- 400 gr Heavy Cream ( 2 cups + 1 tbsp )
- 50 gr Unsweetened Cocoa Powder (7 tbsp)
- 60 gr Cornstarch ( 6 tsbsp)
- 100 gr Sugar (1/2 cup) The sugar quantity in this recipe can be adjusted to your liking. Taste your mixture and add more sugar if you like.
- 280 gr Chocolate 60-70% cocoa (10 ounces)
- 1/4 tsp Salt
- 5 gr gelatin Sheets ( 1/2 tbsp gelatin powder. Bloom the gelatin in 2-3 tbsp water). The gelatin is OPTIONAL for this recipe, however I recommend it or the terrine will be very soft to handle.
Refrigerate overnight.
If you read until here leave a comment saying Chocolate mousse cake, I see it, I like it, I want it, I got it.
Enjoy!
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Chocolate mousse cake recipe
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Chocolate ganache recipe :
ingredients
All purpose flour/maida : 1cup/110 grams
Sugar : 1 cup/200 grams
Eggs : 1
Milk : 1/2 cup
Cocoa powder : 1/3 cup
Baking powder : 3/4 tea spoons
Baking soda : 3/4 tea spoons
Salt : 1/8 spoon
Instant coffee powder : 1/2 table spoon
Hot boiling water : 1/2 cup
Oil : 1/4 cup
For Chocolate mousse :
Dark or milk chocolate : 350 grams
Fresh cream/whipping cream : 350 grams
NO BAKE CHOCOLATE MOUSSE CAKE
No bake chocolate mousse cake. Layers of moist chocolate cake, light and fluffy chocolate mousse then topped with a slightly sweet whipped cream.
You will only be needing 6 ingredients for this recipe and no baking required.
What are you waiting for? Start whipping!
INGREDIENTS:
2 packs (24-30 pcs.) oreo cookies
1 1/2 tsp. baking powder
1 cup warm milk
1 cup heavy cream
1/4 cup powdered sugar
1 Tbsp cocoa powder
Chocolate Mousse Cake | My Husband's Favorite Cake
#MrsApronRecipes #ChocoMousseCake
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Chocolate Mousse Cake
This Chocolate Mousse Cake is a classic! With three layers of moist chocolate cake and two layers of smooth and creamy chocolate mousse, all covered in chocolate whipped cream! Recipe:
Chocolate Mousse Birthday Cake Part 1-Baking
From batter to layer cake. The first in a two-part birthday cake series. The recipe also includes 3 cups of buttermilk that I failed to add to the list!
Chocolate Mousse Cake Tutorial | Yeners Cake Tips with Serdar Yener from Yeners Way
Check out my new cake designing software called Cakenote -
--------
In this tutorial, we will be making a delicious chocolate mousse and using it in a layered cake. My last two tutorials (links below) were on how to make a Sacher sponge and how to make chocolate truffles, which will both be used in this tutorial to make our layered chocolate mousse cake. The cake is also coated with a shiny, dark chocolate jelly glaze an eye catching and mouth watering presentation.
Don't forget to like and subscribe to stay tuned to Yeners Cake Tips! New videos published frequently!
Sacher Sponge Tutorial
Chocolate Truffles Tutorial
Also, check out our new cake designing software Cakenote.
This tutorial at Yeners Way
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#chocolatemousse #caketutorial #mousse
Chocolate Mousse Cake Recipe | NO SPECIAL MEASURING CUPS or SPOONS | Chocolate Cake
chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | easy chocolate mousse cake
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Spice Bites Blog – 206
Today it is my version of chocolate mousse cake recipe or chocolate cake or chocolate mousse cake recipe come in a box Measuring without measuring cup & spoons & easy to make, layers of softness. Layer of whipped cream - dark chocolate and don't have to worry that the cake will be collapse, as it's so soft and light, after starting to eat it, you just can't stop. Delicious easy Chocolate mousse cake recipe & TOO Satisfying. Enjoy
CHOCOLATE MOUSSE CAKE OR CHOCOLATE CAKE ingredients :
instant coffee 1tbsp
hot water 4 tbsp
condensed milk 4 tbsp
cooking oil 10 tbsp
sugar 4 tbsp
milk 12 tbsp*** (correction from video)
vinegar 1 tbsp
flour (maida) 2 & 1/2 cup
cocoa powder 4 tbsp
baking powder 1 tbsp
*baking dish size 6.5 inch*
Baking time for oven : preheated oven 170c & bake for 35 to 40 minutes.
For Mousse part :
whipping cream 2 cups
powdered sugar 1 cup
cocoa powder 1 tbsp
some grated chocolate on top (optional)
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QUICK & EASY ⭐️ CHOCOLATE MOUSSE CAKE ⭐️ Brazilian Despacito Cake Recipe
Not only is it super easy to make but it looks amazing. And it tastes even better than it looks ????
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You’ll need
For the cake batter:
3 eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp baking powder
2 tsp vanilla sugar
2 ½ tbsp cocoa powder
For the coffee syrup:
200 ml milk
1 tbsp cocoa powder
2 tbsp instant coffee
For the chocolate mousse:
100 g dark chocolate
50 g milk chocolate
400 ml heavy cream
1 tbsp powdered sugar
Here’s how
1. In a large bowl, whisk together 3 eggs and ½ cup of sugar until light and fluffy.
2. Add 1/2 cup all-purpose flour, 1 tsp baking powder and 2 tsp vanilla sugar. Keep beating until combined.
3. Fold 2 ½ tbsp of cocoa powder into the cake batter until just combined.
4. Pour the batter into 20 cm round cake mold and bake 25 to 30 minutes in the preheated oven.
5. For the syrup, add 200ml milk, 1 tbsp cocoa powder, and 2 tbsp instant coffee to a saucepan and bring to a boil over medium heat, whisking constantly.
6. Transfer to a bowl and let it cool.
7. Carefully remove the cake from the ring and transfer it to a flat serving plate.
8. Place the cake ring around the cake and then use a brush to brush the syrup over the entire cake. Let the cake cool.
9. For the chocolate mousse, melt 100g dark chocolate and 50g milk chocolate using
a bain marie. Then, let it cool down.
10. In another medium bowl, beat 400 ml heavy cream and 1 tbsp of powdered sugar until thickened.
11. Using a rubber spatula, fold the cooled chocolate mixture into the cream, making sure not to mix any more than necessary.
12. Pour over the cooled cake. Run your metal scraper or offset spatula to smooth out the top.
13. Place in the fridge overnight.
14. Remove the cake ring and decorate as you wish.
15. Enjoy!
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Easy Soft Creamy Chocolate Mousse Cake
Chocolate Mousse Cake – If you’re looking at something not so much of cake, mousse is something you’ll probably desire, very minimal chewing needed as it will melt in your mouth. This super moist dark chocolate mousse cake combines dark compound chocolate with whipped cream over a base and sides of cotton sponge zebra cake. The zebra design is optional, you can go for full vanilla or full chocolate cake. Since this is a tall mousse cake, I added minimal gelatines just so that it’s able to stand. If you pretty without gelatines, you can always go for layer cake with the mousse in between the layers. If you’re a chocolate lover, you probably don’t want to miss out this cake. Hope you’ll give it a try, perhaps a birthday or party cake for a change. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using a 7-inch cake ring (3-inch height), 6-inch ring to cut the base
• Zebra Cotton Sponge Cake
4 egg yolks
30g [2 tbsp] fine sugar
48g [3½ tbsp] light oil
40g [3 tbsp] milk
1 tsp vanilla extract
72g [½ cup + 2 tbsp] cake flour
8g [1 tbsp] cocoa powder (add into one of the halves)
4 egg whites
½ tsp cream of tartar
65g [¼ cup + 1 tbsp] fine sugar
• Chocolate Mousse
9g [1 tbsp] gelatin powder
30 ml [2 tbsp] water
160g [1 cup] dark chocolate, chopped
2 egg yolks
50g [¼ cup] fine sugar
150ml [½ cup + 2 tbsp] whole milk
360g [1½ cup] whipping cream
30g [2 tbsp] fine sugar
Deco:
Chocolate Whipped Cream
Tip #353
Strawberry halves
Instructions:
• Zebra Cotton Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Separate the eggs in 2 large bowls.
3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
4. Add in the oil, milk and vanilla. Mix vigorously until well combined.
5. Sift in the flour and salt batches. Whisk gently until combined, do not over mix.
6. Divide the batter into halves. In one of the halves, add cocoa powder. Mix until combined.
7. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
8. Fold half the egg whites into yellow batter. Fold until the whites disappear, do not over mix. Fold in the remaining whites into the chocolate batter. Fold until the whites disappear, do not over mix.
9. Transfer batter into a piping bag each.
10. In a 33x33cm pan, pipe the yellow and chocolate batter alternately and diagonally. Drop the pan on the table a few times.
11. Bake in preheated oven at 160°C/320°F for 15-18 minutes.
12. Remove the cake from the pan as soon as it’s out from the oven. Let it cool completely before cutting.
13. Trim the edges if necessary. Then cut 2 strips of about 6cm (height), or according to the height you desire. Use a 6-inch round ring to cut for the base. Place the 2 strips around the sides, and the round on the base. Cover to keep the cake moist, set aside.
• Chocolate Mousse
1. In a bowl, add water and gelatines. Give it a quick stir and let it rest for 5 minutes to bloom.
2. Chop the chocolate and set aside.
3. In a small pot, add the yolks and sugar. Stir to combine. Gradually add the milk into the yolks.
4. Cook the mixture over a low heat for about 30 seconds. Do not boil or over cook the mixture. (prevent the eggs become scrambled egg) Remove from the heat before reaching the boiling stage.
5. Add the strained mixture into the chopped chocolate. Let it rest for 3-5 minutes before mixing it.
6. Mix until the mixture is well combined. Add in the melted gelatines (melted in the microwave). Mix until well combined. Set aside.
7. In a large bowl, add whipping cream and sugar. Mix on medium speed until soft peaks formed.
8. Add the chocolate mixture into the whipping cream in 2 batches. If you’re using an electric mixer, mix just a few seconds to combine. Add in the remaining chocolate mixture. Mix few seconds to combine. Switch to a spatula to scrape the bowl and to ensure even mixing.
9. Transfer the mousse into the prepared pan. Fill the pan all the way up.
10. Refrigerate for at least 6 hours or overnight.
11. With tip 353, pipe some deco and garnish with strawberry halves.
12. Cake is ready to serve.
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TRIPLE CHOCOLATE MOUSSE CAKE RECIPE | NO BAKE | Top Tasty Recipes
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE | NO BAKE | Top Tasty Recipes
Hello everyone. Today we are sharing one of the most delicious recipe with you. We are sure this chocolate mousse recipe is greatest one and you will love it!
Ingredients;
180 gr chocolate biscuits
80 gr melted butter
180 gr white chocolate
180 gr milk chocolate
2 egg yolks
55 gr butter (x2)
1/4 cup milk (x2)
400 ml cream
Chocolate souce;
200 ml cream
120 gr milk chocolate
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For more recipes;
3 INGREDIENTS OREO TRUFFLE RECIPE | NO BAKE CHOCOLATE OREO BALLS | Top Tasty Recipes
CHOCOLATE CHOCO BAR ICE CREAM RECIPE IN LOCKDOWN | Top Tasty Recipes
3 INGREDIENTS OREO ICE CREAM RECIPE IN LOCKDOWN | WITHOUT EGG, SUGAR | NO MACHINE-NO MOULD-NO STOVE
3 INGREDIENTS STRAWBERRY ICE CREAM RECIPE | NO CONDENSED MILK
CHOCO BAR ICE CREAM RECIPE IN LOCK-DOWN | WITHOUT CONDENSED MILK, CREAM, EGG, BLENDER | NO MACHINE
OREO CUP DESSERT IN 10 MINUTES | NO BAKE LOCKDOWN OREO DESSERT RECIPE
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triple chocolate mousse recipe
Only 2 Ingredient Chocolate Mousse Recipe Just In 15 Minutes
2 Ingredient Chocolate Mousse Recipe In 15 Minutes
Chocolate mousse is a soft prepared sweet or savory dish. It normally has a smooth, light and airy texture and that is created by whipping the cream or egg whites which incorporates lots of air bubbles and make the mousse light. But depending on the way of making the texture of the mousse can vary from light and airy to thick and creamy. In this video, I've shared the recipe for slightly thick and creamy chocolate mousse.
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Other Popular desserts of Spice Bangla:
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