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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5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe
5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven
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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :
- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )
*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!
Easy Chocolate Frosting:
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
One Pot Chocolate Cake, Derby Cake & Other Easy No-Fuss Cake Recipes | Recipe | Well Done
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One Pot Chocolate Cake, Derby Cake & Other Easy No-Fuss Cake Recipes | Recipe | Well Done
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
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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)
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No Bake Chocolate Biscuit Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS No Bake Chocolate Biscuit Cake | Yummy
INGREDIENTS:
*No Bake Chocolate Biscuit Cake*
Digestive Biscuits 2 Pack (135gm each Pack)
Walnut 3 tbsp
Almond 3 tbsp
Cashew nut 3 tbsp
Roast for 5 mins low flame
Cocoa powder 1/4 cup
Sugar 1/2 cup
Salt 1/4 tsp
Water 1/2 cup
Butter 50gm
Boil about 7-8 mins medium flame
Thick consistency
Let it cool down
Combine well
6 inch mould
Chocolate 1/2 cup
Whipping cream 1/3 cup
Microwave for 1 mins
Keep it in the fridge for 6 hours
NOTE: 1 CUP = 250 ML
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chocolate biscuit cake,chocolate cake,cake recipe,No Bake Chocolate Biscuit Cake,No Bake,Yummy
No-Bake Chocolate Biscuit Cake Recipe
A no-bake chocolate biscuit cake is cake that reminds memories of childhood for many of us. Such an easy to make cake, but yet, we all love it. What’s makes it so popular is probably the simple ingredients, digestive biscuits, butter, cocoa powder and other basic ingredients that we all have at home. Chocolate fridge cake is one of my favorite cake and I hope you will like it too.
Full recipe:
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Ingredients:
For the cake:
500g Digestive biscuits/crackers
150g Walnuts/hazelnuts/almonds, roasted (optional)
3/4 cup (150g) Sugar
2/3 cup (150g) Butter
1/2 cup (50g) Cocoa powder
1 cup (240ml) Water/coffee
For the ganache:
120g Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.
2. In a saucepan combined sugar, butter, cocoa powder and water/coffee. Place the saucepan over medium heat and bring to a boil. Cook for 5-6 minutes, stirring constantly.
3. Pour chocolate syrup over the biscuits and stir until well coated.
4. Transfer the mixture into a 9-inch (23cm) pan. Press firmly to create flat surface cake. Refrigerate while making the ganache.
5. Make chocolate ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.
6. Pour the ganache over the cake and refrigerate for at least 203 hours before serving.
7.Decorate with nuts.