Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, 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. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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NO BAKE Triple Chocolate cheesecake Recipe | Parth Bajaj | Oreo cheesecake
NO BAKE Triple Chocolate Cheesecake Recipe! by Parth Bajaj | Oreo Cheesecake recipe
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It’s seriously the best cheesecake recipe ever, you guys have to try it out❤️!
Ingredients-
Crust -
13 oreo biscuits (without cream)
40 grams melted butter
Filling -
160 g cream cheese
1/4 cup icing sugar
110 g melted chocolate
1/2 tsp vanilla extract
Cream from 13 Oreos (optional)
160 g whipped cream
Ganache-
100 grams cream
100 grams dark chocolate
Toppings as per choice
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Video credits - Omkar Bhatia
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Hope you now know , how to make no bake chocolate cheesecake or how to make chocolate cheesecake in general
#chocolate #cheesecake #nobake
Triple Chocolate Cheesecake Recipe || William's Kitchen
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For a 20 cm (8 inch) cheesecake:
For the crust:
200 g chocolate cookie crumbs
20 g pure cacao powder
60 g melted butter
For the dark chocolate filling
450 g cream cheese
140g granulated sugar
1 tsp pure vanilla extract
1 large egg + 1 egg yolk
20 g corn starch
15 g pure cocoa powder
100 g heavy cream
100 g dark baking chocolate (70% cocoa solids)
For the milk chocolate cheesecake mousse:
250 g cream cheese
125 g ricotta cheese
140 g milk baking chocolate
1 tsp pure vanilla extract
250 ml crème fraîche or heavy whipping cream
60 g icing sugar
1 tbsp agar agar powder + 2 tsp water
For the white chocolate cheesecake mousse:
200 g cream cheese
125 g ricotta cheese
220 g white baking chocolate
1 tsp pure vanilla extract
250 ml de crème fraîche épaisse 30% mg minimum
1 tbsp agar agar powder + 2 tsp water
For the decoration (optional):
70g milk chocolate
60g dark chocolate
60g white chocolate
+ whipped cream
Bake the crust for 10-15 min at 180C/350F
Bake the dark chocolate cheesecake layer for 15 min at 180C/350F and then 30-35 min at 150C/300F
Triple Chocolate Cheesecake
FULL RECIPE HERE:
Chocolate and cheesecake are a match made in heaven! This triple chocolate cheesecake is any chocolate lover's dream, made with three chocolate layers of melt-in-your-mouth goodness! This is one to try! Watch my video recipe for all the details!
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No-bake triple chocolate cheesecake: everyone will love this amazing dessert!
Ready in a few steps, no oven needed, this is the dessert of your dream! INGREDIENTS
White layer:
• 250ml milk
• 500ml cream 33%
• 100-150g sugar powder
• 18g gelatin
• 2 tsp vanilla extract
Chocolate layer:
• 250ml milk
• 100g dark chocolate
• 80-120g sugar powder
• 400ml cream 33%
• 100ml cream 33%
• 18g gelatin
• 2 tbsp Liquor Baileys (optional)
Chocolate glaze:
• 120g black chocolate
• 200ml cream 33%
• 20-40g sugar powder
• 5g gelatin
• 60ml milk
METHOD
White layer: Grease the mold with vegetable oil. Dissolve gelatin in milk. Add powdered sugar and vanilla to the cream. Beat with a mixer. Heat gelatin with milk in a microwave and pour it into whipped cream. Beat with a mixer. Pour into mold. Refrigerate for 20 minutes.
Chocolate layer: Dissolve gelatin in milk. Heat milk with gelatin in the microwave. Add 100g cream to chocolate. Microwave. Beat cream with powdered sugar. Add melted chocolate, liquor. Beat. Add milk with gelatin and mix. Pour into a mold on a white layer. Refrigerate for 20 minutes.
Chocolate coating: Pour gelatin over milk. Heat in the microwave. Add the icing sugar to the cream and heat in the microwave. Add chocolate and mix. Add milk with gelatin and mix. Pour into a mold and refrigerate for 20 minutes.
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Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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