How To make Heavenly Chocolate Mousse Cake
1 lb Butter
1 c Sugar + 2 tb
1 c Strong coffee + 2 tb
12 oz Bittersweet chocolate
4 oz Unsweetened chocolate
8 lg Egg
Recipe by: Sue Klapper - KCXJ08A
Preheat oven to 350. Grease and flour 9" springform pan. In heavy saucepan, over low heat, combine first 5 ingredients and cook, stirring, until melted. Remove from heat. In separate bowl, beat eggs. Stir into chocolate and pour into pan. Bake 50 - 60 minutes. Serve at room temperature. -----
How To make Heavenly Chocolate Mousse Cake's Videos
How to make the best ever chocolate mousse | Keto vegan and gluten-free
This is no doubt the richest and creamiest and easiest chocolate mousse I’ve ever had.
Keto vegan or not, this is the best chocolate pudding in my book.
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INGREDIENTS
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(This recipe make 4-5 250ml pots)
1 tin(400ml) of coconut cream (or coconut milk)
1 level teaspoons agar agar powder (double the amount if you use agar flakes)
1 level tbsp psyllium husk powder
90-100g sugar-free dark chocolate (75% cacao or above recommended)
2-3 tbsp raw cacao powder
(Or simply use 5-6 tbsp raw cacao powder without the chocolate block)
Sweetener of your choice
1.5 - 2 cups almond milk (or any plant milk of your choice)
A pinch of salt
DIRECTIONS
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Melt the chocolate bar by placing it above a bowl of hot water. (Break in small pieces)
Scoop out the cream part of the coconut cream (you should get roughly a cup, if not, top it up with the plant milk to make a cup) and place it in a mixing bowl.
Pour the remaining coconut water in a pot (roughly a cup), then add additional 1.5 cup of plant milk to make up 2.5 cup of mixture in total. Add in agar agar powder and psyllium husk powder. Give it a quick mix.
Gently heat up the mixture over medium heat till it reaches a gentle simmer, whisk thoroughly in the meantime. It should start to thicken.
Add in the sweetener of your choice and the salt. Whisk well.
Remove the mixture from heat and mix in the coconut cream (that you scooped out in the beginning). Add in the melted chocolate and the cacao powder. Whisk thoroughly while incorporating air into the mixture. Check the sweetness.
Pour the mixture into individual containers to set. Chill in the fridge for minimum 3-4 hours or overnight. Once set, option to sprinkle grated chocolate on top for extra decadence :)
How to Make Triple Chocolate Mousse Cake
GET THE FULL RECIPE HERE:
What’s better than chocolate? How about three types of chocolate all in one delicious dessert! This Triple Chocolate Mousse Cake starts with a graham cracker crust topped with layers of dark chocolate, milk chocolate, and white chocolate mousse. Decorate with chocolate shavings or use fresh raspberries or strawberries instead. Either way, it is a show-stopping dessert that will be the hit of your party. #imperialsugar #triplechocolatemousse #chocolatecake #Valentinesdaycake
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Chocolate Mousse Cakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Mousse Cakes. These individual Chocolate Mousse Cakes take small rounds of a moist and dense flourless chocolate cake and tops them with a swirl of chocolate mousse. They look especially eye popping when you garnish them with a bright red raspberry. Many will appreciate that this is a gluten free dessert.
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Triple Chocolate Mousse Cake | Layered Chocolate Heaven!
Triple Chocolate Mousse Cake - Layered Chocolate Heaven!
Full recipe here -
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Chocolate Mousse Cake Recipe - CookingWithAlia - Episode 369
You only need 4 ingredients to make the best chocolate cake ever!!! Start now :-)
WRITTEN RECIPE:
INGREDIENTS:
5.5 oz (160 grams) dark chocolate (60-70% cocoa content)
11 tablespoons (160 grams) unsalted butter
5 large eggs
1/2 cup (100 grams) white granulated sugar
1/4 cup (40 grams) white granulated sugar
A pinch of salt
1 teaspoon vanilla paste (optional)
Cocoa powder for decoration
Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕
Ingredients
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes
Sugar 210g
Water 60g
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
180°C (356°F) for 12 minutes
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Gold leaf
Chocolate
配料
焦糖榛子酱(榛子普拉琳酱)
榛子200g
160℃(320℉)烤8分钟
糖210g
水60g
榛子可可蛋糕
32cm x 27cm的烤盘
6个蛋黄
糖 30g
焦糖榛子酱60g
低筋面粉50g
可可粉20g
3个蛋清
糖60g
180℃(356℉)烤12分钟
榛子巧克力慕斯
牛奶巧克力50g
液体奶油100g
吉利丁7.5g
焦糖榛子酱 90g
液体奶油200g
榛子巧克力甘纳许
焦糖榛子酱 80g
黑巧克力80g
液体奶油80g
金箔
巧克力
Ingrédients
Pâte de praliné noisettes
Noisette 200g
160 ℃ (320 ℉) pandeant 8 minutes
Sucre 210g
Eau 60g
Gâteau aux noisettes et au cacao
Plaque de cuisson de 32cm x 27cm
6 jaunes d'oeuf
Sucre 30g
Pâte de pralinée noisette 60g
Farine T45 50g
Poudre de cacao 20g
3 blancs d'oeufs
Sucre 60g
180°C (356°F) pendant 12 minutes
Mousse au chocolat aux noisettes
Chocolat au lait 50g
Crème liquide 100g
Gélatine 7.5g
Pâte de pralinée noisette 90g
Crème liquide 200g
Ganache au chocolat aux noisettes
Pâte de pralinée noisette 80g
Chocolat noir 80g
Crème liquide 80g
Feuille d'or
Chocolat