I made this for Christmas Eve. Yeah I know I'm a bit behind in posting - what with the girls home and the cooties quarantine (what is it with flying and catching a cold?). I was going to make some little chocolate Christmas trees to top off the cake but got lazy. I thought I wasn't going to like the mini-chocolate chips mixed in with the mousse but it did really add to the cake.
Chocolate Mousse Cake (Adapted from Cooking Pleasures)
Crust:
2 c chocolate cookies crumbs
6T butter, melted
3/4 c mini chocolate chips* (semisweet)
Filling:
2 t water
1t instant coffee granules
2 1/4 c heavy cream (divided)
1/2 c semisweet chocolate chips
3 oz bittersweet chocolate
1/4 c sugar
1 c confectioners sugar
1/2 c butter
1 t vanilla
1 c mini chocolate chips (semisweet)
Topping:
1 1/2 c heavy cream
3T confectioners sugar
1 t vanilla
1 c mini chocolate chips (semisweet)
Spray 9" springform pan with nonstick spray. Set aside. In a medium bowl stir cookie crumbs, melted butter, and mini chocolate chips. Press into bottom and 1" up the sides of the springform pan. Bake at 325 for 8 minutes or until set. Cool on wire rack while preparing filling.
In a small bowl mix water and coffee granules - set aside. Heat 3/4 c cream, 1/2 c semisweet chocolate, 3 oz bittersweet chocolate, and sugar in a heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the mixture is melted and smooth. Stir in coffee mixture. Set aside to cool slightly. In a large bowl beat 1 c confectioners sugar and 1/2 c butter until smooth. Beat in chocolate mixture until smooth. Add vanilla. Refrigerate for 20 minutes or until cool and slightly thickened. Fold in 1 c mini chocolate chips.
In another bowl, beat remaining 1/2 c of heavy cream until firm but not stiff peaks form. Take 1/3 of mixture and fold into chocolate mixture. Gently fold chocolate mixture into heavy cream, until blended. Spread into fully cooled crust. Refrigerate while preparing topping.
In a clean bowl, beat 1 1/2 c heavy cream, confectioners sugar, and vanilla until firm but not stiff peaks form. Spread over filling. Sprinkle edge of cake with mini chocolate chips. Cover and refrigerate at least 6 hours or until firm. Slide a thin knife around edge and open springform pan to serve.
Don't skimp on using chocolate in the cookie layer. I thought it might not be needed but hey when would I skimp on using chocolate? And don't worry when you start making the whipped cream layer. You will start to think that it is too much and won't fit in the pan, but don't worry, it somehow does all fit. I also thought the whipped cream might not be sweet enough but it was. I used a teaspoon to put the mini chocolate chips around the edge.
*When I was food processing the cookies, I pulsed in some chocolate chips instead of using mini chips. This worked just as well. The mini chocolate chips came in a package that was enough for the mousse and the topping. I couldn't see buying more minis.
Chocolate Mousse Cake (Adapted from Cooking Pleasures)
Crust:
2 c chocolate cookies crumbs
6T butter, melted
3/4 c mini chocolate chips* (semisweet)
Filling:
2 t water
1t instant coffee granules
2 1/4 c heavy cream (divided)
1/2 c semisweet chocolate chips
3 oz bittersweet chocolate
1/4 c sugar
1 c confectioners sugar
1/2 c butter
1 t vanilla
1 c mini chocolate chips (semisweet)
Topping:
1 1/2 c heavy cream
3T confectioners sugar
1 t vanilla
1 c mini chocolate chips (semisweet)
Spray 9" springform pan with nonstick spray. Set aside. In a medium bowl stir cookie crumbs, melted butter, and mini chocolate chips. Press into bottom and 1" up the sides of the springform pan. Bake at 325 for 8 minutes or until set. Cool on wire rack while preparing filling.
In a small bowl mix water and coffee granules - set aside. Heat 3/4 c cream, 1/2 c semisweet chocolate, 3 oz bittersweet chocolate, and sugar in a heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the mixture is melted and smooth. Stir in coffee mixture. Set aside to cool slightly. In a large bowl beat 1 c confectioners sugar and 1/2 c butter until smooth. Beat in chocolate mixture until smooth. Add vanilla. Refrigerate for 20 minutes or until cool and slightly thickened. Fold in 1 c mini chocolate chips.
In another bowl, beat remaining 1/2 c of heavy cream until firm but not stiff peaks form. Take 1/3 of mixture and fold into chocolate mixture. Gently fold chocolate mixture into heavy cream, until blended. Spread into fully cooled crust. Refrigerate while preparing topping.
In a clean bowl, beat 1 1/2 c heavy cream, confectioners sugar, and vanilla until firm but not stiff peaks form. Spread over filling. Sprinkle edge of cake with mini chocolate chips. Cover and refrigerate at least 6 hours or until firm. Slide a thin knife around edge and open springform pan to serve.
 |
| Sorry no picture of it unspringformed - I had to bring it somewhere |
*When I was food processing the cookies, I pulsed in some chocolate chips instead of using mini chips. This worked just as well. The mini chocolate chips came in a package that was enough for the mousse and the topping. I couldn't see buying more minis.
Comments
Post a Comment
I appreciate your comments!