The best delicious Chocolate Mousse Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mousse Cake recipe today!
Hello my friends, this Chocolate Mousse Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mousse Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Mousse Cake.
What Makes This Chocolate Mousse Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mousse Cake.
Ready to make this Chocolate Mousse Cake Recipe? Let’s do it!
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1 pk (14.5 oz.) angel food cake
-mix
Reynolds crystal color
-plastic wrap
2 c Skim milk; divided
1 Envelope unflavored gelatin
1 c Semi-sweet chocolate morsels
1/2 c Sugar; divided
1 ts Vanilla extract
2 c Heavy whipping cream;
-divided
Fresh mint leaves; optional
Fresh raspberries or
-strawberries
Kiwi fruit
FOR CAKE: Prepare 2 angel food loaf cakes following package directions;
cool. Line a 2 1/2-quart glass bowl with Crystal Color plastic wrap; set
aside. With serrated knife, trim top crust from cakes. Slice cakes into
3/4-inch slices. Cut slices diagonally in half to make triangles. In bottom
of plastic wrap-lined bowl, arrange cake triangles with narrow ends toward
center in a pinwheel fashion. Cover entire surface of bowl with cake,
filling any gaps with small cake pieces. Trim cake even with top of bowl.
Cover with plastic wrap; set aside. Reserve remaining cake triangles for
top.
FOR CHOCOLATE MOUSSE FILLING: In microwave-safe 2-cup glass measure, place
1 cup milk; sprinkle gelatin over top. Let stand 2 minutes to soften. Do
not stir. Microwave uncovered on HIGH until milk is hot and gelatin is
dissolved, 2 minutes. Stir well. In food processor or blender, place
chocolate morsels and 1/4 cup sugar. Add hot milk mixture; process until
chocolate is melted and mixture is smooth. Add remaining 1 cup milk and
vanilla; blend well. Pour mixture into bowl, cover with plastic wrap;
refrigerate until chocolate mixture begins to thicken, 1 to 1 1/2 hours. In
large bowl, with electric mixer, beat 1 cup whipping cream until stiff
peaks form. Add cooled chocolate mixture to whipped cream; beat until
smooth. Pour into cake-lined bowl. Cover top of filling with remaining cake
triangles. Cover with plastic wrap; refrigerate overnight.
FOR FROSTING: In large bowl, with electric mixer, beat remaining 1 cup
whipping cream with remaining 1/4 cup sugar until soft peaks form. Uncover
cake; unmold onto platter. Remove plastic wrap. Frost cake with whipped
cream. Garnish with mint leaves, kiwi fruit and raspberries.
Yields
12 Servings
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