Triple Chocolate Mousse Cake

So, today is the last day of #Choctoberfest. Hopefully you were able to find a few new chocolately recipes. My last post for choctoberfest is what I am calling my Grand Finale. I made this triple Chocolate Mousse Cake for my son’s 19th Birthday and it has been killing me keeping it from you all!! LOL  Trust me when i say this looks harder than it is the only baking involved is the brownie bottom, but you do need to extend your 9 inch springform pan a couple of inches to hold all the chocolatey goodness, so start by lining the bottom of your springform pan with parchment paper. After you have lined the bottom build a ring out of parchment that is at least 2 inches taller than the top of your pan. Now you are ready to begin…..

For the Brownie Layer

1 box of you favorite brownie mix

Plus

whatever your box of brownies calls for

follow the directions on your box of brownies and then carefully pour into your already prepared pan and bake according to the 9×9 times to follow. Remove from oven and let cool completely. Once cooled you can remove onto the next layer.

Dark Chocolate Mousse Layer

9 ounces Dark Chocolate Chips

1-3/4 cups heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp Water

Milk Chocolate Mousse Layer

9 ounces Milk Chocolate Chips

1-3/4 cup heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp water

Semi Sweet Mousse Layer

9 ounces Semi sweet chocolate chips

1-3/4 cup heavy cream

2 tsp unflavored gelatin

2 Tbsp water

Between Each Mousse layer you are going to want to place your cake in the fridge for 25 minutes to let it “set up” before you add the next layer on top

For Each Mousse Layer

Combine chocolate and 3/4 cup heavy cream in a microwave safe bowl. Microwave in 30 second increments stirring every 30 seconds until the chocolate is melted and smooth, let cool to room temperature. While you wait for your chocolate to cool. Mix the gelatin and water together and set aside to let the gelatin absorb. When your chocolate is cool microwave the gelatin bowl for 15 seconds, pour melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to stiff peaks. Carefully fold chocolate into whip cream just until incorporated. Spread your first layer on top of your cooled brownie and set in fridge for 25 minutes to firm up.

After 25 minutes….. Continue on the same way you made the Dark chocolate mousse layer except using the milk chocolate chips and set back in fridge for another 25 minutes.

Once your milk chocolate layer has firmed up (25 minutes) make the semisweet layer and place on top of the milk chocolate layer. Let firm in fridge overnight. Remove from spring form pan place on a cake board and top with whipping cream and mini chocolate chips!! ENJOY!!

 

Monster Brookies

Today is Day 3 of #Choctoberfest and I am so excited to share my first recipe with you all. Today was just one of those days where cookies sounded great but so did brownies. What was I suppose to do when I could NOT decide??? Make both of course!!! These Brookies tasted great on their own but as my boys figured out the tasted even better warm with a scoop of ice cream on top!! However you prefer them you are going to love them!! ENJOY!! 🙂

Preheat oven to 350 degrees. Line with parchment paper one 9×13 baking pan and then spray lightly with nonstick spray and set aside.

Brownie Layer

1/2 cup butter, melted

1 cup   Imperial Sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

Melt butter and then stir sugar into melted butter. In a medium bowl add eggs. Add a little bit of your butter sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add the rest of your butter sugar mixture to egg bowl and stir till combined. Pour in vanilla, then cocoa, flour, salt and baking powder. Stir until combined well and then pour into your already prepared 9×13 baking dish. Now you are ready to make your Monster cookie layer…..

Monster Cookie

1/2 cup butter, softened

3/4 cups Imperial Sugar

2 Tbsp brown sugar

1 egg

1/2 tsp vanilla

1 cup plus 2 Tbsp flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup M&M candies

1/4 cup chocolate chips

1/4 cup peanut butter chips

1/4 cup shredded coconut

In bowl of mixer add butter and Imperial Sugar, Cream together the butter and the sugar. Add vanilla and egg, cream again until smooth. Add flour, baking soda and salt, stir until combined. Add M&M’s chocolate and peanut butter chips and coconut and stir until combined. With a 1 Tbsp cookie scoop drop “scoops” of your monster cookie dough on top of your already prepared brownie mix. Gently push your cookie into your brownie.

Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Let cool on wire rack 15-20 minutes , remove from pan and continue cool. ENJOY!

 

Red White and Blue Mousse Cake

Preheat oven to 350 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Here’s where it gets just a little bit tricky… You are going to need to extend the depth of your pan so cut a strip of parchment paper that is about an inch or 2 taller than you pan and place it inside the pan. Now you are ready to start your first layer.

Sugar cookie layer

1 roll of refrigerator sugar cookie dough

Smash the dough onto the bottom of your already prepared pan and bake at 350 degrees for 20 minutes. Once baked remove from oven and let cool completely. Once cooled completely you are ready to start your “red” strawberry layer.

Strawberry Mousse

1-1/2 cup fresh strawberries

9 ounces white chocolate chips

1-1/2 cups heavy whipped cream, divided

2 tsp unflavored gelatin powder

2 Tbsp cold water

a few drops of red food coloring

Place 1/2 cup fresh strawberries in either a blender or food processor and make a quick puree. you should have a 1/4 cup of puree when finished, Place 1/4 cup strawberry puree in a microwave safe bowl and add white chocolate chips and 1/2 cup heavy whipping cream. Microwave in 30 second increments, stirring every 30 seconds until chocolate has melted and mixture is smooth. Let cool to room temperature.

In a small bowl add gelatin to 2 Tbsp of water and let the gelatin absorb the water. Once your chocolate has cooled. Heat gelatin in microwave for 15 seconds. Add gelatin to chocolate mixture and stir together. Add a couple drops of red food coloring to chocolate mixture to get desired color.

Whip remaining 1 cup of whipping cream until stiff peaks form. Fold half of your whipping cream into chocolate mixture until combined, Fold in the rest of the whipping cream until all is combined. Slice the remaining 1 cup of strawberries and gently stir them into your chocolate mixture. Pour your strawberry mousse over your already prepared and cooled sugar cookie and place in fridge. Let set for 30 minutes. Then it is time to prepare your “white” vanilla mousse layer.

Vanilla Mousse Layer

9 ounces white chocolate chips

1-1/2 cups heavy whipping cream, divided

1/4 cup honey

2 tsp vanilla

2 tsp gelatin powder

2 Tbsp cold water

In a microwave safe bowl place white chocolate, 1/2 cup heavy whipping cream and honey. Heat in 30 second increments stirring every 30 seconds until chocolate is melted and mixture is smooth. Let cool to room temperature. In a small bowl add gelatin to 2 Tbsp water and let the gelatin absorb the water. Once your chocolate mixture has cooled microwave gelatin mixture for 15 seconds. Add gelatin mixture to chocolate mixture and whisk together. Add vanilla to chocolate mixture and stir till combined. Whip remaining 1 cup heavy whipping cream until stiff peaks form. Add half of your whipped cream and fold together until combined. Once combined fold in remaining whipped cream until combined. Pour over your strawberry layer and place back in fridge. Let sit in fridge for 30 minutes. Once set for 30 minutes you are ready to begin your “blue” blueberry mousse layer.

Don’t worry this is your last layer…LOL!!

Blueberry Mousse Layer

For your blueberry layer you are going to want to prepare it just as you have your strawberry layer but exchange

1-1/2 cups blueberries for strawberries

and

a few drops of blue food coloring for the red food coloring

Once you have finished making the blueberry mousse pour over your vanilla mousse layer and place back in the fridge and let set at least 4 hours but overnight is best.

Once your mousse is set remove collar of spring form pan and carefully lift mousse cake off the base of the pan and set on serving dish or cake board. Now you are ready to dig in or top.

I topped mine with left over fresh strawberries and blueberries and some whipped cream.

ENJOY and have a safe and fun 4th of July!!

 

 

Chocolate Banana Cream Puffs

Preheat oven to 400 degrees. Line a cookie sheet with parchment.

1/2 cup butter

1/2 cup milk

1/2 cup water

1 tsp vanilla

1 cup flour

4 eggs

In a sauce pan bring the butter, milk, water and vanilla to a boil. Add flour stirring constantly with a wooden spoon until dough leaves side of pan and forms a ball. Remove from heat and let cool.

Beat in eggs one at a time until pastry dough is smooth. Transfer batter into piping bag fitted with large open star tip.  Cover baking sheet with parchment paper and then pipe pastry dough into 1-1/2 inch circles. You should get about 14 cream puffs.

Bake at 400 degrees for 25-30 minutes. Remove from oven and gently piece a tiny hole into the bottom of each cream puff to remove the steam and then let cool completely.

Filling

1 banana sliced (to keep banana’s from turning brown gently dip the slices in lemon-lime soda)

2 cups heavy whipping cream

1/3 cup milk

1 (3.4 ounce) instant banana cream pudding

slice and dip banana and set aside. In bowl of stand mixer with whisk attachment place heavy cream, milk and instant pudding, whisk until stiff and pipeable. Should be the consistency of well whisked whipped cream.

Slice cream puff shells in half, pipe with filling and then place a few slices of banana’s on each cream puff and place tops back on. Now you are ready to drizzle some chocolate.

Ganache

2 ounces semi-sweet chocolate chips

1/4 cup heavy whipping cream

1/2 Tbsp butter

Place chocolate in a heat save bowl, in a small sauce pan add cream and butter and bring to a boil, pour over chocolate and gently stir until it becomes a smooth chocolate, let cool to room temperature. Once cooled using the tines of a fork drizzle chocolate over the tops of the cream puffs. ENJOY!! 🙂 Keep in fridge till ready to serve or to store.

Chocolate Strawberry Tart

Once again we are back with a fun group post ” Spring has Sprung”. I don’t know about you but I am more than ready for spring and we are hoping these fun recipes will help you to get into the spring spirit.

To get the other ladies wonderful recipes scroll down and click on the highlighted links under their pictures.

CHOCOLATE STRAWBERRY TART

Preheat oven to 350 degrees. Lightly spray 1 removable bottom tart pan with nonstick spray.

Chocolate Silk Filling~

2/3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups whole milk

5 ounces bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl whisk egg yolks and milk. In a slow stream slowly pour egg yolk mixture into sauce pot, whisking together egg mixture and sugar mixture. Over medium heat whisking constantly bring your mixture to a slow bubble, the mixture will begin to thicken (6-8) minutes and then continue to simmer another 2 minutes. Remove from heat whisk in chocolate, butter and vanilla. Continue to whisk until chocolate and butter are melted and combined.  Place chocolate into a glass bowl and cover with plastic wrap, pushing down plastic wrap until it touches the top of your chocolate silk, place in fridge and cool completely about 1-2 hours. While your chocolate is chilling it is a perfect time to get your crust made and cooling.

Crust~

10 Chocolate graham cracker cookie sheets

2 Tbsp sugar

4 Tbsp butter, melted

In a food processor place graham crackers and pulse till you have fine crumbs, add sugar and melted butter and pulse a couple times until combined. Pour into prepared tart pan and push crumbs up the sides of the pan and onto the bottom. Bake at 350 degrees for 10 minutes, let cool completely. Once both crust and chocolate silk are cooled, with a rubber spatula fill your cookie crust with chocolate silk and place in the fridge while you make the strawberry topping.

Strawberry Topping~

1 cup water

1 cup sugar

1/8 cup plus 1 Tbsp cornstarch

1 (3oz) package strawberry jello

24 ounces fresh strawberries, sliced

In a pot place water, sugar and cornstarch, bring to a boil while stirring constantly. Continue to stir until mixture becomes thick. Add in jello and stir until jello is dissolved and combined. Remove from heat, place in a bowl and let cool to room temperature. Fold strawberries in to cooled mixture and then place on top of chocolate silk layer and place back in fridge to chill overnight.

When ready to serve “pop”out of tart pan and slice!! ENJOY!! 🙂

 

Irish Coffee Macarons from The Rowdy Baker

Mile High Lemon Meringue Pie from Tampa Cake Girl

Easy Peanut Butter Cup Pie from Cooking from a SAHM

New York Chocolate Cheesecake

Preheat oven to 325 degrees. line the bottom of one 9 inch spring form pan with  parchment paper and set aside.

CRUST

2 cups chocolate graham cracker crumbs
2 Tbsp sugar

1/2 cup unsalted butter, melted

In a bowl place crumbs and mix with sugar, add butter and stir until the crumbs are moistened. In your already prepared spring form pan place the crumb mixture and press it 1/4 inch up the sides of the pan and on to the bottom of the pan with the back of a spoon. Place crust in freezer while you make the filling.

CHOCOLATE FILLING

4 ounces semi sweet chocolate, melted and cooled for 15 minutes

4 ounces dark chocolate, melted and cooled for 15 minutes

32 ounces cream cheese

1-1/3 cups sugar

2 Tbsp corn starch

1 Tbsp vanilla

3 eggs

1 cup sour cream

Rough chop chocolate and place in a heat proof bowl, place in microwave and melt in 30 second intervals stirring in between. Let cool for 15 minutes on counter top.

In bowl of mixer place cream cheese and beat on medium (4) until cream cheese in fluffy.Add melted and cooled chocolate and beat (4) until combined with cream cheese. Add sugar, cornstarch and vanilla and continue to beat on medium (4) until combined well. Turn mixer down to lowest setting (stir) and add eggs one and a time just until they are combined in. If you mix too high or too long you will add too much air and your cheesecake will crack, it will still taste yummy so don’t worry if it does crack. LOL

Slowly fold in sour cream.

Pour filling into your prepared crust and bake at 325 degrees for 75 minutes or until your cheesecake is just slightly jiggly in the middle.

Remove from oven and let cool on a rack for 15 minutes and then run a butter knife completely around the edge of pan. Continue to cool for another 45 minutes and then place in fridge at least 6 hours but overnight is best!!

Keep in fridge until you are ready to garnish (I used a little chocolate spaghetti) and serve, ENJOY!! 🙂

 

Boysenberry Peach Streusel Pie

First start with either 1 pie crust of your favorite pie crust recipe or one store bought frozen deep dish pie crust. If you are using store bought set your crust on the counter while you get you filling ready. Preheat oven to 375 degrees.

In a medium bowl place

2 cups boysenberries (I used fresh but if you are using frozen thaw in fridge the night before)

1/2 tsp lemon juice

a pinch of Nutmeg

1-1/2 Tbsp Instant Tapioca

Toss everything together gently with a rubber spatula and set aside.

In a large bowl add….

2 cups peeled and sliced fresh peaches (If you use frozen once again let thaw in fridge the night before)

1/3 cup sugar

1/3 cup flour

1/4 tsp cinnamon

1/2 tsp lemon juice

Toss everything together gently with a rubber spatula. Add your berry mixture to your peach mixture and gently toss with a rubber spatula until mixed together well.

Pour your fruit into your deep dish pie crust.

STREUSEL TOP

3/4 cup flour

1/2 cup brown sugar

1/2 tsp cinnamon

1/3 cup cold butter, cut into squares

in a small bowl combine flour, brown sugar and cinnamon, with a pastry cutter, cut your butter into your  mixture until combined and is crumbly. Place mixture patting down gently on top of your fruit filling. Bake at 375 degrees for 45 minutes or until top is brown and bubbly.Let cool completely on a wire rack. Serve warm with aside of ice cream and ENJOY!! Store leftover pie in fridge

Chocolate peanut Butter Wonder Bars

Preheat oven to 350 degrees. Lightly spray on 13×9 baking dish with nonstick spray.

1-1/2 cups Chocolate graham cracker crumbs

1/2 cup butter, melted

1 (14ounce) can Sweetened condensed milk

1 cup peanut butter chips

1 cup semi sweet chips

1-1/3 cups flaked coconut

1 cup chopped walnuts

In a small bowl  combine chocolate graham crumbs and butter toss till moistened. Press crumb mixture into the bottom of your prepared baking dish. Pour condensed milk evenly over crumb mixture. Sprinkle with peanut butter chips and semi sweet chips. Sprinkle coconut and nuts on top of your chips. press down lightly with a fork and bake for 25 minutes at 350 degrees or until coconut begins to become a nice toasty golden brown. Remove from oven and let cool. Cut into small squares and enjoy. 🙂

Chocolate Silk Cream Pie

Chocolate Silk Filling:

2/3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups whole milk

5 ounces bittersweet chocolate,chopped

2 ounces unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl add egg yolks and milk, whisk together. In a slow stream while whisking add egg yolks and milk to your pot with sugar mixture. Over Medium heat whisking constantly until your mixture begins to bubble and thicken(6-8 minutes), simmer for another 2 minutes. Remove from heat and whisk in chocolate, butter and vanilla until chocolate is melted and combined. Place your mixture into a bowl and place a piece of plastic wrap on top pushing the plastic wrap down on top of mixture till it touches. Place in fridge and let cool completely about 1-2 hours.

For The Crust:

preheat oven to 375 degrees

2 cups chocolate graham cracker crumbs

1/4 sugar

1/2 cup butter, melted

Start by placing your graham crackers in a food processor or a ziplock bag and making them into crumbs. Once you have crumbs, stir in sugar and then add melted butter. Place your crumbs into a pie plate and with the back of a spoon press the crumbs up the sides and into the bottom of your pie plate. Bake at 375 degrees for 10 minutes and then let cool completely.

Once your chocolate silk and crust have cooled place your chocolate silk into your cookie crust and let sit in fridge for at least 4 hours to set.

Whipping cream:

1 cup heavy whipping cream

1 Tbsp powdered sugar

Whisk heavy cream and sugar together until stiff peaks form

Top your pie with whipping cream and decorate with chocolate shavings and mini chocolate chips.

ENJOY:)

Star Spangled Cannoli

 

Once again it is time for our group post. 🙂 With the 4th of July quickly approaching we thought we would give you some yummy Red, White and Blue Recipes. Any of these recipes would be wonderful at your celebration and is sure to be a big BANG!! 😉 I am sharing my STAR SPANGLED CANNOLI!! Make sure you click the links atn the end of the post to see what kind of FIREWORKS the other ladies have been making in their kitchens.

 

The Day before you are ready to make your cannoli’s you are going to want to start to make your cannoli cream so that your ricotta can drain.

Cannoli Cream

3/4 cup whole milk Ricotta Cheese, drained overnight

3/4 cup mascarpone cheese

1/4 cup powdered sugar

1 tsp Grand Marnier or Vanilla

Whip Ricotta and Mascarpone together. Add powdered sugar and grand marnier, mix until everything is incorporated well and smooth. Place in fridge for at least 2 hours.

Cannoli Shells

2 cups flour

1 Tbsp dark brown sugar

1/8 tsp salt

3 Tbsp unsalted butter, softened

2 egg yolks

1/4 tsp nutmeg

1 tsp cinnamon

3 ounces sweet marsala wine

In a bowl mix everything EXCEPT the marsala wine with a pastry cutter until crumbly. Add the Marsala wine 1 ounce at a time, until you can mix your cannoli dough with your hands. Form into a ball and let sit in bowl uncovered for 30 minutes to rest.

Roll out your dough on a lightly floured surface until about 1/4 of an inch thick. Cut your dough into 6 inch circles.Your should have enough dough to make 12 cannoli shells. Drape the dough over cannoli forms and lightly wet one end with water and overlap the ends and press to stick together.

Preheat your oil in a deep fryer to 360 degrees. If you don’t have a deep fryer you can heat oil in a deep thick sided pan. Once your oil is heated drop your cannoli form into deep fryer until golden brown, takes about 3 minutes. Remove from oil and gently place on a paper towel lined baking pan. Let cool at least 2 minutes before removing shell from cannoli form.

Or….. If you like you can purchase premade cannoli shells from a specialty store or Italian market.

Once you have either purchased or made your shells (if you have made them make sure they are cooled completely before moving on) It is time to  move on to dipping the ends of your shells in some white chocolate and sprinkles.

White Chocolate and Sprinkles

Line a baking sheet with parchment paper and place your shells.

1 cup white chocolate chips

1 tsp shortening

2 ounces sprinkles (I used red, white and blue stars)

In a microwave safe bowl place white chocolate chips and shortening (I used a 1 cup pyrex measuring cup) and melt you chocolate chips in 20 second intervals stirring after each 20 seconds until your chips are melted and thin enough to dip your shells in.

Dip the end of each shell in white chocolate and then directly into sprinkles and set on parchment paper lined baking sheet. Once you have all your shells dipped and sprinkled place baking sheet in fridge until chocolate and sprinkles are set.

Next you are ready to fill…..

Fill pastry bag with cannoli filling and fill each shell with cream.

Chop up..

1/2 cup strawberries

1/2 cup blueberries

and toss in a small bowl, carefully place your fruit on the ends of you cannoli’s and place in fridge until ready to serve.ENJOY!! 🙂

Red White Chocolate and Blueberry Cheesecake from Tampa Cake Girl http://tampacakegirlwordpress.com/2015/06/Red-White-Chocolate-And-Blueberry-Cheesecake/

Patriotic Fruit Pops from The Rowdy Baker http://www.therowdybaker.com/?p=3787

Easy Butter Cake With Berries from Moore or Less Cooking Blog http://mooreorlesscooking.com/2015/06/29/easy-butter-cake-with-berries/

Patriotic Pie from Cooking from a SAHM http://cookingfromasahm.blogspot.com/2015/06/patriotic-pie.html