BLACK FOREST MOUSSE CAKE
This recipe is super fast, easy and fun to make. It's also extremely delicious!! I found it in the Kraft magazine 4 or 5 years ago and think it's perfect for a sunday night dessert or pot luck. I also think it can be manipulated quite easily to be lower in fat and calories (e.g. using no fat Cool whip, low fat pudding, etc.). I hope you enjoy it as much as I do!
Provided by jen.lavallee
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a large bowl and add the pudding mix.
- Beat, with a wire wisk, for 2 minutes or until mix is well blended.
- Gently fold in 1/2 cup of the whipped cream.
- Crush 10 of the cookies (coarsely) and stir into pudding mix.
- Spoon half of the mix into a bowl then spread 3/4 cup of whipped cream overtop.
- Top this with 1 cup of the cherry pie filling and then the remaining pudding mix.
- Spread the remaining cherry pie filling overtop and then the remaining whipped cream.
- Crush the last 6 cookies and sprinkle on top.
Nutrition Facts : Calories 204, Fat 7.2, SaturatedFat 3.1, Cholesterol 14.2, Sodium 275.4, Carbohydrate 33.1, Fiber 0.6, Sugar 17.7, Protein 2.5
BLACK FOREST MOUSSE DESSERT
Impress your guests with the Black Forest Mousse Dessert from My Food and Family! With all those layers of flavor going on, serving this dish in a clear bowl is a must. In this black forest mousse, chocolate plus cherries adds up to one delicious dessert.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
- Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
- Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BLACK FOREST CAKE WITH CHOCOLATE-ALMOND MOUSSE FROSTING
Make and share this Black Forest Cake With Chocolate-Almond Mousse Frosting recipe from Food.com.
Provided by The Spice Guru
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
- COOL cakes completely in pans on wire rack.
- COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
- WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
- TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
- MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
- BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
- FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
- GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
- SLICE, serve and enjoy!
Nutrition Facts : Calories 668.1, Fat 40.9, SaturatedFat 19, Cholesterol 101.1, Sodium 419.7, Carbohydrate 77.1, Fiber 4, Sugar 39.7, Protein 7
BLACK FOREST MOUSSE
"If you like chocolate and cherries, you'll love this smooth, light dessert," assures Deanna Richter from Elmore, Minnesota. Pantry staples such as instant pudding and canned pie filling make it quick to fix and inexpensive at 32¢ a serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand 2 minutes or until thickened. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
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BLACK FOREST MOUSSE CAKE WITH CHERRY-CHILE-POMEGRANATE …
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Servings 18Total Time 8 hrs 45 minsCategory Desserts
- Preheat oven to 300°F. Line a 13- x 9-inch baking pan with heavy-duty aluminum foil, allowing 2 inches of overhang on all sides. Lightly grease foil with cooking spray. Combine chocolate and butter in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 6 minutes. Cool chocolate mixture 5 minutes. Place egg white in bowl of a heavy-duty stand mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 1 minute. Increase speed to medium-high, and gradually add 2 tablespoons sugar, beating until stiff peaks form, 2 to 3 minutes.
- Line a 13- x 9-inch baking pan with parchment paper, allowing 2 inches of overhang on 2 long sides; set aside. Combine dark chocolate, milk chocolate, and butter in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 3 minutes. Remove from heat, and stir in cornflakes and salt until well combined. Spread mixture in a very thin layer (about 1/8 inch thick) to completely cover bottom of prepared pan. Freeze until set, at least 1 hour or up to 2 days. Using parchment paper as handles, lift chocolate crunch from pan in one piece. Carefully remove parchment, and place chocolate crunch sheet on top of cooled cake layer in baking pan. Freeze, uncovered, while preparing mousse.
- Combine milk chocolate and dark chocolate in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 10 minutes. Let chocolate stand until slightly cool, about 15 minutes. Meanwhile, beat heavy cream and salt in bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium speed until fluffy but still pourable (not quite soft peaks), about 3 minutes. Fold half of the whipped cream into slightly cooled chocolate until combined. Gently fold in remaining whipped cream. Spread mousse on top of frozen chocolate crunch layer in baking pan. Using an offset spatula, smooth mousse to sides of pan in an even layer to completely cover surface. If needed, dip offset spatula in hot water, and dry with a towel to make top layer of mousse as level as possible. Chill, uncovered, until set, about 2 hours.
- Combine cherries and juice, pomegranate juice, and chile in a blender. Process until smooth, about 45 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Sprinkle gelatin over 3 tablespoons cold water in a small bowl; let stand 5 minutes. Meanwhile, whisk together sugar and pectin in a small saucepan. Add cherry mixture and corn syrup to sugar mixture. Bring to a boil over medium-high, whisking often. Boil, whisking constantly, 2 minutes. Remove from heat, and whisk in bloomed gelatin until dissolved. Transfer mixture to a medium bowl, and let cool completely, about 2 hours. Pour glaze over chilled mousse layer. Tilt pan to evenly cover surface. Chill, uncovered, until glaze is set, about 1 hour. Prepared cake can be chilled up to 2 days.
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