STRAWBERRY MOUSSE: MOUSSE DE FRAISES
Steps:
- If using sheet gelatin, soak the sheets in cold water for 15 minutes.
- Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
- Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.
- Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.
- Remove from mold, and garnish with cleaned and sweetened sliced strawberries.
CHOCOLATE STRAWBERRY CAKE
Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
- Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
- Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
- Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
- Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
- Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.
STRAWBERRY CHOCOLATE MOUSSE CAKE
A decadent dessert with fresh strawberries and semi-sweet chocolate. Originally from"Favorites for All Seasons" a cookbook put out by the library staff,volunteers,board members, and Friends of the Library members of the Desert Foothills library in Cave Creek, Arizona.Prep time does not include chill time.
Provided by Leslie in Texas
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a 9 inch springform pan mix the wafer crumbs and butter thoroughly and press evenly into the bottom of the pan.
- Stand strawberry halves around the pan,touching,side by side,pointed ends up,with cut sides against the side of the pan. Set aside. Save the strawberries that are left to garnish the mousse cake.
- Place chocolate chips,corn syrup,and orange liqueur in a microwave safe bowl.
- Microwave on high for 1-2 minutes or until the chocolate chips are melted.Whisk until all the liquids are incorporated and the mixture is smooth, then cool.
- Beat 1 1/2 cups of cream until it forms stiff peaks.
- Fold the cool chocolate mixture into the whipped cream.
- Carefully pour into the strawberry lined pan.
- Refrigerate at least 5 hours or overnight.
- When ready to serve, release the sides of the pan and whip the remaining whipping cream with the powdered sugar.
- Arrange the whipped cream on top of the cake and top with the remaining berries.
Nutrition Facts : Calories 404.7, Fat 31.2, SaturatedFat 18.7, Cholesterol 75.8, Sodium 99.4, Carbohydrate 34.1, Fiber 3.2, Sugar 22.7, Protein 3.2
CHOCOLATE STRAWBERRY MOUSSE CAKE
This dessert is a little work to make but well worth it. Chilling time is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For the cake: In a bowl, beat the eggs until foamy; gradually beat in the sugar.
- Beat for 5 to 8 minutes or until the batter falls in ribbons when the beaters are lifted.
- Beat in the vanilla.
- Stir together the flour, cocoa powder, baking powder and salt; sift half over the egg mixture and fold in .
- Fold in the remaining flour mixture.
- Remove one-quarter of the batter to a small bowl; gradually fold in the butter.
- Gradually fold back into the batter.
- Scrape into a greased 8-1/2" springform pan.
- Bake in a 325°F oven for 40 minutes or until the cake springs back when lightly pressed.
- Let cool in the pan for 20 minutes.
- Turn out onto a rack and let cool completely.
- For the filling: In a bowl over hot (not boiling) water, melt the chocolate; let cool to room temperature, stirring occasionally.
- In a large bowl, whip the cream; set 2 cups aside for the strawberry mousse.
- Fold half of the remaining cream into the chocolate; fold in the remaining cream.
- In a separate bowl, beat the egg whites until stiff but not dry peaks form; fold into the chocolate mixture.
- In a food processor, puree 1 cup of strawberries with the sugar; fold into the reserved whipped cream.
- To assemble the cake: Place a 8-1/2" springform pan without its base on a cake plate.
- Cut some waxed paper into a 10" x 3" strip; fit the collar around the inside of the ring.
- Fit the sponge cake into the pan.
- Slice 1 cup of strawberries; arrange half over the cake.
- Pour on top of the strawberries the chocolate mousse, smoothing the top.
- Arrange the remaining strawberries over the mousse.
- Pour the strawberry mousse over the second strawberry layer, smoothing the top.
- Cover lightly with plastic wrap and refrigerate until set, about 2 hours.
- Before serving, remove the plastic wrap, springform side and collar from the cake.
- Dip the whole strawberries into the melted chocolate and arrange around the top edge of the cake.
- Serve immediately.
Nutrition Facts : Calories 298.4, Fat 23, SaturatedFat 13.8, Cholesterol 137.8, Sodium 100.2, Carbohydrate 20.5, Fiber 1.7, Sugar 13.6, Protein 4.8
STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE
Bring the flavours of Wimbledon to your table with this enticing afternoon treat
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch
Time 32m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
- Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
- Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
- Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
Nutrition Facts : Calories 737 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
STRAWBERRY CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: dark chocolate, low fat milk, pure vanilla extract, salt, greek yogurt, strawberries
Provided by Joey Firoben
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, heat milk on medium-low heat until scalding around 180˚F (82˚C). Do not boil the milk.
- Pour hot milk over chocolate.
- Add vanilla and salt. Let it stand for 3 minutes to soften.
- Whisk together until fully incorporated. Let cool.
- Add yogurt. Whisk together until fully incorporated.
- Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.
- Enjoy!
Nutrition Facts : Calories 625 calories, Carbohydrate 72 grams, Fat 35 grams, Fiber 8 grams, Protein 19 grams, Sugar 57 grams
CHOCOLATE COOKIE STRAWBERRY MOUSSE CAKE
Bring an Chocolate Cookie Strawberry Mousse Cake to your next springtime event. A fluffy mix of strawberry gelatin, blended strawberries and whipped cream is chilled in a cookie crust for a luscious dessert. Chocolate Cookie Strawberry Mousse Cake pairs two favorite flavors in one soon-to-be-favorite recipe!
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes 14 servings.
Number Of Ingredients 7
Steps:
- Cut 3 of the cookies in half; set aside. Finely crush 12 of the remaining cookies; mix with margarine. Press firmly onto bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.
- Dissolve gelatin in boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened.
- Beat gelatin with electric mixer on high speed 2 minutes or until foamy. Gently stir in 2 cups of the whipped cream. If necessary, refrigerate until mixture is thick enough to mound. Spoon into crust. Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan. Top with remaining whipped cream and halved cookies. Garnish with additional strawberries and mint sprig, if desired. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY MOUSSE CAKE
Make and share this Strawberry Mousse Cake recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
- In a large bowl beat whites and cream of tartar to soft peaks.
- Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
- In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
- Scrape yolks over whites, add lemon rind and vanilla and fold together.
- Sift flour and salt over batter, folding in gently but thoroughly.
- Transfer to prepared pan.
- Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
- Let cool in pan on wire rack.
- If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
- MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
- Rinse, hull and puree berries.
- In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
- Remove from heat.
- Warm softened gelatin over low heat until clear and syrupy.
- Stir into strawberry mixture.
- Transfer to a large bowl and chill to consistency of raw egg white.
- Whisk in the yogurt.
- Whip cream until form; fold into mousse and return to fridge.
- SYRUP: In a small saucepan bring water and sugar to a boil.
- Remove from heat, cool and stir in liqueur.
- ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
- Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
- Drizzle half the syrup evenly over the cut side of each of the 2 halves.
- Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
- Set remaining layer, cut side over mousse, pressing gently.
- Cover and chill thoroughly, overnight if possible.
- Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
- CREAM FROSTING AND GARNISH: Rinse and hull berries.
- Slice thinly.
- Whip cream until it's stiff and firm.
- Sweeten with sugar and spread evenly over top and sides of cake.
- Arrange berry slices in circle around the top and bottom edges of the cake.
- Refrigerate until serving time, which should be within the following hour or two.
STRAWBERRY CHOCOLATE MOUSSE CAKE
Fresh strawberries and chocolate mousse make an appealing treat.
Provided by JJOHN32
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h46m
Yield 12
Number Of Ingredients 8
Steps:
- In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
- Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
- While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
- Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 34 g, Cholesterol 75.7 mg, Fat 31.1 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 18.6 g, Sodium 99.5 mg, Sugar 22.9 g
FROZEN STRAWBERRY MOUSSE CAKE
Make and share this Frozen Strawberry Mousse Cake recipe from Food.com.
Provided by KittyKitty
Categories Frozen Desserts
Time 2h40m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
- Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
- Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
- Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
- Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.
Nutrition Facts : Calories 2381.2, Fat 44.1, SaturatedFat 21.3, Cholesterol 790.6, Sodium 1725.3, Carbohydrate 460.6, Fiber 5.5, Sugar 285.2, Protein 40.8
CHOCOLATE STRAWBERRY MOUSSE CAKE
Steps:
- Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
- Preheat the oven to 325 degrees F.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
- To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
- Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
- Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
- Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
- Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
- Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
- Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
- Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.
- Yield: 2 cups
LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE
I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.
Provided by Lisa in Canada
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- For the Cake: Preheat oven to 350°F.
- Grease and flour 2 round 8" pans.
- Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
- Then, beat on high speed for about 2 minutes.
- Add egg whites; beat on high speed 2 minutes longer.
- Fold in white chocolate.
- Pour into pans.
- Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
- Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
- For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
- Puree fresh strawberries.
- Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
- Remove from heat, and allow to cool slightly.
- Fold into melted chocolate.
- Allow the strawberry chocolate mixture to cool until tepid.
- Then gently fold in whipped cream, followed by gently folding in egg whites.
- Cover and refrigerate 8 hours.
- For the Icing: In a medium saucepan, combine melted chocolate and flour.
- Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
- Cool completely.
- In a large mixing bowl, cream together sugar, butter and vanilla.
- Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture.
- Beat until well blended, but DO NOT over beat, or it will become runny.
- To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
- Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
- After the mousse is between the layers, put the cake in the freezer.
- In the meantime, melt the 3 ounces of chocolate.
- Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
- Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
- Take the cake out of the freezer, and place the pan of strawberries in the freezer.
- Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
- Once the cake is completely iced, take the strawberries out of the freezer.
- Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
- Use five strawberries to form a "flower" in the middle of the cake, if desired.
More about "strawberry chocolate mousse cake recipes"
BEST STRAWBERRY CHOCOLATE MOUSSE CAKE RECIPE - DELISH
From delish.com
5/5 (7)Total Time 6 hrs 30 minsCategory Dessert
- Press mixture into pan and set aside. Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes.
VEGAN STRAWBERRY MOUSSE CAKE (GF, NO REFINED SUGAR)
From fitfoodienutter.com
- In a food processor, combine soaked dates with oats, hazelnuts, cacao powder, maple syrup and plant milk and blitz until the mixture just starts to come together. Transfer the mixture into 9.5” (19cm) springform cake tin and spread it evenly around the base, making sure it’s packed very tightly. Place the tin the freezer whilst you’re making the mousse layer.
- In the meantime, combine frozen strawberries, plant milk, coconut milk and maple syrup in a high speed blender and blend until smooth. You might want to taste it at this stage and add more maple syrup, if required.
RAW FOOD LAYER CAKE WITH STRAWBERRY MOUSSE AND CHOCOLATE
From foodsdictionary.com
- The Chocolate Ganache Preparation:1. Prepare the ganache first so that it cools down: melt the coconut cream in a pot and in a separate bowl break the chocolate into cubes.2.
CHOCOLATE STRAWBERRY MOUSSE CAKE | LIL' COOKIE
From lilcookie.com
- Strawberry and vanilla mousse: mix gelatin and water in a small bowl and set aside for 10 minutes at room temperature until the gelatin absorbs all liquid.
TRIPLE CHOCOLATE STRAWBERRY MOUSSE CAKE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
- Preheat the oven to 325 degrees F. Lightly grease a 9 1/2 inch springform pan. In a microwave safe bowl (or in a double boiler) combine the butter, chocolate and instant coffee powder and heat at 50% power for 2-3 minutes, stirring every 30 seconds until melted and smooth. Let cool slightly, about 5 minutes, and then whisk in the egg yolks and vanilla and set aside.
- With a stand mixer and the whisk attachment, or an electric mixer, whip the egg whites, cream of tartar, and salt until foamy, about 1 minute. Add half the sugar and whip until combined, then add the rest of the sugar and continue to whip until soft peaks form. Fold half the egg white mixture into the chocolate mixture by hand with a rubber spatula, then fold in the other half, stirring lightly until no white streaks remain. Transfer the batter to the springform pan and smooth the top. Bake until the center of the cake is just set but is still soft (it will spring back if pressed lightly with a fingertip), 15-18 minutes. Place the cake pan on a wire rack to cool for about 1 hour, the cake will collapse as it cools.
- For the chocolate mousse layer, mix the hot water and cocoa powder together in a small bowl and set aside. Heat the chocolate in a microwave safe bowl at 50% power for 2-3 minutes, stirring every 30 seconds, until just melted. Let it cool slightly, 2-3 minutes. Using a stand mixer with the whisk attachment, or an electric mixer, whip the heavy cream, sugar and salt until stiff peaks form, 2-3 minutes. Whisk the cocoa mixture into the melted chocolate until it’s smooth and well combined. Fold half of the chocolate mixture into the whipped cream by hand to lighten it, then fold in the other half until no white streaks remain. Spoon the mousse into the springform pan onto the cooled cake, smoothing it out evenly over top. Refrigerate for at least 15 minutes.
CHOCOLATE STRAWBERRY KETO CAKE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
- Prepare the keto chocolate sponge cake first. Preheat the oven to 350F/177C and prepare three, 8-inch cake pans by lining the bottom with parchment paper; leave the sides ungreased. Place the eggs into a mixer bowl and whisk on high speed for 4 to 6 minutes, until the eggs are fluffy, voluminous and pale in color. Add the vanilla and coffee extracts and whisk again for 30 seconds. In a separate bowl, combine the almond flour, erythritol, baking powder and cocoa powder. Sift the dry ingredients into the eggs in three small increments, folding gently but thoroughly after each addition. Watch my video recipe to see how it's done. Add in the coconut oil last and very gently fold it into the batter for about 30 seconds; it does not need to be mixed in thoroughly.
- Divide the prepared cake batter evenly between the three pans; use a kitchen scale if desired. Use an offset spatula to spread the cake batter evenly to the edges. Bake the cake layers for 17 to 19 minutes, just until the cake batter is set; the top of the cake layers will be glossy and bubble. Remove the layers from the oven and onto a cooling rack to cool. After about 15 minutes, run a knife along the edges of the pans to release the cake layers, gently invert the cake, remove the parchment paper and allow to cool completely. The cake layers will be fragile; handle with care! If a layer splits, that's perfectly fine; the buttercream will keep it together!
- Once the layers are cooled, prepare the strawberry keto buttercream. Place the softened butter into a mixer bowl and whisk on high speed for 4 to 5 minutes, until the butter is light, fluffy and almost white in color. Scrape down the sides of the mixing bowl often to ensure that all the butter gets whisked. Next, add in the powdered erythritol and mix it in on the lowest speed for about 1 minute, until incorporated. Once incorporated, turn the mixer up to high speed and continue whisking for another 2 to 3 minutes, until the buttercream is light and fluffy. Add the strawberry extract and sugar-free preserves last and whisk for up to 30 seconds, or until well combined. Transfer about 1 1/2 cups of the buttercream into a pastry bag tipped with a star tip; I used Ateco #847.
STRAWBERRY CHOCOLATE CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
- Preheat the oven to 350°F, grease 9 inch round baking pan and line the bottom with parchment paper. (for this step DO NOT use springform pan because the batter is very runny, it might leak)
CHOCOLATE COVERED STRAWBERRY MOUSSE CAKE - TWISTED FOOD
From twistedfood.co.uk
- Mix together crushed cookies and butter until it becomes t wet sand-like texture. Press into the base of a lined springform pan. Chill for 30 minutes.
- Meanwhile, puree strawberries an push through a fine sieve into a pot. Add sugar and gelatine and cook both are dissolved. Remove and let cool completely.
- Whip cream with icing sugar until stiff peaks are formed. Add 1 1/2 cups strawberry puree and fold through.
STRAWBERRY BAVARIAN MOUSSE CAKE | RICARDO
From ricardocuisine.com
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Butter the sides.
STRAWBERRY MOUSSE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
- To make the cake: In a large mixing bowl, beat the eggs and sugar until light and lemon yellow-colored (ribbon stage), about 3 minutes.
STRAWBERRY MOUSSE CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
- Prepare the sponge cake base first. Line a 9 or 10-inch spring form pan with parchment paper. Preheat oven to 350F.
- Place the eggs and sugar into mixer bowl and whisk on high speed for 7 to 8 minutes until eggs are very voluminous and almost white in color. In a separate bowl, combine the flour and baking powder. Sift small amounts of flour into the eggs and fold gently but thoroughly after each addition. Fold in the diced strawberries and vanilla extract at the end. Pour the cake batter into the prepared spring form pan and bake in preheated oven for 18 to 20 minutes or until the top is golden brown. Remove the cake and allow it cool.
- Meanwhile, prepare the mousse. Place the strawberries, strawberry extract and sweetened condensed milk into a food processor and pulse into a puree; set aside. Pour the heavy cream into a mixer bowl and add the sugar. Whisk until a light and fluffy whipped cream forms. Add the softened whipped cream cheese and whisk until smooth. Fold in the strawberry puree and add the diced strawberries.
CHOCOLATE AVOCADO MINI DESSERTS| VALENTINE'S DAY- FOOD ...
From foodmeanderings.com
- Cut the avocado in half and remove the pit. Using a spoon, scoop out the flesh and put into a small blender or food processor.
- Cut 7 strawberries in half and put 1/2 a strawberry (sliced side up with stem) on bottom of spoon.
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From bbc.co.uk
- First make the sponge. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin.
- Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume.
- Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown.
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CRISRIO - FEATURED - CHOCOLATE STRAWBERRY MOUSSE CAKE
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