Great for entertaining, this spectacular
chocolate mousse cake combines tender ladyfingers and a rich,
creamy chocolate mousse filling with a hint of coffee. This Grand
Prize Winning recipe was created in the kitchens of Carole Stowell
of Salida, CO.
Festive
Chocolate Mousse Cake
- Mousse Cake:
3 packages (12 each) ladyfingers, split
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE®
Semi-Sweet Chocolate Morsels
1 1/4 cups hot coffee
2 tablespoons canola oil
2 cups heavy whipping cream, whipped to soft peaks
Chocolate Glaze:
1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
Morsels
1 teaspoon heavy whipping cream
1 tablespoon hot coffee
Whipped cream and orange rind curls (optional)
- For Mousse Cake: Line
bottom and side of 9-inch springform pan with split ladyfingers.
- Place morsels in bowl
of food processor fitted with metal blade. With processor running,
slowly add hot coffee. Add oil and process until smooth. Transfer
chocolate mixture to large bowl; cool for 2 to 3 minutes. Fold
whipped cream into cooled chocolate until no white streaks remain.
- Pour 1/3 of mousse mixture
into prepared pan. Place a layer of split ladyfingers over mousse
layer. Pour 1/3 of mousse mixture over ladyfingers. Repeat with
remaining split ladyfingers and mousse mixture. Cover; refrigerate
overnight.
- For Chocolate Glaze: Heat
morsels, cream and hot coffee in uncovered, medium microwave-safe
bowl on HIGH (100%) power for 1 minute; stir until smooth. Add
additional coffee, if needed, to obtain drizzle consistency.
Remove side of pan. Drizzle sides and top with chocolate glaze.
Garnish with whipped cream and curls, if desired.
Makes 12 servings.
Preparation - 30 min |
Cooling Time - 8 hrs refrigerating |
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
