Side Pannel
Chocolate Mousse Cake
Ingredients List
- 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
Directions
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.
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.
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