Best Chocolate Fudge Mousse Recipes

3-LAYER FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING

3-Layer Fudge Cake With White Chocolate Mousse Filling image

I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between.

Provided by SweetSabrina

Categories Dessert

Time 2h25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 2/3 cups boiling water
1 cup unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs
10 ounces good-quality white chocolate, chopped
1 3/4 cups chilled whipping cream
1/4 cup sour cream
24 red-and-white-striped hard peppermint candies (about 2/3 cup) or 12 candy canes, crushed (about 2/3 cup)
2 cups whipping cream
16 ounces semisweet chocolate, chopped

Steps:

Make cake:
1- Preheat oven to 325 °F.
2- Butter and flour three 9-inch-diameter cake pans with 1 ½-inch-high sides.
3- Whisk flour, baking soda, and salt in small bowl to blend.
4- Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
5- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time.
6- At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions.
7- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen. Turn out onto racks/plates lined w/ wax paper so they don't stick. Cool completely.
Make peppermint mousse:
1- Combine white chocolate, ¾ cup whipping cream, and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.
2- Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes.
3- Mix in candies.
4- Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions.
5- Chill mousse until beginning to set, about 2 hours.
6- Place 1 cake layer on cardboard round or cake tray. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse, and third cake layer. Chill assembled cake until mousse is cold & set, about 3 hours (can be made a day ahead).
Make ganache:
1- Bring cream to simmer in heavy large saucepan.
2- Remove from heat. Add semisweet chocolate; whisk until melted & smooth.
3- Cool ganache until thick but still pourable, about 45 minutes.
4- Place cake on rack or baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly.
5- Chill cake till ganache sets, at least 30 minutes & up to 1 day.

Nutrition Facts : Calories 963, Fat 74, SaturatedFat 45.5, Cholesterol 196.5, Sodium 340, Carbohydrate 81.3, Fiber 9.4, Sugar 48.1, Protein 13.3

KAHLUA CHOCOLATE MOUSSE & FUDGE DESSERT SHOOTERS

Kahlua Chocolate Mousse & Fudge Dessert Shooters image

Calling all Chocolate Lovers, hurry up dessert is on the table. These dessert shooters won't last long as they are rich and chocolatey goodness down to the last spoonful. I tell those eating them to dig down to the bottom, so they can get the soaked up Kahlua graham cracker crust. I love the crunch of the Pirouette in there...

Provided by Kimberly Biegacki

Categories Other Desserts

Time 15m

Number Of Ingredients 8

Ingredients

1 c kahlua coffee or if you desire kahlua liquor
1 box graham cracker pie crust, prepared as directed
1 jar(s) hot chocolate fudge topping
1 container of whipped topping
1 box chocolate mousse, prepared as directed
GARNISHES
1 small bar or white chocolate, for garnish
1 can(s) pirouette, cream filled --- chocolate hazelnut

Steps:

1. Prepare coffee. Then, prepare your graham cracker pie crust as directed and your chocolate mousse. If you don't have chocolate mousse chocolate pudding would work just as well.
2. Begin by adding your graham cracker crust to your dessert shooter. Then, add 2 - 3 tsp of coffe over the graham cracker crust. Next add your hot fudge topping, whipped topping, chocolate mousse and then your white chocolate shavings. Add your Pirouette sticks right before serving. (If you make these up ahead of time wait till you serve them to add the sticks. If not they get soggy.)

CHOCOLATE FUDGE MOUSSE

Chocolate Fudge Mousse image

It's so much quicker and easier to whip up than a traditional mousse. But it's equally fluffy and luscious, so it even satisfies my husband David's rather large sweet tooth.-Carly Carter, Nashville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1/4 cup hot fudge ice cream topping
3 cups whipped topping

Steps:

In a bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in fudge topping. Fold in whipped topping. Spoon into dessert dishes. Chill until serving.

Nutrition Facts : Calories 259 calories, Fat 10g fat (8g saturated fat), Cholesterol 11mg cholesterol, Sodium 329mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.