CHOCOLATE MOUSSE CHARLOTTE
I thought for sure I would have seen this posted already, as this has been a standby of my mother's for the last 30 years or so. It is always a big hit and, best of all, takes little effort.
Provided by JackieOhNo
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a springform pan bottom and sides with ladyfingers (about 1-1/2 packages).
- Follow directions on pudding mix, using 2 cups of milk.
- Add cream (which replaces the other 2 cups of milk on the package directions).
- Beat until thick with heavy peaks.
- Pour into ladyfinger-lined pan and let set.
- If you like, finish off top with additional whipped cream.
Nutrition Facts : Calories 568.8, Fat 35.6, SaturatedFat 21.4, Cholesterol 224.4, Sodium 638, Carbohydrate 55.3, Fiber 1.6, Sugar 26.3, Protein 8.2
COOL WHIP CHOCOLATE MOUSSE CHARLOTTE CAKE
Experiment with COOL WHIP Chocolate Mousse Charlotte Cake. Ladyfingers help make this delicious charlotte cake as simple to make as it is impressive.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes. Beat 2 min. Gently stir in 1 cup COOL WHIP. Remove 1-1/2 cups pudding mixture; cover. Refrigerate along with remaining COOL WHIP later use.
- Line 8-inch round pan with plastic wrap. Cut ladyfingers crosswise in half. Stand about 1/2 of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center. Spread remaining pudding mixture onto bottom of pan; cover with remaining ladyfingers, rounded-sides down. Cover. Refrigerate 3 hours.
- Invert dessert onto serving plate. Remove pan and plastic wrap. Spread side of dessert with 1/2 the remaining whipped topping, leaving rounded tops of ladyfingers unfrosted. Spread top of dessert with reserved pudding mixture and remaining COOL WHIP. Top with chocolate curls and raspberries. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 31 g, Protein 6 g
CHOCOLATE CHARLOTTE MOUSSE
Steps:
- -Melt chocolate; keep warm -Whip cream with sour cream -Place egg yolks in metal bowl -Heat simple syrup to boiling and beat constantly with whisk, pouring boiling syrup in a steady stream over yolks -Continue whisking until mixture is thick and forms ribbon and tripled in volume (about 15 minutes) -Remove from heat and beat in electric mixer (double volume and cool) -Beat in warm chocolate and combine well. -Stir in 1/3 cream into chocolate mixture, then fold in the rest.
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