Best Fudge Mousse Recipes

3-LAYER FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING

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.

KAHLUA CHOCOLATE MOUSSE & FUDGE DESSERT SHOOTERS

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

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.

RASPBERRY FUDGE MOCHA MOUSSE TRIFLE

Steps:

• 1. Combine 3/4 cups preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for drizzling. Stir stong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.
• 2. Layer half the cake cubes in a trifle bowl or 2 1/2 to 3 quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cupes and fudge mousse.
• 3. Spoon dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill one hour before serving.

FUDGE MOUSSE AND CARAMEL-NUT TRIFLE

Steps:

• MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish.
• WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy.
• LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.

FUDGE MOUSSE

Steps:

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