Triple Chocolate Mousse Cake Dream Come True! 🍫
Ingredients
Bottom material
1 cup medium gluten flour
1 ⁄ 2 cup sugar-free cocoa powder
1 tsp baking powder
1 ⁄ 4 teaspoon salt
1 ⁄ 2 cup softened unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ⁄ 2 cup milk
Making Mousse
200 g chopped dark chocolate
200 g milk chocolate, chopped
600 ml heavy cream, divided equally
2 teaspoons tasteless gelatin powder
4 tablespoons water
Making a chocolate glaze
100 g chopped dark chocolate
100 ml heavy cream
For decoration
Chocolate rolls or shavings
Fresh mint leaves
Preparation method
Preheat oven to 350 ° F (175 °C). Grease 8-inch pan.
Combine flour, cocoa powder, baking powder and salt.
Stir in the butter and sugar. Add eggs and vanilla extract and mix well.
Add dry ingredients alternately with milk. Pour into a saucepan.
Bake for 20-25 minutes. Cool completely.
Step 2: Dark chocolate and milk mousse
Gelatin boils in water.
Melt dark chocolate. Heat half a cup of cream and stir in gelatin until dissolved.
Stir in chocolate and let cool. Pour the remaining whipped cream into the chocolate mixture.
Repeat with the milk chocolate layer. Spread both layers onto the cooled cake.
Melt dark chocolate and cream in boiling water.
Pour over the mousse and let it drip. Let cool for 4 hours.
Cut into pieces and enjoy!
Cold Lemon Cheesecake Without the Oven
Food ingredients
-1 pack (85 g) lemon jelly.
-1 cup boiling water 💧
-225 g of light cream cheese 🧀 1 cup caster sugar 🧀 1 cup caster sugar 🧀 1 cup lemon juice
-1 cup granulated sugar
-1 cup whipped cream (heavy cream)
-1 cup biscuit crumbles (base) 🍪
-1/4 cup melted butter (for base)
-Juice of 2 lemons 🍋
Manufacturing instructions:
1. In a bowl, dissolve lemon gelatin in 1 cup of boiling water. Stir well and cool to room temperature.
2. In a separate bowl, combine the light cream cheese with the caster sugar and lemon juice until smooth and creamy.
3. Add the dissolved gelatin to the cream cheese mixture and mix well.
4. In a bowl, combine the crumbs of cookies with the melted butter to form the base. Press the cookie mixture into the bottom of the cheesecake mold.
5. Pour the cream cheese mixture over the cookie base and smooth the surface. Place in the refrigerator for at least 4 hours until set.
6. Garnish with lemon slices before serving, if desired. 😋 🥧 Please 💯 ✅ 🍀 👩 🍳
Banana Pudding Cheesecake 🍌
Ingredients
Pie crust
1 1/2 cups vanilla wafer crumbs (or Graham’s cookie crumbs)
1/4 cup sugar
1/3 cup melted butter
Make a banana pudding layer
1 box of instant vanilla pudding powder
2 cups of milk
1/2 cup heavy cream
1 tsp vanilla extract
Cheesecake filling
2 packs (8 oz) softened cream cheese
1 cup powdered sugar
1 tsp vanilla extract
2 cup heavy whipped cream
Banana layer
3 ripe bananas, sliced
Make a topping layer
Whipped cream
Vanilla wafer cookies, used for decoration
Sliced bananas, for garnish
Manufacturing instructions:
1. Prepare the crust:
Preheat oven to 350 ° F (175 °C).
In a bowl add vanilla wafer cookie crumbles, sugar and melted butter. Stir until thoroughly combined.
Press the mixture into the bottom of a 9-inch spring-loaded baking pan to form an even crust.
Bake for 8-10 minutes. Remove from oven and allow to cool completely.
2. Make a banana pudding layer:
In a medium bowl, add instant vanilla pudding powder and milk and mix well. Let sit for 5 minutes until thickened.
In a separate bowl, add the whipped cream and vanilla extract. Beat with a whisk until a soft foam forms.
Gently pour the whipped cream into the prepared pudding mixture until thoroughly combined. Set aside for later use.
3. Make cheesecake filling:
Place softened cream cheese in a bowl with powdered sugar and beat until smooth and creamy.
Add vanilla extract and continue to stir until well incorporated.
In a separate bowl, beat the heavy cream until firm and foamy. Gently pour the whipped cream into the cream cheese mixture until smooth.
4. Assemble the cheesecake:
Once the crust has cooled, coat the crust with a thin layer of banana pudding mixture.
Line the pudding mixture with banana slices.
Then spread the cheesecake filling and spread evenly over the entire surface.
Place another layer of banana slices on top of the cheesecake filling, then gently spoon the rest of the banana pudding mixture over the top.
5. Refrigerate and serve:
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the layers to set.
Before serving, garnish with whipped cream, vanilla wafer cookies, and other banana slices.
This Banana Pudding Cheesecake combines all the flavors of a classic banana pudding with the smooth, delicate texture of a cheesecake. It makes the perfect dessert for any occasion!
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