Tag Archives: easy dessert

Chocolate and Amaretto Mousse Cake

This is the perfect dessert when you want to serve something decadent, but you don’t want to spend hours in the kitchen. This dessert has layers of chocolate fudge cake, chocolate mousse and white chocolate mousse with Amaretto. Topped off with some whipped cream and raspberries to make a dessert every chocolate lover will go crazy for!

So I know that it’s sort of cheating, but honestly I just use a box cake mix. I usually go for a Betty Crocker Chocolate Fudge or Devils Food. They are rich and moist while maintaining a fluffy texture. It’s good to make a cake that doesn’t crumble too much because you want the rounds to stay in shape.

We went with 3 layers of cake on this one because we were feeling particularly naughty. That ended up being a bit much, I would stick with just 2 layers of cake. It was a fun stay-cation with some special visitors. My very good friend and her son stopped into town for a few days and stayed with us. It is so crazy how fast life passes you by. I remember when her son was just starting school and we used to all hang out and watch The Incredibles and other fun movies with the kids. Now he is just starting to drive and doing all sorts of great activities in high school. Where does all the time go? I miss those guys so much. They were our favorite couple to hang out with! Never found friends quite like that.

So while we had a few of them here we really went all out in food department. It was so much fun to just cook for 3 days in a row and have great drinks and play some fun games and watch a scary movie!!!

The very first time we made this cake we were inspired by the mousse cakes at our local Kneaders. The most difficult part of the conceptual process for us was trying to find plastic sheets to create the mold. After like an hour wandering around Hobby Lobby we stumbled on some computer printable transparent plastic sheets in the school supplies area. They worked perfectly!! If you can’t find something like this then you can definitely free pipe your mousse, just make sure that you have let it set for a few hours first.

We used this recipe to make our first ever how to video. Check out our YouTube Channel Here

Ingredients:

  • 1 Betty Crocker Chocolate Cake Mix, prepared according to directions in a 9×13 pan. Cool to room temperature.

Chocolate Mousse

  • 2 Eggs
  • 1/4 Cup Granulated Sugar
  • 1 Cup Semi-Sweet Chocolate Chips
  • 2 1/2 Cups Whipping Cream
  • 1 Tbsp Vanilla Extract

White Chocolate Amaretto Mousse

  • 4 oz Cream Cheese
  • 4 Tbsp Powdered Sugar
  • 4 oz Ghiradelli White Chocolate
  • 1/4 Cup Amaretto
  • 3/4 Cup Whipping Cream

To prepare the Chocolate Mousse:

Using a stand mixer or a hand held mixer beat the eggs and sugar on a low speed for about 3 minutes. Add 1 cup of cream into a medium sauce pan. Over medium heat bring the cream to just warm enough that you can still touch it, this should only take 1-2 minutes.
With your mixer on low slowly add the warm cream to the eggs and sugar until all the ingredients are combined. Now add the mixture back into the saucepan and put it back on the stovetop over a low heat. Stir consistently for about 5 minutes, do not let it boil!
Once it done it will be thick enough to coat the back of a spoon.

Remove from heat and stir in  chocolate chips until completely melted. Cover and chill in the fridge for 1-2 hours stirring occasionally.

Whip the remaining 1 1/2 cups of cream with the vanilla using the whisk attachment for 5-8 minutes until stiff peaks form. Switch over to the paddle attachment and on a low speed add the chilled chocolate spoonfuls at a time until it completely mixed.

Spoon into a large piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

To prepare White Chocolate Amaretto Mousse:

In a medium bowl beat the cream cheese with a hand mixer until it’s light and fluffy. In a large bowl beat the whipping cream, powdered sugar and amaretto for about 5-7 minutes until stiff peaks form.

Using a spatula take 1/4 of the whipping cream and fold it into the cream cheese. Repeat with the remaining whipping cream until you have a smooth mousse. Transfer the mousse into a piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

Assemble:
Using a 3-4 inch round cookie cutter cut 1 piece of cake per person. Using a thin knife, cake leveler or a cutting wire slice each cake piece into 2 even disks. Create molds by wrapping the plastic around the circumference of the cookie cutter and taping the edge down. Place the molds on a flat plate or a cookie sheet and start to layer with cake-mousse-cake-mousse and pop it in the fridge for at least 20-30 minutes or a few hours until you’re ready to serve!

Top it with whipped cream and fresh fruit and remove the mold and let the good times roll!

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Twilight Zone Sugar Cookies

And the Halloween baking extravaganza continues!!! I’ve made these swirled cookies a few times now and they are just so much fun! What does everyone like doing for Halloween? My big party days are over. Now we just like to take the dogs over to my parents house and have a fun evening playing games and making good food.

I am pretty excited to dress up this year. The last couple years have been kind of just last minute throw together from what I already had in my closet. Quite a few years ago Levi and I were a big hit at work as Ken and Barbie, and now the time has come again……. we are both in town and working on Halloween! Hooray!! Time for another iconic couples costume. We’ve been pondering for quite some time and finally landed on one…… but I won’t give it away just yet! Update……we did Sheldon and Amy! It was really fun!

Back to the cookies…. they don’t take very long to put together and you can do your Halloween decorating while you’re waiting for dough to chill. They also only take about 8-10 minutes in the oven ­čÖé

Happy Halloween everyone!!

Ingredients:

  • 1 Cup Softened Butter
  • 1 Cup White Sugar
  • 1 Egg
  • 1 Tbsp Vanilla Extract
  • 1/8 tsp Almond Extract (optional….you can add any flavor to these really! I like to give a sugar cookie a little something extra for taste)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 3 Cups Flour
  • Bright green and neon purple food coloring
  • 1 package Halloween sprinkles

In a stand mixer beat the butter and sugar until it’s light and fluffy. Add the egg and extracts. Mix well. Add in the salt and baking powder, mix in and then add the flour and mix until you have a crumbly dough.

Split the dough in half. Add some neon purple food coloring to one half and bright green to the other. I used Wilton food color. Wrap each dough ball in cling wrap and put in the fridge for an hour.

Roll each dough out to your desired thickness. The thinner it is you will have more cookies that are smaller in size. The easiest way to roll it out is between 2 layers of cling wrap.

Brush a small amount of water on your bottom dough to help the layers stick together. Place the other layer on top and decide if you’re going to roll it long ways or short ways and make a tight roll.

The best way I’ve found to get the sprinkles on the cookies is to line a deep cookie sheet with cling wrap and pour sprinkles along the edge. Lightly press the cookie roll into the sprinkles on all sides. Wrap the roll up in the cling wrap and place in the fridge for another 15 minutes.

Preheat over to 350.

Slice the cookie roll with a sharp thin knife or wire or unflavored dental floss. Arrange on a cookie sheet and bake cookies for 8-10 minutes. You can tell a sugar cookie is done cooking when the cookie doesn’t look moist or shiny. The bottom will be lightly browned.

Double Chocolate Cupcakes with Salted Caramel Frosting. 

In the season of pumpkin spice everything I thought I would kick off the season with a nice rich chocolatey dessert. These cupcakes are decadent and moist and fluffy and cakey and just plain amazing! I made them earlier this year with sort of a spring theme, but I figured they would be a perfect fall treat!

I took some to work today to share with my awesome team and they got rave reviews! Yay!

Makes 24 cupcakes

Ingredients:

  • 1 Box Devils Food Cake Mix
  • 1 Package Jello Instant Chocolate Pudding
  • 1 Cup Sour Cream
  • 4 Eggs
  • 1/2 Cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1/2 Cup Milk
  • 6 oz Chocolate Chips

Frosting:

  • 1 Cup Butter, room temperature
  • 1 tsp Vanilla Extract
  • 1 Cup Caramel Melts
  • 2 Tbsp Heavy Cream
  • 3 1/2 Cups Powdered Sugar
  • 1/2 tsp table salt
  • 1 Tbsp Coarse Salt

To make Cupcakes:

Preheat oven to 350 degrees.

To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add oil and eggs. Mix well. Add milk, vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. Mix in the chocolate chips. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.

Line cupcake pan with cupcake papers. Fill each cup about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.

To make Frosting:

In a stand mixer beat the butter until smooth. Add 1 cup powdered sugar and vanilla. Mix completely. In a microwave safe bowl melt the caramel with the cream in 30 second increments stirring in between each round until completely melted. Slowly add caramel with the mixer on low. Add table salt. Slowly add the rest of the powdered sugar until you have a light and fluffy frosting. I had to put my frosting in the fridge for just 5 minutes to get the right texture. Pipe frosting onto the cooled cupcakes. Sprinkle coarse sea salt on top of each cupcake.