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Ultimate Chocolate Mousse Cake Variations

Author/Submitted by:
Servings: 4
Categories: Cakes / Chocolate / Desserts

Ingredients:
    As promised, further
    Variation of the Chocolate
    Mousse Cake.

Directions:
MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 2 Tbsp. instant espresso powder to the melted chocolate and butter. In Step 5, pour half the chocolate mousse batter into the prepared springform pan and drizzle with half the Hot Fudge (recipe follows). Add the remaining batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste (see note) to the melted chocolate and butter. Garnish, if desired, with toasted hazelnuts (I bet pecans would go good). NOTE: Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY 10022; 212-755-3316. BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherries (recipe follows) at least a day ahead. Make the Ultimate Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup halved, well-drained brandied cherries. CHOCOLATE LIQUEUR CAKE: Make the Ultimate Chocolate Mousse Cake, but after Step 2, stir in 2 Tbsp of your favorite liquor or liqueur: Cognac, Grand Marnier, bourbon, dark rum, Kahlua and Cointreau are some favorites. Serve with Creme Anglaise au Grand Marnier (recipe follows) and use the same liquor you use in the cake in place of the Grand Marnier in the creme anglaise. The recipe for the Ultimate Chocolate Mousse and these variations are all the creation of Rose Levy Beranbaum.


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