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Dazzling, Decadent, Desserts For Your Chocolate Fix

February 28, 2012 | Comments: 0 | Views: 156

CHOCOLATE MOUSSE CAKE 12 ounces semi-sweet or bitter-sweet chocolate 1 package chocolate wafers (about 41 wafers) 2 cups heavy cream GARNISH; whipped cream and shaved chocolate

Have a 8 inch spring form pan ready. Heat chocolate and 2/3 cup of the cream in microwave on high for 1 to 1 1/2 minutes. Make sure bowl is safe for the micro-wave. Chocolate will have it's form and not look melted. Let stand 1 to 2 minutes, and then stir until smooth. Meanwhile put 14 of the chocolate wafers in food processor and use the pulse setting until crumbs are fine. Add 2 tbsp of the heavy cream and process until crumbs are moistened. Press crumb mixture into the bottom of spring form pan. Beat remaining cream in medium chilled bowl with electric mixer until soft peaks form when beater blades are lifted. Add about half of the cream to cooled chocolate mixture and stir gently. With a rubber spatula, gently fold remaining chocolate mixture into remaining cream until no white streaks remain. Pour about 1 cup of chocolate over cookie crust in pan. Arrange 9 cookies on top. Repeat layers twice, spreading remaining mousse on top. Cover pan and refrigerate at least 12 hours or overnight. To serve place pan on plate. Run a knife around edge of cake to loosen it. Remove sides of pan and slice. Top each slice with a spoonful of whipped cream and sprinkle with shaved chocolate.

Note: To make chocolate shavings, Hold a chunk of chocolate over waxed paper and firmly pull a vegetable peeler across the chocolate to make the shavings.

FLOUR LESS CHOCOLATE CAKE 7 ounces good semi-sweet chocolate 1 cup sugar 3/4 cup butter 4 eggs (separated) Grease a 9 inch round cake panPreheat oven to 300 degrees

Melt chocolate in double boiler. Make sure the bowl does not touch the water and water is just barely simmering, or the chocolate could seize up. Using an electric mixer beat the egg whites. Slowly add remaining sugar until stiff peaks form. Fold egg whites into chocolate mixture. Pour batter into prepared pan. Bake 40 minutes or until a knife comes out with just a few crumbs on it. Cool 30 minutes then dust with confectioners sugar. It's not a very impressive cake to look at, but the taste will make up for that. Serve with ice cream or whipped cream if you wish.

EXCELLENT FUDGE BROWNIES Grease 8 inch square pan Preheat oven to 350 degrees 3/4 stick butter 1 tsp vanilla 1 6 ounce package chocolate bits 1/2 cup all purpose flour 2 eggs 1/2 tsp baking powder 3/4 cup sugar 3/4 cup chopped walnuts (optional)

Melt chocolate and butter together in double boiler. Cool chocolate mixture so eggs won't scramble. Beat the eggs and sugar into the melted chocolate mixture. Mix together flour and baking powder. Stir flour mixture into chocolate mixture. Stir in vanilla. Bake in prepared pan for 25 minutes. To make these more of a dessert, serve with a scoop of vanilla ice cream and drizzle with chocolate sauce.

Source: EzineArticles
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Chocolate Mousse Whipped Cream Desserts

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