Chocolate Wafer Mousse Pie

So I have been wanting to eat dessert with sme whipped mousse-y filling/topping…. I had pinned few recipes…. then I came across The Sugar Wafer Chocolate Mousse Pie recipe by Cookies and Cups 😀 Oh my… it looked yum…. is a no bake, easy and quick… WIN WIN WIN!!!! So I had to make me some….and perfect to take to dinner at friend’s place!!

CWMCSo here is here the recipe:

Sugar Wafer Chocolate Mousse Pie

Recipe by: Cookies and Cups

Ingredients:
Mousse
  • 1½ cups chopped semi sweet chocolate (I used Ghiradelli Baking Bars- needed 1 and 3/4 bar)
  • ¼ salt
  • 1 tsp vanilla
  • 2¼ cups heavy cream, divided
Crust
  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
  • 1½ cups heavy cream
  • 3 Tbsp powdered sugar
  • Cocoa powder for dusting
Instructions
Mousse
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”. (I opened my fridge at 25 mins for something and decided to peek at the chocolate… it was starting to get solid… so I took it out…. so check for your refrigerator temps.)
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
Crust
  1. Grease a 9″ springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
Assembly
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
Topping
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. Dust some cocoa powder. I let it sit in refrigerator till it was time to serve.

CWMC1YUM!!! Exactly what I was craving for…. the mousse-y texture and the awesome crust…that 1/4 tsp of salt makes sooo much of difference in taste….Perfect sweetness with textures… PURE DELIGHT!!!!

A must try recipe….very easy too… and perfect to take for dinner parties!!

Until next time,

Enjooy!

Easy Chocolate Cake

Who does not like dessert…. there is always one dessert that you crave… that one cake, that one pie, that one cookie… My weakness is chocolate cake….. I did not realize it until my 30th birthday (which was nearly 2 years ago) that I am a chocolate cake person…. For my 30th Birthday I had made this delicious Chocolate Mousse Cake that was a trial cake….layered cake with some delicious chocolate frosting… yummm…I wanted to make myself a treat and I made that cake… That is when I realized, I like Chocolate cakes… with frosting/mousse/layers….plenty of times I try chocolate cakes at restaurants and dessert places….hoping I find the right taste to meet my craving. After the birthday cake,  I did find a delicious chocolate cake at The Westin in Atlanta…. ooo delicious… then I found the recipe I am sharing today

ECC2FOOD ORGASM!!! YESSSSS….. Delicious! Delicious! Delicious! I just can’t think of the right words for this cake…. Absolutely delicious, chocolatey, perfect sweetness…. all chocolate cravings met! Of course I found this on pinterest…. and am I glad I found this keeper. Superbly easy to make…. a I-am-not-into-baking person can make it easily….just mixing ingredients and baking it. You can not go wrong…Take my word.

ECC3The cake is moist, soft, spongey (airy like my friend said)…..and the chocolate glaze over it adds to the chocolatey flavor, creaminess and goes perfect with the cake. You definitely want to cook it in bundt pan. I think pouring glaze over the bundt shape leaves just the right amount on the cake, while rest flows down. Although in hindsight, I should have waited a little for the glaze to thicken rather then pouring it when it was thin.

Easy Chocolate Cake

Recipe from The Girl Who Ate Everything

Ingredients:

Cake:
  • 1 (15.25-oz) box Devil’s Food cake mix
  • 1 (5.9-oz) package instant chocolate pudding mix
  • ½ cup warm water
  • ½ cup canola oil (or vegetable)
  • 4 eggs, beaten
  • 1 cup sour cream
  • 1½ cups semi-sweet chocolate chips
Glaze:
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips (you can replace this with all semi-sweet chips)
  • 3 cups Cool Whip topping (you could use 1 cup heavy whipping cream instead – I used heavy cream)
  • (optional) chocolate shavings and raspberries (I used Strawberries)

Procedure:

  • Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
  • For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1½ cups chocolate chips.
  • Pour mixture into the Bundt pan and bake for 55-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
  • For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about ½ cup or more of powdered sugar and stir until smooth before glazing the cake. ( I poured half of the glaze and then realized I could keep it in fridge for some time for it to cool and thicken)
  • Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.

ECC4I have not been able to stop eating this cake…. DELICIOUS!!! I took it my friend’s place. We warmed the slices and some of them ate it with sea salt caramel Gelato….she did not have vanilla ice-cream. But ice cream or no ice cream….This is one recipe that I am going to make over and over…. since it is so easy to put together, it would be easy to make for parties.

Try it and let me know how it turned out for you 🙂

Until next time,

Cheers =)