December was a very busy month for me, though I was unable to post I still developed recipes. The next few posts will be holiday themed because I wanted to share the recipes I developed over the holidays. First we have the peppermint chocolate mousse cake. The recipe is very light and creamy. It is flavorful and the perfect treat after a big holiday dinner. The recipe is below. Enjoy!
Peppermint Chocolate Mousse Cake
Yields: 1 cake
Ingredients
- 1 Bag semi sweet chocolate chips, 12oz
- 6oz Heavy cream
- 4 Hershey chocolate mint candy canes
- 9oz chocolate animal crackers
- 4 Tbsp Unsalted butter, melted
- 11oz Heavy cream
Method:
1. First add the 9oz of chocolate animal crackers into a food processor and pulse until crumbly. Then add the melted butter and pulse until well combined. Place in a cake pan or pie tin and bake at 350F for 10 minutes. Allow to cool and set aside.
2. Then make the peppermint chocolate ganache. In a medium bowl pour the semi sweet chocolate chips and set aside. In a small saucepan bring to boil the 6 oz of heavy cream and add 2 candy canes. To help melt the candy canes stir occasionally.
3. Once the cream boils strain any candy cane pieces left out and pour over chocolate chips. Let sit for 1 minute and begin to stir until the chocolate is smooth. Set aside.
4. In a medium mixing bowl whip up the 11oz of heavy cream until stiff peaks.
5. Fold the whipped cream into the peppermint chocolate ganache until well combined.
6. Add peppermint chocolate mousse into the pan with the chocolate cookie crust and wrap with plastic wrap. Place into the refrigerator and allow to set overnight. Once the cake is firm crush the remaining 2 candy canes and use as a garnish, then slice up the mousse cake and enjoy.
