Cake

Festive Chocolate Mousse Cake

Name: Festive Chocolate Mousse Cake
Prep time: 30 s
Total time: 510 s
Yield: 12
Ingredients: 3 packages (12 each) ladyfingerssplit; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1 1/4 cups hot coffee; 2 tablespoons canola oil; 2 cups heavy whipping creamwhipped to soft peaks; 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1 teaspoon heavy whipping cream; 1 tablespoon hot coffee; Whipped cream and orange rind curls (optional)

NESTLÉ® TOLL HOUSE®

Level

Intermediate

Prep

30 min

Servings

12 servings

Great for entertaining, this spectacular Chocolate Mousse cake combines tender ladyfingers and a rich, creamy chocolate mousse filling with a hint of coffee. Also, it is topped with an elegant Chocolate glaze made from NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and whipping cream. This Grand Prize Winning recipe was created in the kitchens of Carole Stowell of Salida, CO.

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Ingredients

●
3 packages (12 each) ladyfingers, split
●

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●
1 1/4 cups hot coffee
●
2 tablespoons canola oil
●
2 cups heavy whipping cream, whipped to soft peaks
●

1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●
1 teaspoon heavy whipping cream
●
1 tablespoon hot coffee
●
Whipped cream and orange rind curls (optional)

Make It

Step 1

Line bottom and side of 9-inch springform pan with split ladyfingers.

Step 2

Place 2 cups morsels in bowl of food processor fitted with metal blade. With processor running, slowly add 1 1/4 cups hot coffee. Add oil and process until smooth. Transfer chocolate mixture to large bowl; cool for 2 to 3 minutes. Fold whipped cream into cooled chocolate until no white streaks remain.

Step 3

Pour 1/3 of mousse mixture into prepared pan. Place a layer of split ladyfingers over mousse layer. Pour 1/3 of mousse mixture over ladyfingers. Repeat with remaining split ladyfingers and mousse mixture. Cover; refrigerate overnight.

Step 4

Heat 1/3 cup morsels, 1 teaspoon cream and 1 tablespoon hot coffee in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Add additional coffee, if needed, to obtain drizzle consistency. Remove side of pan. Drizzle sides and top with chocolate glaze. Garnish with whipped cream and curls, if desired.