Tag Archives: mousse

Leprechaun Lime Mousse

Posted on February 25, 2021 by Ruthanne

This refreshing lime mousse tastes a little like whipped key lime pie, but has a secret ingredient you’d never guess…. PEARS! A sneaky way to get fruit into a meal. I promise that you can’t taste them… I hate pears and absolutely love this mousse! Lime Mousse 5

This is a family recipe, and we *always* had it at Christmas- just cut into squares. I was craving it, and because it is almost March, I cut some into squares and used a cookie cutter to make some into shamrocks 🙂 Either way you serve it, this is a REALLY yummy treat in any season! Lime Mousse 3

Want the recipe? Here it is (printable version):

INGREDIENTS:

One box (3 oz) Lime Jello
One box (3 oz) Lemon Jello
Two (15 oz) cans of pears
One (8 oz) block of Philadelphia cream cheese (softened)
1 (8 oz) tub of Cool Whip (thawed in fridge)

DIRECTIONS: (make ahead one day, to allow it to fully set)

Drain pear juice from pears into a measuring cup (add water to bring the total to 2 cups)
Bring 2 cups pear juice to a boil on the stove.
Place both Jello packets into a large bowl and add boiling pear juice, stirring until completely dissolved.
Allow Jello mixture to cool to room temp (place in freezer to speed this up)
While Jello cools, cut pears up into small chunks and cream cheese into squares.
Add pears and cream cheese to a blender. Pour in cooled (but NOT set!) Jello mixture.
Blend until very, very smooth. You should not have a gritty texture from the pears- keep blending.
Add thawed Cool whip, and Jello/pear mixture, together in a large bowl. Beat until smooth.
Pour into a 9×13 dish and refrigerate until it sets (overnight is best).
To serve, cut into squares. Or shamrocks- just know you will have more waste with the shamrocks, although I just put the extra in a bowl with a spoon and we were all good 🙂
Enjoy! Keeps well in the fridge for several days.

Lime Mousse 1

Lime Mousse 2

My thoughts: Well, I love this recipe, and I make it quite often during all times of the year. It is a quick and easy *kinda* healthy treat (PEARS! There are PEARS!). I really do hope you get a chance to make this, and that you love it as much as we do! ~r

Lime Mousse 6

Want to try some other fun St. Patrick’s Day recipes? Just click on the photo to see the recipe! 🙂

Peanut Butter Bomb Brownies

Posted on August 29, 2015 by Ruthanne

What could be more yummy than a chocolate brownie covered in creamy peanut butter ganache and topped with a chocolate covered peanut butter mousse bomb? If you are addicted to chocolate and peanut butter, this dessert is for you!

Chocolate and peanut butter are a timeless combination, and these brownies combine those flavors in such a fun way!

The homemade brownies are dense, but not too rich. They compliment that sweet creamy peanut butter mousse perfectly and are such a pretty dessert!

You will need a silicone bomb mold for this, and a brush for coating it in chocolate. I found both of these at a local cake-decorating shop and they were really inexpensive.

Want to see how we did these? Here’s the recipe: (printable version)

INGREDIENTS: (makes 18-24 brownie cups)

Brownie:

Two sticks (1 cup) butter
2 cup sugar
3 eggs
2 teaspoons vanilla
1/2 cup cocoa
1/2 teaspoon salt
2 cups flour
1 cup milk

Ganache:

1 cup of peanut butter baking chips
1/2 cup of heavy cream

Bombs:

1 to 2 cups of dark chocolate candy melts
1 c. creamy peanut butter
8 oz. Philadelphia Cream Cheese (softened to room temperature)
1/2 c. sugar
8 oz. Cool Whip topping

DIRECTIONS:

Bomb:

Make these first, so they are ready to use once you need them.
Melt chocolate candy melts in 30 second increments in the microwave, stirring between until melted and smooth.
Use a brush (clean, food brush) to brush the inside of each cavity of the bomb mold with melted chocolate.
Freeze for about 3 minutes and repeat, to give a nice thick layer of chocolate. Re-freeze for another 4-5 minutes.

Make filling by beating together peanut butter, cream cheese and sugar.
Gently fold in the container of whipped topping.
Place filling in a large zip-top bag and keep in the fridge until use.
Cut a corner off the bag, and squeeze filling into each chocolate coated bomb mold. Smooth tops with a spatula.

Refreeze for about 15 minutes- until filling is hardened.
Gently peel mold away from bomb. Place each one on a plate covered in parchment paper and freeze until use.

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Spoon into 18-24 cupcake liners placed in a muffin tin (only fill 1/3 to 1/2 full)
Bake at 350 degrees for 12-14 minutes or until a tooth pick inserted in the center comes out clean.

Ganache:

While brownies bake, heat peanut butter chips and heavy cream in a microwave safe bowl in 30 second increments. Stir and repeat until smooth and creamy.
When brownies are out of oven, carefully remove them from muffin tins and spoon warm ganache over warm brownies. Allow both to cool until ganache is firm but still a bit sticky.
Gently place a chocolate bomb on top of each brownie, and press gently into ganache.
Drizzle a bit of white chocolate on top if you desire.
Keep refrigerated. Leave at room temperature for a few minutes to warm before serving. Yum.

My thoughts: Yum!!! These were a huge hit among my friends and family. They do take a little extra time to make that bomb on top– but the wow factor is worth it! I will definitely be using these little silicone molds again- they are easy to use and I love that fun dome of chocolate! I hope you get a chance to try these!! Enjoy!!! ~r

Other yummy peanut butter treats on Easybaked:

11 Comments

Posted in Brownies, Candy and tagged best, brownies, chocolate, chocolate bomb, chocolate dessert, dessert, fun, mousse, peanut butter, peanut butter bomb, peanut butter mousse, recipe, unique dessert, unique recipe. Bookmark the permalink.

Mud Pie!

Posted on April 9, 2015 by Ruthanne

A layer of dense cake, topped with fudge, chocolate mousse and whipped cream. Yum.

Life is mud right now. At least if you live in the midwest and regularly walk a dog. My pup’s little white paws and belly are just caked in mud after every trip down our walking trail. There’s one kind of mud I don’t mind though- the edible kind!

Have you ever tried Mississippi Mud pie? I feel like there’s not an “official” recipe for this pie- sometimes pudding, sometimes marshmallow…I just put several things I love into an Oreo crust and called it mud. And it is delicious. I really think you’ll like it!

Here’s how we did it: (printable recipe)

INGREDIENTS:

One pre-made Oreo crumb crust

Cake layer:

1/2 bag of Nestle dark chocolate chips (this ends up being just a little less than 1 cup)
2 egg yolks
2 Tablespoons vanilla
3 Tablespoons of heavy cream
3 Tablespoons of powdered sugar

Fudge layer:

remaining 1/2 bag of Nestle dark chocolate chips (this ends up being just a little less than 1 cup)
1/2 cup of heavy cream

Chocolate Mousse Layer:

1 Packet of Dream Whip
1/3 cup milk
1/4 cup cocoa
1/2 cup powdered sugar

White whipped topping:

1 packet of Dream Whip
1/2 cup milk

DIRECTIONS:

Cake Layer:

Unwrap Oreo crust and preheat oven to 350F degrees
Melt chocolate chips in the microwave in 30 second increments, stirring in between until smooth.
In a separate bowl combine eggs, cream, vanilla and powdered sugar.
Add cream mixture to chocolate and blend well. Pour into crust and bake for 20 – 25 minutes until center is set. Cool completely.

Fudge Layer:

Melt remaining chocolate chips and cream together in microwave in 30 second increments, stirring between until melted and smooth.
Pour all but about 1/8 cup over cooled cake and allow this layer to firm up (I placed it in the refrigerator while I made the remaining 2 layers).
Pour remaining 1/8 cup into a small zip-top bag to use later for drizzle.

Chocolate Mousse Layer:

Add all ingredients to mixing bowl and beat on high for 3-4 minutes until light and fluffy.
Spoon on top of fudge layer and spread to edges.

Whipped topping:

Add all ingredients to mixing bowl and beat on high for 3-4 minutes until light and fluffy.
Spoon on top and spread to edges.
Take your small bag with 1/8 cup chocolate fudge filling (The one you set aside earlier), clip corner of bag and drizzle over the top. (I added a little shaved chocolate too)
Enjoy!

My thoughts: This is really as good as it looks…dense fudge bottom topped with the creamiest chocolate toppings. I usually eat that one bite I take off for a picture and give every bit of the rest away. But I ate the whole piece. Bad day for the diet, but a wonderful day to really savor this rich chocolate dessert. This is on my list of “must-make-again” recipes! I hope you get a chance to try it and enjoy it as much as I did!!!! Enjoy! ~r

Is chocolate the only way to do dessert in your house? Here are some other incredible chocolate treats from Easybaked~ just click on the photo to see the recipe!

10 Comments

Posted in Cakes, Pies and tagged beautiful dessert, best, cake, chocolate, chocolate dessert, chocolate mousse, cream, dessert, fudge, fun, ganache, layered dessert, mississippi mud pie, mousse, mud pie, recipe, spring, whipped topping. Bookmark the permalink.

Andes Mint Layer Cake

Posted on February 1, 2014 by Ruthanne

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping. The perfect chocolate dessert!

Tah Dah!!! One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top. YUM!!!!!!

I love making this cake in various forms. It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe. I think you will love it!!

Here’s the recipe: (printable version)

INGREDIENTS:

1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
2 packets of Dream Whip (found near the jello/pudding boxes at the grocery)
3/4 cup milk
1 teaspoon vanilla
3 tablespoons cocoa powder
3 tablespoons powdered sugar
Andes Baking Chips 10 oz
One container of pre-made chocolate frosting

DIRECTIONS:

Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
Using a mixer, beat until stiff peaks form (3-4 minutes)
Fold in Andes mint baking chips, saving aside a few for topping.
Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave. Heat until frosting is melted into a hot fudge consistency.
Use a large serrated knife to level your two cakes.
Place 1st cake on serving plate, leveled edge up.
Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
Sprinkle the remaining Andes Mint bits on top.
Refrigerate until serving, this will make the middle layer firm and easy to cut.

My thoughts: I love this cake. It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it! Enjoy! ~r

Other yummy chocolate treats here on easybaked:

18 Comments

Posted in Cakes and tagged Andes, Andes Baking Chips, andes mint, baking, best, cake, cake mix, chocolate, chocolate cake mix, chocolate dessert, chocolate frosting, creative, dessert, dream whip, easy, holiday, layer cake, mint, mousse, party, recipe, rich chocolate cake, sweet, unique, valentines day. Bookmark the permalink.

Chocolate Mousse Cake

Posted on January 17, 2012 by Ruthanne

This wonderful cake recipe is courtesy of my Uncle John. He has made this cake for family gatherings for years now and it is one of my favorites. I think I’d have tried it sooner if I’d known how EASY it is. There’s nothing better than a really easy dessert that looks this fancy!

INGREDIENTS:

1 boxed chocolate cake mix- I like Duncan Hines! (with oil/eggs/water to make according to directions)
2 packets of Dream Whip (I’d never heard of this– it comes in a box and was near the jello/pudding boxes at the grocery. There are 4 packets per box, and if you order them in a 6-pack at Amazon they are much cheaper than in the store.)
3/4 c. milk
1 t. vanilla
3T. cocoa powder
3T. powdered sugar
one container of pre-made chocolate frosting.

DIRECTIONS:

Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit and place it in the bottom of each pan so that it comes out easier).
Cool cakes completely on a wire rack and while they are cooling make your mousse.
Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
Using a mixer, beat until stiff peaks form (3-4 minutes)
Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave. Heat until frosting is melted into a hot fudge consistency.
Use a large serrated knife to level your two cakes.
Place 1st cake on serving plate, leveled edge up.
Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
Refrigerate until serving.

My thoughts: WHO KNEW you could melt frosting and make such a wonderful fudge-like topping? Learn something new every day. Uncle John sometimes adds peppermint extract to the mousse– so yummy– and I had the thought while I was making this that a layer of raspberry preserves somewhere in the middle would be amazing. I think you will just love this mousse. It is so creamy and flavorful.

If you live in Africa and cant find Dream Whip PLEASE don’t ask me what to substitute– I have no idea what this stuff is…it’s MAGIC 🙂 and I love it!

Curiosity got he better of me…. here’s what Dream Whip is: click here (I still think it’s magic.)