Treat your family your friends and above all your self with this delicious cake. Making this chocolate mousse cake is very easy. In other words, Enjoy! FROZEN MOUSSE CAKE
1 ½ cups heavy cream – divided
½ cup water
2 tablespoons unsweetened cocoa powder
1 envelope unflavored gelatin
5 tablespoons powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon pure vanilla extract
3 tablespoons honey roasted sliced almonds
2 tablespoons coconut sugar
[bs_icon name=”glyphicon glyphicon-check”] DIRECTION for Frozen Mousse Cake
First, combine ½ cup cream and water in a small saucepan and sprinkle with gelatin.
Second, set aside the mixture for 5 minutes to soften. Then, add in powdered sugar, cocoa, cinnamon, and salt. Stir over low heat until cocoa is blended and gelatin dissolves. Remove from heat and cool slightly. Stir in sugar substitute and pure vanilla extract.
Afterwards, chill the gelatin mixture for 1 hour or until partially set. Pour the remaining 1 cup cream into bowl of electric mixer. Beat to form stiff peaks. Then, gently fold the chocolate mixture into cream. Spoon into 2-quart souffle, or you can use a casserole dish. Once set, sprinkle with sliced honey-roasted almonds.
Finally, place the cake into the freezer for about 1 hour or just until partially frozen. Serve and Enjoy!
- Boiling water destroys gelatin’s ability to set. So then, sprinkle the gelatin powder evenly over a cool liquid. Scattering the gelatin over the liquid’s surface prevents the gelatin from forming clumps.
- If you prefer, you can use the sugar substitute of your choice. Substitution can effect the texture of the final dish in addition to its flavor.
- The chocolate mousse cake can be refrigerated for up to 4 days.
Photo Credit : gratitudeismine.com