Turn chocolate pudding into a velvety mousse with just one simple addition! Elevate this classic dessert for a richer, ...

3 cups heavy whipping cream, 1 box instant chocolate pudding mix Place down one cooled cake layer on a cake platter. Add all ...

Refrigerate until thickened (see tip below). Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve. Tip: The gelatin should be the consistency of an ...

Pipe a 1/2-inch-tall border of icing around edge of first cake layer. Spoon half of chocolate mousse (about 2 cups) onto center of cake, and spread evenly within border using a small offset spatula.

For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...

I discovered my milk soured this morning. Instead of throwing it out, I like to avoid waste and make something like this ...

Pour the chocolate mousse mixture into the cake tin, taking care not to dislodge the fig halves. Bake the cake in the oven for 18-20 minutes, or until just set. There will be a bit of a wobble to ...

Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Transfer the mousse to small cups or ramekins and ...

Add articles to your saved list and come back to them anytime. This recipe appears in the most popular recipes of October 2024 collection. See all stories. Sydney baker and cookbook author Nadine ...

I have been making chocolate mousse for years ... Making individual chocolate cups ahead of time is perfect for portion control, and means you don’t need to fuss between courses.

In serving glass, add crumbled plain sponge cake and press gently. * Add a layer of white mousse then green mousse and garnish with green and white sprinkles, white chocolate chips and wafer ...