Focus on food: December 17, 2005

Chocolate Mousse Truffle Cake

Are you pressed for time and need an easy solution for your Holiday Dessert?
Lees Market now carries a variety of our very own Heather Magnuski's famous desserts along with a selection of specialty desserts. All these desserts are located in front of our Rotisserie Cafe. You can choose from a selection of desserts like Chocolate Chip Canoli's, Double Chocolate Bundt Cake, Candy Cane Cheesecake, Raspberry Torte Slices, Heather's Chocolate Ganache Pie, Chocolate Walnut Fudge & Rocky Road, Magic Bars, and more.

Do you need a good holiday dessert recipe? Heather has this great holiday recipe for Chocolate Mousse Truffle Cake and is a great idea for the holiday season. If you have any questions, please call us at 508-636-3348 and ask for Heather.

Ingredients:
Chocolate Mousse:
Ingredients:
1 cup milk
14 oz milk chocolate
3 cups marshmallows
1 ½ cups heavy cream

Method of Preparation:
Make your favorite Devil’s Food cake mix into cup-cake size portions, set aside.

Method:
1. In a saucepan, combine the first three ingredients and heat until melted.
2. Whisk until smooth. Set aside in refrigerator until thickened. Stir occasionally.
3. Whip heavy cream until firm. Fold into chocolate filling. Refrigerate at least 6 – 8 hours.

Chocolate Ganache:
Ingredients:
1 ½ pints heavy cream
1 stick butter
24 oz semi-sweet chocolate chips

Method:
1. Bring heavy cream and butter to a boil. Remove from heat.
2. Add in chocolate chips and whisk until smooth.

Raspberry Sauce:
Ingredients:
1 12 oz package frozen raspberries
3/4 cup sugar

Method:
1. Combine in saucepan and bring to a boil. Reduce.
2. Strain the seeds and let cool.

Assembly:
1. Slice cakes in half; fill with a heaping spoonful of mousse. Place top of cake back on.
2. Drizzle raspberry sauce on plate around cake.
3. Top cake with whipped cream and drizzle with chocolate ganache.