Chocolate mousse cake, cherry cobbler, fudge brownie bread


I enjoy desserts … try these.
Chocolate mousse cake
For crust:
cooking spray, for pan
24 Oreos, crushed
6 tbsp. butter, melted
pinch kosher salt
For chocolate mouse:
2 tsp. gelatin
2-1/2 tbsp. cold water
2-1/4 C chocolate chips
3 C heavy cream, divided
1/2 C powdered sugar
2 qt. strawberries, stems removed
For ganache:
2/3 C heavy cream
2 C semisweet chocolate chips
chocolate shavings
Grease a springform pan with cooking spray. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.
In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream with powdered sugar until stiff peaks form. Stir in about a quarter cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of pan, then place whole strawberries inside, cut side down. Transfer remaining mousse to a piping bag and fill in all gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.
In a small saucepan over low heat, heat heavy cream. Place chocolate in a heatproof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over mousse.
Cherry cobbler
For cherry filling:
6 C frozen cherries, rinsed and slghtly thawed
1/3 C sugar
1/3 C brown sugar
2 tbsp. lemon juice
1 tbsp. cornstarch
For topping:
1-1/2 C all purpose flour
1/3 C sugar
1/3 C brown sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, cut into small pieces
1/3 C boiling water
additional topping, optional
1 tsp. sugar
Preheat oven to 375 degrees and spray a 2-3 quart baking dish with a non-stick spray. Set aside. Add cherries to a large mixing bowl. Sprinkle sugar, brown sugar, lemon juice and cornstarch over cherries and gently stir. Let sit for 5 minutes then stir again. Pour cherries into prepared baking dish. Set aside.
In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Using a pastry blender, or a fork, mix butter into flour mixture until crumbly. Pour boiling water into flour mixture and stir until combined. Spoon mixture over cherries and spread gently making sure to cover cherries completely. Sprinkle additional sugar on top of batter. Bake uncovered for 50 minutes or until topping is cooked thoroughly and has started to brown. Serve warm topped with vanilla ice cream.
Fudge brownie bread
1 box of brownie mix
1 11-oz. jar of hot fudge sauce
3 large eggs
1/3 C vegetable oil
bread loaf pan
In a medium bowl combine all ingredients and mix until smooth. Pour it into a non-stick sprayed loaf pan, about 3/4 of the way up. Bake it at 350 degrees for about 45 minutes, or until it’s cooked all the way through. Let it cool completely before removing it from pan! If you’re not patient while letting it cool, your bread will stick and it won’t have a bottom.
He said, “Whiskey, I swear I heard it whisper, now is the time to tell those people what you really think.”
If you would like to share her recipe with me, just send it to the Journal-Tribune or email it to me.
(Melanie Behrens –

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