Sunday, January 10, 2010

Swiss Chocolate Mousse Cake

Swiss Chocolate Mousse Cake

12 chocolate Swiss roll cakes
1 brick (8 oz) cream cheese, softened
2 boxes (2.8 oz each) European Style Milk Chocolate Mousse Mix

1. Lightly coat an 8 x 3-in. springform pan with nonstick spray. Slice each cake into seven 1⁄4-in.-thick rounds. Arrange 2 rows around side of pan. Fit remaining slices to cover bottom of pan.

2. Beat cream cheese and 1⁄4 cup sugar in a large bowl with mixer on medium speed until smooth and fluffy. Prepare both boxes of mousse mix as label directs, using only 1 cup cold water total instead of the milk.

3. Fold 1⁄4 the mousse into the cream cheese mixture until no white streaks remain. Fold in remaining mousse until blended. Spoon into lined pan. Cover and refrigerate 8 hours, or overnight. To serve, remove pan sides.

Different Takes:
Add 1⁄4 tsp mint extract to the mousse.

Nestlé mousse mix also comes in Milk Chocolate Irish Creme, Dark Chocolate and Mocha, any of which could be substituted.Garnish with dollops of whipped cream or additional slices of cake.
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