Tuesday, March 29, 2011
Fake Out! Black Tie Mousse Cake
1/2 cup heavy cream
1/2 cup cream cheese, softened
2 cup whipped cream (such as cool whip or homemade*recipe follows*)
1/2 tsp vanilla extract
Homemade Whipped Cream (yields 4-5 cups)
2 cups heavy cream
1/2 cup sugar
1 tsp vanilla extract
For Whipped Cream, put metal or glass bowl in freezer for 5-10 minutes. Whip cream, sugar and vanilla extract on high with electric mixer until it forms stiff peaks.
You're going to make TWO 9 inch cakes. One will be used for this Black Tie Mousse Cake, the other... Well, use your imagination ;). I ended up making a Pistachio Mousse Cake with it. You could also do some epic sundaes with cake in the bottom of the bowl. Yummm. Anyways, bake cakes as directed on box in a deep springform pan. Remove from oven when knife comes out clean. Set aside to cool.
Using a medium bowl, combine chocolate pudding mixture with milk and heavy cream until soft set. Add in cream cheese and vanilla extract.