Triple Chocolate Mousse Cake

1. For the chocolate cake layer:

• 1 stick (112 g) unsalted butter
• 1 1/3 cups (257 g) sugar 
• 1/2 cup + 2 tablespoons (56 g) cocoa powder
• 2 large eggs
• 2 oz (56 g) dark chocolate, melted
• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 1/4 teaspoon (1 g) salt
• 1/2 cup (118 ml) water
• 1/2 cup (118 ml) milk

2. For the dark chocolate mousse:

• 1 teaspoon (3 grams) powdered gelatin 
• 2 tablespoons water
• 1/2 cup (105 g) whole milk
• 6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped
• 1 1/4 cup (280 g) heavy cream

3. For the white chocolate mousse:

• 1/2 cup (105 g) whole milk
• 6 oz (175 g) good quality white chocolate
• 1 teaspoon (3 grams) powdered gelatin 
• 2 tablespoons water
• 3/4 cup (180 g) heavy cream

4. For the chocolate glaze and sauce:

• 4 oz (112g) dark chocolate, finely chopped
• 1/2 cup (80g) heavy cream 
• 3 tablespoons light corn syrup
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract

5. For the chocolate crunch:

• 1 cup Rice Crispies cereal, or similar rice cereal
• 2 oz (56 g) dark chocolate

Chocolate Cake Layer:

Step 1: Preheat over to 325° F.

Step 2: Melt the chocolate. (I chop it up finely and then microwave it in 30-second intervals; chocolate burns really easy though so remember to stir every 30 seconds and keep your eye on it.)

Step 3: Using a tabletop or handheld electric mixer, beat the butter, sugar, and cocoa powder together on medium high speed until smooth, creamy and fluffy, about 3 minutes.

Step 4: Add the eggs, one at a time, until each one disappears into the mix.

Step 5: Pour in the melted chocolate and mix. (Hopefully, by now your chocolate came down in temperature a little. It should feel like a warm bath. If it’s too hot, it might melt the butter, and that’s no good. If it’s too cold, it might re-solidify into little bits when it hits the cold bowl. So, warm. We want it warm.)

Step 6: In a medium bowl, stir together the dry ingredients, which include flour, baking powder, baking soda and salt.

Step 7: Combine the milk and the water and microwave until hot, about 45 seconds. (Like a “too hot” bath.)

Step 8: On low speed, mix dry ingredients into mixing bowl with wet ingredients until MOSTLY combined, and then, with the machine still running, pour in the hot water/milk mixture.

Step 9: Pour it into a 18″ x 13″ sheet pan that’s been first sprayed with nonstick cooking spray and lined with parchment. (You can use any sized sheet pan with high sides — just pour in enough batter to come about halfway up the sides. If you have leftover batter, you can pour it into greased muffin tins, and bake mini cakes as well.)

Step 10: Bake for about 18 minutes.

Step 11: Let the cake cool to room temperature. (Cake layer can be made a day ahead.)

Step 12: Cut a cake circle with each ring mold, regardless of which size you’ve decided to use.

Dark Chocolate Mousse Layer:

Step 1: Sprinkle gelatin evenly over a small bowl with the water and let it sit.

Step 2: In 5 minutes, it’ll have soaked up the liquid and will look gelatinous.

Step 3: Next heat up the milk to a simmer in a small sauce pan. (Stay close so it doesn’t boil all over.)

Step 4: Turn OFF the heat and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. (It’ll look like there’s nothing more than milk.)

Step 5: Pour this milk/gelatin concoction over the finely chopped chocolate and let it rest for 2 minutes. (The heat from the milk will melt down the chocolate.)

Step 6: Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. (Don’t let it reach room temperature or the gelatin may start to set up.)

Step 7: Now, with a clean whisk, whip the cream. A soft peak is perfect. This texture is easiest to fold into the chocolate.

Step 8: Scoop about a third of the whipped cream into the chocolate. Scrape the sides and bottom of the bowl as you work, gently turning the mix in on itself.

Step 9: Add the rest of the whipped cream, and gently fold that in.

Step 10: Pour the mousse into the waiting molds, filling them about halfway, without dripping on the insides of the molds.

Step 11: Put the whole tray in the freezer while you make the white chocolate mousse.

White Chocolate Mousse Layer

Step 1: Sprinkle gelatin evenly over a small bowl with the water and let it sit.

Step 2: In 5 minutes, it’ll have soaked up the liquid and will look gelatinous.

Step 3: Next heat up the milk to a simmer in a small sauce pan. (Stay close so it doesn’t boil all over.)

Step 4: Turn OFF the heat and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. (It’ll look like there’s nothing more than milk.)

Step 5: Pour this milk/gelatin concoction over the finely chopped chocolate and let it rest for 2 minutes. (The heat from the milk will melt down the chocolate.)

Step 6: Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. (Don’t let it reach room temperature or the gelatin may start to set up.)

Step 8: Scoop about a third of the whipped cream into the chocolate. Scrape the sides and bottom of the bowl as you work, gently turning the mix in on itself.

Step 9: Add the rest of the whipped cream, and gently fold that in.

Step 10: Pour the mousse into the waiting molds, most of the way up. Leave some space on top, about 1/8″ – 1/4″ for the chocolate glaze. Pop the tray back into the freezer while you make the glaze and garnish.

Garnish:

Step 1: Melt the chocolate in a medium sized bowl by nuking it in a microwave. Start with 30 seconds, stir, then continue with 20 second intervals until it’s completely melted.

Step 2: Add the cereal and stir until completely coated.

Step 3: Spread it all out on a parchment-lined sheet pan, keeping it in little flat clusters. This way, the cereal bits touch each other, and can dry in chunks. Pop it in the fridge to set up.

Note: This keeps in the fridge for weeks. Once the chocolate sets up, you can break this up and keep the pieces in a small plastic container.

Chocolate Sauce/Glaze:

Step 1: Pour the heavy cream, corn syrup and oil into a microwave-proof cup and nuke until almost boiling (you might be able to see it gurgling in the cup), about 45 seconds. (It will look curdled but pay it no mind. Stir it up to blend.)

Step 2: Pour over the chocolate and allow to sit for a minute to melt it all.

Step 3: Whisk everything until completely smooth.

Step 4: Wait until the sauce cools to lukewarm (so it doesn’t melt down the mousse), and carefully pour sauce onto the tops of your molds. It’s going to start setting almost immediately on contact from the cold, so work fast.

Note: You can store this in the fridge for up to a week, but it will firm up. To bring it back to its liquid splendor, microwave it in 30-second intervals and stir between each nuking until it’s saucy.

Step 5: Back into the freezer they go for at least 4 hours, to fully set.

Note: Once set, if you plan to keep them frozen for a while, be sure to wrap the tray very well to keep the cakes from absorbing strange freezer flavors.

To Serve:

Note: The day you want to serve them, you can unmold the number you need. They come out of the rings more cleanly when frozen.

Step 1: Remove from freezer.

Step 2: Roll them around in the palms of your hands for a minutes. The heat helps release them.

Step 3: Treat them like a push-pop, and gently press them out. They have a tendency to slip out and land with a thud on your tray, so go slowly.

Step 4: Keep them uncovered in the fridge while they defrost. It probably takes a couple of hours to defrost something of this size. (Don’t let them sit in the fridge for more than a day. The longer a gelatin-based dessert sits in the fridge, the more rubbery it becomes.)

Step 5: Right when you’re ready to serve, warm the chocolate sauce in the microwave for 30 seconds, give it a stir and pour some in your dish.

Step 6: Carefully place a cake in the center, handling it as little as possible to avoid getting grubby fingerprints all over it.

Step 7: Adorn the top and sides with some crunch pieces. Enjoy!

Coffee-rubbed Pork Tacos

• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons ground coffee
• 2 pieces pork tenderloin, each about one pound
• 12 tortillas (ideally homemade corn tortillas with a hint of chocolate)
• pickled onions or diced red onions, to taste
• Cotija cheese or other Mexican cheese, to taste
• fresh cilantro, to taste
• limes, for garnish

Step 1: Place the pork in a baking dish.

Step 2: In a small bowl, mix the cayenne pepper. kosher salt, pepper, cumin, cinnamon, garlic powder, onion powder, and ground coffee.

Step 3: Rub spice mix on all sides of the meat.

Step 4: Cover the baking dish and refrigerate for a minimum of two hours.

Step 5: Remove from the refrigerator and bring to room temperature (about twenty minutes).

Step 6: Heat a large heavy-bottomed skillet (preferably cast iron) on high heat.

Step 7: Add meat to skillet and cook for seven minutes.  Do not touch the meat during this time.

Step 8: Flip the meat and cook for six minutes.  Again, do not touch the meat while it cooks.

Step 9: Remove the skillet from the heat.

Step 10: Cover and let sit for five minutes.

Step 11: Remove meat from the skillet and let rest for five minutes.

Step 12: Thinly slice the meat and serve on warm tortillas topped with pickled onions, crumbled Cotija cheese, and cilantro.

Step 13: Garnish with lime wedges.

Peanut Butter Cookie Dough Brownies

• 9x13 pan of brownies, baked and cooled
• 1/4 cup salted butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1/4 cup + 2 tbsp milk
• 1 tbsp vanilla extract
• 2 cups flour
• 1 1/4 cups pretzel M&Ms

Step 1: With an electric mixer, cream the butter and peanut butter until smooth, about 1 minute.

Step 2: Add the sugars, and continue creaming until light and fluffy, about 1 minute more.

Step 3: Add the milk and vanilla, and mix until smooth.

Step 4: Add the flour, and continue to mix at low speed until fully combined.

Step 5: Stir in the M&Ms.

Step 6: Spoon the cookie dough onto the cooled brownies and spread gently into an even layer.

Step 7: Slice into squares, and prepare for your life to change.

Honey-Ginger Chicken Bites

• 2/3 cup honey
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons fresh lemon juice
• 2  tablespoons cider vinegar
• 2 tablespoons low-sodium soy sauce
• 2  teaspoons dark sesame oil
• 1  teaspoon grated orange rind
• 1  teaspoon Worcestershire sauce
• 4  garlic cloves, minced
• 1 1/4  pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
• Cooking spray
• 1  teaspoon salt
• 1/4  teaspoon black pepper
• 2  teaspoons cornstarch
• 2  teaspoons water
• 2  teaspoons sesame seeds, toasted (optional)

Step 1: Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well.

Step 2: Add chicken; seal and toss to coat.

Step 3: Refrigerate at least 2 hours or overnight, turning occasionally.

Step 4: Preheat oven to 425°.

Step 5: Remove chicken from bag, reserving marinade.

Step 6: Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray.

Step 7: Sprinkle chicken with salt and pepper.

Step 8: Bake at 425° for 20 minutes, stirring once.

Step 9: While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.

Step 10: Place marinade in a saucepan; bring to a boil.

Step 11: Cook 3 minutes; skim solids from surface.

Step 12: Combine cornstarch and water in a small bowl; stir with a whisk.

Step 13: Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.

Step 14: Remove from heat; pour glaze into a large bowl.

Step 15: Preheat broiler.

Step 16: Add chicken to glaze; toss well to coat.

Step 17: Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice.

Step 18 (optional): Sprinkle with sesame seeds, if desired.

Strawberry Champagne Slushies

• 1 16 oz container of fresh strawberries, hulled
• 1 750 mL bottle of champagne or sparkling wine
• 2 tbsp honey

Step 1: Pour half of the champagne/wine into blender, pour other half into a large glass.

Step 2: Cover large glass and set aside in refrigerator.

Step 3: Add strawberries and honey to blender, blend until all chunks have disappeared.

Step 4: Pour mixture into ice cube trays and freeze until completely solid.

Step 5: Once ice cubes have formed, remove from trays and return to blender.

Step 6: Add remaining champagne/wine to blender and blend until a thick, slushie consistency has formed.

Step 7: Pour into champagne glasses and serve. Enjoy!

Take 5 Brownies

• 1 family sized box of brownie mix (eggs, oil and water as indicated on packaging)
• 1/2 cup of caramel bits
• 1 cup of pretzels, broken
• 1 cup of Reese’s Miniature Peanut Butter Cups, chopped

Step 1: Preheat over to 350°F. Spray 9x13” pan with non-stick spray.

Step 2: Mix brownie batter according to package directions and pour into prepared pan.

Step 3: Bake batter for 5 minutes.

Step 4: Sprinkle caramel bits, followed by pretzel bits onto the top of the batter.

Step 5: Continue baking for another 20 minutes — or until a toothpick inserted into center of brownies comes out clean.

Step 6: Turn oven off. Sprinkle peanut butter cups on top of brownies.

Step 7: Return brownies to warm oven for 5 minutes or until chocolate begins to melt.

Step 8: Remove from over and cool. Enjoy!

Thank you for letting me know that there wasn’t a submit button! I had no idea and it’s been fixed now. :D

This chocolate strawberry smoothie/ice cream recipe sounds suuuper delish! I wish I could credit you, Anon. :) I actually just got a Ninja so I think I’m gonna run to the store this evening and get everything I need to make it! Then I can take pictures and let all of my followers know how uh-mazing it is!

Thanks, Anon!!

Crockpot Chicken Tacos

• 1 envelope Taco Seasoning
  
• 6 pieces Boneless, Skinless Chicken Breasts
• 1 16-ounce jar Salsa

Step 1: Combine salsa and taco seasoning in a bowl.

Step 2: Put chicken in crockpot, pour salsa/taco seasoning mix on top of chicken.

Step 3: Stir together, coating chicken in salsa/taco mixture.

Step 4: Cook on high, 4-6 hours or on low, 6-8 hours, stirring occasionally.

Step 5: When done, chicken should shred easily with a fork.

Step 6: Serve chicken on tacos, nachos, enchiladas, quesadillas, or the following soup recipe. Enjoy!

Crockpot Chicken Taco Tortilla Soup

• 2 cups of the shredded chicken
• 1 32-oz box of chicken broth
• 1 can corn (drained)
• 2 handfulls chopped cilantro
• 1 squeezed lime
• 1 can diced tomatoes
• 1 can diced tomatoes w/chiles
• 1/2 large yellow onion
• 1 can black beans
• 3 tbsp of tomato paste
• 2 tsp of cumin
• 2 tsp of chile powder
• 2 tsp of garlic powder

Step 1: Combine everything in pot.

Step 2: Simmer for about 30 minutes.

Step 3: Garnishment: diced green onion, cheese, sour cream, salt, pepper, lime, tortilla chips.

Step 4: Enjoy!

Princess Punch

• 1 (46 oz.) can pineapple juice
• 1 (6 oz.) can frozen pink lemonade
• 2 1/2 c. water
• 3 (28 oz.) bottles ginger ale
• 1 qt. strawberry ice cream

Step 1: Mix all ingredients.

Step 2: Stir until frozen ingredients dissolve.

Step 3: Enjoy!

Could also substitute strawberry sherbet for strawberry ice cream.

Crockpot Philly Cheesesteak Sandwhiches

• 1 pound sliced tri-tip
• 1/2 sliced onion
• 1 red, green, yellow or orange bell pepper
• 1/4 cup of white wine
• 1 tbsp Worcestershire sauce
• favorite cheese

Step 1: Dump sliced meat into crockpot.

Step 2: Add sliced pepper and onion.

Step 3: Add white wine and Worcestershire sauce.

Step 4: Spoon meat onto sliced french rolls or other favorite bread.

Step 5: Bake at 400°F for 12-15 minutes, or until cheese is melty.

Step 6: Enjoy.