Death By Chocolate with Mocha Mousse
Bennigan's "Death by Chocolate"
Bennigan's Death By Chocolate
Death by Chocolate - Quickie Version
Death By Chocolate with Mocha Mousse
COCOA MERINGUE
4 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1 1/4 cups granulated sugar
2 Tbsp sifted cocoa
1 Tbsp cornstarch
CHOCOLATE MOUSSE
6 oz semisweet chocolate
1 1/2 cups heavy cream
3 egg whites
2 Tbsp granulated sugar
CHOCOLATE BROWNIE
1 tsp unsalted butter
1 tsp all purpose flour
1 recipe Brownies -- uncooked
see SIMPLY THE BEST CHOCOLATE BROWNIES --
separate OR
use favorite recipe
CHOCOLATE GANACHE
1 1/2 cups heavy cream
3 Tbsp unsalted butter
22 oz semisweet chocolate
MOCHA MOUSSE
14 oz semisweet chocolate
4 oz unsweetened chocolate
1/2 cup water
4 Tbsp instant coffee
2 Tbsp cocoa -- sifted
5 egg whites
2 Tbsp granulated sugar
3/4 cup heavy cream *
MOCHA RUM SAUCE
6 oz unsalted butter
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
8 Tbsp cocoa -- sifted
3 Tbsp dark rum
1/4 tsp salt
4 tsp instant coffee
1 tsp pure vanilla extract
Preheat oven to 225 F.
Trace 9" circle on parchment paper, turn over so that pencil line faces
downwards, and place on baking sheet.
Prepare cocoa meringue: Place egg whites, cream of tartar in bowl, whisk
until soft peaks form, add one cup sugar while continuing to whisk, and
continue until stiff. Fold in the remaining dry ingredients, and use to
fill a pastry bag. Pipe in a spiral to fill the circle.
Place in preheated oven, bake 15 minutes. Lower temperature to 200F and
bake for 2 hours 45 minutes. Remove from oven and allow to cool for 45
minutes before handling.
Raise oven temp to 325F.
While meringue is baking, prepare chocolate mousse. Melt chocolate in
double boiler. Remove from heat and stir until smooth - keep at room
temerature until needed. Beat the cream until peaks form. Beat the egg
whites until soft peaks form, then whisk in the sugar until stiff peaks
form. Add a quarter of the cream to the chocolate and whisk, then add to
the egg whites. Fold in remaining cream. Refrigerate mousse until needed.
Prepare brownie layer: Grease 9"x1.5" round tin with the butter, and
flour with the 1tsp flour - shake out excess. Pour brownie mix in, place
in preheated oven and bake until toothpick comes out clean - about 30
minutes.
Remove from oven and allow to rest in pan for 5 minutes, then turn out
and refrigerate for 15-20 minutes. Cut in half horizontally.
Keep at room temperature until needed. Prepare ganache: Bring cream and
water to a boil in a 2.5 quart saucepan. Place chocolate in a bowl, pour
over boiling cream and allow to stand for 5 minutes. Stir until smooth.
Keep at room temperature until needed.
Prepare mocha mousse: Melt the chocolates, water, coffee and cocoa in a
double boiler, keep at room temperature.Whisk egg whites until soft
peaks form, then add sugar and whisk until stiff. Whip cream until stiff.
Fold 1/4 of egg whites into chocolate mix, fold in whipped cream and then
remaining egg whites. Keep at room temperature.
To assemble:Place a closed 9"x3" springform tin on a baking sheet. Put in
top half of chocolate brownie, top side up. Ladle 1.5 cups ganache over
the brownie. Trim the meringue with a serrated knife so that it fits
snugly and place, top side up, over the ganache, pressing down gently to
eliminate air pockets. Spoon mocha mousse on top of meringue, then top
with the
remaining brownie half, bottom side up. Chill cake in the freezer for 30
minutes or in refrigerator for one hour.
Remove from freezer and release from cake tin. Pour remaining ganache
over cake and spread over sides. Refrigerate for 10-15 minutes to set the
ganache.
Fill a pastry bag fitted with a large star tip with the chocolate mousse
and pipe a circle of stars around the outside of the top of the cake,
then pipe out stars inside this circle to fill the top of the cake.
Sauce: Heat butter in 2.5 quart saucepan. When melted, add sugar, cream,
cocoa, salt and 2 Tbsp of the rum. Whisk to combine, bring to a boil and
simmer for 5 minutes, stirring occasionally. Remove from the heat, and
add remaining ingredients and stir until smooth. Allow to cool to room
temperature before serving.
Refrigerate for at least 4 and preferably 12 hours before cutting and
serving on plates flooded with mocha rum sauce.
**(said 1/4 cup in the original posting, but then referred to 3/4 cup
later on - 3/4 cup sounds right and tastes pretty good, but I may well be
wrong!)
Bennigan's "Death by Chocolate"
Note: This is straight out of a Bennigan's cookbook... some of the
numbers for the layering don't seem to add up to me so you may have to
make adjustments. I would try to help but I haven't had this dessert so I
don't know exactly how many layers it is supposed to have. Also, it calls
for 2 1/2 cups crust mix in the ingredient list, but 5 in the recipe... I
would start with 2 1/2 and go from there. The crust mixture notes that it
will make one crust so I assume it will be enough.
9 cups rocky road ice cream, softened
9 cups Dutch chocolate ice cream softened
3 (1 3/4 ounce) fudge packs
3 packages Twix Candy Bars (3 cups prepared)
2 1/2 cups crust mixture (see below recipe)
Chocolate cone dip, as needed
Crust Mixture
Remove the ice cream from freezer and allow to soften for 15 minutes.
Open fudge packs; set aside. Dice the Twix candy bars into pieces; set
aside.
In a large mixing bowl, assemble in the following order:
1 cup rocky road ice cream
1 cup Dutch chocolate ice cream
1 (1 3/4 ounce) fudge pack
1/2 cup diced candy bars
Repeat in this order until finished with ingredients.
When all ingredients are in the bowl, cover with plastic wrap. Using your
hands, press down firmly and evenly to push out all the air pockets.
Place bowl into the freezer for 30 minutes and allow to harden before
applying the crust mixture. When the ice cream is firm, remove from
plastic wrap and evenly spread five cups of crust mixture over the
surface. Gently but firmly, press the crust mixture down to form an even
layer. Cover with plastic wrap and place back into the freezer for 12
hours, minimum.
Remove the mixing bowl from the freezer and allow to sit at room
temperature for 2-3 minutes. Invert a sheet pan over the bowl and flip
over. You should feel the ice cream loosen and drop into the pan. If the
ice cream doesn't move, let the bowl sit inverted until it does.
Remove the bowl and cover the ice cream with plastic wrap and return to
the freezer for 30 minutes.
Remove the ice cream pie from the freezer and place on a cutting board.
Turn the hot water on, put the blade of a chef's knife under to heat.
Wipe the knife off and cut the pie into quarters, then cut each quarter
into thirds. (Heat the knife with each cut to make smooth even cuts.)
Place the slices, crust side down, on a sheet pan and place covered
slices back into the freeze to resolidify.
Open a can of cone dip and place the can into a saucepan of water; place
over medium heat. Heat until it has liquefied.
Remove cone dip from the heat and place into a shallow pan.
Remove frozen slices from the freezer. Grasping from the bottom of each
slice, dip one slice at a time into the hot cone dip. Dip the slices into
the crust, coating as much of the ice cream as possible. Place the dipped
pieces back onto the sheet pan, crust side down.
When all are coated, cover with plastic wrap and freeze until needed.
Serve slices with a side pitcher of heated cone dip.
Crust Mixture
6 ounces fudge covered graham crackers
4 ounces Famous Chocolate Wafers
3 ounces margarine, melted
In a food processor, grate the graham crackers and the chocolate wafers.
Melt the margarine in the microwave.
Add the margarine to the crackers and mix well.
Use crust within an hour for the dessert.
Another version
Bennigan's Death By Chocolate
1 box chocolate cake mix
4 boxes Jell-O chocolate mousse mix
6 Skor candy bars
1 cup Kahlua
24 ounces Cool Whip
Bake cake according to package directions for a 9 x 13-inch cake. [censored]
top of baked cake with fork then pour Kahlua over the cake. Let this soak
in - it can be left this way overnight.
Make the chocolate mousse according to package directions.
To assemble cake: Crumble up half of the cake and place it on the bottom
of a large glass bowl. Layer half of the mousse, then half of the Cool
Whip and half of the Skor candy bars, broken into small pieces. Repeat.
Death by Chocolate - Quickie Version
Here is a quick version of the Death by Chocolate cake,
you can use the Health bars, crumbled, or a 10 0z. bag of Skor English
toffee bars.
I've also done this with shaved chocolate bars (dark 10 oz.s' or more),
but whatever you use, it's the Kahlua that really makes this dessert
special,
what could be bad, only the calories!!
Death by Chocolate
1 (18.25 ounce) box devil's food or chocolate cake mix
1 cup Kahlua
3 (3.9 ounce) boxes chocolate pudding, instant or regular, or
4 (2.8 ounce) packages Nestle's European-Style chocolate mousse mix,
prepared according to package directions.
2 (12 ounce) containers Cool Whip, defrosted
6 Skores or Health Bars, crumbled. or 1 (10 ounce) bag Skor English
toffee bits, or,
10 ounces of deep dark chocolate, shaved
Following the package instructions prepare the cake mix using a 9 by 13
inch pan.
Cool cake and [censored] top with a fork, to insure it's cooked, and for the
Kahlua to soak in, Pour Kahlua evenly over the cake, cover with plastic
wrap and chill. Prepare chocolate pudding, if using regular pudding,
cover with plastic wrap when slightly cool to prevent "skin" from forming
and allow to cool completely.
Instant chocolate pudding and the mousse can be used at once. Cut the
cake into cubes and place 1/2 in a triffe or other large glass bowl.
Cover with 1/3 of the pudding, 1/3 of Cool Whip and 1/3 of the crumbled
candy bars.
Repeat with two more layers, cover and refrigerate until ready to serve.
Makes 12 to 16 servings.
Enjoy.
And yes, the first layer of cake is a bit thicker than the other two to
hold up while serving!!
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