Peppermint-Mousse Cake

Name: Peppermint-Mousse Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 candy cane or 5 peppermint hard candies, chopped; 1 Tbsp corn syrup; 59 milliliters 1/2 8-ounce container mascarpone cheese or sour cream; 340 grams semisweet chips plus 1 teaspoon peppermint extract; 454 grams frozen pound cake; 340 grams semisweet mint chocolate chips, chopped, or one; 118 milliliters toasted slivered almonds, chopped; 2 Tbsps sugar; 237 milliliters heavy or whipping cream

Peppermint-Mousse Cake is a gluten free recipe with 8 servings. One serving contains 865 calories, 10g of protein, and 53g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up container mascarpone cheese, candy cane, slivered almonds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Defrost the pound cake according to the label directions. Slice it horizontally into 3 layers. In a large bowl, combine the whipping cream and sugar and beat until stiff peaks form. Fold in the mascarpone, almonds, and 1/3 of the mint chocolate chips.

Ingredients you will need

Chocolate Chips

Whipping Cream

Mascarpone

Pound Cake

Almonds

Sugar

Mint

Equipment you will use

Bowl

Place half the remaining mint chocolate chips in a small bowl and microwave 1 minute or just until shiny. Stir until smooth. Gently fold the melted chocolate (plus half the peppermint extract if using plain chocolate chips) into the whipped cream.

Ingredients you will need

Peppermint Extract

Chocolate Chips

Whipped Cream

Chocolate

Mint

Equipment you will use

Microwave

Bowl

Spread the bottom layer of the cake with half the chocolate cream filling and top with the middle cake layer.

Ingredients you will need

Chocolate

Spread

Cream

Spread with the remaining chocolate filling. Set the top layer in place. Cover with plastic wrap and refrigerate for 2 hours to set. (Can be made up to 1 day ahead to this point.) Melt the remaining chocolate chips in a small bowl and microwave about 1 minute or just until shiny. Stir in the corn syrup, butter, and the remaining peppermint extract (if using plain chocolate chips) until smooth.

Ingredients you will need

Peppermint Extract

Chocolate Chips

Corn Syrup