Monthly Archives: December 2013

Chocolate Heath Bar Crunch

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I was introduced to this delectable treat during a party at a friend’s house.  I was absolutely addicted.  Rich, decadent chocolate cake layered with airy chocolate mouse, light whipped cream and bits of heath bar scattered throughout.  It’s so wrong but it feels so right.  🙂  She claimed that it was the easiest dessert to make and I just wasn’t that convinced.  But it is.

Even with my own homemade touches, it’s still one of the easiest desserts I’ve ever made. I made my Grandma’s Chocolate Cake recipe, used a really good chocolate mousse mix, and then made my own homemade whipped cream.  I bought the heath bar bits ready to go, but then I shaved some Ghirardelli dark chocolate in each layer for some added flavor.  The only challenge is, to not eat the whole thing in one sitting by yourself.  🙂

To make it an even quicker, easier recipe, you can substitute all the ingredients with boxed/pre-packaged versions.  It’s delicious regardless.

What you’ll need:

  • Chocolate Cake (my Grandma’s chocolate cake recipe or boxed)
  • 2 packages of Chocolate Mousse mix
  • Whipped cream (or 2 containers of Cool Whip)
  • 1/2 package of heath bar bits
  • 1/2 C. shaved dark chocolate

Grandma’s Chocolate Cake: (1/2 size)

  • 1 C. sugar
  • 1/2 C. oil (or butter)
  • 1 egg
  • 1/2 C. buttermilk
  • 1/2 C. cocoa (unsweetened)
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 C. flour
  • 1/2 C. boiling water

Preheat oven to 350 degrees.  Butter and flour one 9 x 12 pan.

Cream oil, sugar and eggs together.  Add buttermilk (note: substitute — place 1/2 T. white vinegar in a 1 C. liquid measuring cup, fill with milk to the 1/2 C. line.  Let sit for 5 minutes) and mix thoroughly.  Add cocoa and mix thoroughly, scraping edges of bowl.  Add vanilla, baking soda, baking powder and salt and combine.  Add hot water in batches, alternating with 1 C. flour.  Be careful of splatter during mixing.

Pour into pan evenly.  Bake for 18 minutes or until toothpick comes out cleanly.

Chocolate Mousse: make as directed on package.  I used whole milk to make it extra rich.  I normally make mousse from scratch but this one is tasty.

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Whipped Cream:

  • 1/2 pt. whipping cream
  • 3 tbsp. sugar

In a very cold bowl (I refrigerate mine for an hour or stick in the freezer for 10 minutes), add the heaving whipping cream.  With your wire whisk attachment, begin whipping the cream.

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When it begins to thicken (called soft peaks — when the cream sticks to the whisk but the peak flops over and can’t stand on its own), add the sugar (note: the sugar not only sweetens it slightly, but it also makes the whipped cream shiny).  Continue whipping on high until you get stiff peaks (when the mixture stands on its own.  Be careful not to whip too long as it will turn to butter.  Chill immediately.

CAKE TIME!

Cut the cooled cake in half.

In a clear bowl or trifle bowl, break one piece of the cake into chunks evenly.  Top with 1/2 the chocolate mousse.  Sprinkle heath bar and shaved chocolate.  Top with 1/2 whipped cream.  Repeat with the remaining.  I sprinkle heath bar and chocolate on top to make it extra pretty.

Notes:

– To make it Gluten Free, substitute a flourless cake (similar to a brownie and really yummy) or a gluten free cake.

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