Marlene Sorosky'S Chocolate Peppermint Angel Dessert – a delicious recipe with semi-sweet chocolate chips, sugar, milk, peppermint, eggs, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir chocolate chips, sugar, milk and mint extract in top of a double boiler over simmering water until chocolate is melted. Remove from heat.
2
Whisk egg yolks in a small bowl until blended; whisk into chocolate. Beat egg whites in medium-size bowl with electric mixer on low speed until foamy. Beat on high speed until soft, rounded peaks form. Spoon over chocolate without mixing.
3
Beat cream in same mixing bowl on low speed until thickened. Beat on medium speed until soft peaks form. Fold chocolate and egg-white mixture into whipped cream until no streaks of white remain.
4
Cut angel-food cake into 1-inch pieces. Place layer of cake pieces on bottom of an 8- x 3-inch springform pan. (Or you may use an 8-1/ x 2-inch springform pan.) You'll use half the cake. Top with half the mousse. repeat a second layer of cake and remaining mousse in the same manner.
5
Smooth top evenly with a spatula. Cover with plastic wrap and refrigerate overnight. The dessert may be refrigerated up to 2 days, or it may be frozen, covered with plastic wrap and foil, if desired. Defrost wrapped cake in refrigerator overnight.
6
To serve: several hours before serving, remove sides of springform pan. Beat remaining whipping cream until stiff. Spoon into pastry bag fitted with 1-inch rosette or star tip and pipe rows of whipped cream going up the sides and 1 rosette in the center. Or, spread whipped cream over top and sides, if desired. Chill at least 4 hours.
1105
kcal
Calories
92
g
Fat
52
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups semi-sweet chocolate chips, about 9 ounces, 2 tablespoons sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and more.
Yes, Marlene Sorosky'S Chocolate Peppermint Angel Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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