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    You are in: Home / Recipes / Marlene Sorosky's Chocolate Peppermint Angel Dessert Recipe
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    Marlene Sorosky's Chocolate Peppermint Angel Dessert

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    Lorraine of AZ's Note:

    Oh, this is good! It is a cool and creamy mint-flavored chocolate mousse studded with cubes of airy angel-food cake -- a super summer dessert! Cookbook author Sorosky says this tastes "just like an exquisite chocolate after-dinner mint." Cooking time is actually chilling time.

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    Units: US | Metric

    • 1 1/2 cups semi-sweet chocolate chips, about 9 ounces
    • 2 tablespoons sugar
    • 2 tablespoons milk
    • 1/4 teaspoon peppermint extract
    • 3 large eggs, separated and at room temperature
    • 2 cups whipping cream
    • 1 (10 inch) white angel food cake (may be homemade or store-bought)
    • 1 cup whipping cream (to garnish) (optional)


    1. 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. 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. 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. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Marlene Sorosky's Chocolate Peppermint Angel Dessert

    Serving Size: 1 (176 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 590.2
    Calories from Fat 303
    Total Fat 33.6 g
    Saturated Fat 20.0 g
    Cholesterol 161.3 mg
    Sodium 433.4 mg
    Total Carbohydrate 68.7 g
    Dietary Fiber 2.0 g
    Sugars 43.2 g
    Protein 9.5 g

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