Best Chocolate Mousse Cake & Vietnamese Shrimp Noodle Bowl

Best chocolate mousse cake

Ingredients

FOR THE CRUST

  • Cooking spray, for pan

  • 24 Oreos, crushed

  • 6 tbs butter, melted

  • Pinch of salt

FOR THE CHOCOLATE MOUSSE

  • 2 tsp gelatin

  • 2 1/2 tbs cold water

  • 2 1/4 cup semisweet chocolate chips

  • 3 cup heavy cream, divided

  • 1/2 cup powdered sugar

  • 2 qt. strawberries, stems removed

FOR THE GANACHE TOPPING

  • 2/3 cup heavy cream

  • 2 cups semisweet chocolate chips

  • chocolate shavings

Instructions

  1. Make crust: Grease an 8" springform pan. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.

  2. Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 11 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.

  3. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 2 cups cream with powdered sugar until stiff peaks form. Stir in about 1/4 cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.

  4. Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, stemmed side down.

  5. Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.

  6. Make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.

  7. Refrigerate ganache until slightly thick, 15 minutes, and spread over mousse. Sprinkle chocolate shavings on top.

    *In flyer June 18 - 24, 2023
    Recipe and photo credit: Delish

Vietnamese Shrimp Noodle bowl

Ingredients

  • 8 oz vermicelli rice noodles (as per cooking instruction)

  • 16 large cooked shrimp (peeled)*

  • 1 cup lettuce leaves*

  • ½ cup sliced cucumbers

  • ½ cup shredded carrots*

  • ½ cup mixed fresh herbs ((i.e. mint,cilantro, basil, etc.))

  • ¼ cup chopped peanuts

Vinaigrette

  • ¼ cup lime juice

  • ¼ cup fish sauce

  • ¼ cup soy sauce

  • 1 tbs chili paste

  • 1 tbs sugar

  • 2 garlic gloves (grated)

Instructions

  1. Divide noodles between four bowls and top each one with equal parts cooked shrimp, sliced cucumbers, shredded carrots and fresh herbs.

  2. In a small bowl, whisk together the vinaigrette and drizzle on top of each vermicelli bowl.

  3. Sprinkle with chopped peanuts to serve.

*In flyer June 18 - 24, 2023
Recipe and photo credit: The Lemon Bowl

Annah Kassen