Chocolate Mousse using Magnolia Pancake Plus Recipe
This recipe was free when I bought a box of Magnolia Pancake Plus...just want to share it with everyone. We tried it and it was really good.
Ingredients
- Cake Base:
- 2 tbsp of sugar
- 2 tbsp of cocoa powder
- 2 tbsp of water
- 6 tbsp of oil
- 1 pack of Magnolia Pancake Plus with Chocolate Syrup
- Whipped Cream Topping
- 1 250-gram pacl all purpose cream
- 3 tbsp of powdered sugar
- 1 1/2 tbsp of gelatin powder
- 2 tbsp of hot water (for dissolving the gelatin)
- 1 sachet syrup
- 1 tbsp of chocolate chips
Directions
1.
***for the cake base
2.
Dissolve sugar and cocoa powder in water. Add Magnolia Pancake Plus and oil. Blend well until free of lumps. Pour batter into greased and lined oven toaster tray. Bake in oven toaster for about 5 minutes. Remove from pan and cut into rounds to fit container (we used wine glass)
3.
***to make wippled cream topping
4.
Whip cream and sugar with wire whisk until soft peaks form. Dissolve gelatin in hot water, cool slightly and fold into whipped cream.
5.
Divide into 2 portions. Fold chocolate syrup into one portion to make chocolate cream.
6.
To assemble, place cake in wine glass or container. Spread chocolate cream evenly then top with white cream. Sprinkle with chocolate chips.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 3 servings | |
| Calories 367 | |
| Calories from Fat 253 | 69% |
| Total Fat 28.64g | 36% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 1mg | 0% |
| Sodium 59mg | 2% |
| Potassium 84mg | 2% |
| Total Carbs 27.76g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 25.5g | 17% |
| Protein 1.02g | 2% |
