Chocolate Mousse Cake

Easy Decadent Chocolate Mousse Cake

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Chocolate Mousse Cake

Chocolate Mousse Cake

This Easy Decadent Chocolate Mousse Cake is one of the most popular recipes at A Mother’s Shadow and at my home too.  And there’s good reason – it’s so moist, flavorful, chocolaty and just amazing!

I kid you not, this Easy Decadent Chocolate Mousse Cake is superior and you’ll be asked for this one repeatedly.

And guess what?

You won’t mind making it time and again because it’s THAT good and SO easy since it starts with a cake mix – but NO one will ever know because I have a secret trick to show you for making this Easy Decadent Chocolate Mousse Cake super moist and decadent. 

For an exceptional dessert, add some fresh fruit to the plate.  If you are looking for a spectacular gourmet meal for a special occasion, or just because serve after these Lasagna Roll Ups.  

Easy Decadent Chocolate Mousse Cake


1 package chocolate cake mix  

14oz. can sweetened condensed milk

2  –  1 oz. squares of unsweetened chocolate, melted – but warm to the touch, not hot

½ cup cold water

1 (3.9 oz.) package, instant chocolate pudding mix

1 cup heavy cream, whipped



Preheat oven to 350 degrees.

Cut a piece of parchment paper the size of the pan.

Spray the pan with release, then put in parchment paper and coat the entire pan with the parchment with spray release.Decadent Chocolate Mousse Cake

Prepare and bake the cake mix according to package directions in the prepared pans.Decadent Chocolate Mousse Cake

When the cake is cooked through, take it out of the oven out and allow it to cool on a rack for 5 minutes.

Cover the baked cake with saran wrap. This step keeps the cake incredibly moist. Decadent Chocolate Mousse Cake

When cake is completely cooled, place pieces of waxed paper or parchment on a serving plate.Decadent Chocolate Mousse Cake

Place cake on top of the pieces of paper, in the center of the plate.Decadent Chocolate Mousse Cake


Now, melt the chocolate until it’s melted but not hot.Decadent Chocolate Mousse Cake

In a large bowl, with a mixer beat together the sweetened condensed milk and melted chocolate.

Gradually stir in the water, then instant pudding and beat until smooth.

Chill the mixture for about 10-30 minutes or just until set enough to spread.

Remove the chocolate mixture from the refrigerator and stir to loosen.

Fold in the cool whip type whipped cream and return to the refrigerator if needed until set up enough to spread creating a frosting mousse.Decadent Chocolate Mousse Cake

Place one layer of cake onto a serving plate Top it with approx.  1 ½ cups of the frosting mousse.Decadent Chocolate Mousse Cake

Place the other layer cake on top of filling.Decadent Chocolate Mousse Cake

Frost the cake, covering the sides and top with the rest of the mousse.

Carefully, take the pieces of paper out from under the cake.Decadent Chocolate Mousse Cake

Refrigerate until serving, along with any leftovers.

Optional: Garnish with fresh fruit or chocolate shavings.

For a delicious Gluten Free Chocolate Cake, click HERE

Carrie’s recipe , Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

Recognize a blessing and be a blessing today.

Layered Chocolate Divine Dessert

Chocolate Divine Dessert

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Layered Chocolate Divine Dessert

Divine Chocolate Dessert

Chocolate Divine Dessert

 Here’s a dessert for those who love chocolate, graham crackers, cream cheese, whipped cream and anything divine!


This has been a family favorite for years and it is SO easy to put together.  It begins with a bottom layer of graham cracker crust.  Up next is a level of light cream cheese.  A chocolate pudding tier of thick creamy goodness is crowned by whipped topping.  Chocolate bar is grated and sprinkled on top to make it extra fancy if desired.  Yummy scrumptiousness!


Chocolate Divine Dessert

1  1/2 cups graham cracker crumbs (about 1 sleeve)

1/4 cup sugar

1/3 cup melted butter or margarine

1 pkg. (8 oz.) cream cheese, softened

1/4 cup sugar

2 Tbs. milk

8oz. container thawed whipped topping

2 small pkgs. (3.9 oz. each) of chocolate flavored pudding

3  1/2 cups cold milk


Crush the crackers in a food processor.Chocolate Divine Dessert 2Combine graham cracker crumbs and 1/4 cup sugar.Chocolate Divine Dessert 3Combine graham cracker crumbs and 1/4 cup sugar.

Add in melted butter and mix well.Chocolate Divine Dessert 4Pour into the bottom of a 13×9” pan and press firmly.Chocolate Divine Dessert 5

Chocolate Divine Dessert 6

Beat cream cheese with 1/4 cup sugar and 2 Tbs. milk Chocolate Divine Dessert 7

Until smooth and creamy.

Chocolate Divine Dessert 8Gently fold in half of the whipped topping.Chocolate Divine Dessert 9Carefully spread the creamed mixtureChocolate Divine Dessert 10

Using care not to tear the crust.
Chocolate Divine Dessert 11

Using 3 1/2 cups cold milk; prepare both boxes of pudding mix as directed on the package(s).Chocolate Divine Dessert 12Pour the pudding over cream cheese layer. Chocolate Divine Dessert 13

Chill several hours or overnight.Chocolate Divine Dessert 14

Spread remaining whipped topping over pudding.Chocolate Divine Dessert 15After spreading evenly, garnish with grated chocolate.

Dessert for chocolate lovers

Dessert for chocolate lovers and all things divine

Look at those yummy layers! 

Dessert for chocolate lovers

Dessert for chocolate lovers and all things divine

Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today.


Halloween Food Collage 1

Halloween Family-Friendly Foods

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Halloween Food Collage 1

Halloween Friendly Food

Boy do I have some FUN food for YOU!

Yummy pudding cups topped with crushed chocolate cookies to make a silly Frankenstein.  Click HERE for instructions

Want an appetizer or main dish that is savory and not sweet?  This Boazone is perfect!  Click HERE for the tutorial

It’s hard to find a treat that’s healthy at this time of year – but here it is!  Click HERE for the easy recipe.

Recognize a blessing and be a blessing today.

Roasted Banana Pudding & Nilla Dessert

Homemade Roasted Banana Pudding & Nilla Dessert

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Roasted Banana Pudding & Nilla Dessert

Roasted Banana Pudding & Nilla Dessert

NO boxed pudding version of the be-loved classic Nilla Wafer Pudding Dessert, no-siree!

Making a homemade pudding is nothing to be afraid of with my step-by-step tutorial and it will make ALL the difference in your results.  The taste is absolutely amazing and gourmet level.

After you serve this, your guests will reminisce about this dish, and ask for this delectable dessert again and again. So come along, Click through to the next page for the recipe and I’ll take you by the hand so you can be connoisseur in your own kitchen!


Homemade Roasted Banana Pudding

 Pudding Ingredients:
7 large bananas, slightly under ripe  *If you use bananas that have any brown spots, or are ‘ready to eat’ , they will become watery when roasted and in turn will turn the pudding loose and liquid-y aka yucky.  See picture below for more help.
1 ½ cups sugar
8 large egg yolks
7 Tbl. cornstarch
6 cups half and half (do NOT skimp by using milk)
1/2 tsp. salt
3 Tbl. real butter (no margarine please!!!)
1 Tbl. vanilla (use pure extract, not imitation in this recipe)
3 Tbl. lemon juice  
12 oz. box of nilla wafer cookies    
Whipped Topping Ingredients:
1 cup of heavy whipping cream, chilled
1 Tbl. sugar
1/2 tsp. vanilla (use pure extract)  

Roast the bananas: Use yellow bananas that may have a little green, but just barely ripe. 

Roasted Banana PuddingThis step is critical to roast slightly under ripe bananas to make them richer and sweeter.

It also breaks down the fibers in the banana.  Roasting is the only method to bring out the depth of flavor you want to achieve for this pudding

Adjust oven rack to upper middle position and heat oven to 325 degrees.
Place 3 unpeeled bananas on baking sheet and bake until the skins are completely black, about 20 minutes.
Let the bananas cool for 20 minutes. Roasted Banana Pudding
Now let’s make the pudding:
Meanwhile, whisk very well the ½ cup sugar, egg yolks and cornstarch in a medium bowl until smooth.Roasted Banana PuddingBring the half and half, remaining 1 cup of sugar and salt to a simmer over medium heat in large saucepan.
Turn the heat to warm-low for next step, or take off the heat if that’s easier for you.
Pour about ½ cup of the simmering half and half mixture into the bowl with the egg yolk mixture.Roasted Banana PuddingWhisk all together well.
This step is called ‘tempering’ and is very important.Roasted Banana Pudding***I did not show this, however, it is best to pour the egg mixture THROUGH a fine strainer/seive as you pour it back into the pan.  This removes any small bits of egg that have cooked through the process.   Do NOT skip!
Now, take your whisk and stir the half and half simmering mixture, still on the stove, and slowly pour the yolk mixture into the half and half, stirring well with the whisk. ***see how smooth the mixture is?  It’s because you poured it through the strainer/sieve – good job!Roasted Banana PuddingTurn the heat back up to medium heat and whisk constantly until the mixture is thick and large bubbles appear at the surface.  It takes about 2 minutes.Roasted Banana PuddingThe pudding mixture will look like this when done. Thick, just like a marvelous custard, or pudding does.Roasted Banana PuddingRemove from the heat and stir in the butter and vanilla.
You now have homemade pudding!  Congratulations!!!Roasted Banana Pudding
Process the pudding:
Transfer the homemade pudding to a food processor (if you have a small processor, do this step in batches).Roasted Banana PuddingAdd in the warm peeled roasted bananas and 2 Tbl. of the lemon juice.
Process the mixture until completely smooth, using care of the hot mixture that you don’t get burned.
Scrape the banana pudding into a large bowl and place plastic wrap directly on the surface of the pudding.  This step prevents a “skin” to form.Roasted Banana PuddingRefrigerate until slightly cool, about 45 minutes.  You don’t want the pudding hot, or completely cold; but warm.   

Assemble and chill:
Cut remaining bananas into 1/4” slices and put in a small bowl with the remaining 1 Tbl. lemon juice; gently stirring, making sure to cover each banana slice in the lemon juice. This will prevent browning.
In a 3 quart trifle bowl, or glass bowl with high sides, spoon one fourth of the pudding in the bottom of the bowl.Roasted Banana PuddingLayer some of the cookies, bottom side up to hold the banana slice on top of the pudding.

Now lay a slice of the lemon coated banana on the cookie.Roasted Banana PuddingNow layer a cookie right side up on top of the bananas.Roasted Banana PuddingRepeat this process two more times, ending with the pudding to cover the bananas and cookies.Roasted Banana PuddingPlace plastic wrap directly on the surface of the pudding, again to prevent a ‘skin’.

Refrigerate at least 8 hours, or up to 2 days.

Roasted Banana Pudding

Top and serve:

When the pudding has cooled and ready to serve – 
With an electric mixer on medium speed, beat the whipping cream, sugar and vanilla until stiff peaks form, about 2 minutes.

Top the banana pudding with the whipped cream and serve.

Keep any leftovers in the refrigerator and serve within a day or two; as the pudding and whipped cream will break down.

Roasted Banana Pudding

Recipe originally from Cook’s Country, Copyright Carrie Groneman,  A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.

Halloween themed food

FRANKEN Pudding Cups

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Halloween themed food

Pudding cups that have a Frankenstein face painted with chocolate on the cup!



FRANKEN Pudding Cups  Great make ahead family friendly Halloween treat.  And so good too!


FRANKIN  Pudding Cups


Pistachio pudding prepared according to directions


Vanilla pudding prepared according to directions with green food coloring added to make it goulish.

Chocolate animal cookie-crackers

 Melting chocolate buttons or chocolate chips

Paint brush

Clear cups, 5-8 oz is preferred



Crush chocolate animal cookies, chocolate teddy grahams or any chocolate cookie

Prepare pudding

FRANKEN Pudding Cups

FRANKEN Pudding Cups

Melt chocolate in a microwavable bowl, stirring till melted, but do not burn. 

With the paint brush draw a face inside the cup with the chocolate.

FRANKEN Pudding Cups

FRANKEN Pudding Cups

Do not have the face come up higher than 1/3 from the top to allow room for the pudding to cover the face which will make it stand out more.

Allow the chocolate face to harden in refrigerator for about 10 minutes, then pour in the prepared pudding

FRANKEN Pudding Cups

FRANKEN Pudding Cups

Pour crushed cookies on top about 1/2 to 1 inch thick.

Store in the refrigerator until ready to serve.

Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.