Whew! After that long-winded title, I better not disappoint with this one! We had a Mexican themed lunch today at work. I wanted to do a dessert that fit the theme, yet still allow my usual creativity. Ever since I ordered this Wilton pan from Sur La Table a few weeks ago, I’ve been anxiously awaiting the perfect opportunity to test it out. More about the pan in a second. First, let me reel you in.
Mmhmm. Little cakes soaked in three milks. Rich, fluffy spiced chocolate mousse pocketed inside. And what’s that on the bottom there? Oh, you know, just a sturdy base of semisweet chocolate. Okay – back to the pan.
I bought this pan for $10.95 and could not be more excited about it. It is perfect for so many creations. Want to make cookies or brownies and top them with a scoop of ice cream? This is your pan. Strawberry shortcake? The pan above is waiting for you. Individual cheesecakes? Give this guy a try. I think you get my point. 🙂
Once the cake batter is ready to go, fill each cup about 2/3 full and baked them ’til light golden brown. Let ’em cool for about 5-10 minutes, remove, and repeat. If you don’t have this pan (yet), just make cupcakes!
Here’s where the fun really starts. Turn the cakes (or cupcakes) upside down, and spread with melted semisweet chocolate.
Once the chocolate is set, whisk together your three milks, pierce each cake with a fork multiple times, and slowly pour the milk mixture into the cakes. I place the cakes in a cake pan so the excess milk mixture doesn’t dribble all over the counter. 🙂
Then, and this is perhaps my favorite part, whip up your spiced chocolate mousse. Dollop the top of each cake with the mousse.
Individual Tres Leches Cakes with Spiced Chocolate Mousse
Makes 18 cakes with pan (or 24 cupcakes)
1 boxed white cake mix
1/3 cup oil
1/2 cup water
1/2 cup caramel syrup
1 12-ounce package semi-sweet chocolate chips
Tres Leches Filling
1/4 cup milk
1/2 can sweetened condensed milk
1/2 can evaporated milk
Spiced Chocolate Mousse
1 quart heavy cream
1 package instant chocolate pudding mix
1 1/2 tbsp. cinnamon
1. Heat oven to 350 degrees F. Coat the best pan ever or muffin tin with nonstick cooking spray.
2. Combine cake mix, eggs, oil, water, and caramel syrup in large mixing bowl. Beat on low until just mixed, then beat on high about 1 to 2 minutes. Pour cake mix into pan, filling each cup about 2/3 full.
3. Bake about 15 minutes, or until light golden brown. Cool 10 minutes before removing from pan. Allow to cool completely.
4. Melt chocolate chips in microwave for about 60 to 90 seconds, stirring frequently until melted. Turn each cake upside down and spread each bottom (now top) with melted chocolate. Allow to set. To speed up the process, refrigerate cakes until chocolate is set.
5. In a medium bowl, whisk sweetened condensed milk, evaporated milk, and milk until combined. Use a fork to pierce each cake multiple times. Slowly pour milk mixture into each cake, allowing the mixture to absorb into cakes. Don’t feel the need to use all of the mixture – use your best judgment.
6. In a large bowl, beat heavy cream, pudding mix, and cinnamon on high until stiff peaks form. For denser mousse, beat an additional 15 to 20 second. Use a pastry bag to pipe mousse onto cakes, or dollop with a spoon. Store cakes in refrigerator.