The steakhouse Chocolate Stampede recipe is an effort and time taking recipe with a long list of ingredients but it’s all worth it. You can make it and then keep it in the refrigerator to have the leftovers later as the leftovers always taste good.
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The chocolaty flavors, with chocolate shells and chocolate syrups, everything is just outclassed about this dessert and when you serve the Stampede along with the ice cream of your favorite flavor you will find it heavenly delicious.
INGREDIENTS
- 2 cups cold heavy cream
- 6 tablespoons sugar
- 12 tablespoons unsalted butter
- 14 ounces bittersweet chocolate, chopped
- 10 large-sized separated eggs
- 1 tablespoon vanilla extract
- 1/4 cup of strong coffee
- 1/2 tablespoon salt
- 1 1/2 cups sugar
- 1 18.5 ounces Devil’s food cake mix
For making Sauce
- 2 tablespoons unsalted butter
- 5 tablespoons light corn syrup
- 3/4 cup heavy cream
- 12 ounces bittersweet chocolate, chopped
For serving
- 1-pint vanilla ice cream
- 1 1/2 cups cold heavy cream
- 1 tablespoon sugar
Method to make the yummy Chocolate Stampede
- Firstly you have to prepare the cake for your stampede. Make the cake batter, transfer it to the greased baking pan and then bake and let the air cool.
- Now use a knife to slice the cake and make slices out of it. Make layers in these slices and then prepare a baking pan to arrange these layered slices in it. Crush and mash half of the slices, make balls out of them and then arrange them with the slices.
For making Mousse
- In a saucepan melt the chocolate and mix the butter in it. Pour coffee into it and then pour some water. Stir well and simmer until everything is well combined.
- Now bring another bowl and add water to it. As you are using separate eggs, add the egg yolks to it. Stir some sugar into it and then use the hand whisk to blend.
- Then you must add the prepared chocolate coffee into it as its color changes after simmering. Pour some vanilla.
- Then you must add the salt in the egg white in a separate container and stir both of them. Now bring the very last mixture the yolk and chocolate and whisk both of them. After whisking your mousse will be formed.
- Now that your mousse is ready pour it over your cake balls and cake slices in the pan. Put the pan in the oven and freeze it.
- Now pour the leftover cream into the bowl and stir sugar into it and the mixture will get fluffy eventually when you beat it.
- Mix the leftover mousse into this mixture. Freeze it after covering.
- To make the chocolate shell, mix the heavy cream with corn syrup and sugar and then simmer in a double boiler. Freeze it after cooling.
- Now for making the chocolate sauce mix the corn syrup with a little butter and combine it with the chocolate shell mixture.
- Take the frozen cake pan, top it with you’re the dressing prepared by heavy cream, and drizzle the chocolate sauce over it.
- Add up the chocolate shell, put up the ice cream and serve your cake.
FAQs?
Does the Longhorn Steakhouse Stampede is full of calories?
Longhorn Steakhouse Stampede is a dessert fully packed with calories as it is made of chocolate, sugar, syrups, coffee, and butter.
Longhorn Steakhouse Chocolate Stampede Recipe
Servings: 12
Ingredients
- 2 cups cold heavy cream
- 6 tablespoons sugar
- 12 tablespoons unsalted butter
- 14 ounces bittersweet chocolate chopped
- 10 large-sized separated eggs
- 1 tablespoon vanilla extract
- 1/4 cup of strong coffee
- 1/2 tablespoon salt
- 1 1/2 cups sugar
- 1 18.5 ounces Devil’s food cake mix
For making Sauce
- 2 tablespoons unsalted butter
- 5 tablespoons light corn syrup
- 3/4 cup heavy cream
- 12 ounces bittersweet chocolate chopped
For serving
- 1- pint vanilla ice cream
- 1 1/2 cups cold heavy cream
- 1 tablespoon sugar
Instructions
- Firstly you have to prepare the cake for your stampede. Make the cake batter, transfer it to the greased baking pan and then bake and let the air cool.
- Now use a knife to slice the cake and make slices out of it. Make layers in these slices and then prepare a baking pan to arrange these layered slices in it. Crush and mash half of the slices, make balls out of them and then arrange them with the slices.
For making Mousse
- In a saucepan melt the chocolate and mix the butter in it. Pour coffee into it and then pour some water. Stir well and simmer until everything is well combined.
- Now bring another bowl and add water to it. As you are using separate eggs, add the egg yolks to it. Stir some sugar into it and then use the hand whisk to blend.
- Then you must add the prepared chocolate coffee into it as its color changes after simmering. Pour some vanilla.
- Then you must add the salt in the egg white in a separate container and stir both of them. Now bring the very last mixture the yolk and chocolate and whisk both of them. After whisking your mousse will be formed.
- Now that your mousse is ready pour it over your cake balls and cake slices in the pan. Put the pan in the oven and freeze it.
- Now pour the leftover cream into the bowl and stir sugar into it and the mixture will get fluffy eventually when you beat it.
- Mix the leftover mousse into this mixture. Freeze it after covering.
- To make the chocolate shell, mix the heavy cream with corn syrup and sugar and then simmer in a double boiler. Freeze it after cooling.
- Now for making the chocolate sauce mix the corn syrup with a little butter and combine it with the chocolate shell mixture.
- Take the frozen cake pan, top it with you're the dressing prepared by heavy cream, and drizzle the chocolate sauce over it.
- Add up the chocolate shell, put up the ice cream and serve your cake.
