CHOCOLATE & BERRY MOUSSE POTS
Dessert doesn't have to be devilish as this good-for-you pud proves
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
- Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
- Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.
Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium
CHOCOLATE-MOUSSE TART WITH FRESH BERRIES
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Crust: Preheat oven to 375°F. In a food processor, combine almonds, granulated sugar, cornstarch, and salt; process until almonds are finely ground. Add almond flour and pulse to combine. Add butter and process until evenly moistened.
- Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake, rotating once, until golden brown and set, about 20 minutes. (Check halfway through; if crust is sinking into pan, remove from oven and press back up sides with the back of a measuring cup.) Let cool completely on a wire rack.
- Filling: Meanwhile, in a heat-proof bowl set over (but not in) a pot of simmering water, whisk together egg yolks, granulated sugar, and salt until sugar has dissolved (mixture should feel warm to the touch and not grainy when rubbed between fingers). Add chocolate; whisk until smooth and melted. Remove bowl from pot and let cool 10 minutes.
- Beat cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture until lightened and no streaks remain. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust, spreading in an even layer with an offset spatula.
- Refrigerate tart until set, at least 2 hours or, covered with plastic wrap, up to 2 days. When ready to serve, arrange berries in concentric circles atop tart and dust with confectioners' sugar.
AVOCADO CHOCOLATE MOUSSE WITH MACERATED BERRIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Melt the chocolate in the microwave or over a double boiler. Set aside to cool slightly.
- Beat the egg whites until stiff peaks form; set aside.
- In a food processor fitted with the blade attachment, blend the avocados until very smooth, scraping down sides if necessary. Add the melted chocolate, agave, coconut milk, cocoa powder, vanilla and 1 teaspoon salt. Blend until smooth and uniform in texture, then transfer to a large bowl. Using a rubber spatula, fold in one-third of the egg whites to the chocolate mixture. Gently fold in the remaining two-thirds egg whites just until combined. Avoid over-mixing. Transfer the mousse to serving bowls and chill until set, at least 2 hours, depending on the size of the serving bowls.
- In a medium bowl, combine the strawberries, raspberries, sugar, orange zest, orange juice and a pinch of salt.
- To serve, top each bowl with some macerated berries, whipped cream and some orange zest.
EASY CHOCOLATE MOUSSE
Make this classic chocolate dessert in minutes with just a few ingredients - light yet delicious. Perfect for fuss-free entertaining to end a rich meal
Provided by Elena Silcock
Categories Dessert, Treat
Time 7m
Number Of Ingredients 4
Steps:
- Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
- Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.
Nutrition Facts : Calories 277 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium
CHOCOLATE MOUSSE WITH BERRIES
This is a lovely, rich chocolate mousse and is very easy to make. The only thing is to have a good timing. You have to work quick and carefully, or the chocolate will set in the egg yolk mixture before you're able to fold in the egg whites.
Provided by Flowerfairy
Categories Dessert
Time 3h45m
Yield 12 little glasses, 12 serving(s)
Number Of Ingredients 9
Steps:
- Whip the cream until stiff. Set aside.
- In another bowl, add half of the sugar to the egg yolks and whisk until pale and creamy.
- Melt the chocolate with the butter in a double boiler (au bain-marie).
- In another bowl, whisk the egg whites with the rest of the sugar until very stiff. (Make sure you clean and dry your whisk before you start with the egg whites).
- Fold the chocolate into the egg yolk mixture, then fold the cream into it. Then carefully fold the egg white mixture into it, in three times. You should never stir or the mousse will lose all of it's airiness!
- Turn the mousse into little glasses and let it cool in the refrigerator for three hours.
- When ready to serve, top it up with some whipped cream, berries and chocolate shavings.
Nutrition Facts : Calories 344.8, Fat 31.4, SaturatedFat 19.2, Cholesterol 92.2, Sodium 108.3, Carbohydrate 20.5, Fiber 6.4, Sugar 8.9, Protein 9
WHITE CHOCOLATE MOUSSE WITH BERRIES
Although a real mousse, this recipe uses egg yolks instead of whites, and no gelatin. Make this in transparent dessert cups or stemware to "show off" the layers. If you can get candies flowers (hibiscus, rose, etc.) add one to each cup as a garnish just before serving. Preparation time does not include chilling.
Provided by oc2961
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
- Bring 1 cup of heavy whipping cream to a boil.
- Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
- When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
- Whip the remaining 2 cups of cream, and fold into chocolate mixture.
- Dip the Lady Fingers in the lukewarm coffee.
- Prepare the dessert cups: place a layer of soaked lady fingers.
- Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
- Top with a layer of white chocolate mousse.
- Refrigerate for at least 4-5 hours.
- Just before serving, drizzle on top a little of the berry mixture liquid.
Nutrition Facts : Calories 545.8, Fat 38.1, SaturatedFat 22.8, Cholesterol 204, Sodium 90.3, Carbohydrate 46.7, Fiber 0.6, Sugar 33.2, Protein 6.6
ELEGANT WHITE CHOCOLATE MOUSSE
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.
Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
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CHOCOLATE MOUSSE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 20 minsCategory DessertsCalories 415 per serving
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
THE BEST CHOCOLATE MOUSSE RECIPE - TASTE …
From tasteandtellblog.com
Cuisine FrenchTotal Time 1 hrCategory DessertCalories 418 per serving
- Fill a saucepan with about an inch of water. Bring the water to a simmer. Place a heatproof bowl on top of the pan, making sure the bottom doesn’t touch the water.
- Place the chocolate and the butter in the bowl on top of the pan. Cook, stirring occasionally, until melted and smooth. Remove from the heat.
- Meanwhile, place the egg whites in a large bowl and beat with an electric hand mixer until soft peaks form. Gradually beat in the sugar.
- In another bowl, combine the cream, powdered sugar and salt. Beat with an electric hand mixer until stiff peaks form.
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