CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
CRUSHED-BLACKBERRY SUNDAES WITH CARAMEL SAUCE
Steps:
- Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl. Let sit at room temperature for 30 minutes, then crush with a fork.
- Meanwhile, make the caramel sauce: Combine the cream and vanilla pod and seeds in a small saucepan and bring to a simmer over medium heat. Remove from the heat.
- Whisk the sugar and 1/2 cup water in a medium nonreactive saucepan over high heat. Cook until dark golden brown, 10 to 12 minutes. Remove from the heat and slowly add the vanilla-infused cream (it will splatter), stirring constantly with a wooden spoon. Return to the heat and cook until smooth. Remove from the heat, discard the vanilla pod and stir in the butter and salt.
- For each sundae, place a scoop of ice cream in a parfait glass and top with caramel sauce, blackberries and pecans. Repeat 2 more times and top with whipped cream.
GRAND MARNIER MOUSSE WITH BLACKBERRIES
Provided by Susanna Foo
Categories Liqueur Milk/Cream Chocolate Dessert Bake Blackberry Fall Chill Jam or Jelly Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
- Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
- Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.
RASPBERRY WHITE CHOCOLATE MOUSSE
Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.
Nutrition Facts : Calories 410 calories, Fat 32g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
WHITE CHOCOLATE-BLACKBERRY PARFAIT
Categories Milk/Cream Blender Chocolate Dessert Freeze/Chill Quick & Easy Blackberry Chill Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Make blackberry sauce:
- Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.
- Make mousse:
- Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
- Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.
- Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.
- Garnish parfaits with additional blackberries and serve.
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CHOCOLATE MOUSSE (QUICK & EASY) - CELEBRATING SWEETS
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5/5 (92)Calories 425 per servingCategory Dessert
- In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
- In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.
- Divide the whipped cream in half, transferring half to the refrigerator to use for topping the mousse. Fold* the remaining whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving. Top each serving with some of the reserved whipped cream.
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.
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