Chocolate Mousse With Raspberries Recipes

Steps:

• In a medium mixing bowl, beat together cream and pudding mix until soft peaks form.
• Add the orange liqueur and pudding cup and beat until stiff. Transfer to large resealable bag. Snip off 1 of the bottom corners and pipe into wine glasses or martini glasses.
• Serve garnished with fresh raspberries or strawberries and Heart Shaped Chocolate Garnish, if desired.
• Cover a baking sheet with parchment paper. Place in freezer for at least 30 minutes to chill. Holding heart shaped cookie cutter down, pour a very thin layer of Chocolate Shell ice cream topping into form. Hold for 5 seconds to set. Working quickly, repeat to make as many hearts as desired. Place in freezer until ready to serve.

Steps:

• In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
• Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Steps:

• Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
• Set aside.
• Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
• Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
• Add cream of tartar and mix two more minutes.
• Blend in the melted chocolate, chocolate chunks and whipped cream.
• Chill for at least 2 hours.
• For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
• Puree and cool.

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

Steps:

• In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
• Add the marshmallow creme and stir with wooden spoon until blended.
• In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
• Add the white chocolate mixture and beat until smooth.
• Stir in the lemon juice.
• Using a rubber spatula, fold in the nondairy whipped topping.
• Combine frozen raspberries and sugar in medium saucepan.
• Bring to a boil over medium-high heat, stirring consrantlv.
• Set aside about 1 tablespoon of the raspberry liquid.
• Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes.
• Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
• Cook and stir until thickened, about 1 minute.
• Remove from heat and let cool.
• Spoon half of the mousse into eight wine glasses.
• Layer half of the raspberry compote over the mousse layer.
• Repeat the layering with the remaining mousse and compete.
• Cover and chill at least 1 hour.
• This mousse tastes even better if you allow it to chill overnight.