Molded Chicken Mousse Recipes

Steps:

• Make some "paint" by mixing the cocoa butter and a small amount of powdered food coloring. Make a few colors. It will be easier if you use yogurt machine to store and warm your paints. Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so (eyes, beak, etc.).
• Using the paintbrush, very lightly paint the bittersweet chocolate into the feathers of the chicken. Using a ladle, fill the mold with white chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place the mold upside down on a wire rack over a sheet pan. Repeat with the other half of the mold. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. It is important to do this because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate harden.
• If the chocolate is properly tempered, it will easily release from the mold. To unmold, rest your thumbs on the outside, and place your first two fingers on the inside and gently begin to lift the chocolate from the mold. Do not press or pull too hard, or you will break it. You will need to apply this lifting pressure to each side to loosen the chocolate from the mold. Glue the 2 halves of the chicken together with melted chocolate.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Steps:

• Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
• Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
• Add sour cream.
• Refrigerate for 30-40 minutes.
• Add remaining ingredients.
• Pour into 1-1/2 quart mold or smaller individual molds.
• Refrigerate about 4 hours, or until firm.

Steps:

• Put the diced bell peppers and green onions in the same bowl.
• Chill in refrigarator until ready to use.
• Pour the chicken broth into a saucepan and bring it to a boil
• Meanwhile, pour the cold water into a large mixing bowl.
• Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
• Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
• Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
• Add the bell pepper and green onion mixture and mix well.
• Add the diced chicken and mix well.
• Pour the mixture into desired baking dish or jello mold.
• Cover with lid or plastic wrap.
• Refrigerate for 4 hours or untl set.
• If using a Jello mold, unmold it onto a plate.
• For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
• If using a cake pan or pyrex dish, serve the jello salad from it.

Steps:

• Melt chocolate (see Micro Tip). Set aside to cool.
• Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
• Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
• Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
• Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
• With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
• Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
• To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.

Steps:

• 1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
• 2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
• 3. Just cool.
• 4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
• 5. Using an electric mixer or processor, mix until smooth.
• 6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
• 7. Lightly oil a mold; pour mousse mixture in.
• 8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
• 9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
• 10. Place the molded mousse out with crackers or brushetta style bread.