CHOCOLATE-RASPBERRY MOUSSE PIE
Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.
TRIPLE CHOCOLATE MOUSSE TORTE
When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
TRI-CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CHOCOLATE FILIGREE
A rich and creamy dessert with dark, milk and white chocolate topped with raspberry sauce! Complete with chocolate filigree decorations to make a stunning presentation!! Truely sinful! :) *A bit time-consuming, but VERY easy and well-worth the effort! ;)Time does not include chilling time.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap.
- Fill small roasting pan or baking dish with dried beans.
- Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle.
- Dark chocolate layer:.
- In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur.
- Cool, fold in whipped cream.
- Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge.
- Smooth top.
- Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours.
- White chocolate layer:.
- In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes.
- Add white chocolate and heat over low heat stirring until melted and smooth.
- Place pan in bowl of ice water.
- Stir until slightly thickened.
- Remove from ice water, stir in almonds.
- Fold in whipped cream.
- Reposition loafpan to tilt in opposite direction. (lengthwise.).
- Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer.
- Cover, chill til firm.
- Milk chocolate layer:.
- In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth.
- Cool, fold in whipped cream.
- Level loaf pan and fill center with mousse, spread to edges.
- Chill til firm, about 2 hours.
- Raspberry sauce:.
- In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute.
- Cool, refrigerate covered until serving.
- Freeze mousse 1 hour before slicing.
- Lightly sift cocoa powder onto each serving plate.
- Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries.
- Chocolate Filigree:.
- Line baking sheet with waxed paper.
- Melt 3/4 cup chocolate melting wafers over low heat or in microwave.
- Fit a #3 plain tip onto pastry bag.
- Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper.
- Add crosshatches to each one.
- Set aside til hardened.
- Carefully peel off of waxed paper.
- Store in covered container in cool place.
RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS
This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio.
Provided by CookinDiva
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
- Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
- Melt chocolate chips (this can be done in a microwave or in a double boiler).
- Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
- Place mousse in refrigerate to set for at least 2 hours.
- To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.
Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 9.5, Cholesterol 16.2, Sodium 56.4, Carbohydrate 55.1, Fiber 4, Sugar 46.3, Protein 5.8
BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE
Categories Milk/Cream Blender Chocolate Fruit Dessert Bake Valentine's Day Raspberry Eau de Vie Chambord Anniversary Chill Phyllo/Puff Pastry Dough Gourmet
Yield Serves 2
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
- Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
- Make sauce:
- In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
- Make mousse:
- In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
- To make chocolate curls:
- In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
- To serve:
- In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.
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CHOCOLATE MOUSSE RECIPE WITH RASPBERRIES
From momsdish.com
4.8/5 (70)Total Time 30 minsCategory DessertCalories 312 per serving
- Combine sugar together with 1.5 cups of raspberries. Let it simmer until you get an even texture.
- On a steam bath, melt chocolate until it's all creamy. To create a steam bath, fill a pot with water, cover it with a heat resistant bowl and bring the water to boil, melting chocolate in the bowl.
CHOCOLATE MOUSSE CAKE WITH RASPBERRIES …
From kingarthurbaking.com
4.8/5 (345)Total Time 3 hrs 15 minsServings 24Calories 453 per serving
- Preheat the oven to 325°F. Lightly grease two 8" round pans at least 2” deep (and preferably 3” deep); four 8" round pans at least 1 1/2” deep; or three 9" round pans. If you have parchment rounds, line the pans with parchment, and grease the parchment. Note: If your pan assortment doesn't include any of these particular combinations, you can bake the cake batter in batches; the unbaked batter won't suffer while awaiting its turn in the oven., To make the cake layers: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, add the dry ingredients in the order listed: flour, baking powder, baking soda, salt, sugar, cocoa. If any of the ingredients look clumpy, especially the cocoa, press them through a sieve., Combine the oil, buttermilk or yogurt, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.
- Scrape the sides and bottom of the mixing bowl, then beat in the eggs one at a time. Mix on medium speed for another minute, or until smooth., Divide the batter among the prepared pans. The total weight of the cake batter will be about 50 ounces (1417g). To ensure your layers are all the same size, divide the batter's weight by the number of layers you're baking, and weigh the amount into each pan. For two deep 8" layers, use about 25 ounces (709g) batter in each. For three 9" layers, use about 16 1/2 ounces (472g) in each pan. For four shallow 8" layers, use about 12 1/2 ounces (354g) batter in each pan., Bake for 45 to 50 minutes for two 8” pans; or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
- Remove from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edge of each pan to free the crust, and turn the cakes onto the rack to cool completely. While the cake layers are cooling, make the filling. , To make the filling: In a large mixing bowl, combine the butter, cream cheese, 3/4 cup (85g) of the confectioners' sugar, vanilla, and salt, mixing at medium-low speed until smooth.
- Melt the chocolate; a minute or less in the microwave should be sufficient to soften the chips enough that you can stir them until completely melted and smooth. Add the melted chocolate to the bowl and mix on medium-high speed for 1 minute, or until a bit lightened and fluffy.
CHOCOLATE MOUSSE (QUICK & EASY)
From celebratingsweets.com
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.
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#60-minutes-or-less #time-to-make #course #preparation #desserts #puddings-and-mousses
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