WHITE CHOCOLATE MOUSSE TARTS
It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You'll love 'em! -Angela Lively, Cookeville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.
Nutrition Facts : Calories 437 calories, Fat 28g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE-CHOCOLATE-MINT MOUSSE
A very simple, very delicious mousse. I serve it in individual goblets, garnished with fresh mint, or, if there's time, mint leaves brushed with egg white and coated with confectioner's sugar and frozen. Or, even fancier, paint mint leaves with melted dark chocolate, chill, then peel off the mint leaves--you have delicate dark chocolate leaves for garnish.
Provided by Chef Kate
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Have ready a serving bowl with at least a 6-cup capacity.
- In a medium saucepan over low heat, place 1/2 cup of the cream and the butter and heat until the mixture is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat.
- Add the white chocolate and let it soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the white chocolate melts.
- Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable, about 30 minutes.
- In the large bowl of an electric mixer, mix the remaining 2 cups of cold cream, vanilla, mint extract and the cooled white-chocolate mixture on low speed to blend the ingredients.
- Increase the speed to medium high and beat until firm peaks form, about 1 minute.
- Transfer the mousse to a serving bowl, cover and refrigerate up to 1 day. When ready to serve, either leave in the serving bowl or spoon into individual serving bowls/goblets, garnish with the white-chocolate shavings and mint leaves and serve cold.
Nutrition Facts : Calories 475.6, Fat 41.8, SaturatedFat 25.8, Cholesterol 114.5, Sodium 60.6, Carbohydrate 23.2, Sugar 21.1, Protein 3.6
WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB
This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping
Provided by Tom Kerridge
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
- While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
- Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.
Nutrition Facts : Calories 500 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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WHITE CHOCOLATE-PEPPERMINT MOUSSE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 1 hr 38 minsServings 8
- Heat 3/4 cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Stir in peppermint extract; cool completely.
- Beat remaining 3/4 cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-ounce) cups or glasses; garnish, if desired. Chill until ready to serve.
WHITE CHOCOLATE MINT MOUSSE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Category Easy Recipes Using MintCuisine British RecipesCalories 429 per serving
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, stirring gently. When it’s melted, set the bowl aside to cool down a little.
- In another bowl, beat the cream, egg white and peppermint to soft peaks with an electric hand whisk.
- Put a big dollop of cream onto the slightly cooled chocolate mixture and mix thoroughly, then gently fold the chocolate mixture back into the cream.
- Divide the mixture between 6 small glasses, like the ones shown. Chill in the fridge for a couple of hours, or give them a fast icy zap by sitting them in the freezer for 10-15 minutes. Decorate each glass with a mint sprig, and serve.
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