ELEGANT WHITE CHOCOLATE MOUSSE
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.
Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE
Steps:
- Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes.
- Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes.
- Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside.
- Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using.
- Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.
WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
WHITE CHOCOLATE MOUSSE
This elegant, fluffy dessert is a feast for the eyes and palate. Since almost any fresh fruit may be used, it can grace special meals throughout the year. My family loves it, and the recipe is easy to double if you are hosting a larger group. -Susan Herbert, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.
Nutrition Facts :
BILL GRANGER'S WHITE CHOCOLATE MOUSSE (WITH BLACKBERRIES)
This is a variation on Bill Granger's white chocolate mousse. It is so easy and looks very impressive. This is my go-to chocolate mousse. I have used dark chocolate and milk chocolate, and it has turned out beautifully. If you don't have blackberries, don't worry. Most berries or any tart-ish fruit pair quite well with this. The original recipe used fresh passionfruit.
Provided by Lee_tah
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
- Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
- Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
- Whisk in the egg yolks and salt.
- In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
- Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
- Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
- You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
- Just before serving, top the mousses with the fresh fruit, and enjoy!
Nutrition Facts : Calories 470.6, Fat 35.2, SaturatedFat 20.9, Cholesterol 170.1, Sodium 127.1, Carbohydrate 32.5, Fiber 2.6, Sugar 27.7, Protein 8
WHITE CHOCOLATE MOUSSE WITH BERRIES
Although a real mousse, this recipe uses egg yolks instead of whites, and no gelatin. Make this in transparent dessert cups or stemware to "show off" the layers. If you can get candies flowers (hibiscus, rose, etc.) add one to each cup as a garnish just before serving. Preparation time does not include chilling.
Provided by oc2961
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
- Bring 1 cup of heavy whipping cream to a boil.
- Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
- When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
- Whip the remaining 2 cups of cream, and fold into chocolate mixture.
- Dip the Lady Fingers in the lukewarm coffee.
- Prepare the dessert cups: place a layer of soaked lady fingers.
- Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
- Top with a layer of white chocolate mousse.
- Refrigerate for at least 4-5 hours.
- Just before serving, drizzle on top a little of the berry mixture liquid.
Nutrition Facts : Calories 545.8, Fat 38.1, SaturatedFat 22.8, Cholesterol 204, Sodium 90.3, Carbohydrate 46.7, Fiber 0.6, Sugar 33.2, Protein 6.6
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.
WHITE CHOCOLATE MOUSSE
Provided by Craig Claiborne
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place chocolate in metal mixing bowl. Place bowl over, not in, basin of simmering water. Let stand, stirring occasionally, until chocolate melts.
- Combine sugar and water in a saucepan, and bring to a boil. Cook about 4 minutes or to the soft-ball stage (see note).
- Meanwhile, put egg whites into the bowl of an electric mixer and start beating. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating. Continue beating until the bottom of the bowl cools to room temperature.
- Pour and scrape melted chocolate into the mixture and blend thoroughly.
- Blend rum and vanilla. Add to chocolate mixture, and beat well to blend.
- Whip cream until stiff. Add about a third of the whipped cream to the chocolate mixture and stir to blend. Add remaining cream and fold it in. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set. Garnish each serving with berries or candied violets or chestnuts.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 23 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 103 milligrams, Sugar 68 grams
WHITE CHOCOLATE MOUSSE
Categories Milk/Cream Mixer Chocolate Dairy Dessert Oscars Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
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