CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
- Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
- Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
- Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
- Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
- Divide between 4 serving glasses.
- Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
- Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
- Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
- Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
- After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
- Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.
BASIC MOUSSE FROM FRUIT PRESERVES
There are a potpourri of mousses for cakes and dessert...This is a basic fruit preserve mousse..sinfully delicious and easy as pie! As a matter fill a pie shell with it and top with whipped cream and chocolate shavings for a light yummy change of desserts.
Provided by Gingerbee
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare mousse by beating all ingredients together in the small bowl of a mixer until thick and holding peaks.
- Cover with plastic and refrigerate until ready to serve.
Nutrition Facts : Calories 337.9, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 36.5, Carbohydrate 18.2, Fiber 0.2, Sugar 12, Protein 1.7
EASY PASSION FRUIT MOUSSE
This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.
Provided by Rena Lynn
Categories Desserts Mousse Recipes
Time 40m
Yield 5
Number Of Ingredients 3
Steps:
- Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 86 mg, Fat 22.9 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 103.5 mg, Sugar 47.7 g
QUICK CHOCOLATE-CINNAMON MOUSSE WITH CHERRIES
Provided by Dave Lieberman
Categories Dairy Fruit Dessert Freeze/Chill Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- For cherries:
- Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
- For mousse:
- Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
- Spoon cherries with syrup atop mousse and serve.
CREAMY FRUIT MOUSSE RECIPE - (4.5/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- Start by dissolving Jell-o in one cup of boiling water. Just give it a quick stir, it only takes a few seconds. Pour the mixture into a blender and add 4 ounces of cream cheese. You can use low-fat cream cheese, but I usually stay away from fat free for recipes. The hot Jell-o will melt that cream cheese super fast and it will soon be a lovely pastel color. When that's blended, add a half cup of very cold water and pulse to combine. Next up is half of an 8-ounce container of light, creamy Cool Whip. Place it right in the blender and blend until the mixture is smooth- just a few seconds! We're already about done- what was that, like 2 1/2 minutes?? You can now pour the mixture into one large serving bowl, or into individual containers. You know I always pick individual serving dishes! At this point, just pop it in the fridge to chill. The mousse sets up like gelatin, but softer and creamier. Combined with the fluffy topping, it's a little cup of heaven (that only took you about 5 minutes of prep time!) But let me show you how to make it even better. My mom would top it with something extra special when we had it on the holiday table and it's still my favorite way to eat it. Take the remaining half of the block of cream cheese and beat it with a little powdered sugar, a splash of vanilla, After that's beaten until it's smooth and creamy, fold in the remaining Cool Whip. When you 'fold' something, it's a process that helps keep the light and airy texture of something like egg whites, whipped cream, or in this case Cool Whip. Take a spoonful and stir it in, just to lighten the mixture and then add the remainder. At this point, don't stir. You want to use your spatula and cut down the middle of the mixture, scraping along the bottom of the bowl moving outward and then 'fold' it over the top of the mixture. Continue doing this until it's all folded in and combined. At this point, feel free to add in extra orange juice for consistency. The mousse is nice and light, so you want your topping to be light and spreadable. Different brands of cream cheese have different consistencies, so you can adjust the orange juice accordingly. And speaking of rainbows- if you want to get really creative, let layers solidify in the fridge and then add another flavor on top. This looks great in individual serving dishes and also larger ones where you can scoop out servings. 1 cup boiling water Dissolve gelatin in boiling water. Place in blender and add 4 ounces (half of the package) cream cheese. Process until smooth. Add cold water and pulse blender to stir. Add half of the container of Cool Whip (about a heaping cup) to the blender and process just until combined and mixture is free of lumps. Pour mixture into one serving bowl, or several smaller individual sized dishes. Refrigerate until firm, 3-4 hours. Either top with remaining Cool Whip or continue on with topping recipe. To make topping, beat remaining 4 ounces cream cheese with powdered sugar, vanilla, about 1 teaspoon orange zest (more if desired) and one teaspoon of the orange juice. Blend until creamy and smooth, and fold in remaining 4 ounces Cool Whip. Add more orange juice if needed for consistency. Dollop, pipe, or spread topping over chilled mousse just before serving. If you refrigerate the mousse with the topping on, it will harden, so it's best to whip it up just before serving. Makes about 6, 1/2 cup servings.
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