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 WITH BLACKBERRIES
Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.
- Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.
- Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.
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
GRAND MARNIER MOUSSE WITH BLACKBERRIES
Provided by Susanna Foo
Categories Liqueur Milk/Cream Chocolate Dessert Bake Blackberry Fall Chill Jam or Jelly Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
- Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
- Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.
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
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