BLACK FOREST MOUSSE
With layers of rich chocolate mousse, juicy cherry compote, and fresh whipped cream, this Black Forest Mousse is irresistible.
Provided by Leslie Jeon
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine the pitted cherries, water, lemon juice, granulated sugar, and cornstarch, and cook over medium heat. When the mixture starts to boil, reduce to a simmer and let cook for ten minutes, or until thickened. After ten minutes, pour in the vanilla extract and mix well to combine. Transfer the compote to a bowl and let cool completely at room temperature.
- In a medium saucepan, combine the water and granulated sugar, mixing so that all the sugar is coated in water. Cook the mixture over medium-low heat until it reaches 240°F (known as the soft-ball stage).
- If using powdered gelatin, dissolve the gelatin in a small amount of water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until fully dissolved.
- In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
- Once the pâte à bombe is cool to the touch, stream in the melted gelatin and mix until combined. Then, gently fold in the melted chocolate until homogenous. Finally, fold in the whipped heavy cream and mix until well combined. Refrigerate the mousse for at least 30 minutes so that it sets up.
- In a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), beat together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Using a clear glass or a small bowl, layer the chocolate mousse, cherry compote, and whipped cream as desired. Serve immediately, and store leftover components in the fridge for up to three days.
BLACK FOREST CHOCOLATE MOUSSE SHOTS
Make and share this Black Forest Chocolate Mousse Shots recipe from Food.com.
Provided by Sarah_Jayne
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly.
- Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream.
- Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
- Spoon into 6 shot glasses and chill.
- Softly whip the remaining cream with a splash of kirsch.
- Dollop the cream on top of each mousse and push in a cherry to decorate.
Nutrition Facts : Calories 267.1, Fat 26.9, SaturatedFat 16.2, Cholesterol 118.1, Sodium 42.2, Carbohydrate 9.2, Fiber 4.1, Sugar 1.2, Protein 5.9
BLACK FOREST MOUSSE
"If you like chocolate and cherries, you'll love this smooth, light dessert," assures Deanna Richter from Elmore, Minnesota. Pantry staples such as instant pudding and canned pie filling make it quick to fix and inexpensive at 32¢ a serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand 2 minutes or until thickened. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
BLACK FOREST MOUSSE DESSERT
Impress your guests with the Black Forest Mousse Dessert from My Food and Family! With all those layers of flavor going on, serving this dish in a clear bowl is a must. In this black forest mousse, chocolate plus cherries adds up to one delicious dessert.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
- Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
- Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BLACK FOREST CHOCOLATE MOUSSE
This elegant dessert is the perfect finish to any chocolate-lover's meal
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- In deep, 2-quart bowl, whip cream to form stiff peaks. Reserve 1/2 cup of whipped cream in small bowl; cover and refrigerate. Set aside larger amount of cream.
- Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch. Place chocolate chips in container of blender. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed. With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for garnish. Cover and refrigerate 2 to 6 hours.
- Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 49.4 g, Cholesterol 101.9 mg, Fat 36.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 22.1 g, Sodium 39.5 mg, Sugar 37.9 g
BLACK FOREST CAKE WITH CHOCOLATE-ALMOND MOUSSE FROSTING
Make and share this Black Forest Cake With Chocolate-Almond Mousse Frosting recipe from Food.com.
Provided by The Spice Guru
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
- COOL cakes completely in pans on wire rack.
- COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
- WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
- TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
- MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
- BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
- FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
- GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
- SLICE, serve and enjoy!
Nutrition Facts : Calories 668.1, Fat 40.9, SaturatedFat 19, Cholesterol 101.1, Sodium 419.7, Carbohydrate 77.1, Fiber 4, Sugar 39.7, Protein 7
BLACK FOREST CHOCOLATE MOUSSE
This elegant dessert is the perfect finish to any chocolate-lover's meal
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- In deep, 2-quart bowl, whip cream to form stiff peaks. Reserve 1/2 cup of whipped cream in small bowl; cover and refrigerate. Set aside larger amount of cream.
- Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch. Place chocolate chips in container of blender. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed. With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for garnish. Cover and refrigerate 2 to 6 hours.
- Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 49.4 g, Cholesterol 101.9 mg, Fat 36.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 22.1 g, Sodium 39.5 mg, Sugar 37.9 g
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