Chocolate Amaretto Tofu Mousse With Raspberry Sauce Recipes

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CHOCOLATE MOUSSE WITH RASPBERRY SAUCE



Chocolate Mousse with Raspberry Sauce image

The Chocolate Mousse with Raspberry Sauce recipe out of our category Dessert! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Dessert

Time 3h40m

Yield 4

Number Of Ingredients 8

200 grams Dark chocolate (70%)
2 centiliters Rum
2 eggs
40 grams sugar
100 milliliters Whipped cream (chilled)
250 grams Raspberries
1 Tbsp powdered sugar
4 centiliters Port wine

Steps:

  • Coarsely chop chocolate and combine with rum in a bowl set over a pan of barely simmering water. Stir until melted. Remove from heat. Separate eggs. In another metal bowl, beat egg yolks with half the sugar over pan of hot water until thick and creamy. Place bowl of melted chocolate over another bowl filled with ice water. Stir chocolate until cold. Whip chilled cream until stiff. Whip egg whites with remaining sugar until stiff. Quickly whisk whipped cream into melted chocolate before mixture solidifies.
  • Gently fold in egg whites. Divide mousse among glasses. Cover and refrigerate at least 3 hours.
  • Pick over raspberries. Cook powdered sugar in a pan until golden and caramelized. Deglaze with port wine and bring to a boil. Remove from heat, mix in raspberries and let cool. Just before serving, garnish mousse with raspberry sauce.

Nutrition Facts : Calories 510.67 kcal, Fat 31.32 g, SaturatedFat 17.6 g, Protein 7.86 g, Carbohydrate 44.4 g, Sugar 11.81 g, Cholesterol 106.65 mg

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

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

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 ¾ cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

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

CHOCOLATE MOUSSE WITH RASPBERRIES



Chocolate Mousse with Raspberries image

Provided by Michele Adams

Categories     Milk/Cream     Mixer     Chocolate     Dessert     No-Cook     Quick & Easy     Wedding     Raspberry     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 servings

Number Of Ingredients 5

32 ounces fresh whipping cream
1 cup sugar
Two 4-ounce packages instant chocolate pudding mix
2 pints fresh raspberries, rinsed
20 small dessert goblets

Steps:

  • In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
  • Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.

CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE



Chocolate Amaretto Tofu Mousse With Raspberry Sauce image

Provided by Marian Burros

Categories     easy, quick, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 10

20 ounces silken firm or extra-firm organic tofu
1/4 cup maple syrup
1/4 cup dark brown sugar
3 tablespoons amaretto
6 tablespoons good-quality unsweetened cocoa like Valrhona
2 teaspoons coffee flavoring or 2 teaspoons instant espresso
12 ounces raspberries
1/3 cup orange juice
Juice of 1/2 lemon
2 tablespoons granulated sugar

Steps:

  • Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
  • Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
  • Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 26 milligrams, Sugar 38 grams

CHOCOLATE-AMARETTO MOUSSE



Chocolate-Amaretto Mousse image

Make and share this Chocolate-Amaretto Mousse recipe from Food.com.

Provided by DrGaellon

Categories     Dessert

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

12 ounces half-and-half
2 eggs
1/2 cup Amaretto
1 pinch salt
12 ounces chocolate chips

Steps:

  • Heat half-and-half just up to the scald. Transfer to the canister of a blender (NOT a food processor).
  • While running on "high", add the eggs, Amaretto, salt and chocolate chips, in that order. Run until chips melt completely. Pour through a strainer into individual cups (or a pretty serving bowl). Refrigerate overnight until set. Serve with lightly sweetened whipped cream.
  • Bailey's, Kahlua or other liqueur can be substituted for the Amaretto. I've also made it without liqueur, and used a few drops of mint extract.

Nutrition Facts : Calories 369.8, Fat 25.2, SaturatedFat 14.6, Cholesterol 91.5, Sodium 78.7, Carbohydrate 38.4, Fiber 3.4, Sugar 31.1, Protein 6.2

BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE



Bittersweet Chocolate Mousse in Phyllo with Raspberry Sauce image

Categories     Milk/Cream     Blender     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Raspberry     Eau de Vie     Chambord     Anniversary     Chill     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 2

Number Of Ingredients 20

2 phyllo sheets, thawed if frozen
For sauce:
a 10-ounce package frozen raspberries in light syrup
2 tablespoons granulated sugar
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
For mousse:
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup water
1 large egg
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
1/4 cup well-chilled heavy cream
For serving:
3 tablespoons well-chilled heavy cream
confectioners' sugar
unsweetened cocoa powder
chocolate curls
To make Chocolate Curls
fine quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 350°F.
  • On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
  • Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
  • Make sauce:
  • In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
  • Make mousse:
  • In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
  • To make chocolate curls:
  • In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
  • To serve:
  • In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.

AMARETTO CHOCOLATE MOUSSE



Amaretto Chocolate Mousse image

YUMMY! Great dessert for a romantic evening with just the two of you. Need I say more? From Southern Living, Feb. 1986. Cook time includes chill time.

Provided by JenSmith

Categories     Dessert

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons water
1/4 cup sugar, divided
2 (1 ounce) unsweetened chocolate squares, coarsely chopped
2 eggs, separated
1/8 teaspoon cream of tartar
1 1/2 tablespoons amaretto liqueur
sliced almonds (optional)

Steps:

  • Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool.
  • Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside.
  • Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.

Nutrition Facts : Calories 312.8, Fat 19.8, SaturatedFat 10.7, Cholesterol 211.5, Sodium 77.2, Carbohydrate 34, Fiber 4.7, Sugar 25.6, Protein 9.9

CHOCOLATE RASPBERRY MOUSSE



Chocolate Raspberry Mousse image

The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

2-1/2 cups heavy whipping cream, divided
1/2 cup sugar
4 egg yolks
12 ounces bittersweet chocolate, chopped
1/4 cup raspberry liqueur
2 teaspoons vanilla extract
Fresh raspberries

Steps:

  • In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

Nutrition Facts :

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