EASY MOUSSE WITH CHOCOLATE CUPS
This Easy Chocolate Mousse is a great way to impress your sweetheart, because it looks fancy and complicated, but it's actually amazingly easy to make.
Provided by Corey Valley
Time 20m
Number Of Ingredients 8
Steps:
- CHOCOLATE CUPS:
- Chocolate dessert cups look like they are hard but these are super simple! Simply melt baking chocolate or chocolate chips in a small bowl in the microwave, heating in intervals of 30 seconds.
- Once fully melted use a pastry brush and paint the insides of a silicone baking mold. Place in the refrigerator and allow to harden for about 10 mins. Pull out and paint the cups again. When done place in the freezer for at least an hour to allow for a solid sturdy bowl. I used these silicone-baking molds.
CHOCOLATE MOUSSE CUPS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 chocolate mousse cups
Number Of Ingredients 9
Steps:
- Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
- Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
- Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.
DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM
Make your dessert first for this menu to allow these chocolate cups to set and chill. This recipe is a no-bake pot de creme, no kidding.
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 9
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
DECADENT CHOCOLATE, CHOCOLATE, CHOCOLATE MOUSSE PIE
Think....chocolate crust, oh so creamy chocolate filling made with fresh whipping cream, topped with chocolate curls or sprinkles!!! Or...(if you haven't had enough chocolate)....decorate the plate with chocolate sauce, raspberry coulis and fresh strawberries. Now that's decadent!!!! This is dessert that needs chilling time, so give yourself plenty of time to play.
Provided by Abby Girl
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Crust: Mix chocolate wafers and butter. Press on bottom and sides of a 10" springform pan. Chill for 30 minutes.
- Filling: In a double boiler, melt the semisweet chocolate; let cool to lukewarm. Add a little of the chocolate mixture to the beaten eggs, then pour into the chocolate. Add 4 egg yolks and beat well.
- Whip 2 cups cream with 6 T icing sugar till soft peaks form.
- Beat 4 egg whites until stiff but not dry.
- Stir 1/4 each of the egg whites and the cream into the chocolate mixture. Fold in the remaining whites and cream. Pour onto the crust and chill at least 6 hours or overnight.
- Garnish: Whip 1 cup whipping cream with 1-1/2 T icing sugar until stiff. Loosen crust on all sides using sharp knife, remove springform.
- Spread some of the cream over top of the mousse. Garnish with chocolate sprinkles or curls -- strawberries or raspberries -- or a berry coulis.
Nutrition Facts : Calories 957.6, Fat 81.9, SaturatedFat 48.5, Cholesterol 312, Sodium 344.4, Carbohydrate 62.4, Fiber 10.4, Sugar 31.2, Protein 15.8
CHOCOLATE CUPS WITH DECADENT CHOCOLATE MOUSSE
Contains NO: wheat, dairy, peanuts, tree nuts, egg, fish or shellfish. Note: this recipe contains soy.
Provided by Enjoy Life Foods
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1. Blow up 8-10 balloons.
- 2. Line a baking sheet with parchment paper. Set aside.
- 3. Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
- 4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip off. Repeat step one additional time.
- 5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.
- 6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes).
- 7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed.
- 8. Return the bowls to the refrigerator.
- 9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until smooth.Set aside.
- 10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
- 11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
- 12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.
- 13. Chill until set (at least 2 hours).
- 14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit if desired. Enjoy!
Nutrition Facts : Calories 376.4, Fat 23.9, SaturatedFat 13.1, Sodium 11.2, Carbohydrate 45.6, Fiber 4.3, Sugar 39, Protein 5.8
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