Chocolate Malted Mousse Recipes

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THE BEST CHOCOLATE MALTED



The Best Chocolate Malted image

Provided by Food Network

Categories     dessert

Time 12m

Number Of Ingredients 8

3 ounces unsweetened chocolate
7 ounces semisweet chocolate
3/8 cup light corn syrup
1/2 cup hot water
1 cup vanilla ice cream
2 tablespoons warm glossy chocolate sauce, recipe follows
2 teaspoons malt powder
1 cup chilled heavy cream

Steps:

  • Warm Glossy Chocolate Sauce:
  • In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
  • Combine all the ingredients in a blender and blend until smooth.

CHOCOLATE MOUSSE RECIPE BY TASTY



Chocolate Mousse Recipe by Tasty image

You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.

Provided by Alvin Zhou

Categories     Desserts

Yield 2 servings

Number Of Ingredients 7

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish

Steps:

  • In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
  • Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
  • Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
  • Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
  • Enjoy!

EASY CHOCOLATE MALTED!



Easy Chocolate Malted! image

Be sure to use really cold milk for this classic fountain treat! And don't overmix to get the perfect slushy thick texture! Adapted from cooking.com.

Provided by Sharon123

Categories     Shakes

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

5 -6 scoops vanilla ice cream
1 3/4 cups cold milk
1/2 cup chocolate syrup
3 1/2 tablespoons instant malted milk powder

Steps:

  • In a blender, put in the ice cream, milk, chocolate syrup and malted milk powder.
  • Blend until just combined, trying to get as smooth as possible. Be sure not to overmix!
  • Serve at once in tall glasses, with a long teaspoon or straw in each glass. Enjoy!

CREAMIEST CHOCOLATE MOUSSE



Creamiest Chocolate Mousse image

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

Provided by je_suis_unique

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 1h45m

Yield 10

Number Of Ingredients 7

7 ounces bittersweet chocolate, chopped
7 egg yolks, beaten
2 tablespoons sugar
1 pinch salt
7 egg white
1 ¼ cups heavy cream
1 tablespoon kirschwasser

Steps:

  • Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
  • In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
  • In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
  • Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g

CHOCOLATE MOUSSE



Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
  • With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
  • Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

Steps:

  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

MOLDED CHOCOLATE MOUSSE



Molded Chocolate Mousse image

Provided by Barbara Kafka

Categories     quick, dessert

Time 25m

Yield 8 servings

Number Of Ingredients 5

3 ounces semisweet chocolate
3/4 cup milk
1/4 cup sugar
1 envelope plain gelatin ( 1/4 ounce)
1 1/2 cups heavy cream

Steps:

  • Melt chocolate (see Micro Tip). Set aside to cool.
  • Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
  • Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
  • Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
  • Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
  • With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
  • Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
  • To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 30 milligrams, Sugar 14 grams

MALTED MILK-CHOCOLATE MOUSSE



Malted Milk-Chocolate Mousse image

A melted milk chocolate mixture is thickened with unflavored gelatin and blended with whipped topping to make our Malted Milk-Chocolate Mousse. This classic is sure to make a statement at your next get-together. Try the timeless taste of Malted Milk-Chocolate Mousse next time you entertain.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

1 env. (1/4 oz.) KNOX Unflavored Gelatine
1-1/2 cups milk
3 Tbsp. chocolate malted milk powder
1-1/2 pkg. (4 oz. each) BAKER'S Rich Milk Chocolate (6 oz.), chopped
1 tsp. vanilla
1-1/3 cups thawed COOL WHIP Whipped Topping, divided
18 chocolate malted milk balls, chopped

Steps:

  • Sprinkle gelatine over milk in medium saucepan; let stand 1 min. Add malted milk powder; stir. Cook on low heat 3 min. or until gelatine and milk powder are completely dissolved, stirring constantly. Add chopped milk chocolate; cook 3 min. or until chocolate is completely melted and mixture is well blended, stirring constantly. Remove from heat. Stir in vanilla.
  • Pour through fine-mesh strainer into bowl; place bowl in larger bowl filled with ice water. Stir chocolate mixture 3 min. or until slightly thickened. Pour into large bowl. Gently stir in 1 cup COOL WHIP; spoon into 6 dessert glasses.
  • Refrigerate 4 hours or until firm.
  • Top with remaining COOL WHIP and chopped malted milk balls before serving.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 31 g, Protein 6 g

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