CHOCOLATE MOUSSE FROSTING
"This smooth, fluffy frosting is a real treat for cake lovers on a restricted diet-plus everybody else," shares Kim Marie Van Rheenen of Mendota, Illinois. "Another way I like to serve it is layered in a parfait glass with cubed angel food cake or fresh fruit and topped with additional whipped topping. It makes a pretty dessert."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Frost the cake.
Nutrition Facts : Calories 56 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g protein.
FLUFFY CHOCOLATE MOUSSE FROSTING
This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MOUSSE CUPCAKES
From The Cupcake Deck by Elinor Klivans. The addition of mocha mousse to these cupcakes makes them perfect for an extra-special occasion and worth the slightly longer time it takes to make them! Note: Make the chocolate ganache frosting first, the mocha mousse filling second, and the actual cupcakes last.
Provided by pkothari
Categories Dessert
Time 1h34m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- FOR CHOCOLATE GANACHE FROSTING (Makes about 1 & 2/3 cup and the extra can be used for fudge sauce over ice-cream because it will keep in the fridge for up to two weeks):.
- In a medium sauce pan, heat the cream and the butter over low heat until the butter has melted, but do not let simmer or boil.
- Remove pan from heat and stir in the chocolate chips.
- Let the chocolate chips sit in the hot cream to soften.
- Stir in the vanilla extract until the chocolate has melted.
- FOR MOCHA MOUSSE FILLING:.
- In a large bowl, beat the whipping cream, sugar, and instant coffee with a hand mixer until the the coffee dissolves, and then up the speed to medium-high and beat until stiff peaks form.
- Fold the 3/4 cup chocolate ganache filling into the whipping cream mixture a little at a time .
- Chill the mousse filling in the refrigerator for at least 30 minutes, as it needs to be really cold when you fill the cooled cupcake bottoms (otherwise the filling will run).
- FOR CUPCAKES:.
- Melt chocolate over simmering water in a double-boiler or heat proof bowl. Once melted and smooth, let it cool slightly.
- Sift flour, baking powder, salt & soda into a bowl.
- In a large bowl or stand mixer, beat butter and sugar together until creamy (about 2 minute with stand mixer on high).
- On low speed, add in the melted chocolate until combined.
- On medium speed add the eggs one at a time until smooth.
- Add in the vanilla and beat until the mixture is creamy (color should be slightly lighter).
- Mix in the sour cream until no white streaks remain, but don't over mix.
- On low speed, add half of the flour mixture until it is incorporated--don't over mix.
- Add in the water and mix it until incorporated.
- Scrape bowl and add in the rest of the flour and mix on low until flour is incorporated and batter looks pretty smooth (again, don't mix too much or the cupcakes lose lightness).
- Preheat oven to 350 degrees and put rack in the center of oven.
- Fill each liner up to the top of liner.
- Bake 22-24 minutes.
- Cupcake tops should feel firm and a toothpick inserted in the center should come out clean.
- Cool the cupcakes for 10 minutes in the pan on a wire rack.
- Remove the cupcakes from the pan onto a wire rack and let cool completely.
- Once cupcakes are fully cooled, use a sharp knife to slice the top off each cupcake (this is so you can fill them).
- Place cupcake tops right side up on a wire rack, and set aside cupcake bottoms on a serving platter.
- To frost cupcake tops, spread one tablespoons of the chocolate ganache frosting over the top of each cupcake top.
- Let cupcake tops cool until the ganache frosting is firm.
- Next, place a dollop of mocha mousse filling on each cupcake bottom. Using a wide metal spatula, carefully place the cupcake tops w/ cooled frosted ganache topping on top of the mousse filled cupcake bottoms.
- It may help to refrigerate the assembled cupcakes for about 30 minutes to an hour before serving so that everything firms up.
CHOCOLATE MOUSSE
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
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.
SIMPLE CHOCOLATE MOUSSE
This amazing dessert is made with just 3 ingredients and comes together in minutes. A word of warning - once you've tasted this simple chocolate mousse, you will never eat regular chocolate mousse again. I know you've been told not to mix water and chocolate, but trust me, this works.
Provided by Chris D. Williams
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
Steps:
- Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
- Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
- Chill for at least 1 hour before serving. Mousse can be spooned or sliced.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 28.2 g, Cholesterol 81.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 21.2 g, Sodium 27.6 mg, Sugar 23 g
WHITE CHOCOLATE MOUSSE FROSTING
As a rule I don't care to white chocolate but it is great here....you can also substitute regular chocolate with good results.
Provided by Kimke
Categories Dessert
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Melt chocolate.
- beat butter until very fluffy.
- Add sugar and beat until very pale.
- It will look white.
- Mix in the warm chocolate.
- Add 2 eggs one at a time and beat until very fluffy.
- NOTE: This recipe contains raw eggs.
Nutrition Facts : Calories 1689.1, Fat 138.5, SaturatedFat 83.5, Cholesterol 683.1, Sodium 896.6, Carbohydrate 97.9, Sugar 97.2, Protein 20.2
EASY CHOCOLATE MOUSSE
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
Provided by By Brooke Lark
Categories Dessert
Time 1h15m
Yield 2
Number Of Ingredients 2
Steps:
- In large bowl, beat whipping cream at medium speed just until stiff peaks form.
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
WHIPPED CREAM MOUSSE FROSTING
A friend of mine requested a light whipped cream mousse-like frosting for her Mother's Day cake. This is what I came up with. If you are looking for a white frosting use clear vanilla and white chocolate pudding. It does require refrigeration.
Provided by Angela Welch
Categories Desserts Frostings and Icings
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
- Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 10.2 g, Cholesterol 22.1 mg, Fat 9.8 g, Protein 0.6 g, SaturatedFat 7 g, Sodium 105.6 mg, Sugar 8.6 g
CHOCOLATE MOUSSE
So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 4
Steps:
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g
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