CHOCOLATE-CARAMEL MOUSSE PARFAITS
Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE-MOUSSE PARFAITS
In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
- Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.
CHOCOLATE BERRY PARFAITS
This creamy dessert is easy to make for weekday dinners, yet pretty enough for company. Instant chocolate pudding is layered with a mixture of pureed strawberries and whipped cream to create yummy parfaits. For quicker results, use whipped topping rather than whipping cream...or serve in a single bowl.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.
Nutrition Facts : Calories 317 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
TRIPLE CHOCOLATE MOUSSE PARFAIT
This dessert is for all those chocolate lovers out there. It is quite spectacular to see, especially if made in Champagne glasses. The dessert needs chilling time in between each chocolate mousse layer, so plan enough time to make this. Garnish with fresh fruit, chocolate sprinkles or chocolate curls.
Provided by Abby Girl
Categories Dessert
Time 5h
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
- White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
- In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
- Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
- Dark Chocolate: Same as above.
- Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.
Nutrition Facts : Calories 693.4, Fat 56.6, SaturatedFat 31.9, Cholesterol 433.4, Sodium 286.6, Carbohydrate 33.9, Fiber 0.8, Sugar 30.7, Protein 13.9
CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
- Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
- Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
- Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
- Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
- Divide between 4 serving glasses.
- Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
- Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
- Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
- Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
- After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
- Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH RUBY RED STRAWBERRIES
Steps:
- Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
- Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature.
- Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
- Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times.
CHOCOLATE KAHLUA MOUSSE PARFAITS
Perfect for summer, these parfaits are light and refreshing. They can make an elegant finish to your meal. Instead of chocolate graham crackers you could use crushed Oreos, but I think the richness of the Oreo overwhelms the light mousse flavor. Cooking time is Chill time. Note: If you chose a smaller glass, such as a champagne glass, you will get 6 servings instead of 4 and will need to adjust the layering amounts accordingly.
Provided by Jadelabyrinth
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
- In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
- If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
- If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
- Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.
Provided by Betty Rosbottom
Categories Milk/Cream Chocolate Dessert Easter Valentine's Day Strawberry Lemon Candy Thermometer Lemon Juice Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher White Chocolate
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
- Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
- Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
- Spoon strawberries over top of each parfait, if desired, and serve.
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
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- In a small saucepan, whisk together the sugar and eggs. Cook over med-low heat, whisking constantly, until the mixture reaches 160° and has thickened slightly, 4-6 minutes. Test thickness by dipping a spoon in the mixture. It is ready when you can draw a finger across the back of the spoon and the line holds. (See picture in post)
- Remove mixture from heat and whisk in the melted chocolate and vanilla. Let cool until just warm so it won't melt the butter in the next step.
- In a stand mixer fitted with a paddle attachment or using hand mixers, beat the butter on med-high until light and fluffy, 2-3 minutes.
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