Chocolate Mousse Tart With Fresh Berries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOUSSE TARTS



Mousse Tarts image

Rich white chocolate and whipped cream combine in these fast-to-fix berry-topped treats. Although the tarts originally called for dark chocolate, I prepare them with white chocolate. I double the recipe when I'm asked to bring a dessert to special events. They're always a hit.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

3 ounces white baking chocolate, chopped
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/4 teaspoon vanilla extract
6 individual graham cracker tart shells
18 fresh raspberries
6 mint sprigs

Steps:

  • In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. , In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.

Nutrition Facts : Calories 336 calories, Fat 22g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 190mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

WHITE CHOCOLATE MOUSSE TARTS



White Chocolate Mousse Tarts image

It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You'll love 'em! -Angela Lively, Cookeville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 6

6 ounces white baking chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 packages (6 count each) individual graham cracker tart shells
Assorted fresh fruit, optional

Steps:

  • In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.

Nutrition Facts : Calories 437 calories, Fat 28g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE-MOUSSE TART WITH FRESH BERRIES



Chocolate-Mousse Tart with Fresh Berries image

In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Yield Serves 8 to 10

Number Of Ingredients 13

1/2 cup unsalted roasted almonds
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 cup finely ground almond flour
4 tablespoons unsalted butter, melted
3 large egg yolks
3 tablespoons granulated sugar
1/4 teaspoon kosher salt (we use Diamond Crystal)
4 ounces semisweet chocolate, coarsely chopped (about 1 heaping cup)
3/4 cup heavy cream
12 ounces raspberries, golden raspberries, or blackberries (about 3 cups)
Confectioners' sugar, for dusting (optional)

Steps:

  • Crust: Preheat oven to 375°F. In a food processor, combine almonds, granulated sugar, cornstarch, and salt; process until almonds are finely ground. Add almond flour and pulse to combine. Add butter and process until evenly moistened.
  • Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake, rotating once, until golden brown and set, about 20 minutes. (Check halfway through; if crust is sinking into pan, remove from oven and press back up sides with the back of a measuring cup.) Let cool completely on a wire rack.
  • Filling: Meanwhile, in a heat-proof bowl set over (but not in) a pot of simmering water, whisk together egg yolks, granulated sugar, and salt until sugar has dissolved (mixture should feel warm to the touch and not grainy when rubbed between fingers). Add chocolate; whisk until smooth and melted. Remove bowl from pot and let cool 10 minutes.
  • Beat cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture until lightened and no streaks remain. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust, spreading in an even layer with an offset spatula.
  • Refrigerate tart until set, at least 2 hours or, covered with plastic wrap, up to 2 days. When ready to serve, arrange berries in concentric circles atop tart and dust with confectioners' sugar.

TRIPLE BERRY MOUSSE TART



Triple Berry Mousse Tart image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups heavy cream, divided
3 tbsps. sugar, divided
1 2/3 cups vanilla wafer crumbs
1/3 cup quick rolled oats
3 tbsps. firmly packed brown sugar
5 tbsps. butter, melted
1/2 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese, softened
3 tbsps. boiling water
1 envelope unflavored gelatine (2 teaspoons)
1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, divided
3/4 cup fresh mixed berries such as chopped strawberries, blueberries and/or raspberries

Steps:

  • COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
  • BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
  • BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.

WHITE CHOCOLATE MOUSSE AND BERRY TART



White Chocolate Mousse and Berry Tart image

Categories     Milk/Cream     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Raspberry     Strawberry     Summer     Chill     Bon Appétit

Yield Serves 8

Number Of Ingredients 15

Crust
1 1/2 cups unbleached all purpose flour
4 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 egg yolks
3 ounces imported milk chocolate (such as Lindt or Droste), finely chopped
Filling
3 tablespoons crème de cassis liqueur
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
7 ounces imported white chocolate (such as Lindt or Droste), chopped
1 1/2-pint basket fresh raspberries
2 1-pint baskets strawberries, halved
2 ounces imported white chocolate for curls (optional)

Steps:

  • For Crust:
  • Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
  • Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
  • Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
  • For Filling:
  • Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
  • Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)

CHOCOLATE MOUSSE TARTS WITH STRAWBERRIES



Chocolate Mousse Tarts with Strawberries image

Delight the crowd with Chocolate Mousse Tarts with Strawberries. Phyllo dough, chocolate and strawberries make these chocolate mousse tarts memorable.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 5

12 sheets frozen phyllo dough, thawed
12 small strawberries
2 oz. BAKER'S Bittersweet Chocolate
2 cups whipping cream, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Steps:

  • Heat oven to 350°F.
  • Spray 12 muffin pan cups with cooking spray. Place 1 phyllo sheet on work surface; spray lightly with cooking spray. Top with 5 of the remaining phyllo sheets, spraying each phyllo sheet with additional cooking spray before stacking as directed. Cut into 6 squares with sharp knife. Lightly press each layered square into prepared muffin cup. Repeat with remaining phyllo sheets to fill remaining prepared muffin cups.
  • Bake 8 to 9 min. or until golden brown. Cool in pan 5 min. Transfer to wire rack; cool completely. Meanwhile, cut strawberries into roses. (See tip.)
  • Melt bittersweet chocolate as directed on package. Gradually stir in 1/2 cup cream; set aside. Beat remaining cream in medium bowl with mixer on high speed 2 min. or until thickened. Gradually add chocolate mixture, beating on medium speed until well blended. Add dry pudding mix; beat 1 to 2 min. or until thickened.
  • Spoon pudding mixture into piping bag fitted with star tip; use to pipe pudding mixture into tart shells. Top with strawberry roses.

Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 10 g, Protein 3 g

BLUEBERRY-WHITE CHOCOLATE MOUSSE TART



Blueberry-White Chocolate Mousse Tart image

Categories     Berry     Chocolate     Citrus     Dairy     Dessert     Bake     Summer     Chill     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 17

Filling
3 cups fresh blueberries
6 tablespoons fresh lemon juice
3 tablespoons sugar
1 tablespoon water
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
4 ounce good-quality white chocolate (such as Lindt or Baker's), finely chopped
White chocolate, shavings
Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water

Steps:

  • For Mousse:
  • Preheat 350°F. Roll out tart crust dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place. Trim dough overhang to 1/2 inch. Fold overhang in; press firmly, forming double-thick-sides. Freeze 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes. Transfer pan to rack; cool crust completely.
  • Finely chop 1/2 cup blueberries in processor. Transfer to heavy medium saucepan. Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes. Remove from heat. Stir in remaining 2 1/2 cups blueberries. Cool.
  • Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir over low heat just until gelatin dissolves. Set aside. Bring 1/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until smooth. Whisk in gelatin mixture. Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.
  • Beat remaining 3/4-cup cream in medium bowl until stiff peaks form. Gently fold into white chocolate mixture. Spoon mousse into curst; smooth top. Refrigerate until set, about 2 hours.
  • Spoon blueberry mixture over white chocolate mousse, covering completely. refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
  • Remove tart from pan. Transfer tart to platter. Sprinkle with white chocolate shavings. Cut into wedges and serve.
  • For Crust:
  • Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
  • Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)

CHOCOLATE MOUSSE TART



Chocolate Mousse Tart image

This is an old favorite that I used to make for special occasions. It is quite heavy and more like fudge, so serve small wedges, especially after a meal.

Provided by commercesd

Categories     Dessert

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 11

8 ounces semi-sweet chocolate chips
5 tablespoons unsalted butter, room temperature
5 large egg yolks
1/4 cup superfine sugar
1 1/4 cups heavy cream
1/4 cup orange liqueur
1 (9 inch) chocolate graham wafer pie crust
1 (15 ounce) can whipped cream
1/2 cup chocolate, shaved, for garnish
1/2 cup pecans (optional)
1/2 cup berries (optional)

Steps:

  • In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
  • Remove from the heat and mix in sugar until smooth.
  • Return to low heat and add yolks, 1 at a time, beating well after each.
  • Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
  • Add cream and orange liqueur and mix well.
  • Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
  • Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
  • Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
  • Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.

Nutrition Facts : Calories 304.6, Fat 26.1, SaturatedFat 15.6, Cholesterol 129.2, Sodium 26.7, Carbohydrate 19.8, Fiber 2, Sugar 15.2, Protein 3.4

BILL GRANGER'S WHITE CHOCOLATE MOUSSE (WITH BLACKBERRIES)



Bill Granger's White Chocolate Mousse (With Blackberries) image

This is a variation on Bill Granger's white chocolate mousse. It is so easy and looks very impressive. This is my go-to chocolate mousse. I have used dark chocolate and milk chocolate, and it has turned out beautifully. If you don't have blackberries, don't worry. Most berries or any tart-ish fruit pair quite well with this. The original recipe used fresh passionfruit.

Provided by Lee_tah

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

9 ounces white chocolate
1/3 cup milk
1 teaspoon vanilla
3 eggs, seperated
1 pinch salt
1 1/2 cups cream
2 cups fresh blackberries

Steps:

  • Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
  • Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
  • Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
  • Whisk in the egg yolks and salt.
  • In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
  • Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
  • Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
  • You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
  • Just before serving, top the mousses with the fresh fruit, and enjoy!

Nutrition Facts : Calories 470.6, Fat 35.2, SaturatedFat 20.9, Cholesterol 170.1, Sodium 127.1, Carbohydrate 32.5, Fiber 2.6, Sugar 27.7, Protein 8

More about "chocolate mousse tart with fresh berries recipes"

CHOCOLATE MOUSSE TARTS RECIPE - AN ITALIAN IN MY KITCHEN
chocolate-mousse-tarts-recipe-an-italian-in-my-kitchen image
2021-02-06 Pre-heat oven to 350F (180C). Grease and flour a 6 cup muffin tin. Depending on which pastry you decide to use for this recipe I used my Chocolate Pie Crust. Once the dough is made and chilled, roll out the dough to 1/8 inch …
From anitalianinmykitchen.com


CHOCOLATE TART WITH FRESH BERRIES - INA PAARMAN
chocolate-tart-with-fresh-berries-ina-paarman image
Preheat the oven to 170°C. Chop the pecan nuts and biscuits in a processor until crumbed. Add the sugar, cinnamon and melted butter. Pulse until blended and moist clumps form. Press the mixture onto the base and up the sides of a 22-23 …
From paarman.co.za


FRENCH SILK MOUSSE TARTLETS WITH FRESH BERRIES ...
french-silk-mousse-tartlets-with-fresh-berries image
2019-11-24 Add melted dark chocolate and blend with hand mixer or whisk until well combined. Add one container of Cool Whip at a time, beating with hand mixer until well blended. Pour French Silk Mousse mixture into individual tart shells …
From snowflakesandcoffeecakes.com


CHOCOLATE GANACHE TART WITH FRESH BERRIES | CRUSH MAGAZINE
chocolate-ganache-tart-with-fresh-berries-crush-magazine image
Transfer the crumbs to a fluted tart pan with a removable base. Using a cup with a flat bottom, flatten the crumbs onto the bottom and sides of the tart pan. Bake for 10–15 minutes until it darkens a bit. Keep to one side to cool. Ganache Filling. …
From crushmag-online.com


BEST TART RECIPES | MARTHA STEWART
best-tart-recipes-martha-stewart image
2021-10-06 Peach and Blueberry Tart with Cream Cheese Filling. This new take on cheesecake is easier to make and so summery. The no-bake cream-cheese filling floats on a crisp, buttery press-in crust. Thin peach wedges (peeled for a …
From marthastewart.com


RECIPE: CHOCOLATE MOUSSE, TOASTED ALMOND AND MIXED BERRY TART
2021-02-11 Topping. 300g mixed berries. Preheat oven to 180°C (160°C fan-forced), lightly grease a 25cm round loose-bottom fluted tart tin, and line the base with baking paper. Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb. Add melted butter and vanilla extract, pulsing until mixture is well combined and ...
From salife.com.au


RUBY CHOCOLATE MOUSSE TART WITH RASPBERRIES - SWEETSTYLEDHOME
2020-03-18 Make filling: place the gelatine in a small bowl and cover with cold water. Set aside for 10 minutes. Heat milk until warm (not hot). Remove from heat and add bloomed gelatine, mix until melt. Melt the chocolate in a bain-marie or microwave. Stir …
From sweetstyledhome.com


WHITE CHOCOLATE MOUSSE AND BERRY TART RECIPE - FOOD NEWS
For mousse: In a microwave safe bowl, combine white chocolate and ¼ cup heavy cream. Microwave in 30 seconds intervals, stirring in between until chocolate is melted. In a large bowl, beat the rest of the heavy cream with a mixer on medium high speed until foamy. Add in powdered sugar and vanilla extract. Beat until soft peaks form.
From foodnewsnews.com


CHOCOLATE MOUSSE TARTS WITH STRAWBERRIES | RECIPE ...
Preheat the oven to 170°C/340°F (convection). To make the brownie base, set up a double boiler and melt part of the bittersweet couverture chocolate and butter. Combine sugar and eggs in a bowl and beat until creamy. Add the melted chocolate to the egg mixture, then the flour, and stir to combine. Spread the mixture over a lined baking sheet, sprinkle with chopped hazelnuts, …
From kitchenstories.com


CHOC MOUSSE TART RECIPES ALL YOU NEED IS FOOD
Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake, rotating once, until golden brown and set, about 20 minutes. (Check halfway through; if crust is sinking into pan, remove from oven and press back up sides with the back of a measuring cup.) Let cool completely on a wire rack.
From stevehacks.com


VEGAN CHOCOLATE MOUSSE TART - RAINBOW NOURISHMENTS
2022-03-29 Melt the chocolate in a double boiler. Allow the chocolate to come to cool slightly (or come to room temperature). Add the melted chocolate and rest of the filling ingredients to a food processor. Process the mixture until it forms a very smooth mousse (note 4). Pour the chocolate mousse into your tart/pie.
From rainbownourishments.com


10 BEST CHOCOLATE MOUSSE WITH FRUIT RECIPES | YUMMLY
2022-04-28 Salted Chocolate Mousse with Dehydrated Citrus and Rose 24 Hrs to Hell & Back Fox. aquafaba, rose petals, lemon juice, sea salt, dark chocolate and 2 more. Cote d'Or Chocolate Mousse with Speculoos crumbs. On dine chez Nanou. heavy cream, milk chocolate, confectioner's sugar, butter, eggs and 1 more.
From yummly.com


CHOCOLATE MOUSSE TART WITH COCONUT CRUST + FRESH FRUIT ...
2016-09-23 Filling up this tart? The stuff of DREAMS. This chocolate mousse is SO delicious, and it’s alsooo somehow totally vegan and paleo-friendly. I can’t take credit for this creamy dreamy mousse – that award goes to Nicole at Gluten Free On A Shoestring, but I did adapt her original recipe a little bit to suit my needs and tastes. It’s beyond simple – just a mix of melted …
From bakerita.com


SIMPLY ELEGANT CHOCOLATE MOUSSE TART | TOLL HOUSE®
Step 1. Preheat oven to 325º F. Step 2. Combine crushed cookies and butter in medium bowl. Press onto bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake for 15 minutes. Cool completely in pan on wire rack. Step 3. Microwave chocolate and 1 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power ...
From verybestbaking.com


BERRY CHOCOLATE MOUSSE TART - GLUTEN-FREE LIVING
To assemble: Spread the Raspberry Chia Jam along the bottom and sides of the tart base. Pour the chocolate mousse over the jam and smooth the top. Decorate with berries and whatever else you might like. Set aside the tart in the fridge for 4 hours or until set. Store the tart in the fridge for 3 to 5 days or in the freezer without the fresh ...
From glutenfreeliving.com


DOUBLE CHOCOLATE MOUSSE TARTLETS WITH RASPBERRIES
Preheat oven to 350°F. Lightly butter six 3 1/2- to 4-inch-diameter tartlet pans with removable bottoms. Process pecans and sugar in a food processor until very finely chopped. Add chocolate crumbs and melted butter and pulse until combined. …
From driscolls.com


CHOCOLATE MOUSSE TART WITH FRUITS - HEALTHY BERRY
2019-06-10 Crust. Preheat the oven to 180°C. In a bowl put the sugar, oil and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky. Stretch the dough to a …
From gaspichealthyberry.com


CHOCOLATE-MOUSSE TART WITH FRESH BERRIES RECIPE | EAT YOUR ...
Save this Chocolate-mousse tart with fresh berries recipe and more from Martha Stewart Living Magazine, Jul/Aug 2021 to your own online collection at EatYourBooks.com
From eatyourbooks.com


WHITE CHOCOLATE CRANBERRY MOUSSE TART | BAKE WITH ANNA OLSON
Chocolate Crust - For the crust, preheat the oven to 350 F. Stir the cookie crumbs and butter together and press this into an ungreased 9-inch fluted, removable-bottom tart pan. Bake the shell for 10 minutes, and then cool. White Chocolate Mousse - For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a ...
From bakewithannaolson.com


CHOCOLATE-MOUSSE TART WITH FRESH BERRIES | RECIPE IN 2021 ...
Jun 22, 2021 - A nutty gluten-free crust forms the base for a rich dark chocolate mousse and a crown of fresh raspberries on top.
From pinterest.co.uk


CHEF AJ LIVE RECIPE: CHOCOLATE MOUSSE TART WITH BERRIES
2021-04-04 To make the chocolate mousse, into a high speed blender place the chia seeds, cocoa powder, plant milk, dates, maple syrup and avocado. Blend until very smooth. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into the tart crust. Refrigerate for 2 to 3 hours, to set.
From justeatplants.com.au


CHOCOLATE MOUSSE WITH RASPBERRY COULIS – RAW FOOD CHEF
2018-01-22 To assemble: pour mousse into serving dishes and accent with berries. Chill at least 1 hour prior to serving. Raspberry Coulis. 2 cups raspberries, fresh or frozen (see note) ½ cup coconut nectar. Put the raspberries and coconut nectar in a high-powered blender and blend until smooth. Transfer the blended mixture into a nut milk bag.
From rawfoodchef.com


RECIPE: CHOCOLATE MOUSSE, TOASTED ALMOND AND BERRY TART ...
2021-04-29 13. To assemble tart, spoon chocolate mousse into the cooled tart shell, spreading evenly with the back of the spoon. 14. Place in refrigerator and chill for 2 hours, to allow mousse to set. To serve, top with fresh mixed berries. For more Adelaide Central Market recipes: adelaidecentralmarket.com.au
From kiddomag.com.au


CHOCOLATE MOUSSE TART WITH COCONUT CRUST + FRESH FRUIT ...
Sep 23, 2016 - This Chocolate Mousse Tart with Coconut Crust + Fresh Fruit Flowers has the best vegan chocolate mousse filling! This tart is gluten-free, Paleo & vegan. This tart is gluten-free, Paleo & vegan.
From pinterest.com


RAW CHOCOLATE TART WITH BERRY SAUCE | EXPERIENCE LIFE
Use your hands to press the mixture into the prepared tin. Freeze for 20 minutes to set. To make the filling, blend all the ingredients in a high-speed blender or food processor for 30 seconds, or until smooth and creamy. Pour filling over the set base and use a spatula to smooth the top. Refrigerate for one to two hours, until set.
From experiencelife.lifetime.life


CHOCOLATE BERRY MOUSSE RECIPE | CHELSEA SUGAR
Put saucepan over a medium heat and stir for 3 minutes until sugar and gelatine dissolve, then gradually stir in remaining milk. Heat until liquid is hot but not boiling, stirring occasionally. Remove from heat, stir in the cream, then divide mixture between 6 x ½ cup dessert glasses or ramekins. Chill until set.
From chelsea.co.nz


DARK CHOCOLATE CHEESECAKE MOUSSE TART WITH CHOCOLATE ...
2020-02-05 Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Berries is probably the MOST requested recipe from my family and friends - frequently chosen for birthdays and other special celebrations. Welcome Blog About Recipe Collection > > > > > > > Cooking School GARDENING Contact DARK CHOCOLATE CHEESECAKE MOUSSE TART with …
From snowflakesandcoffeecakes.com


WHITE CHOCOLATE TARTS WITH BERRIES RECIPE - HOUSE & HOME
Chocolate Pastry. Step 1: Preheat the oven to 350°F. Step 2: In a medium bowl, whisk together the flour, cocoa and salt. Step 3: In a large bowl, combine the butter, sugar and vanilla. Add the dry ingredients and mix just until well combined. Step 4: Divide the dough evenly among 8 3″ tart pans with removable bottoms. Press the dough onto the bottom and up the sides of the pans.
From houseandhome.com


STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART RECIPE | BON ...
2008-04-06 Step 1. Blend flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg …
From bonappetit.com


BLUEBERRY-CHOCOLATE MOUSSE TARTS - BLUEBERRY.ORG
Instructions. In a large microwaveable bowl, place 1 ⁄ 3 -cup half-and-half. Sprinkle gelatin over and stir to mix. Set aside to allow gelatin to soften for 5 minutes. Microwave on high until bubbles appear, 30 to 60 seconds. Add chocolate chips and stir until smooth then stir in …
From blueberry.org


CHOCOLATE MOUSSE TART WITH FRESH BERRIES
300g dairy-free dark chocolate, melted 300ml Chocolate Rice Dream 1 tbsp arrowroot starch or cornflour 2 tbsps coconut oil 1 tsp vanilla extract Pinch of sea salt Raspberries to decorate. Method. Place the coconut, nuts and salt in a food processor and blend to a coarse meal. Then add the chopped dates and process until it forms a crumbly dough.
From mydairyfreedream.com


BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES | FOOD ...
2016-10-04 Step 3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles. Step 4.
From foodnetwork.ca


CHOCOLATE MOUSSE TART RECIPE | HOMEFIELD GRANGE
2016-04-28 Add the nuts and salt and blend to a course meal. Loosely separate the dates and add them to the food processor. Process until texture resembles a crust. The mixture should be loose and crumbly, yet hold together when pressed tightly. Press the crust into a tart pan. Press firmly so the crust holds together.
From homefieldgrangeretreat.co.uk


SPRINGFORM PAN RECIPES | ALLRECIPES
Ice cream pie swirled with flaked coconut, chocolate candies, and chopped peanuts is the perfect ending to any meal. This no-bake dessert will make use of your springform pan and add decadent sweetness to your day. 15 of 16. View All. Advertisement.
From allrecipes.com


CHOCOLATE STRAWBERRY TART - BAKING SENSE®
2022-05-12 1. Pour the warm chocolate pastry cream into the pre-baked chocolate tart crust. 2. Spread the pastry cream until it’s smooth. 3. Cover the pastry cream with wax paper so a skin doesn’t form on the surface. Chill. 1. Slice the berries to 1/4″ thick.
From baking-sense.com


CHOCOLATE MOUSSE TART | MY GREAT RECIPES
Vi använder cookies för att förstå hur du använder vår webbplats och för att kunna förbättra din upplevelse. Detta inkluderar att göra både innehåll och …
From mygreatrecipes.se


CHOCOLATE MOUSSE TART WITH COCONUT CRUST + FRESH FRUIT ...
Oct 4, 2016 - This Chocolate Mousse Tart with Coconut Crust + Fresh Fruit Flowers has the best vegan chocolate mousse filling! This tart is gluten-free, Paleo & vegan. This tart is gluten-free, Paleo & vegan.
From pinterest.com


MINI CHOCOLATE MOUSSE TART RECIPE - FOOD NEWS
Fill each tart with the chocolate mousse, top with fresh fruit if desired. Refrigerate until serving. How to blind bake. Instructions Combine the chocolate chips and coconut oil in a small microwave bowl and on a medium setting micro for 30 sec, stir, micro 30 sec, then stir again, keep stirring and it will continue to melt, if there are a few unmelted pieces then just micro for about …
From foodnewsnews.com


Related Search