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
BILL GRANGER'S WHITE CHOCOLATE MOUSSE (WITH BLACKBERRIES)
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
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
WHITE CHOCOLATE MOUSSE WITH BLACKBERRIES
Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.
- Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.
- Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.
GRAND MARNIER MOUSSE WITH BLACKBERRIES
Provided by Susanna Foo
Categories Liqueur Milk/Cream Chocolate Dessert Bake Blackberry Fall Chill Jam or Jelly Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
- Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
- Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.
CHOCOLATE MOUSSE II
This is an easy mousse that is still light, fluffy, and very tasty! Substitute hot coffee for the water for a subtle flavor difference. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Sharon
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
- In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 15.4 g, Cholesterol 105.7 mg, Fat 10 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 87.8 mg, Sugar 13.3 g
KENYAN PANCAKES WITH BLACKBERRY SAUCE
Kenyan pancakes are similar to French crêpes, though a bit thicker, and are a weekend favorite in my family. The pancakes are often eaten by themselves, and they're excellent with a cup of hot chai tea. Although it's not traditional, my mother always brought out a bottle of blackberry syrup to serve with them, and that's the inspiration for the blackberry sauce in this recipe. I like the tang and sweetness of passionfruit juice in the sauce, but fresh orange juice makes a good substitute. As with most thin pancake these are typically rolled or folded rather than served flat.
Provided by Food Network
Categories main-dish
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
- Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
- Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
- For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
- Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
- Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
- Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.
EASY BERRY AND CHOCOLATE MOUSSE
I was making a dinner for my family one night so I came up with this dessert by looking at things we had in our fridge/cupboards. Works great & is very sweet! Other types of fruit would be fine (ex.all blackberries, kiwis, strawberries).
Provided by Stickee Bear
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop all berries in food processor, but set aside enough berries to.
- Put on top of each bowlful of mousse (each kind of berry will be on every mousse).
- Next put broken up bar of dark chocolate in a bowl in the microwave for 30 seconds at a time (until almost all melted).
- Add the tbsp of milk if too thick.
- Put the thawed Cool Whip in a bowl & FOLD in mixed berries.
- Now FOLD in dark chocolate slowly until combined with the mousse.
- Fill about 6-8 ramekins OR small bowls with mousse.
- Melt chocolate chips in microwave for 30 seconds at a time until melted.
- Spoon melted chocolate chips onto mousse until the top if pretty much covered.
- Add one blueberry, blackberry, and raspberry to each bowl of mousse while chocolate is still semi-melted.
- Chill in fridge for at least 1 hour.
- Serve.
Nutrition Facts : Calories 289.3, Fat 19.6, SaturatedFat 16.5, Sodium 19.8, Carbohydrate 29.3, Fiber 3.8, Sugar 24.1, Protein 1.8
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