CHOCOLATE MOCHA DUSTED ALMONDS
I love to make recipes with nuts. These are chocolaty with a hint of coffee-elegant and addictive! I give them away as gifts; I've even made them for wedding favors. -Annette Scholz, Medaryville, Indiana
Provided by Taste of Home
Categories Appetizers Snacks
Time 25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 270 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 7g protein.
MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)
Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
Provided by Babs7
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
- Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
- Boil 3 to 4 minutes.
- Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
- Gradually add the sugar syrup, beating constantly.
- Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
- Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
- Stir in the melted chocolate.
- Beat the egg whites with a rotary or electric beater until stiff and shiny.
- As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
- Finally, fold in the whipped cream.
- Pour into a large serving bowl and refrigerate until serving time.
EASY 3-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY
Make this easy chocolate dessert with a cool hack! Perfect for Valentine's Day or anytime you have a craving for chocolate.
Provided by Rie McClenny
Categories Desserts
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
- Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
- Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
- Top with whipped cream and grated chocolate, if desired.
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 39 grams
CHOCOLATE MOUSSE RECIPE BY TASTY
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
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!
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.
CHOCOLATE MOUSSE WITH CAJETA AND COCOA DUSTED ALMONDS
This dessert is layer upon layer of decadent richness, each one a transformation of minimal ingredients. The mousse starts with a simple ganache that's pumped up with whipped cream and topped with a layer of cajeta -- goat's milk caramel. The desserts are finished with whipped cream and cocoa-dusted almonds.
Provided by Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the ganache: Bring a medium pot of water to a simmer over medium-high heat. Set a heatproof bowl over the water (don't let it touch the water). Add the chocolate and stir occasionally until melted. Take the bowl off the heat and whisk in the heavy cream. Allow the mixture to cool slightly while you prepare the creme chantilly.
- For the creme chantilly: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until the cream begins to froth. Add the confectioners' sugar and mix on medium speed until soft peaks start to form, 1 to 2 minutes. Turn the mixer to low and continue to beat until stiff peaks form, about 1 minute. Remove 1 cup of the whipped cream and reserve in the refrigerator until ready to serve.
- Fold half the remaining whipped cream into the ganache. (The chocolate should be slightly warm still.) Gently fold in the remaining half of the whipped cream. Fill 6 or 8 ramekins two-thirds of the way with chocolate mousse (I like to use a pastry bag to fill the ramekins). Refrigerate until ready to top.
- For the cajeta: Stir together the goat's milk, granulated sugar and brown sugar in a large saucepan. (Make sure the liquid only comes a quarter of the way up the sides of the pan as it will froth up to several times its original size.) Add the cinnamon sticks, vanilla seeds and pods and the salt to the pot.
- Bring the milk mixture to a simmer over medium-high heat. Reduce the heat to the lowest setting, add the baking soda and continue to whisk vigorously. The mixture will froth and rise significantly, continue to whisk until it returns to its original volume.
- Keep the mixture at a simmer over medium heat, stirring frequently until the mixture begins to turn golden brown and starts to thicken, about 30 minutes. Make sure to scrape the bottom of the pot to ensure the milk is not burning. Use a slotted spoon to remove the cinnamon sticks and vanilla pods.
- Keep stirring until the mixture is rich brown and thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and allow to cool slightly for 5 minutes.
- Remove the ramekins of mousse from the refrigerator and spoon a 1/2-inch layer of cajeta on top of each. Return to the refrigerator to chill and set.
- For the garnish: When ready to serve, top each ramekin of chilled mousse with a dollop of the reserved creme chantilly. Garnish each serving with a sprinkling of cocoa powder and a few cocoa-dusted almonds.
CHOCOLATE MOUSSE WITH COCOA NIBS
This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavour.
Provided by Food Network
Categories dessert
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the creme patissiere: Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch.
- Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the eggs.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
- Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.
- For the meringue: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
- Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed.
- To make the mousse, beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.
- To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than 2 days.
EVERYONE LOVES IT CHOCOLATE MOUSSE
Since this recipe was created, it has been requested at family holidays. I make it in big batches so that people can take some home. It is light and creamy in texture yet rich in flavor!
Provided by Valerie
Categories Chocolate Mousse
Time 3h
Yield 18
Number Of Ingredients 8
Steps:
- Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
- Beat egg yolks, one at a time, into the chocolate mixture.
- Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
- Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
- Chill in refrigerator until set, about 2 hours.
Nutrition Facts : Calories 787.8 calories, Carbohydrate 55.1 g, Cholesterol 241.9 mg, Fat 63.9 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 38.6 g, Sodium 129.2 mg, Sugar 46 g
CHOCOLATE ALMOND MOUSSE CAKE
Make and share this Chocolate Almond Mousse Cake recipe from Food.com.
Provided by KyJo5096
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Spray 15x10x1inch baking pan with nonstick spray.
- Line bottom of pan with waxed paper and spray it also.
- Prepare cake mix as directed on package using water, oil and eggs.
- Pour batter into prepared paper-lined pan.
- Bake at 350 for 18-20 minutes, or until done.
- Cool cake in pan on wire rack for 10 minutes.
- Invert cake onto wire rack, remove pan and paper.
- Cool completely.
- Meanwhile melt chocolate.
- Stir in almond extract and cool completely.
- Fold cooled chocolate into whipped cream.
- Trim edges of cake.
- Cut cake lengthwise into two long layers.
- Place one layer on serving platter.
- Spread with 1/3 of mousse.
- Repeat with remaining layer and 1/3 of the mousse.
- Place remaining mousse in a pastry bag fitted with a star tip.
- Pipe border around bottom and top of cake.
- Decorate top of cake with mousse rosettes.
- Sprinkle top with toasted almonds.
- Store in refrigerator.
Nutrition Facts : Calories 376.9, Fat 30, SaturatedFat 12.7, Cholesterol 55.2, Sodium 292, Carbohydrate 30.8, Fiber 4.5, Sugar 12.7, Protein 6.3
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