BOURBON-SOAKED CHERRY-CHOCOLATE MOUSSE PIE
Provided by Food Network
Categories dessert
Time 10h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the pie: The day before making the pie, put the cherries and bourbon in an airtight container and let set overnight.
- Preheat the oven to 350 degrees F.
- Line an 8-inch pie dish with the pie crust. Trim the excess off, crimp the edges and poke the bottom and sides with a fork. Place a piece of parchment or wax paper on the crust in the pie dish and fill three-quarters full with dried beans.
- Bake for 15 to 20 minutes. Remove the beans and paper, return to the oven and finish baking until medium brown, another 15 to 20 minutes. Let cool completely.
- In a medium mixing bowl, add the cream cheese, sugar and cocoa powder and whip until light and fluffy. Add the cream, vanilla and salt and whip on low to combine. Turn to high and whip until light and fluffy and stiff peaks form.
- Drain the bourbon off the cherries (save the bourbon and make a nice cocktail for later). Reserve 5 to 6 cherries for decorating the top of the pie.
- Spoon half of the chocolate mousse into the cooled pie shell and spread evenly. Sprinkle half of the remaining cherries over the filling. Spoon the rest of the mousse over the cherries and smooth out. Top with the remaining cherries.
- For the topping: In the same mixing bowl, add the cream, sugar and vanilla and whip until stiff peaks form. Pipe or spoon on the topping and decorate with the saved cherries. Put in the fridge for at least an hour and up to overnight.
CHOCOLATE-CHERRY MOUSSE DELIGHT
I concocted this for a ladies get-together because several of us were watching our weight. I topped each slice of cherry cake with homemade mousse and chocolate covered cherries-sure to delight! -Teresa Gilbreth of Columbia, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Drain cherries, reserving juice; set cherries aside. Add enough cold water to cherry juice to measure 1-1/4 cups. In a large bowl, beat cake mix and cherry juice mixture on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until dark golden brown and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a microwave, melt chocolate chips; stir until smooth. Pat cherries dry with paper towels. Holding cherries by the stem, dip in chocolate; allow excess to drip off. Place on waxed paper; refrigerate until set. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes or until thickened. Whisk until smooth. Fold in whipped topping. Slice cake; serve with mousse and dipped cherries.
Nutrition Facts : Calories 280 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
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
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
Make and share this Chocolate Mousse recipe from Food.com.
Provided by Randi Elliott
Categories Dessert
Time 22m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Combine 1/4 cup of the whipping cream with the chocolate chips.
- Microwave for 1 minute or until mixture is smooth when stirred with a spoon.
- Cool.
- Beat the rest of the cream until stiff peaks form.
- (don't let it turn into butter) Fold the chocolate mixture in to the whipped cream.
- Chill and serve.
Nutrition Facts : Calories 391.1, Fat 35.9, SaturatedFat 22.1, Cholesterol 101.9, Sodium 31.3, Carbohydrate 20, Fiber 1.6, Sugar 15.3, Protein 2.7
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