CHOCOLATE RASPBERRY MOUSSE
The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.
Nutrition Facts :
CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE
Inspired by candies from a box of chocolates, this cake makes a decadent Valentine's Day treat. Velvety raspberry mousse stands in stark contrast to the dark chocolate cake, which is enrobed in a snowy white chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
- Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
- Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
- Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.
Provided by Chef Dudo
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Line the base and sides of a 8 inch spring form with greaseproof paper.
- Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
- Let slightly cool.
- Whisk the yolks with 2 tbs of the sugar until creamy.
- Stir in the melted chocolate and butter and mix well.
- Beat the eggwhites with the remaining sugar until very stiff.
- Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
- Place on the middle shelf of the oven and bake for 20 minutes.
- When the cake is cooled, keep refridgerated.
- Sauce:.
- Put all the ingredients in a bowl, stir and then blend until smooth.
- For an extra smooth sauce simply pass through a sieve.
Nutrition Facts : Calories 331.7, Fat 29.4, SaturatedFat 17.4, Cholesterol 157.4, Sodium 50.6, Carbohydrate 19.8, Fiber 5.4, Sugar 10.7, Protein 7.7
CHOCOLATE & RASPBERRY POTS
These individual fluffy chocolate mousses are a great way to get kids into the kitchen to build their skills
Provided by Good Food team
Categories Dessert, Snack
Time 25m
Number Of Ingredients 5
Steps:
- Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
- Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
- When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.
Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE-RASPBERRY MOUSSE DESSERT
Crush and blend chocolatey sandwich cookies with butter to make the crunchy crust for this creamy Chocolate-Raspberry Mousse Dessert.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Combine cookie crumbs and butter in 8-inch square dish; press onto bottom of dish.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1/3 of the COOL WHIP; spread over crust.
- Spoon jam into medium bowl; stir until smooth. Gently stir in remaining COOL WHIP; spread over pudding layer. Refrigerate 3 hours.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RASPBERRY MOUSSE
I make this raspberry mousse every year when raspberries are in season. You want to use ripe and sweet berries. Adjust sugar amount accordingly.
Provided by sanne
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
- Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
- Remove from stove, allow to cool slightly and mix with raspberry puree.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 39.3 g, Cholesterol 142.7 mg, Fat 39.3 g, Fiber 8.6 g, Protein 4.9 g, SaturatedFat 24 g, Sodium 43.4 mg, Sugar 21.2 g
DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
A recipe from Martha Stewart Desserts, that I added a Raspberry glaze to. She also calls for both light and dark chocolate but I think keeping it all-dark goes better with the Raspberry.
Provided by Chef Pisces
Categories Dessert
Time 1h
Yield 1 4, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
- Whisk together the flour and cocoa powder in a medium bowl; set aside.
- Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
- Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
- In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
- Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
- Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
- Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
- Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
- To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
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- Place strainer over medium bowl; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 tablespoons raspberry puree for topping.
- In small saucepan, combine chocolate chips, 1 tablespoon of the sugar and 2 tablespoons of the whipping cream. Cook over low heat for 3 to 4 minutes or until chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or until completely cooled.
- Meanwhile, in small bowl, beat remaining whipping cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.
- Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.
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