CHOCOLATE TRUFFLE MOUSSE
A dreamy chocolate mousse that's perfect for any special occasion!
Provided by Liz Berg
Categories Chocolate
Time 30m
Number Of Ingredients 8
Steps:
- Place the chocolate, corn syrup and butter in a saucepan and cook over low heat, stirring until chocolate is melted and mixture is smooth. In a medium bowl, whisk together the egg yolks and 1/4 cup of the heavy cream. Carefully add 1/2 cup of the chocolate mixture into the yolks while whisking until combined. While whisking, pour the yolk mixture back into the saucepan and cook, while whisking, until the mixture reaches 160 degrees. Let cool to room temperature. Beat the 3/4 cup of cream with powdered sugar and vanilla until soft peaks form. Fold 1/2 cup o the whipped cream into the chocolate mixture to lighten, then add the rest of the cream and fold gently until incorporated. Divide among serving dishes. Will make four 1/3 cup servings.
Nutrition Facts : Calories 711 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 133 grams sodium, Sugar 56 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHOCOLATE MOUSSE TRUFFLES
Provided by Food Network
Categories dessert
Time 40m
Yield Approximately 2 pounds; 32 pieces
Number Of Ingredients 5
Steps:
- Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated.
CHOCOLATE TRUFFLE MOUSSE BARS
Conquer your next bake sale with Chocolate Truffle Mousse Bars. These mousse bars start with a brownie base and are topped with a melted chocolate drizzle.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into prepared pan.
- Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 oz. chocolate as directed on package; cool.
- Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate; drizzle over bars.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.9938 g, Sugar 0 g, Protein 2 g
FROZEN CHOCOLATE MOUSSE TRUFFLES
Provided by Molly McCarty
Categories Candy Chocolate Nut Dessert Fall Bon Appétit Washington Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 7
Steps:
- Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard; stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.
- Using 1 tablespoonful mixture per truffle, shape mixture into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.
HEAVENLY CHOCOLATE MOUSSE BARS
Love chocolate mousse? Create an easy cookie bar with a chocolate lovers' creamy mousse filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 7
Steps:
- Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes sitrring every 20 seconds or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.
Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 11 g, TransFat 1 g
NO-BAKE CHOCOLATE MOUSSE BARS
Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it's important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.
Provided by Samantha Seneviratne
Categories cookies and bars, custards and puddings, dessert
Time 30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
- In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 13 grams, Sodium 124 milligrams, Sugar 15 grams, TransFat 0 grams
CHOCOLATE MOUSSE TRUFFLES
Make and share this Chocolate Mousse Truffles recipe from Food.com.
Provided by Lorianne1
Categories Candy
Time 4h30m
Yield 72 truffles
Number Of Ingredients 5
Steps:
- Place cream and butter in saucepan and bring to rolling boil. Remove from heat and let cool.
- Melt chocolate in double boiler.
- Stir melted chocolate into cream. Mix with beater until smooth.
- Add vanilla and mix again until smooth.
- Refrigerate until mixture is solid enough to scoop, at least 4 hours.
- Scoop out small balls and roll in cocoa powder.
- Place in candy cups to serve.
- Keep refrigerated.
Nutrition Facts : Calories 55.4, Fat 5.8, SaturatedFat 3.6, Cholesterol 9.3, Sodium 4.6, Carbohydrate 2.1, Fiber 1.1, Sugar 0.1, Protein 0.9
CHOCOLATE TRUFFLE MOUSSE BARS
The moist chocolatey baked layer in these bar cookies is topped with a light, creamy chocolate layer then drizzled with more chocolate.
Provided by Allrecipes Member
Time 2h
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees F. Line 8-inch sq. pan with greased foil. Microwave 3 chocolate squares and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into pan.
- Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 chocolate squares as directed on package; cool.
- Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate square; drizzle over bars.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 2.7 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 9.1 mg, Sugar 3.4 g
CHOCOLATE TRUFFLE MOUSSE BARS
The moist chocolatey baked layer in these bar cookies is topped with a light, creamy chocolate layer then drizzled with more chocolate.
Provided by Allrecipes Member
Time 2h
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees F. Line 8-inch sq. pan with greased foil. Microwave 3 chocolate squares and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into pan.
- Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 chocolate squares as directed on package; cool.
- Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate square; drizzle over bars.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 2.7 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 9.1 mg, Sugar 3.4 g
CHOCOLATE TRUFFLE DESSERT
Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. -Lisa Otis, New Paltz, New York
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended. , In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla. , Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.
Nutrition Facts : Calories 452 calories, Fat 30g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
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