Chocolate Wattleseed Mousse With Wattleseed Cream Recipes

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CHOCOLATE WATTLESEED MOUSSE WITH WATTLESEED CREAM



Chocolate Wattleseed Mousse With Wattleseed Cream image

wattleseed and chocolate flavoured mousse. Wattleseed is a native Australian seed from the acacia tree. It has a coffee-like aroma and blends well with chocolate. This really is an easy recipe. This recipe does contain raw eggs. Prep time does not include refrigeration time

Provided by Jubes

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

125 g dark chocolate
50 g unsalted butter
70 ml orange juice
2 teaspoons roasted and ground wattleseed
2 tablespoons cocoa powder
2 egg yolks
3 teaspoons Cointreau liqueur or 3 teaspoons orange liqueur
100 ml thickened cream
3 egg whites
1 1/2 tablespoons caster sugar
250 ml thickened cream
2 teaspoons roasted and ground wattleseed
1 tablespoon caster sugar (superfine sugar)

Steps:

  • Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
  • Whisk in the wattleseed and cocoa powder.
  • Add the 2 egg yolks and the liqueur. Set aside to cool.
  • Meanwhile, in another bowl, beat the cream until soft peaks form - set aside.
  • In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
  • Fold the whites into the chocolate mixture.
  • Next, fold in the cream to the chocolate mixture.
  • Transfer to a large serving bowl or individual bowls, and refrigerate.
  • For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.

CHOCOLATE MOUSSE WITH WHIPPED CREAM AND STRAWBERRIES



Chocolate Mousse with Whipped Cream and Strawberries image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 4h50m

Yield 6 servings

Number Of Ingredients 9

1 cup heavy cream
10 ounces bittersweet chocolate
3 tablespoons butter
5 egg yolks
1 tablespoon water
1/4 cup sugar, divided
5 egg whites
1 cup heavy cream
1 pint ripe strawberries

Steps:

  • Beat the heavy cream with an electric mixer until it is whipped, and set aside.
  • Melt the chocolate and butter over a double boiler on medium heat. Remove from heat and set aside.
  • Combine the egg yolks, 1 tablespoon water, and half the sugar in a second metal bowl and whisk over the double boiler set over medium heat. (Do not allow any additional water to splash into this bowl.) Continue to whisk and insert a candy thermometer into the mix. When it reaches 145 degrees F, remove from the heat and whip with an electric mixer until it cools. Set aside briefly.
  • Wash and dry the beaters for the electric mixer and wipe off the candy thermometer to have them clean for the next step. In the third metal bowl, combine the egg whites with the remaining 1/8 cup sugar and whisk over the double boiler until the candy thermometer reaches 145 degrees F. Then, remove from the heat and beat with the electric mixer until the whites are stiff.
  • Fold the egg whites into the egg yolks. Fold the chocolate into the eggs, then fold in the whipped cream. Spoon into martini glasses or serving cups. Refrigerate for at least 4 hours or overnight.
  • For the toppings and garnish:
  • Use an electric mixer to beat the heavy cream until whipped. Slice each strawberry up to the stem and spread into a fan. Garnish chilled mousse with whipped cream and strawberries just before serving.

CREAMY CHOCOLATE MOUSSE



Creamy Chocolate Mousse image

Joan Schroeder from Pinedale, Wyoming sent the recipe for this fluffy dessert that's sure to satisfy chocolate cravings. "I like to garnish servings of the mousse with strawberries," she suggests.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups heavy whipping cream
3 tablespoons sugar
1-1/2 teaspoons vanilla extract
1/3 cup chocolate syrup
3 tablespoons baking cocoa
Maraschino cherries and fresh mint, optional

Steps:

  • In a chilled small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold in chocolate syrup and cocoa. , Spoon into dessert dishes. Refrigerate until serving. Garnish with cherries and mint if desired.

Nutrition Facts : Calories 285 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 31mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

CREAMIEST CHOCOLATE MOUSSE



Creamiest Chocolate Mousse image

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

Provided by je_suis_unique

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 1h45m

Yield 10

Number Of Ingredients 7

7 ounces bittersweet chocolate, chopped
7 egg yolks, beaten
2 tablespoons sugar
1 pinch salt
7 egg white
1 ¼ cups heavy cream
1 tablespoon kirschwasser

Steps:

  • Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
  • In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
  • In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
  • Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g

CHOCOLATE MOUSSE II



Chocolate Mousse II image

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

1 cup semisweet chocolate chips
5 tablespoons boiling water
4 eggs, separated

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

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Top Asked Questions

How do you make mousse with whipped cream?
Add the whipped cream into the chocolate mixture. Gently fold the cream into the chocolate mixture, making sure not to mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours. Up to a few hours before serving, whip the cream until it begins to thicken.
How to make chocolate mousse with egg whites?
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.
How to make Wattleseed hot chocolate at home?
Prepare your hot chocolate as you usually do. While you add cocoa to it, add a pinch of grounded wattle seeds to it and enjoy the soothing wattleseed hot chocolate. Wattleseeds have a high concentration of calcium, potassium, zinc, and iron. They also form a good energy source and provide about 1,500 kilojoules of energy per 100 grams.
Do you have to melt chocolate before making Mousse?
It’s best to fully melt the chocolate before combining it with the egg custard mixture to ensure that your chocolate mousse is extremely smooth and creamy. Once you whip the cream to add to the chocolate mixture, only fold in about 1/4 of the whipped cream at first.

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