CINNAMON CHOCOLATE MOUSSE
This eggless, stovetop mousse is supersilky. Its homemade chocolate sauce blends perfectly with cinnamon to create a sophisticated taste.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Pour milk into a small bowl; sprinkle gelatin over the top. Let stand for 5 minutes or until softened. Place 3/4 cup chocolate chips in a large bowl; set aside. , In a small saucepan, bring 2 cups cream and sugar to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Fold in gelatin mixture. Stir in cinnamon and vanilla. Pour into five dessert dishes. Cover and chill for at least 2 hours., Place remaining chocolate chips in a small bowl. In a small heavy saucepan, bring corn syrup and remaining cream to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Cool to room temperature; carefully spoon over each dessert. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 979 calories, Fat 72g fat (44g saturated fat), Cholesterol 201mg cholesterol, Sodium 103mg sodium, Carbohydrate 89g carbohydrate (63g sugars, Fiber 4g fiber), Protein 8g protein.
CHOCOLATE AND CINNAMON MOUSSE
Steps:
- Place grated chocolate in bowl. Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil. Remove from heat. Add chocolate and cinnamon and blend gently and well. Set aside.
- In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours.
CINNAMON BASIL CHOCOLATE MOUSSE
Provided by Matt Lee And Ted Lee
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.
- Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours. Top with remaining whipped cream and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 37 milligrams, Sugar 28 grams, TransFat 0 grams
CHOCOLATE MOUSSE
Steps:
- Special Equipment: 4 (6 to 8-ounce) individual serving dishes
- Melt the chocolate over a double boiler setup.
- While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
- In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
- Garnish with fruit, nuts, cookies or whipped cream.
- Chocolaty delicious!
CHOCOLATE MOUSSE
So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 4
Steps:
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g
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
QUICK CHOCOLATE-CINNAMON MOUSSE WITH CHERRIES
Provided by Dave Lieberman
Categories Dairy Fruit Dessert Freeze/Chill Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- For cherries:
- Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
- For mousse:
- Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
- Spoon cherries with syrup atop mousse and serve.
EASY CHOCOLATE MOUSSE
Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!
Provided by Luna
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
- Fold in the whipped topping until blended. Refrigerate until chilled and serve.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g
SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY
This smooth and creamy mousse makes a perfect date night dessert, or just a cool and refreshing chocolatey treat. Homemade salted caramel is stirred into melted chocolate, then whipped with egg whites and cream for a fluffy texture with a sweet and salty flavor. Pro-tip: Using chocolate with a higher cocoa content will result in a rich, deep chocolate flavor.
Provided by Tikeyah Whittle
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
- Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
- Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
- In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
- Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
- To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.
Nutrition Facts : Calories 487 calories, Carbohydrate 34 grams, Fat 38 grams, Fiber 3 grams, Protein 10 grams, Sugar 23 grams
CINNAMON-BASIL ICE CREAM
I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk to 175°. Remove from the heat; add basil and cinnamon stick. Cover and steep 30 minutes. Strain, discarding basil and cinnamon stick., Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally until cool, about 5 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) , Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , If desired, sprinkle with ground cinnamon.
Nutrition Facts : Calories 353 calories, Fat 23g fat (13g saturated fat), Cholesterol 243mg cholesterol, Sodium 53mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 6g protein.
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!
SIMPLEST CHOCOLATE HONEY MOUSSE
Provided by Marilyn Hill
Categories Milk/Cream Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Chill Honey Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 3
Steps:
- Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
- In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
- Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.
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