DOUBLE-CHOCOLATE MOUSSE RECIPE
Enjoy this Double-Chocolate Mousse Recipe. It's hard to believe this luscious Double-Chocolate Mousse Recipe is also a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Microwave semi-sweet chocolate and 1 cup milk in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is completely melted and mixture is well blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate 20 min.
- Whisk in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.
- Top with remaining COOL WHIP and raspberries.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
DOUBLE CHOCOLATE MOUSSE RECIPE
A double chocolate mousse is a brilliant pud for dinner parties: layers of white and dark chocolate, chilled to perfection
Provided by GoodtoKnow
Categories Dessert
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Break the two chocolates into two small bowls, melt in the microwave or place one at time over a pan of simmering water. Cool slightly.
- Lightly whip the cream until it forms soft peaks. Whisk the egg whites in a separate bowl until they are shiny and stiff.
- Stir the liqueur (optional) and two egg yolks into the dark chocolate, then fold in one third of the cream and half the egg whites.
- Stir the remaining egg yolk into the white chocolate, then fold in the remaining cream and egg whites.
- Layer the two mousses into four glasses and decorate with grated chocolate. Chill for at least 1 hour before serving.
Nutrition Facts : @context https
DOUBLE CHOCOLATE MOUSSE
Make and share this Double Chocolate Mousse recipe from Food.com.
Provided by Sweet Southern Bell
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- COMBINE I cup of the milk and chocolate in large microwavable bowl.
- Microwave on HIGH 2 minute Stir until chocolate is completely melted. Stir in remaining 1/2 cup milk.
- ADD dry pudding mix; beat with wire whisk 2 minute or until well blended.
- Refrigerate 20 minute Gently stir in 11/2 cups of the whipped topping. Spoon into 6 dessert dishes.
- REFRIGERATE until ready to serve. Top with remaining whipped topping and raspberries just before serving. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 300.8, Fat 20.3, SaturatedFat 12.5, Cholesterol 63.5, Sodium 113, Carbohydrate 28, Fiber 2.1, Sugar 13.8, Protein 3.8
DOUBLE-CHOCOLATE MOUSSE CAKE
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Provided by Queen Bead
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6
DOUBLE CHOCOLATE MOUSSE
You could go to a fancy French restaurant and order this dessert there. Or you can make this fine Dark Chocolate Mousse at home-and pocket the tips!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Melt chocolates in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until almost melted; stir until completely melted. Cool 10 min. or to room temperature, stirring occasionally.
- Whisk in 1-1/2 cups COOL WHIP. Pipe or spoon into 6 dessert dishes.
- Refrigerate 1 hour. Garnish with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 16 g, Protein 2 g
DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, dark chocolate chip, whipped cream, milk chocolate chips, whipped cream, thick chocolate bar, cocoa powder
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
- Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
- Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
- Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
- Freeze for 2 hours, or until the mousse is set.
- Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
- Remove from the cake from the freezer and gently take the cake out of the springform pan.
- Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
- Pairs well with Cabernet Sauvignon.
- Enjoy!
Nutrition Facts : Calories 513 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 6 grams, Sugar 37 grams
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- Cut your white and dark chocolate into small pieces, then place them into two small bowls. (you can also use chocolate chips if you like)
- In a small saucepan, heat the whipping cream (200ml) over medium heat just until it comes to a simmer. Pour the hot cream directly over the chopped white and dark chocolates into 2 equal amount and let stand for about 5 minutes to allow the hot cream to melt the chocolate. After about 5 minutes give both the chocolate a very good stir to completely melt the chocolate.
- In a large bowl, whisk 300ml very cold whipping cream until soft peaks form. Then take half of the whipped cream in a separate bowl.
MARY'S DOUBLE CHOCOLATE MOUSSE ENTREMETS RECIPE | PBS …
From pbs.org
Estimated Reading Time 5 mins
- Grease and line a 13in x 9in swiss roll tin with baking parchment. Cut a sheet of silicon to fit the base of the Swiss roll tin. Line a baking sheet with baking parchment and lay the silicon sheet on top.
- For the decorative paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg white, beating continuously.
- For the joconde sponge, heat the oven to 400F. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue.
- Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume.
- Remove the silicon sheet from the freezer and place into the base of the lined swiss roll tin. Tip the joconde sponge mixture over the pinstripe paste and level the surface with a palette knife.
- Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment and silicon sheet from the base of the cake and leave to cool completely.
- Line 2½in chefs rings or mini cake rings with baking parchment. Cut a rectangular template measuring 7in x 2in, from a piece of parchment paper.
- When the sponge is cooled, trim the edges and cut out 6 rectangles of sponge using the template. Wrap the cake strips inside the cake rings, stripey side facing out.
- Using a small 1½in round cutter, cut out small circles from the cake trimmings and push them into the base of the cake rings.
- For the dark chocolate mousse, place the chocolate in a bowl set over a pan of simmering water. Melt slowly and do not allow the chocolate become too hot.
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