Frozen Chocolate Mousse Truffles Recipes

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FROZEN CHOCOLATE-MOUSSE TRIFLES



Frozen Chocolate-Mousse Trifles image

Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Number Of Ingredients 7

2 cups crumbled chocolate angel-food cake (5 ounces)
1 tablespoon brandy (optional)
4 large egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1/2 cup cold heavy cream
1/2 ounce bittersweet chocolate

Steps:

  • In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
  • In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
  • Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

Nutrition Facts : Calories 297 g, Fat 13 g, Fiber 3 g, Protein 8 g

TWO CHOCOLATE FROZEN MOUSSE



Two Chocolate Frozen Mousse image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 10

About 1 tablespoon unsalted butter, melted
6 egg yolks
1/4 cup sugar
2 cups heavy cream
3 ounces white chocolate
1 teaspoon instant coffee
3/4 cup chopped chocolate cookies
3 ounces milk chocolate
1 1/2 tablespoons cognac or whisky
2 tablespoons chopped roasted almonds

Steps:

  • With the melted butter, brush 6 (3/4-cup) dariole * cups. Line the bottom of each cup with a circle cut from waxed paper and butter the circles. Arrange the cups on a flat baking tray and set aside. In the large bowl of an electric mixer, using the whisk, whisk together the egg yolks and sugar on high speed until the mixture is pale yellow, almost white, and very thick. Meanwhile, in a saucepan, bring 1 1/2 cups of the cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into 2 equal portions, and refrigerate, covered, until needed. In a clean bowl, with a clean whisk, whip the remaining 1/2 cup cream to soft peaks. Refrigerate, covered, until needed. When ready to use, whisk slightly to return to the soft peak stage. Melt the white chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Place in the freezer for at least 1 hour. Melt the milk chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Remove the frozen white chocolate mousse from the freezer. Top with some of the chopped cookies. Top with the milk chocolate mixture. Return to the freezer and freeze for at least 3 more hours. This can be made several days in advance. When ready to serve, remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops a few times, and unmold. Remove the waxed paper circles.
  • *Dariole cups can usually be purchased in shops that carry gourmet kitchen equipment. However, if not available, you can use large demitasse cups, coffee cups, or water glasses.

FROZEN MOCHA MOUSSE



Frozen Mocha Mousse image

Provided by Ina Garten

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 13

7 ounces bittersweet chocolate, divided, plus extra for decorating
3 tablespoons coffee liqueur
3 tablespoons water
2 teaspoons instant espresso granules
6 extra-large eggs, at room temperature, separated
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 cups cold heavy cream
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
  • Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
  • Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
  • Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
  • For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

CHOCOLATE MOUSSE TRUFFLES



Chocolate Mousse Truffles image

Provided by Food Network

Categories     dessert

Time 40m

Yield Approximately 2 pounds; 32 pieces

Number Of Ingredients 5

1 pint heavy whipping cream
1/2 tablespoon butter
1 pound dark chocolate, finely chopped
1/4 ounce pure vanilla
Cocoa powder

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.

FROZEN CHOCOLATE MOUSSE TRUFFLES



Frozen Chocolate Mousse Truffles image

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

1/2 cup sugar
3 large egg yolks
3/4 cup whipping cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons amaretto liqueur
1/2 cup toasted almonds, finely chopped
2 ounces semisweet chocolate, grated

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.

FROZEN CHOCOLATE MOUSSE CAKE



Frozen Chocolate Mousse Cake image

Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!

Provided by Fandoos

Categories     Frozen Desserts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 ounces dark chocolate, chopped (I used Hershey's chocolate chips)
5 ounces unsalted butter
4 eggs
1 tablespoon caster sugar
1 tablespoon plain flour
16 ounces berries (I used strawberries)
1/3 cup icing sugar

Steps:

  • Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
  • Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
  • Cool to room temperature.
  • Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
  • Then fold in chocolate mixture.
  • Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
  • Leave cake to become cold in pan.
  • Cover cake pan w/foil and freeze for several hours or overnight.
  • Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
  • BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
  • Pour berry sauce over slices cut, and serve-- Mmmm.

FROZEN CHOCOLATE MOUSSE



Frozen Chocolate Mousse image

This is wonderful but very rich. I serve it with whipped cream. It's nice in small servings, molded with muffin liners, but also very pretty done in a gelatin mold.

Provided by Alia55

Categories     Frozen Desserts

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 6

1 (6 ounce) package chocolate chips
1/3 cup strong coffee, hot
2 tablespoons rum or 2 tablespoons brandy
4 eggs, separated
1/4 cup sugar
1/2 cup whipping cream

Steps:

  • In a blender, combine chocolate chips and very hot coffee.
  • Blend until melted and smooth.
  • Add rum or brandy.
  • Add egg yolks and blend 30 seconds.
  • Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
  • Fold into chocolate mixture.
  • Whip cream and fold into chocolate mixture.
  • Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.

Nutrition Facts : Calories 148.1, Fat 9.6, SaturatedFat 5.3, Cholesterol 84.1, Sodium 28.8, Carbohydrate 13.5, Fiber 0.8, Sugar 12, Protein 2.9

FROZEN CHOCOLATE MOUSSE



Frozen Chocolate Mousse image

This three-ingredient chocolate dream takes a mere 15 minutes to put together.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 2

Number Of Ingredients 4

1/2 cup whipping (heavy) cream
1 tablespoon almond-flavored liqueur or Italian syrup
2 tablespoons chocolate-flavor syrup
Cocoa, if desired

Steps:

  • Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
  • Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg

CHOCOLATE MOUSSE TRUFFLES



Chocolate Mousse Truffles image

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

1 pint heavy whipping cream
1/2 tablespoon butter
1 lb dark chocolate, finely chopped
1/4 ounce pure vanilla extract
cocoa powder

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

FROZEN CHOCOLATE MOUSSE SQUARES



Frozen Chocolate Mousse Squares image

There's nothing square about Frozen Chocolate Mousse Squares. Chocolate on chocolate, topped with chocolate? That's our Frozen Chocolate Mousse Squares.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 16 servings

Number Of Ingredients 6

12 vanilla creme-filled chocolate sandwich cookies, finely crushed
1/4 cup butter or margarine, melted
1-1/4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
  • Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
  • Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
  • Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9445 g, Sugar 0 g, Protein 4 g

CHOCOLATE TRUFFLE MOUSSE BARS



Chocolate Truffle Mousse Bars image

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

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1/4 cup whipping cream
2 eggs
1/4 cup sugar
2 Tbsp. flour
1-1/2 cups thawed COOL WHIP Whipped Topping

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 WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE



Frozen White Chocolate and Raspberry Mousse Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Berry     Chocolate     Dairy     Dessert     No-Cook     Christmas     Raspberry     Winter     Chill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

Crust
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2-pint basket raspberries
Chocolate Leaves

Steps:

  • For crust:
  • Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
  • For mousse:
  • Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
  • Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
  • Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
  • Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

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From hellofrozenbananas.com


FROZEN CHOCOLATE MOUSSE TRUFFLES RECIPE - COOKEATSHARE
Add in chocolate to warm custard; stir till melted and smooth. Fold in amaretto. Cover and freeze till hard sufficient to shape, at least 3 hrs and up to 24 hrs. Using 1 tablespoonful mix per truffle, shape mix into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 ...
From cookeatshare.com


COFFEE MOUSSE TRUFFLES - 5 INGREDIENTS! - CHOCOLATE COVERED KATIE
2021-11-14 Ingredients. 4 oz cream cheese or coconut butter. 2 tbsp butter, or additional coconut butter. 3 tbsp powdered sugar or erythritol. 1/2 tsp instant coffee. optional melted chocolate for dipping.
From chocolatecoveredkatie.com


10 BEST UNSWEETENED CHOCOLATE TRUFFLES RECIPES | YUMMLY
2022-05-20 Chocolate Truffles Simmer to Slimmer. Oreo cookies, semi sweet baking chocolate, baking chocolate, cream cheese. Easy Chocolate Truffles. On dine chez Nanou. butter, semisweet chocolate, cookies, heavy cream, maple syrup and 1 more.
From yummly.com


FROZEN CHOCOLATE MOUSSE RECIPES ALL YOU NEED IS FOOD
This fluffy Chocolate Pudding Frosting is reminiscent of that Jell-o Pudding Mousse you had as a kid, only it's frosting perfection when slathered over your favorite chocolate cake. From anaffairfromtheheart.com Reviews 4.5 Total Time 5 minutes Cuisine American Calories 111 calories per serving. Combine pudding, milk and powdered sugar with a ...
From stevehacks.com


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