FUDGE MOUSSE AND CARAMEL-NUT TRIFLE
Steps:
- MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish.
- WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy.
- LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.
CHOCOLATE TAHINI MOUSSE
Dense and very creamy, this dark chocolate mousse has pockets of sesame tahini swirled through it, weaving a nutty flavor into the bittersweet. The candied cacao nibs add a piquant, caramelized crunch. But feel free to skip them, and simply sprinkle plain nibs on top of the mousse. Or substitute another crunchy topping, such as chopped, toasted almonds or walnuts, or sesame brittle.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the cream for the chocolate mousse: Using an electric mixer fitted with a whisk or beaters, combine 3/4 cup cream, confectioners' sugar, vanilla and salt. Whip to medium-firm peaks, then transfer whipped cream to a bowl and refrigerate until ready to finish the mousse in Step 6.
- Prepare the tahini mousse: In the same mixer bowl (no need to wipe it out), combine confectioners' sugar, tahini, crème fraîche, vanilla extract and salt. Beat everything together until smooth, scraping the sides of the bowl as necessary.
- Reduce mixer speed to low and slowly beat in cream until the tahini mousse thickens. It will be thinner than whipped cream but should still mound on a spoon. Refrigerate while you finish preparing chocolate mousse.
- Place chocolate in a small bowl. Melt in the microwave in 30-second bursts, stirring after each burst. Heat an inch of water in a medium pot over medium-high until simmering. (Alternatively, put chocolate into a large heatproof bowl and place it over the simmering water. Stir chocolate occasionally with a silicone spatula until it melts.)
- Remove bowl of melted chocolate from the pot. Pour in remaining 1/4 cup cream, and let sit for 1 minute. Whisk until smooth.
- Using a rubber spatula, fold in 1/3 of the prepared whipped cream into the chocolate mixture, then fold in remaining whipped cream.
- Gently fold tahini mousse into chocolate mousse, leaving very visible streaks. Place mixture in serving bowls or ramekins, and chill until firm, at least 2 hours and up to 2 days.
- As mousse sets, make the candied cacao nibs (if using): Heat oven to 325 degrees, and line a rimmed baking sheet with parchment paper. In a small pot, bring sugar and 1/4 cup/60 milliliters water to a boil, and simmer, stirring, until sugar has completely melted, 2 to 4 minutes. Remove from heat and stir in cacao nibs.
- Spread nibs in an even layer on prepared baking sheet. Bake until dry and crunchy, about 20 minutes, stirring halfway through. Let cool completely.
- Spoon nibs, if using, on top of mousse, sprinkle with flaky sea salt, and serve.
CHOCOLATE FUDGE MOUSSE
It's so much quicker and easier to whip up than a traditional mousse. But it's equally fluffy and luscious, so it even satisfies my husband David's rather large sweet tooth.-Carly Carter, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in fudge topping. Fold in whipped topping. Spoon into dessert dishes. Chill until serving.
Nutrition Facts : Calories 259 calories, Fat 10g fat (8g saturated fat), Cholesterol 11mg cholesterol, Sodium 329mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
FUDGE MOUSSE
Make and share this Fudge Mousse recipe from Food.com.
Provided by knitaholic
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
- Stir in fudge topping.
- Fold in whipped topping until blended.
- Pour into dessert dishes.
- Chill until serving time.
Nutrition Facts : Calories 242.9, Fat 11.1, SaturatedFat 6.6, Cholesterol 34.4, Sodium 385.7, Carbohydrate 31.6, Fiber 1, Sugar 16.1, Protein 4.6
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
FUDGE MOUSSE AND CARAMEL-NUT TRIFLE
Make and share this Fudge Mousse and Caramel-Nut Trifle recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish.
- WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy.
- LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.
Nutrition Facts :
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