CHOCOLATE-CHESTNUT MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
- Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
- Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.
- Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
- Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
- Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.
MASCARPONE YOGURT PARFAITS
Steps:
- Blend the yogurt and mascarpone in a medium bowl. Stir in the lemon juice, sugar and cinnamon. Transfer the mixture to a pastry bag fitted with a large round tip.
- Pipe some of the yogurt mixture into 4 champagne flutes. Add a layer of blueberries, followed by yogurt, and then raspberries. Continue layering in this manner. Top each parfait with a strawberry to finish. Serve immediately.
MASCAPONE CHESTNUT YOGURT MOUSSE
This recipe requires only a few minutes of mixing. Chestnut spread is often used in France and can be purchased on Amazon. The spread is quite sweet so you don't need to add extra sugar unless you have a real sweet tooth. If you don't wish to use rum, I suggest adding vanilla extract instead. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix the first four ingredients using a hand mixer.
- Divide the mouse into 4 or 5 dishes.
- Dust some cocoa powder and chocolate shavings on top.
- Refrigerate. Infuse love and serve!
Nutrition Facts : Calories 108.7, Fat 2.1, SaturatedFat 1, Cholesterol 5, Sodium 25.4, Carbohydrate 18.3, Fiber 0.1, Sugar 1.8, Protein 2.5
CHESTNUT MOUSSE
Steps:
- In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet. Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla. Chill until serving time.
- Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.
- Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.
QUICK CHEAT'S STRAWBERRY MOUSSE
Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios
Provided by Liberty Mendez
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
- Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
- Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.
Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE - CHESTNUT MOUSSE
How's this for a "do ahead" dessert? The chestnuts give a lovely rich flavor to the chocolate. Very Christmas with the red & green cherries
Provided by Bergy
Categories Dessert
Time 5h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt.
- Beat until stiff and fold in a 1/2 cup cream.
- In a fresh bowl beat egg whites with the cream of tartar.
- Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees.
- Slowly beat the hot syrup into the egg whites.
- continue beating until stiff peaks form.
- Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl.
- Cover and refrigerat for 4 hours or overnight.
- To serve Beat the remaining cream with the icing sugar.
- Pipe the cream on the mousse and garnish with cherries.
Nutrition Facts : Calories 355.4, Fat 18, SaturatedFat 10.6, Cholesterol 36.3, Sodium 68, Carbohydrate 45.2, Fiber 1.4, Sugar 19.2, Protein 3.7
MASCARPONE MOUSSE
Provided by Dan Langan
Categories dessert
Time 20m
Yield 6 cups, or enough to generously fill two 8-inch layer cakes or one 10-inch layer cake
Number Of Ingredients 7
Steps:
- Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
- Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.
CHESTNUT MOUSSE
Use this to make our Chocolate Roulade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/3 cups
Number Of Ingredients 6
Steps:
- Bring chestnuts, milk, and salt to a simmer in a medium saucepan over medium heat. Partially cover; cook until chestnuts are very soft and milk is reduced to 1/4 cup, about 15 minutes. Process mixture in a food processor until very smooth (if needed, add more milk, 1 tablespoon at a time).
- Pass through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate puree 1 hour.
- Stir together sugar and 1/3 cup water in a small saucepan until sugar is dissolved. Bring to a boil over medium-high heat; cook until syrup registers 238 degrees on a candy thermometer (carefully tilt pan to fully submerge thermometer tip).
- Meanwhile, put yolks in the bowl of an electric mixer fitted with the whisk attachment. With mixer running on low speed, gradually pour syrup down side of bowl. Increase speed to high; beat until pale, fluffy, and cool, about 8 minutes.
- Whisk cream in a clean mixing bowl until soft peaks form; set aside.
- Stir egg mixture into puree; whisk until smooth. Gently fold in whipped cream. Chill, with plastic wrap directly on surface, at least 2 hours or overnight.
YOGURT MOUSSE
This mousse is very nice for any time of day, it's not too sweet, but definatly sweet enough for a desert, you can try adding things such as Whipped cream and fruit, a fruit sauce, or even just some extra sugar for a different taste, very easy to make, and even the kids can help out with the whisking. I got this recipe out of a manga book called Kitchen Princess by Natsumi Ando and Miyuki Kobayashi. Extra note from recipe: "Yogurt is made with fermented milk, Dairy bacteria is good for your stomach and insestines and works to regulate your immune system." And remember, as long as you keep the basic recipe the same, you can do what ever you like with thisa, some suggestions I got from my family when I served it to them was perhaps in a cannoli or in-between cake layers.
Provided by Anulazuli
Categories Breakfast
Time 1h15m
Yield 4 glasses, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the yogurt and sugar in a medium sized bowl,.
- In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
- In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
- Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
- Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.
MASCARPONE MOUSSE
Make and share this Mascarpone Mousse recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form.
- Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.
LEMON YOGURT MOUSSE (NON FAT)
This recipe is from Nick Malgieri, the former Executive Pastry Chef of Windows on the World, and part of his newest cookbook "Perfect Light Desserts." At just 100 caloriesper serving, this looks like a delightful dessert that will satify a sweet craving without guilt. This preparation is a little tricky so have all your ingredients at the ready so that each step can be followed before the mousse sets. A perfect accompaniment for this mouse would be a drizzle raspberry sauce or strawberry coulis.
Provided by justcallmetoni
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
- Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
- To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
- Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
- Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
- Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
- Note: This can be made up to a day ahead of serving.
Nutrition Facts : Calories 105.6, Fat 0.1, Cholesterol 0.6, Sodium 78.5, Carbohydrate 21.8, Sugar 21.4, Protein 4.6
EASY FAUX CHOCOLATE MOUSSE
This is a quick recipe that tricks the eyes and the palate in to thinking it's authentic chocolate mousse made with cream and eggs.
Provided by mistressmary
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Fold melted chocolate into the mascarpone cheese mixture.
- Refrigerate until set, 1 to 2 hours.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 7 g, Cholesterol 80.2 mg, Fat 31.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 17.6 g, Sodium 34.1 mg, Sugar 5.9 g
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