MILK CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the chocolate and butter in a double boiler. Set aside to cool a little.
- Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
- Whisk the egg yolks in a pitcher and add the vanilla.
- Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
- Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.
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
MEXICAN CHOCOLATE MOUSSE
I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.
Provided by TheHeavenlyHeatherly
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
- 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
- 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.
Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5
TEQUILA AND MEXICAN CHOCOLATE MOUSSE
Provided by Marcela Valladolid
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds.
MEXICAN-MILK CHOCOLATE MOUSSE
Steps:
- In a medium bowl whisk together pudding and cinnamon. Whisk in chocolate milk for two minutes until pudding has dissolved; let stand three minutes until mixture thickens. Whisk topping. Serve immediately or refrigerate until serving time. If desired, place a dollop of whipped cream atop mousse; lightly dust with cinnamon.
SALTED CARAMEL AND MILK CHOCOLATE MOUSSE
Provided by Christine Muhlke
Categories easy, quick, dessert
Time 6h15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Take off the heat and deglaze with the cream and butter. Add the chocolate, wait for a minute or two for it to melt and mix until smooth. Mix in the egg yolks.
- Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Divide between 6 4-ounce ramekins and chill for at least 6 hours.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 9 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 18 grams, Sodium 108 milligrams, Sugar 35 grams, TransFat 0 grams
MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM
Provided by Roberto Santibañez
Categories Milk/Cream Rum Chocolate Dessert Christmas Quick & Easy Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 6
Steps:
- Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.
- Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
- Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
- Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies.
- *Mexican chocolate is available at some supermarkets and at Latin markets.
MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM
Mexican chocolate and white rum add up to more than your average chocolate mousse. Cook time includes chill time.
Provided by Charmie777
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
- Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
- Add rum to chocolate; using long match, immediately ignite rum.
- Carefully stir chocolate mixture with long spoon until flames subside.
- Transfer chocolate to large bowl. Cool to room temperature.
- Using electric mixer, beat 3 cups cream in large bowl until peaks form.
- Working in 2 batches, fold whipped cream into chocolate mixture.
- Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.).
- Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies, chocolate shavings, or filo triangles.
Nutrition Facts : Calories 499.1, Fat 36.5, SaturatedFat 22.2, Cholesterol 109.7, Sodium 181, Carbohydrate 36.7, Fiber 1.8, Sugar 31.1, Protein 3.5
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