MILK CHOCOLATE ORANGE MOUSSE
Steps:
- In the top of a large double boiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Keep refrigerated.
- In a clean, dry bowl, whip the egg whites until soft peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
- Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve.
MILK CHOCOLATE MOUSSE
My Milk Chocolate Mousse Recipe is a lighter, silkier version of everybody's favorite chocolate dessert. This easy recipe makes the chocolate mousse of your dreams!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 6
Steps:
- Beat the egg yolks with electric beaters for about 3 minutes, or until pale yellow and increased in volume. Then add the sugar slowly, while beating.
- Heat 1 cup of the heavy cream in a medium saucepan just until it starts to bubble around the edges. Gradually drizzle it into the egg yolk mixture, whisking briskly as you add it.
- Pour the whole thing back into the pan and cook until the mixture thickens. Bring it just to the brink of boiling, but don't let it boil.
- Take off the heat and add the chopped chocolate. Stir to melt the chocolate completely. Chill for 2 hours, giving it a stir now and then. You can speed up the chilling process by putting it in the freezer for part of the time.
- Whip the remaining 1 1/2 cups whipping cream until it holds firm peaks. Gently fold the whipped cream into the chocolate until no streaks remain. You want to try to maintain the integrity of the whipped cream as much as possible.
- Spoon the mousse into small jars or cups and chill for at least an hour or two before serving. Garnish with whipped cream and chocolate shavings.
CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
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
MILK CHOCOLATE MOUSSE
From Woman's World Magazine 3/3/08. Velvety, smooth and sumptuous, this elegant mousse proves you'll never miss the cream, butter and yolks that usually make this dessert a diet no-no!
Provided by JackieOhNo
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In microwave-safe bowl, melt chocolate on High with 1 T. water, about 45 seconds; stir until smooth. Cool slightly.
- At medium-high speed, beat topping mix with milk until firm peaks form. Remove 1/2 cup whipped topping; reserve.
- Beat cocoa into remaining whipped topping; fold in melted chocolate.
- Spoon into 4 dessert glasses. Chill.
- Before serving, top with reserved whipped topping. If desired, garnish with strawberries and chocolate shavings.
Nutrition Facts : Calories 251.3, Fat 14.8, SaturatedFat 11.4, Cholesterol 7.1, Sodium 60.6, Carbohydrate 27.7, Fiber 2.5, Sugar 23.1, Protein 5.1
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.
MILK CHOCOLATE MOUSSE
François Payard, with whom I worked at Daniel and at his own pastry shop, believes in signature desserts. His banana tartlet is one of those signatures, with crunchy cashews and creamy white chocolate mousse paired with rum-sautéed bananas. In this tribute to his dessert, I borrowed the structure and changed the flavors to creamy milk chocolate paired with a salty hazelnut caramel.
Yield serves 8
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment and put eight 3-inch tart rings on it.
- Whisk the butter and cocoa powder together until smooth.
- Lay a sheet of phyllo on your work surface and brush it with the chocolate butter. Sprinkle with 1 tablespoon of the hazelnut flour. Cover with another sheet of phyllo, brush with chocolate butter, and sprinkle with another tablespoon of the hazelnut flour. Cover with another sheet of phyllo and brush with chocolate butter. Roll the phyllo with a rolling pin to compress the layers. Cut out 4 rounds with a 4-inch cutter and line four of the tart rings with the phyllo. Take your time doing this so you make tight corners and don't crack the phyllo. Repeat with the remaining 3 sheets of phyllo. Freeze the shells, on the baking sheet, for at least 1 hour or, well wrapped, for up to 1 month. The freezing helps guarantee that the shells won't slump when you bake them.
- Heat the oven to 375°F or 350°F on convection. Line the pastry with parchment and fill with dried beans (or rice or pastry weights). Bake the shells until crisp, about 12 minutes. Lift the parchment and beans out right away and let the shells cool completely on a rack. Lift off the rings when you're ready to put the dessert together.
- Line a 9 x 12-inch rimmed baking sheet with parchment.
- Melt the chocolate in a glass bowl in the microwave in 30-second spurts, or melt in a double boiler. After each spurt, let the chocolate sit for a minute or so, then stir it with a heatproof rubber scraper. Let the chocolate cool to 120° to 115°F. The temperature is important here. If the chocolate is too hot or too cold, the mousse will be grainy or sludgy.
- Meanwhile, pour the cream into the bowl of a standing mixer fitted with the whisk. Whisk on medium speed to very soft peaks. You want the cream to hold a loose shape.
- Scrape the chocolate into a large wide bowl and pour in all the cream. Fold together quickly, spinning the bowl as you fold, and keeping the mousse light and frothy.
- Pour the mousse into the baking sheet and spread it out evenly with an offset spatula. Freeze for about 20 minutes.
- Lay a piece of parchment on top of the mousse. Set another baking sheet on top. Holding the two sheets together, invert. Lift up the top sheet and peel away the original parchment. Cut out 3-inch rounds of the mousse and return the sheet to the freezer for another 20 to 30 minutes, to set the mousse completely and make sure the rounds have nice clean edges before you try to lift them. Once the mousse has set, you can transfer the rounds to a tray with an offset spatula and refrigerate until you're ready to serve or for up to 2 days.
- Heat the oven to 375°F or 350°F on convection.
- Set the chocolate phyllo shells on a baking sheet. Fill each with a couple of tablespoons of hazelnut caramel sauce. Add two banana halves, trimming them so they fit, to the shell. Slide the baking sheet into the oven and heat through, until warm to the touch, about 5 minutes.
- Transfer the shells to dessert plates, top each with a round of mousse, and serve. If you want, you can dust the mousse with cocoa powder, drizzle the plate with the caramel from the bananas, spoon on more hazelnut caramel, or spoon on some chocolate sauce.
- You can replace the chocolate mousse with ice cream. Let the ice cream soften, then pack it into 3-inch ring molds set on a baking sheet lined with parchment. Even off the tops with a spatula and refreeze the ice cream. Fill the phyllo right before serving. Instead of making the Hazelnut Caramel Sauce, warm up some store-bought caramel sauce and fold in toasted hazelnuts. Or fold in honey-roasted peanuts, cashews, or pecans. But don't forget the salt.
QUICK AND EASY CHOCOLATE MOUSSE
This recipe is especially convenient when unexpected guests arrive. It's so easy to whip up and looks pretty with a mint leaf garnish.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill for 5 minutes. , Fold in whipped cream. Spoon into individual serving dishes. Garnish with additional whipped cream.
Nutrition Facts :
MILK CHOCOLATE MOUSSE
Provided by Greg Case
Categories Mixer Chocolate Dairy Dessert Freeze/Chill Vegetarian Chill Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Bring a small pot of water to a gentle simmer over medium heat. Combine the coffee, chocolate and rum, if using, in a medium metal bowl that can sit atop the pot of water without touching the water. Place the bowl on the pot and heat until the chocolate is melted, stirring often. When the mixture is smooth, remove from the heat and set aside to cool until no longer warm to the touch.
- Whip the cream at high speed to speed to soft peaks, about 1 minutes.
- Fold half of the cream into the chocolate until combined but not fully incorporated and some streaks remain. Add the remaining cream in two batches, mixing to fully incorporate when the last batch is added.
- If you want to serve it on its own, you can our it into dessert dishes to set or leave it in the bowl to scoop when you're ready to serve. Refrigerate until set, at least 1 hour, or up to 48 hours.
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
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