Molded Chicken Mousse Recipes

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MOLDED CHICKEN



Molded Chicken image

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 chocolate chicken

Number Of Ingredients 6

Cocoa butter, melted
Various powdered food coloring
8 ounces bittersweet chocolate, tempered
48 ounces white chocolate, tempered
Special Equipment, see source link for information:
Chicken mold

Steps:

  • Make some "paint" by mixing the cocoa butter and a small amount of powdered food coloring. Make a few colors. It will be easier if you use yogurt machine to store and warm your paints. Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so (eyes, beak, etc.).
  • Using the paintbrush, very lightly paint the bittersweet chocolate into the feathers of the chicken. Using a ladle, fill the mold with white chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place the mold upside down on a wire rack over a sheet pan. Repeat with the other half of the mold. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. It is important to do this because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate harden.
  • If the chocolate is properly tempered, it will easily release from the mold. To unmold, rest your thumbs on the outside, and place your first two fingers on the inside and gently begin to lift the chocolate from the mold. Do not press or pull too hard, or you will break it. You will need to apply this lifting pressure to each side to loosen the chocolate from the mold. Glue the 2 halves of the chicken together with melted chocolate.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

MOLDED CHICKEN MOUSSE



Molded Chicken Mousse image

Make and share this Molded Chicken Mousse recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 cups cooked chicken, diced
2 (1/4 ounce) envelopes unflavored gelatin, softened
2 cups water, boiling
3 chicken bouillon cubes
3 tablespoons lemon juice
1 teaspoon dry mustard
2 teaspoons curry powder
1/2 teaspoon salt
2 cups sour cream
1/4 cup green onion, diced
1 cup celery, diced
1/4 cup green pepper, diced
1/4 cup almonds, toasted

Steps:

  • Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
  • Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
  • Add sour cream.
  • Refrigerate for 30-40 minutes.
  • Add remaining ingredients.
  • Pour into 1-1/2 quart mold or smaller individual molds.
  • Refrigerate about 4 hours, or until firm.

Nutrition Facts : Calories 255, Fat 18.2, SaturatedFat 8.7, Cholesterol 64.9, Sodium 524.3, Carbohydrate 5.3, Fiber 1.1, Sugar 1.2, Protein 18

CHICKEN MOLD



Chicken Mold image

This is a great dish for summertime, and is also perfect for brunches, showers, teas, etc. I got the recipe years ago from a friend's mother. They served it at a wedding shower.

Provided by Cindy W.

Categories     Lunch/Snacks

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 (3 ounce) packages cream cheese
1 (10 3/4 ounce) can cream of chicken soup
1 small onion, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons gelatin
1/4 cup water
16 ounces cooked chicken, diced
1 cup celery, diced

Steps:

  • Combine cream cheese, soup, onion, Worcestershire, salt, and mayonnaise in double boiler over low heat. Stir till mixture is smooth. Remove from heat.
  • Add gelatin, which has been softened in the 1/4 cup water. Stir till blended.
  • Add chicken and celery, mix well.
  • Pour into mold. Chill in refrigerator till set. Un-mold and serve on a bed of lettuce.

Nutrition Facts : Calories 330.1, Fat 23.2, SaturatedFat 7.8, Cholesterol 76.6, Sodium 744, Carbohydrate 12, Fiber 0.3, Sugar 3, Protein 18.6

MOLDED CHOCOLATE MOUSSE



Molded Chocolate Mousse image

Provided by Barbara Kafka

Categories     quick, dessert

Time 25m

Yield 8 servings

Number Of Ingredients 5

3 ounces semisweet chocolate
3/4 cup milk
1/4 cup sugar
1 envelope plain gelatin ( 1/4 ounce)
1 1/2 cups heavy cream

Steps:

  • Melt chocolate (see Micro Tip). Set aside to cool.
  • Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
  • Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
  • Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
  • Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
  • With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
  • Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
  • To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 30 milligrams, Sugar 14 grams

EASY MOLDED CHICKEN SALAD



Easy Molded Chicken Salad image

This is a tasty Molded Chicken Salad. It is a culmination of a couple of recipes I found on the web. I don't have a jello mold so I use an 8x8" square Pyrex dish. The portions are quite thick. I am sure you can use a 9x13" baking instead if you want thinner portions.

Provided by AuntWoofieWoof

Categories     Chicken

Time 5h

Yield 1 oblong pan, 6 serving(s)

Number Of Ingredients 7

2 envelopes knox unflavored gelatin
1/2 cup cold water
2 1/2 cups chicken broth (homemade or canned)
1 cup mayonnaise or 1 cup Miracle Whip
1 diced green bell pepper, or red bell pepper or a combination (appx 1 cup)
8 green onions, diced (appx 3/4 cup)
2 cups diced cooked chicken

Steps:

  • Put the diced bell peppers and green onions in the same bowl.
  • Chill in refrigarator until ready to use.
  • Pour the chicken broth into a saucepan and bring it to a boil
  • Meanwhile, pour the cold water into a large mixing bowl.
  • Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
  • Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
  • Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
  • Add the bell pepper and green onion mixture and mix well.
  • Add the diced chicken and mix well.
  • Pour the mixture into desired baking dish or jello mold.
  • Cover with lid or plastic wrap.
  • Refrigerate for 4 hours or untl set.
  • If using a Jello mold, unmold it onto a plate.
  • For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
  • If using a cake pan or pyrex dish, serve the jello salad from it.

CHICKEN MOLE



Chicken Mole image

Chicken Mole

Provided by Jenny Wells

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

Steps:

  • Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g

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