CHOCOLATE PRALINE MOUSSE
From Peter Meltzer and Mark DiGiulio of Restaurant Quatorze in New York City. A make ahead recipe for special occasions like Valentine's day for your sweetie who loves chocolate. Preparation time is approximate and does not include 8 hour refrigeration period.
Provided by Kumquat the Cats fr
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
- Whip the cream until it is stiff and doubled in volume. Set aside.
- Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
- Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
- Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
- Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.
Nutrition Facts : Calories 588.8, Fat 56.9, SaturatedFat 34.7, Cholesterol 164.6, Sodium 100.8, Carbohydrate 26.3, Fiber 10, Sugar 7.2, Protein 11.4
PRALINE MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield About six cups
Number Of Ingredients 7
Steps:
- Prepare the praline and set aside.
- Preheat the oven to 425 degrees.
- In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
- Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
- Put the egg whites in one large mixing bowl, the cream in another.
- Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
- Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
- Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
- Continue folding while gradually sprinkling the praline on top. Chill until set.
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
PRALINE MOUSSE
Steps:
- Make the mousse: 1. Cream the cream cheese by hand or in an electric mixer fitted with the whisk attachment. Slowly add the praline syrup, scraping the bowl frequently. Add the vanilla. Place the gelatin in a small bowl with about 1 tablespoon warm water. Add the rum to the gelatin and stir to dissolve. Fold a bit of the praline syrup into the gelatin, then fold the gelatin mixture back into the praline syrup. Fold in the whipped cream, one half at a time. Assemble: 1. Run a paring knife around the outside of the cake to release it from the sides of the pan. Lift the edges carefully, feeling under the cake to loosen it. Sift a thin layer of confectioners' sugar onto the top of the cake. Lay a piece of parchment the size of the cake across the top, then turn the pan over to release the cake onto the parchment. With the cake lying on the counter, carefully peel the parchment that is now on the top off the cake. 2. Spread the mousse on the cake, stopping 1/2 inch from the long edge. Starting with the long edge closest to you, begin rolling the cake up jelly roll style, using the parchment for support. Tuck the rolling edge of the cake in as you go to make it a little tighter and neater. Place the cake back on the baking pan and refrigerate to firm it up. 3. To serve, sprinkle with confectioners' sugar, cut the slices about 1 inch thick, and serve with a generous drizzle of the reserved praline syrup. Garnish with fresh strawberries or peaches, if desired.
PECAN ROULADE WITH PRALINE MOUSSE
If this recipe looks too daunting at first blush, you might consider making it in stages. The syrup for the praline mousse can be made two days in advance, and the cake can be made the day before the dessert is assembled. Or tackle just the cake the first time, and serve it with some strawberry jam and a little whipped cream on the side. Then imagine how good (and beautiful) the cake will be with the mousse on the inside. I prefer to assemble the roulade in the morning and give it all day to get moist and flavorful in the refrigerator. Some sliced ripe strawberries or peaches send it over the top.
Yield makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- Line an 18 × 12-inch baking pan with parchment paper and lightly grease the parchment or spray it with nonstick spray. Preheat the oven to 375°F.
- Pulse the pecans in a food processor until you have a coarse meal. Transfer to a medium bowl and toss with the baking powder.
- Whip the yolks with 1/4 cup of the granulated sugar in an electric mixer at high speed until thick and pale. Stir into the nut mixture. Using a clean beater and a clean mixing bowl, whip the egg whites at medium speed until foamy. Whip at high until soft peaks begin to form. Gradually add the remaining 1/4 cup plus 2 tablespoons granulated sugar. Stop the mixer and pull the beater out slowly: if the whites leave stiff peaks in the bowl, the mixture is ready (it should be stiff but not dry).
- Fold the whites into the yolk mixture one half at a time. Avoid the urge to overmix. Spread the batter evenly into the prepared pan.
- Bake until light golden brown, 10-12 minutes. Remove the cake from the oven and immediately cover with a damp towel; cool completely.
- Put the sugar and water in a small, heavy-bottomed saucepan and place over high heat. Stir to combine. Put the cream in another small saucepan and bring it just short of a boil. Remove from heat and set aside.
- Bring the sugar mixture to a boil and then down to a steady simmer. When the liquid turns amber, swirl the pan. This will help it caramelize evenly. When it reaches a deep amber color, remove it from the heat and very carefully whisk in the cream. It will bubble up and steam, so watch those fingers! Return the pan to the heat and whisk to dissolve all the caramel. Refrigerate 1 cup of the praline syrup for the mousse filling. Add the vanilla and bourbon to the rest for your sauce.
- Cream the cream cheese by hand or in an electric mixer fitted with the whisk attachment. Slowly add the praline syrup, scraping the bowl frequently. Add the vanilla. Place the gelatin in a small bowl with about 1 tablespoon warm water. Add the rum to the gelatin and stir to dissolve. Fold a bit of the praline syrup into the gelatin, then fold the gelatin mixture back into the praline syrup. Fold in the whipped cream, one half at a time.
- Run a paring knife around the outside of the cake to release it from the sides of the pan. Lift the edges carefully, feeling under the cake to loosen it. Sift a thin layer of confectioners' sugar onto the top of the cake. Lay a piece of parchment the size of the cake across the top, then turn the pan over to release the cake onto the parchment. With the cake lying on the counter, carefully peel the parchment that is now on top off the cake.
- Spread the mousse on the cake, stopping 1/2 inch from the long edge. Starting with the long edge closest to you, begin rolling the cake up jelly roll style, using the parchment for support. Tuck the rolling edge of the cake in as you go to make it a little tighter and neater. Place the cake back on the baking pan and refrigerate to firm it up.
- To serve, sprinkle with confectioners' sugar, cut the slices about 1 inch thick, and serve with a generous drizzle of the reserved praline syrup. Garnish with fresh strawberries or peaches, if desired.
PRALINE PUMPKIN MOUSSE
Pop these pretty Praline Pumpkin Mousse cups in the fridge and you're just 4 hours away from wowing your guests. Try Praline Pumpkin Mousse for your next event.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
- Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
- Sprinkle nut mixture over desserts just before serving.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SWEET POTATO MOUSSE WITH GOOEY PRALINE SAUCE
This is the BEST way to eat sweet potatoes! The praline sauce goes perfectly with the sweet potatoes and the pecans give it a great crunch. Enjoy -- and happy eating!
Provided by Cooking Ventures
Categories Yam/Sweet Potato
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Wash the sweet potatoes and prick them all over with a fork. Wrap each potato individually with aluminum foil. Bake for 1 1/2 hours or until the potatoes are very soft. Carefully unwrap the hot potatoes and place them on a cooling rack. Slice lengthwise through each potato and spread them open. If baking the mousse the same day, leave the oven on while you are preparing everything else.
- While the potatoes are baking, butter the bottom and sides of a 2-quart casserole dish. Sprinkle the bottom of the dish evenly with the pecans.
- Also while the potatoes are baking, make the praline sauce by combining the brown sugar, honey, butter, and cinnamon in a saucepan over medium heat. Allow the mixture to come to a simmer then cook for 2 minutes. Pour the warm sauce over the pecans in the bottom of the dish. Make sure the mixture has cooled and solidified (waiting at least 10 minutes) before adding any of the sweet potatoes on top.
- When the sweet potatoes have cooled enough to handle, remove the skins and put the pulp in a mixing bowl. If needed, use gloves or paper towels to keep from burning your hands. Using a mixer equipped with a whisk attachment, whip the potatoes until smooth (about 2 to 4 minutes at medium speed). Add the sour cream, honey, spices and salt and beat until combined. Next, add the eggs and vanilla and beat until incorporated. Finally, add the heavy cream and whisk to combine. Spoon the sweet potato mousse into the dish with the cooled praline sauce.
- Bake the mousse until the center has reached an internal temperature of about 155F (about 1 hour and 10 minutes). Serve hot. When serving, make sure to dig all of the way to the bottom to get some of that gooey praline sauce with each spoonful.
- Alternate Preparation: On the day before serving, do Steps 1 through 4. However, make sure the potatoes have cooled completely before adding them to the mixer. After completing Step 4, cover and refrigerate overnight.
- On the day of serving, remove the dish from the refrigerator and allow it to come to room temperature (45 minutes to an hour). About 20 minutes before baking, start preheating the oven to 350°F Bake the potatoes until they have reached an internal temperature of 155F (about 1 hour and 20 minutes).
Nutrition Facts : Calories 6135.2, Fat 259.2, SaturatedFat 116.5, Cholesterol 957.5, Sodium 3302.6, Carbohydrate 931.1, Fiber 82.5, Sugar 539.3, Protein 66.5
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
CHOCOLATE MOUSSE WITH HAZELNUT PRALINE
This dessert comes off incredibly fancy but in reality it's quite easy to make.
Provided by Food Network
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake until toasted, about 10 minutes.
- Add the egg, egg yolks, vanilla extract, 1/3 cup sugar 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). Cook, whisking constantly and scraping down the sides of the bowl occasionally, until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes. Remove from the heat and continue to whisk until the egg mixture has cooled, about 2 minutes.
- Put the bittersweet and semisweet chocolate in a medium heatproof bowl and set it 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.
- Meanwhile, whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.
- Once melted, remove the chocolate from the heat and gently stir for about 3 minutes to cool slightly. (If it is too warm it won't combine with the egg mixture or the whipped cream without seizing up.)
- Very slowly stream in and whisk the chocolate into the egg mixture 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. Chill, covered, until firm, 4 hours and up to overnight.
- Meanwhile, line a rimmed baking sheet with a silicone baking mat. Add the remaining cup sugar to a small saucepan over medium-high heat. Melt the sugar, swirling the pan and stirring frequently, until it becomes a deep amber color, 4 to 6 minutes. Remove from the heat and fold in the hazelnuts. Pour onto the prepared baking sheet and quickly spread very thin. Let sit at room temperature until hardened, about 1 hour. Once hardened, transfer to a cutting board and finely chop.
- To serve, place the serving plates in the freezer until very cold, about 10 minutes.
- If using melted chocolate and whipped cream for serving, prepare them: Put the semisweet chocolate in a medium heatproof bowl and set it 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. Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Decorate the plates as desired with cocoa powder, melted chocolate or whipped cream. Place two spoons with deep bowls in a cup of boiling water. Remove the mousse from the refrigerator and spoon two quenelles onto each plate using the hot spoons (be sure to dry your spoons before forming the quenelles). Top with the hazelnut praline.
GENOISE TORTE WITH CHOCOLATE- AND PRALINE-CARAMEL MOUSSES
For a decadent chocolate torte, bake genoise in a sheet pan and quarter it -- then layer the pieces with two kinds of mousse and top with chocolate shards.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Sprinkle 1 teaspoon gelatin over 2 tablespoons water in a heatproof bowl. Sprinkle remaining 1/2 teaspoon gelatin over 1 tablespoon water in another heatproof bowl. Let soften about 3 minutes.
- Bring sugar and 1/2 cup water to a boil in a medium saucepan over high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns dark amber, about 10 minutes. Remove from heat. Slowly add 1 cup cream and the butter, stirring until butter has melted. Put 2/3 cup caramel into a medium bowl; set aside. Stir remaining caramel and the unsweetened chocolate in another medium bowl; set aside.
- Set 1 bowl of softened gelatin over a pan of simmering water, and stir until gelatin has melted. Repeat with remaining bowl of gelatin. Pour larger batch of gelatin into plain caramel. Pour smaller batch of gelatin into chocolate caramel. Let cool completely, stirring occasionally, 10 to 12 minutes.
- Whisk remaining 1 1/4 cups cream in a medium bowl until stiff peaks form. Fold one-third of the whipped cream into plain caramel mixture; fold remaining whipped cream into chocolate-caramel mixture. Refrigerate the mousses until slightly firm, about 10 minutes. Stir almond praline into plain caramel mousse.
- Stir Cognac and simple syrup in a small bowl. Assemble torte: Place 1 cake rectangle on a platter; brush with one-quarter of the Cognac syrup. Spread with half the chocolate-caramel mousse. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with praline-caramel mousse. Refrigerate 10 minutes to set. Top with another cake rectangle; brush with one-quarter of the syrup. Spread with remaining chocolate-caramel mousse. Top with remaining cake rectangle; brush with remaining syrup. Clean edges with an offset spatula. Refrigerate until firm, about 30 minutes. Sprinkle with bittersweet chocolate shavings.
More about "praline mousse recipes"
PRALINE CARAMEL MOUSSE CAKE | CANADIAN LIVING
From canadianliving.com
FROZEN PRALINE MOUSSE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
NIGEL SLATER’S CHOCOLATE AND PRALINE RECIPES | FOOD | THE ...
From theguardian.com
PRALINE PUMPKIN MOUSSE - A FAMILY FEAST®
From afamilyfeast.com
PRALINE PUMPKIN MOUSSE RECIPE - RECIPES.NET
From recipes.net
VANILLA & PRALINE ENTREMET - TREATS HOMEMADE
From treatshomemade.com
PRALINE MOUSSE SERVED WITH CHOCOLATE MERINGUE | CUISINE ...
From greatchefs.com
PRALINE CARAMEL MOUSSE CAKE | CANADIAN LIVING
From canadianliving.com
TRADITIONAL MOUSSELINE CREAM RECIPE — CHEF ISO
From chefiso.com
ENTREMET: SACHER SPONGE WITH PRALINE MOUSSE AND COFFEE ...
From starchefs.com
HAZELNUT PRALINE MOUSSE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE CHOCOLATE PRALINE MOUSSE WITH PRALINE DONUTS | RECIPE
From kosher.com
PRALINE SESAME MOUSSE | RECIPE
From kosher.com
HAZELNUT PRALINE MOUSSE WITH GIANDUJA CRISP - DIET DESIRES
From dietdesires.com
PRALINE MOUSSE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUATORZE'S CHOCOLATE PRALINE MOUSSE RECIPE
From recipeland.com
FROZEN PRALINE MOUSSE CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
PEANUT BUTTER MOUSSE WITH PEANUT PRALINE | METRO
From metro.ca
CARAMELIZED HAZELNUT PRALINE CHOCOLATE MOUSSE - THE FLAVOR ...
From theflavorbender.com
CHOCOLATE MOUSSE AND PRALINE ENTREMET - THE BOSSY KITCHEN
From thebossykitchen.com
PRALINE CHOCOLATE MOUSSE CAKE - YOUTUBE
From youtube.com
PECAN ROLL CAKE WITH PRALINE MOUSSE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
FROZEN MOCHA PRALINE MOUSSE - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
HAZELNUT PRALINE MOUSSE FILLING FROM THE BAKING BIBLE BY ...
From app.ckbk.com
CHOCOLATE ROYAL - TRIANON - CHOCOLATE MOUSSE CAKE WITH ...
From homecookingadventure.com
PRALINE PUMPKIN MOUSSE - COOKING CLASSY
From cookingclassy.com
CHOCOLATE PRALINE MOUSSE DOME - TALON LODGE
From talonlodge.com
EASY CHOCOLATE MOUSSE WITH ALMOND PRALINE – CAULDRONS AND ...
From cauldronsandcupcakes.com
10 BEST CARAMEL MOUSSE RECIPES | YUMMLY
From yummly.com
CHOCOLATE MOUSSE AND PRALINE PIE | RECIPES
From hersheyland.com
MILK CHOCOLATE MOUSSE, PRALINE AND CARAMEL | RECIPES.COM.AU
From recipes.com.au
PRALINE CHOCOLATE MOUSSE CAKE - FOODIE BADGE
From foodiebadge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love