Strawberry Mousse In White Chocolate Cups Recipes

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CHOCOLATE STRAWBERRY CUPS



Chocolate Strawberry Cups image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 12 cups

Number Of Ingredients 5

5 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
4 strawberries, diced

Steps:

  • Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
  • Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
  • Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.

STRAWBERRY CHOCOLATE MOUSSE RECIPE BY TASTY



Strawberry Chocolate Mousse Recipe by Tasty image

Here's what you need: dark chocolate, low fat milk, pure vanilla extract, salt, greek yogurt, strawberries

Provided by Joey Firoben

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 6

6 oz dark chocolate, 72% is best
½ cup low fat milk
1 teaspoon pure vanilla extract
1 pinch salt
1 cup greek yogurt
8 strawberries

Steps:

  • In a small saucepan, heat milk on medium-low heat until scalding around 180˚F (82˚C). Do not boil the milk.
  • Pour hot milk over chocolate.
  • Add vanilla and salt. Let it stand for 3 minutes to soften.
  • Whisk together until fully incorporated. Let cool.
  • Add yogurt. Whisk together until fully incorporated.
  • Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.
  • Enjoy!

Nutrition Facts : Calories 625 calories, Carbohydrate 72 grams, Fat 35 grams, Fiber 8 grams, Protein 19 grams, Sugar 57 grams

WHITE CHOCOLATE MOUSSE CUPS



White Chocolate Mousse Cups image

Eye-appealing individual chocolate bowls are filled with smooth homemade mousse, then garnished with warm raspberry jam. The cups can be prepared early in the day and refrigerated until you're ready to fill them. They are great for entertaining.-Michele Field, Sykesville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

6 ounces semisweet chocolate, chopped
1 tablespoon shortening
1-1/2 cups heavy whipping cream, divided
6 ounces white baking chocolate. chopped
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
Seedless raspberry jam, optional
Fresh raspberries and mint, optional

Steps:

  • In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat., For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely., Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold., If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.

Nutrition Facts : Calories 320 calories, Fat 27g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 28mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

WHITE CHOCOLATE MOUSSE WITH STRAWBERRY SAUCE



White Chocolate Mousse With Strawberry Sauce image

This is one of my favorite recipes and whenever I make one of these I just can't control myself and eat more than I intend to but still, no regrets cause it's soooo delicious... PS: In this recipe, instead of using strawberries, in the same amount you can use currant or raspberry and still prepare a delicious dessert.

Provided by JaydenCA

Categories     Dessert

Time 45m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 7

375 ml cold cream
250 g chopped coarse white chocolate
4 yolks and whites separated eggs
1/2 teaspoon vanilla essence
300 g quartered strawberries
20 g cognac
25 g brown sugar

Steps:

  • White chocolate mousse:.
  • In a bowl, on a boiling water, put 125 gr cream, white chocolate and vanilla essence and melt it stirring constantly.
  • Remove it from the stove and leave it for 3 minutes to cool.
  • Add the egg yolks and stir the bowl.
  • Put the egg whites in a small bowl and beat with a mixer at high speed until it produce a foam.
  • Take a heap of the white egg foam and mix it with chocolate mixture. than put the rest of the white egg foam to the chocolate mixture and stir it carefully.
  • Divide the mixture of 6 dessert dish.
  • Cover it top and refrigerate it for 3 hours.
  • Strawberry sause:.
  • Put the strawberries, cognac and the brown sugar in to a small saucepan.
  • Cook it in a medium fire for approximately 5 minutes until the strawberries softens.
  • Sprinkle a little strawberry sauce over each dish for service.
  • And Voilà.

Nutrition Facts : Calories 491.2, Fat 36.4, SaturatedFat 21.5, Cholesterol 203.5, Sodium 108.2, Carbohydrate 34.8, Fiber 1.1, Sugar 31.3, Protein 8.4

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART



Strawberry and White Chocolate Mousse Tart image

Categories     Chocolate     Dessert     Bake     Strawberry     Spring     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Crust
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tablespoon (or more) ice water
Mousse
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless strawberry jam
1 tablespoon fresh lemon juice
1 16-ounce basket strawberries, hulled, thinly sliced lengthwise

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
  • For mousse:
  • Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
  • Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
  • Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

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