Three Chocolate Mousse Cups Recipes

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CHOCOLATE MOUSSE CUPS



Chocolate Mousse Cups image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 chocolate mousse cups

Number Of Ingredients 9

Cooking spray
12 chocolate sandwich cookies
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons water
6 ounces semisweet chocolate, melted, plus shaved chocolate for topping
1 3/4 cups heavy cream
2 tablespoons sour cream

Steps:

  • Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
  • Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
  • Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

CHOCOLATE MOUSSE CUPS



Chocolate Mousse Cups image

These treats feature a white chocolate mousse delicately held in a chocolate cup and are topped with chocolate shavings or fruit. An impressive dessert to pull out for a party!Makes 8 to 10 individual desserts.

Provided by Anna Olson

Categories     Bake With Anna Olson,chocolate,Complex,dessert,eggs and dairy,fruit,Gourmet,Party Favourites

Yield 8 - 10 servings

Number Of Ingredients 12

8 ounce white chocolate, chopped
2 tbsp unsalted butter
1 ¼ cup milk
3 large egg yolks
3 tbsp sugar
2 tbsp cornstarch
2 tsp gelatin powder, softened in 3 Tbsp cold water
1 cup whipping cream
8-10 mini balloons
4 ounce bittersweet chocolate, chopped
1 recipe White Chocolate Mouse, chilled
raspberries or chocolate shavings, for garnish

Steps:

  • For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
  • Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
  • For the chocolate cups, inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
  • Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
  • Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
  • Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.

TRIPLE CHOCOLATE MOUSSE



Triple Chocolate Mousse image

This dessert is silky and rich, and probably one of the easiest mousse techniques. All you need is a little time to let each layer set. As this recipe serves a large group (and uses a lot of chocolate), you can cut the entire recipe in half for a smaller group and build it in a loaf pan for attractive slices.

Provided by Anna Olson

Categories     chocolate,dessert,dinner,eggs and dairy,Main Ingredient,valentine's day

Yield 9 servings

Number Of Ingredients 18

6 oz bittersweet chocolate, chopped
½ tsp gelatin powder
½ cup milk
1 ¼ cup whipping cream
12 oz white chocolate, chopped
½ tsp gelatin powder
½ cup milk
1 cup whipping cream
10 oz milk chocolate, chopped
½ tsp gelatin powder
½ cup milk
1 cup whipping cream
2 egg whites
¼ tsp cream of tartar
¼ cup sugar
¼ tsp vanilla extract
2 Tbsp ground hazelnuts
¼ tsp cornstarch

Steps:

  • TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
  • For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
  • For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
  • To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
  • DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.

EASY 3-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY



Easy 3-Ingredient Chocolate Mousse Recipe by Tasty image

Make this easy chocolate dessert with a cool hack! Perfect for Valentine's Day or anytime you have a craving for chocolate.

Provided by Rie McClenny

Categories     Desserts

Yield 4 servings

Number Of Ingredients 5

5 oz marshmallow
1 ½ cups milk
1 cup dark chocolate
whipped cream
chocolate, grated

Steps:

  • In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
  • Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
  • Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
  • Top with whipped cream and grated chocolate, if desired.
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 39 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.

TRIPLE CHOCOLATE MOUSSE



Triple chocolate mousse image

A trio of milk, dark and white chocolate combined in a delectable mousse

Provided by Gary Rhodes

Categories     Dessert

Time 1h15m

Number Of Ingredients 7

butter , for greasing
425ml double cream
75g each good-quality milk, white, plain chocolate , broken into pieces
6 eggs , separated into 2-egg batches
75g caster sugar
50g plain chocolate , melted
icing sugar , single cream, chocolate curls

Steps:

  • For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
  • Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
  • Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
  • Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
  • Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE HAZELNUT MOUSSE CUPS



Chocolate Hazelnut Mousse Cups image

Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen puff pastry shells, thawed
1/2 cup heavy whipping cream
1 to 2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup mascarpone cheese
1/2 cup Nutella
1/4 teaspoon ground cinnamon
2 tablespoons miniature semisweet chocolate chips
Additional miniature semisweet chocolate chips, melted, optional
2 tablespoons chopped hazelnuts, toasted

Steps:

  • Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.

Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE



Chocolate Cups with Chocolate Mousse image

Categories     Mixer     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frangelico     Chill     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 10

Number Of Ingredients 11

Cups
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Mousse
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons water
3 large egg yolks
1/4 cup powdered sugar
1/2 cup ground toasted hazelnuts
2 tablespoons Frangelico (hazelnut liqueur)
1 1/2 cups chilled whipping cream
1/4 cup chopped toasted hazelnuts

Steps:

  • For cups:
  • Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes
  • Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
  • For mousse:
  • Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.
  • Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
  • Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

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1 cup heavy cream 1/8th plus 4 tablespoons cocoa powder ½ cup powdered sugar ‍ Instructions Begin by whipping your heavy cream on high until soft peaks form. Sift in your cocoa powder, and powdered sugar and mix on medium speed until you reach stiff peaks. Pipe into your prepared jars and let the set for a minimum of one hour in the fridge.
From thecookingchapters.com


TRIPLE CHOCOLATE LAYERED MOUSSE RECIPE | DESSERT RECIPES | SBS FOOD
Instructions. Setting time: 4 hr 40 mins total. 1. To make the mousse, place the dark chocolate (A) in a plastic bowl melt it, or temper it first if it contains cocoa butter. To temper the ...
From sbs.com.au


THREE-INGREDIENT CHOCOLATE MOUSSE - ANNABEL LANGBEIN – RECIPES
Heat chocolate, half the cream and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until melted and smooth (about 10 minutes). Remove from heat and allow to cool to room temperature. STEP 2. Beat remaining cream to soft peaks and fold through chocolate mixture. Pour into glasses or bowls and refrigerate for at ...
From langbein.com


TRIPLE CHOCOLATE MOUSSE CUPS RECIPE | WOOLWORTHS
Place cookies in a food processor and process until they resemble fine breadcrumbs. Add butter and 1 crumbled Flake bar and process until combined. Using back of a metal spoon, press mixture into bases of 6 x 3/4-cup capacity glasses to compact. Chill in fridge. Step 2 of 6
From woolworths.com.au


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