TIRAMISU CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unflavored gelatin, espresso, rum, water, sugar, dark chocolate powder, heavy cream, vanilla extract, whipping cream, mascarpone cheese, powdered sugar
Provided by Steph Cozza
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Crush cookies in a bag and set aside.
- Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
- Add boiling water and stir until gelatin is completely dissolved.
- Mix sugar and cocoa in large bowl.
- Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
- Pour in gelatin mixture and beat until well-blended.
- Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
- While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
- Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 42 grams, Fat 52 grams, Fiber 2 grams, Protein 7 grams, Sugar 31 grams
TIRAMISU CHOCOLATE MOUSSE
Tiramisu translates to pick-me-up. Considering that this popular Italian dessert is spiked with proven mood-elevators such as coffee, cocoa, sugar, and alcohol, the name seems to fit perfectly.
Provided by Chef John
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 2h45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine espresso and butter in the top of a double boiler over simmering water.
- Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
- Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
- Stir mascarpone cheese into marsala mixture.
- Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
- Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
- Fold half of whipped cream into cooled chocolate mixture.
- Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
Nutrition Facts : Calories 381 calories, Carbohydrate 23.4 g, Cholesterol 179.9 mg, Fat 31.3 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 18.4 g, Sodium 33.3 mg, Sugar 4.9 g
CHOCOLATE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 8h36m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
TRA VIGNE'S CHOCOLATE TIRAMISU
Provided by Michael Chiarello : Food Network
Categories dessert
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To make the mousse, combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the mixture is smooth and shiny.
- In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed until soft and creamy. Pause occasionally to scrape down the sides of the bowl.
- In another bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream cheese mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.)
- To make the zabaglione, prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, stirring occasionally.
- In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sugar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zabaglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
- To assemble the dessert, in a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the rum.
- Cut off the top of the cake and reserve for another use (see Chef's Note). Cut the cake in half horizontally. Arrange a layer of cake, cut side up, in the bottom of a deep 2 1/2-quart bowl. Moisten evenly with some of the espresso syrup. Spread half the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.
TRA VIGNE'S CHOCOLATE TIRAMISU BY MICHAEL CHIARELLO
I saw Michael Chiarello making this on the Food Network and knew it was a recipe i needed to try...Putting it here for safe keeping... The recipe calls for a store bought chocolate sheet cake, but you could make one too. The computer would not take store bought
Provided by CIndytc
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- To make mousse:.
- Combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the misture is smooth and shiny.
- In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed untilsoft and creamy. Pause occasionally to scrape down the sides of the bowl.
- In anotehr bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.).
- To make the zabaglione:.
- Prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (nottouching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, sitrring occasionally.
- In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sagar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zaboglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
- To assemble the dessert:.
- In a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the dark rum.
- Cut off the top of the cake and reserve for another use (see chefs note). Cut the cake in half horizontally. Arrage a layer of cake, cut side up, in the bottom of a deep 2 1/2 quart bowl. Moisten evenly with some of the espresso syrup (can use a turkey baster). Spread half of the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.
- Chefs Note:.
- The shiny to of the cake will not readily absorb syrup. If you do not cut it off, you might find dry spots in your tiramisu. But don't throw the top out! Crumble it inot crumbs and place them in a 150 degree to 200 degree oven until thoroughly dry and crunchy. Use to decorate the top of the tiramisu, or save them to add to cookie batters or to scatter in pies and tarts to absorb juices.
Nutrition Facts : Calories 810.7, Fat 35.6, SaturatedFat 15.6, Cholesterol 268.2, Sodium 504.9, Carbohydrate 109.3, Fiber 2.3, Sugar 31.7, Protein 11.4
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