TWO-INGREDIENT WHITE CHOCOLATE MOUSSE
No one will guess that this rich, elegant dessert is made with only 2 ingredients-white chocolate and whipping cream.
Provided by My Food and Family
Categories Chocolate Recipes
Time 2h30m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 2
Steps:
- Microwave chocolate and 1/4 cup cream in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool 20 min. or until at room temperature, stirring occasionally.
- Beat remaining cream in medium bowl with mixer until soft peaks form. (Do not overbeat.) Add half the whipped cream to chocolate mixture; stir with whisk until well blended. Stir in remaining whipped cream. Spoon into 6 dessert dishes.
- Refrigerate 2 hours
Nutrition Facts : Calories 360, Fat 31 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 85 mg, Sodium 45 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 19 g, Protein 3 g
ELEGANT WHITE CHOCOLATE MOUSSE
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.
Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
TWO INGREDIENT WHITE CHOCOLATE MOUSSE
Make and share this Two Ingredient White Chocolate Mousse recipe from Food.com.
Provided by oilpatchjo
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Microwave: Chocolate and 1/4 cup cream in large microwavable bowl on high 2 minutes until almost melted; stirring after one minute until chocolate is almost melted.
- Stirring until chocolate is melted completely.
- Cool 20 minutes or until at room temperature, stirring occasionally.
- Beat: remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat).
- Add half of the whipped cream to chocolate mixture; stir with wire whisk until well blended.
- Gently stir in remaining whipped cream.
- Spoon evenly into 6 serving dishes.
- Garnish with chocolate curls if desired.
- Refrigerate: 2 hours or until ready to serve.
Nutrition Facts : Calories 358, Fat 31.1, SaturatedFat 19.2, Cholesterol 85.5, Sodium 48.1, Carbohydrate 18.4, Sugar 16.8, Protein 2.9
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
TWO INGREDIENT CHOCOLATE MOUSSE
This extremely simple recipe was developed by Herve This, the French chemist who coined the term "molecular gastronomy."
Provided by Broke Guy
Categories Dessert
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put water and chocolate into a medium saucepan over medium-low heat and whisk until chocolate is melted.
- Once homogeneous, pour the mixture into a bowl resting in a shallow pan filled with ice cubes to chill.
- Whisk the mixture until it thickens (if using an electric mixer, watch carefully because it will thicken much quicker).
- Once the consistency resembles that of whipped cream, dish into ramekins and either serve immediately or refrigerate until serving. If the consistency is off, just melt and start over again.
Nutrition Facts : Calories 248.6, Fat 25.9, SaturatedFat 16.1, Sodium 13.1, Carbohydrate 14.8, Fiber 8.2, Sugar 0.5, Protein 6.4
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2-INGREDIENT WHITE CHOCOLATE MOUSSE - SUGAR AND SOUL
From sugarandsoul.co
Cuisine AmericanTotal Time 15 minsCategory DessertCalories 485 per serving
- Melt white chocolate in a medium bowl in the microwave on 30-second intervals, stirring in between each one.
- Warm 1/2 cup of whipping cream in a small pot on the stove, as soon as it starts to bubble, remove from heat and stir into the white chocolate. The cream may just sit on top of the chocolate at first, just keep stirring and it will eventually combine and become nice and smooth and creamy.
- Whip remaining cup of cream until stiff peaks form. You can make your whipped cream any way you like, I usually add some sugar and vanilla, but you don't have to.
2 INGREDIENT WHITE CHOCOLATE MOUSSE - PRETTY. SIMPLE.
From prettysimplesweet.com
4/5 (2)Estimated Reading Time 3 minsServings 6
- Place white chocolate in a large heat-proof bowl. Add 1/3 cup heavy cream and microwave until melted and smooth. Heat gently in 20-30 second intervals, stirring in between. Allow to cool on the counter for 20 minutes or until the mixture reaches room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the rest of the heavy cream until soft peaks form. Add 2 tablespoons whipped cream to the white chocolate mixture and whisk by hand until smooth. Add half of the remaining whipped cream and fold gently until combined. Add the remaining whipped cream and fold until combined and smooth.
- Divide the mousse between 6 individual cups. For exactly 6 servings, each should measure 1/2 cup/120 ml. Chill the mousse for at least 2 hours, until set.
TWO INGREDIENT WHITE CHOCOLATE MOUSSE - I AM BAKER
From iambaker.net
5/5 (7)Total Time 1 hr 10 minsCategory DessertCalories 580 per serving
- In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).
- Add the white chocolate chips to the cream and stir until the chips have melted. This will take 1-2 minutes. Set aside to cool.
- Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
- Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
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