WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
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.
MINT-CHOC MOUSSE
This reduced-sugar dessert has a light mousse texture, a refreshing hint of mint and rich chocolate finish all at once - the perfect after dinner treat
Provided by Cassie Best
Categories Dessert, Treat
Time 45m
Number Of Ingredients 8
Steps:
- With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn't burn. Set aside to cool for 10 mins.
- Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate.
- Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs.
- Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves.
Nutrition Facts : Calories 539 calories, Fat 50 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
WHITE CHOCOLATE MINT MOUSSE
I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
- In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
- Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
- Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
- Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
MINT MOUSSE
Richer than pudding, try this in dessert cups sprinkled with cocoa powder...OR as a pie in chocolate cookie crust! Cooking time is also chilling time.
Provided by LAURIE
Categories Dessert
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan combine bars, broken up and 1/2 cup cream.
- Stir constantly over low heat until melted and smooth.
- Stir in mint extract.
- Remove from heat and cool completely.
- In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
- Add the food color and beat just until color is uniform.
- Gently fold in the cooled white mixture and optional chips if using, until well blended.
- cover and chill for at least 2 hours.
- Serve as desired.
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WHITE CHOCOLATE MINT MOUSSE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Category Easy Recipes Using MintCuisine British RecipesCalories 429 per serving
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, stirring gently. When it’s melted, set the bowl aside to cool down a little.
- In another bowl, beat the cream, egg white and peppermint to soft peaks with an electric hand whisk.
- Put a big dollop of cream onto the slightly cooled chocolate mixture and mix thoroughly, then gently fold the chocolate mixture back into the cream.
- Divide the mixture between 6 small glasses, like the ones shown. Chill in the fridge for a couple of hours, or give them a fast icy zap by sitting them in the freezer for 10-15 minutes. Decorate each glass with a mint sprig, and serve.
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