WHITE CHOCOLATE MOUSSE
Provided by Food Network
Categories dessert
Time 1h53m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
- The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
- In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
- Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
- Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.
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.
EASY WHITE CHOCOLATE MOUSSE
This three ingredient white chocolate mousse is made with simple ingredients, no eggs, and is so easy to make! Just a bit of heating, some chilling and some whipping. The easiest from-scratch mousse you'll ever make!
Provided by Natalie | Sweetness & Bite
Categories Desserts
Time 4h13m
Number Of Ingredients 4
Steps:
- Place the chocolate into a large heatproof bowl.
- Heat half of the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges.
- Pour the cream over the white chocolate, and leave to sit and melt for a couple of minutes. Stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Whisk in the remaining 250mls of cream and the vanilla.
- Taste the mixture, and if the white chocolate is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.
- Leave to cool to room temperature (you can speed this up by placing the bowl into a water bath - simply 1/4 fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled (at least several hours or overnight). If you're in a hurry you can pop the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn't actually freeze.
- Whip the chocolate cream with an electric hand mixer just until stiff peaks begin to form. It won't take very long, be careful not to overwhip it.
- Pipe or spoon into glasses or small bowls. If it's a little too soft to pipe, you can refrigerate the bowl of mousse again until it firms up some more, and then transfer it to a piping bag to pipe.
- Serve the mousse immediately or store in the fridge for several days. Cover individual glasses with plastic wrap, or pop all of the glasses into an airtight container.
Nutrition Facts : ServingSize 1 /2 cup, Calories 333 kcal, Carbohydrate 19 g, Protein 3 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 63 mg, Sodium 54 mg, Sugar 19 g, UnsaturatedFat 8 g
WHITE CHOCOLATE MOUSSE
This elegant, fluffy dessert is a feast for the eyes and palate. Since almost any fresh fruit may be used, it can grace special meals throughout the year. My family loves it, and the recipe is easy to double if you are hosting a larger group. -Susan Herbert, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.
Nutrition Facts :
WHITE CHOCOLATE MOUSSE CHERRY PIE
A cookie crust is topped with a cherry-almond filling and light-as-air mousse in this delectable dessert. This pie makes any dinner special. -Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.
Nutrition Facts : Calories 556 calories, Fat 40g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 338mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
WHITE CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: egg yolks, sugar, heavy cream, white chocolate, heavy cream
Provided by Alvin Zhou
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
- Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs - being sure to not cook the eggs by pouring too much cream inside before it's mixed.
- Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
- Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
- Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it's safer to undermix than the over mix.
- Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
- Nutrition Calories: 1902 Fat: 162 grams Carbs: 137 grams Fiber: 0 grams Sugars: 138 grams Protein: 27 grams
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 19 grams, Fat 51 grams, Fiber 0 grams, Protein 12 grams, Sugar 19 grams
5 MINUTE - WHITE CHOCOLATE HAZELNUT PIE
Make and share this 5 Minute - White Chocolate Hazelnut Pie recipe from Food.com.
Provided by UnknownChef86
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat milk, flavored instant coffee, pudding mixes, and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
- Spread in crust. Spread remaining whipped topping over pudding layer in crust.
- Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
INDIVIDUAL CHOCOLATE MOUSSE PIE
Make and share this Individual Chocolate Mousse Pie recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes.
- Fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days.
- In a stand mixer fitted with the whip attachment, combine 1 1/2 cups of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.).
- Line six half-pint jars with the crumb crust as directed in the recipe.
- To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about 1/4 inches thick and cover three-fourths of the jar. Fill the crusts immediately.
- Whip the remaining 1/2 cup cream until soft peaks form. Spoon about 1/2 cup mousse into each crust-lined jar. Top with about 1 1/2 tablespoon of the ganache, then top the ganache with a dollop of the whipped cream. Alternatively, top the mousse with a dollop of the cream and grate or shave a little chocolate on top or dust with cocoa powder.
- Serve immediately, or cover and refrigerate for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.
- Chocolate Crumb Crust: In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
- Ganache Filling: Coarsely chop the chocolate by hand or in a food processor and place in a bowl.
- In a small saucepan, heat the cream over medium heat just until bubbles form around the edges of the pan. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir with a wooden spoon until smooth. Stir in the butter until melted.
- Let cool and use immediately or cover and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 1006.5, Fat 88.4, SaturatedFat 48.9, Cholesterol 244, Sodium 456.1, Carbohydrate 50.9, Fiber 0.6, Sugar 8.4, Protein 7.1
EASY WHITE CHOCOLATE MOUSSE
Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that's perfect for Valentine's Day or any day!
Provided by Erin
Categories No-Bake
Time 15m
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
- Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.
- Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
- Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
- Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!
- Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
- Serve immediately or refrigerate for 1-2 hours for a firmer version.
- Refrigerate any leftovers for up to 2 days.
SUPER EASY WHITE CHOCOLATE MOUSSE
White Chocolate Mousse is just so rich and creamy! There's nothing better than a SUPER Easy White Chocolate Mousse recipe with only TWO ingredients. This is one of our favorite Easy Christmas recipes, but it's delicious year round as well. This Easy Chocolate Mousse Recipe has layers of white chocolate mousse and mini chocolate chips make a great individual dessert anyone would love.
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- In a small saucepan, heat ¾ cup of the cream on medium heat. The cream should get hot and slightly bubbly on the edges, but do not bring it to a boil.
- Turn off the heat and add the chocolate. Stir until the chocolate is melted and the cream and chocolate are completely combined. Set aside and allow to cool to room temperature.
- With a hand mixer, beat the other ¾ cup of cream on high until soft peaks form. Once the chocolate mixture is cool, gently fold it into the whipped cream using a rubber spatula.
- Serve cold topped with mini chocolate chips if desired (its yummy that way!).
Nutrition Facts : Calories 508 kcal, Carbohydrate 35 g, Protein 5 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 79 mg, Sodium 67 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 13 g, ServingSize 1 serving
CREAMY CHOCOLATE MOUSSE PIE
The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.
Provided by cookerboy2222
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 5
Steps:
- Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
- Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g
WHITE CHOCOLATE MOUSSE
Dip to the bottom of these rich chocolate pots to find a tangy strawberry sauce.
Provided by bevbamford
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the chocolate in a bowl and melt in a microwave or over a pan of simmering water.
- Add the milk and stir to combine. Cool slightly.
- Whisk the egg whites in a clean bowl until they form soft peaks. Add a tbsp of the egg whites to the chocolate and quickly combine to slacken the mixture. Carefully fold the remaining whites into the chocolate mixture.
- Spoon the chocolate mixture on top of the strawberry sauce and chill for at least 2 hours until set.
- Slice the reserved strawberries and use to decorate before serving.
CHOCOLATE MOUSSE PIE
Make and share this Chocolate Mousse Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl alongwith half of the whipping cream.
- Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
- Allow the mixture to cool.
- In the meantime, beat the rest of the whipping cream till soft peaks form.
- Add vanilla and sugar and beat continuously.
- Slowly add the chocolate mixture and mix well.
- Place in the chocolate pie crust.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4
COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE
White chocolate and Key lime mousse pie.
Provided by EricandMonica Hagen
Time 13h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
- Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
- Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
- While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
- Spread coconut powder thinly over the cooled crust.
- Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
- Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
- Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
- Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 73.1 g, Cholesterol 38.7 mg, Fat 20.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 13.3 g, Sodium 124.2 mg, Sugar 60.3 g
CHOCOLATE MOUSSE PIE
If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.
Provided by Jeannette Gartner
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time P1DT1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
- In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
- When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
- To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 37.7 g, Cholesterol 130.9 mg, Fat 32.7 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 16.6 g, Sodium 168.8 mg, Sugar 23.1 g
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- Heat the cream in a heavy saucepan over medium-high heat until it's very hot but not yet boiling. Add the white chocolate and stir continually until melted. Remove from heat. Note: The mixture may look a little yellow but it will whiten as it cools. Pour the mixture into a large bowl and cover with plastic wrap. Refrigerate overnight.
- Once thoroughly chilled, beat the mixture with an electric mixer until it begins to stiffen. Add the powdered sugar and continue beating until stiff peaks form. For a pretty presentation, pipe the mousse into the stemware or pastry cups. For a fancier look, sprinkle with edible glitter.
WHITE CHOCOLATE MOUSSE CHERRY PIE - LET'S DISH RECIPES
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- Place Oreos in the bowl of a food processor; cover and process until cookies are finely chopped.
- Add butter and pulse until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 9-inch deep-dish pie plate.
WHITE CHOCOLATE MOUSSE | BAKED BREE
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- Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
- Place the egg whites and salt in a large bowl. Beat the egg whites until soft peaks form, slowly add the sugar and set aside.
WHITE CHOCOLATE MOUSSE RECIPE - UNCLE JERRY'S KITCHEN
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- Heat cream in a 1 small saucepan until just boiling (This is called scalding the cream.) Place white chocolate into a heat proof bowl and pour hot cream over chocolate. Allow to sit for approximately 3 minutes, then stir until smooth. Stir in Drambuie and refrigerate until extremely cold (approximately 1 1/2 hours), stirring occasionally. Mixture will be thin.
- In a large bowl, beat cold chocolate mixture with an electric mixer on medium speed for about a minute or until chocolate begins to thicken. Switch to high speed and mix until stiff peaks form. (If it won’t go to stiff peaks, it’s not cold enough, place it back in the fridge for a half hour and continue beating.
- From here it’s up to you what you do with this. Pipe it, spread it, put it in a dessert cup with your favorite topping or spread it on the bumper of a 52 Ford Pickup, it really doesn’t matter. It’s gonna be good no matter what you do with it.
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- Preheat the oven to 325°. Toast the macadamias on a pie plate for 15 minutes, until golden. Let cool.
- In a bowl, sprinkle the gelatin over 1/3 cup of water; let stand for 5 minutes. Place the white chocolate in a large bowl.
TWO INGREDIENT WHITE CHOCOLATE MOUSSE - I AM BAKER
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- 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.
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From cookingclassy.com
- Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
- Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
- Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).
IRRESISTIBLE CHOCOLATE MOUSSE PIE - MINDEE'S COOKING OBSESSION
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- In the bowl of an electric mixer using the wire attachment, beat the cream until softly whipped. A hand mixer will work as well. Place the whipped cream in the refrigerator for 20 minutes.
- In a microwave-safe bowl, heat the liqueur until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
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- Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl. Place sheet of waxed paper on work surface. Pour chocolate onto paper. Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square. Place second sheet of waxed paper over, pressing to release most air bubbles. Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours. DO AHEAD Can be made 5 days ahead. Wrap in plastic and keep chilled. See our slideshow on How to Make Dark Chocolate Shards.
- Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer. Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes. Stir in almond extract. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.
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