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
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.
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
I found the recipe from Kraft Foods (www.kraftfoods.com). I do not have an electric mixer and whipped the cream by hand. This is very easy, tasty, and rich for a nice, cool dessert. If you whip the cream by hand, I suggest you do it before you melt the chocolate.
Provided by dcwang wang
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- In a microwavable bowl, melt chocolate and 1/4 cup of the cream.
- Microwave it at HIGH for two minutes, or until melted.
- Stir halfway through heating time.
- Let the melted chocolate be at room temperature or cool for twenty minutes.
- Whip the rest of the 1/1/4 cup of the cream until soft peaks form.
- Stir 1/2 cup of the whipped cream into the melted chocolate.
- Stir in the remaining whipping cream until it is well-blended.
- Put in dessert dishes and chill until serving time.
- Enjoy!
Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2
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
Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 28 g, Cholesterol 195 mg, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg
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
WHITE CHOCOLATE MOUSSE
Try this easy White Chocolate Mousse recipe for a fun night in. A spoonful of this White Chocolate Mousse recipe is like a dip into a whipped cream cloud.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 7 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Prepare whipped topping mix as directed on package.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in whipped topping until blended.
- Refrigerate several hours or until firm.
Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.1829 mg, Sodium 220 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 17 g, Protein 2 g
EASY WHITE CHOCOLATE MOUSSE
Make and share this Easy White Chocolate Mousse recipe from Food.com.
Provided by Marsha D.
Categories Dessert
Time 5m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large bowl, combine pudding mix,heavy whipping cream, sour cream, milk and confectioner sugar.
- With a electric mixer, beat on medium speed until stiff peaks form.
- Cover and chill before serving or using for another recipe.
Nutrition Facts : Calories 399.6, Fat 37.7, SaturatedFat 23.1, Cholesterol 131.5, Sodium 71, Carbohydrate 14.2, Sugar 11.2, Protein 3.1
VANILLA WHITE CHOCOLATE MOUSSE
I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. -Marina Castle, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth., Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes., In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into four dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.
Nutrition Facts : Calories 555 calories, Fat 43g fat (29g saturated fat), Cholesterol 177mg cholesterol, Sodium 60mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.
10-MINUTE WHITE CHOCOLATE MOUSSE
Dessert in 10 minutes? Whip up a super-easy mousse using soymilk, pudding mix and white chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, place 1 tablespoon soymilk and 1 oz baking bar. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. Cool slightly.
- Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping.
- To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries; sprinkle with grated white baking bar.
Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g
WHITE CHOCOLATE MOUSSE
Provided by Craig Claiborne
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place chocolate in metal mixing bowl. Place bowl over, not in, basin of simmering water. Let stand, stirring occasionally, until chocolate melts.
- Combine sugar and water in a saucepan, and bring to a boil. Cook about 4 minutes or to the soft-ball stage (see note).
- Meanwhile, put egg whites into the bowl of an electric mixer and start beating. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating. Continue beating until the bottom of the bowl cools to room temperature.
- Pour and scrape melted chocolate into the mixture and blend thoroughly.
- Blend rum and vanilla. Add to chocolate mixture, and beat well to blend.
- Whip cream until stiff. Add about a third of the whipped cream to the chocolate mixture and stir to blend. Add remaining cream and fold it in. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set. Garnish each serving with berries or candied violets or chestnuts.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 23 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 103 milligrams, Sugar 68 grams
WHITE CHOCOLATE MOUSSE
Categories Milk/Cream Chocolate Dessert Frangelico Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.
WHITE CHOCOLATE MOUSSE
Categories Milk/Cream Mixer Chocolate Dairy Dessert Oscars Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
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WHITE CHOCOLATE MOUSSE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (5)Total Time 30 minsCategory Desserts, Recipes, SaveCalories 447 per serving
- In a medium bowl, beat the egg yolks with an electric mixer at high speed until thick and pale, about 3 minutes. Gradually beat in the sugar until combined.
- Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. Slowly stir in half of the cream into the egg yolk mixture. Transfer the cream-egg yolk mixture into the saucepan and stir.
- Reduce the heat and stir constantly until thick, about 5 minutes. Do not let the mixture come to a boil.
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