White Chocolate Spheres Filled With Chocolate Mousse Recipes

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WHITE-CHOCOLATE SPHERES FILLED WITH CHOCOLATE MOUSSE



White-Chocolate Spheres Filled with Chocolate Mousse image

This one-of-a-kind dessert recipe from chef Eric Snow of The Oak Room is the perfect sweet treat for Valentine's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 6

1 pound white chocolate, chopped
1 tablespoon red cocoa butter, melted and cooled to room temperature
1 tablespoon white cocoa butter, melted and cooled to room temperature
Eric Snow's Chocolate Mousse
8 Poached Quince Balls
12 heart-shaped Cocoa Nib Tuiles

Steps:

  • Place 2/3 of the chocolate in a large heatproof bowl. Bring a saucepan with 1 to 2 inches of water to a simmer; turn off. Set bowl of chocolate over saucepan; melt. Stir gently with a rubber spatula until it reaches 118 degrees on an instant-read thermometer. Remove bowl from saucepan; add remaining 1/3 chocolate to melted chocolate. Stir with a rubber spatula until melted chocolate cools to 84 degrees; remove unmelted pieces. Place bowl over pan; stir until thermometer reaches 88 degrees to 90 degrees.
  • Using a very small pastry brush, brush a streak of red cocoa butter on each half of four 2-part 2 1/2-inch sphere-shaped molds. Repeat process with white cocoa butter. Using a larger pastry brush, brush entire mold with chocolate. Transfer mold to freezer until chocolate is firm, 3 to 5 minutes. Carefully remove chocolate from molds, and place the bottom half of each mold onto a plate.
  • Fill a disposable pastry bag with mousse; cut tip off bag. Pipe mousse into the bottom half of each chocolate mold. Add 2 quince balls to mold and top with a tuile.
  • Working with one chocolate mold at a time, hold the top half of the mold, bottom side down, over a warm surface to soften slightly, about 10 seconds. Top bottom half of chocolate molds with top halves.
  • Pipe two small dots of mousse on the top of each mold; attach a heart tuile to each. Heat poaching liquid from quince and drizzle over chocolate molds; serve immediately.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Provided by Food Network

Categories     dessert

Time 1h53m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Chocolate Bag, recipe follows
8 ounces semisweet chocolate
Mixed berries
Mint sprigs

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



White Chocolate Mousse image

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

1 1/2 cups whipping cream, divided
6 ounces baker premium white baking chocolate (other kind of white chocolate also works)

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



White Chocolate Mousse image

This white chocolate mousse is a key component of the impressive Birch de Noel cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 5 1/2 cups

Number Of Ingredients 3

1 envelope (1/4 ounce) unsweetened powdered gelatin
12 ounces white baking chocolate, roughly chopped
2 1/2 cups heavy cream

Steps:

  • Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.
  • Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.
  • Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  • Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.

WHITE CHOCOLATE MOUSSE CUPS



White Chocolate Mousse Cups image

Eye-appealing individual chocolate bowls are filled with smooth homemade mousse, then garnished with warm raspberry jam. The cups can be prepared early in the day and refrigerated until you're ready to fill them. They are great for entertaining.-Michele Field, Sykesville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

6 ounces semisweet chocolate, chopped
1 tablespoon shortening
1-1/2 cups heavy whipping cream, divided
6 ounces white baking chocolate. chopped
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
Seedless raspberry jam, optional
Fresh raspberries and mint, optional

Steps:

  • In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat., For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely., Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold., If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.

Nutrition Facts : Calories 320 calories, Fat 27g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 28mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

MOUSSE-FILLED CHOCOLATE HEARTS



Mousse-Filled Chocolate Hearts image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Valentine's Day     Kid-Friendly     Chill     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 14

Hearts
10 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
8 ounces semisweet chocolate, chopped
Mousse
7 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract

Steps:

  • For Hearts:
  • Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.
  • Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).
  • Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
  • For Mousse:
  • Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.
  • Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes.
  • Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
  • Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue.
  • Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)
  • Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.
  • Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate.
  • Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.

CHOCOLATE MOUSSE BALLS



Chocolate Mousse Balls image

I love working with my grandkids in the kitchen. The key is using recipes like this that really let them get involved and have yummy results.-Michael Nye, Upper Sandusky, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 3

6 milk chocolate candy bars (1.55 ounces each)
1 container (12 ounces) frozen whipped topping, thawed
1 cup crushed vanilla wafers (about 30 wafers)

Steps:

  • In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours. , Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.

Nutrition Facts : Calories 156 calories, Fat 9g fat (6g saturated fat), Cholesterol 4mg cholesterol, Sodium 32mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

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

8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
1 2/3 cups chilled whipping cream

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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