CHOCOLATE CARAMEL MOUSSE
You can look at this as chocolate mousse stiffened by caramel or as a perfect caramel enriched by chocolate. Either way it is so rich, thick, gooey and creamy, so childish in a way, that it almost requires something completely sophisticated to offset it. Orange confit perhaps. Of course it can be eaten by itself, too.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 4h45m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
- Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
- Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
- Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 15 grams, Sodium 19 milligrams, Sugar 21 grams, TransFat 0 grams
CHOCOLATE-CARAMEL MOUSSE PARFAITS
Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CARAMEL FROZEN PARFAITS
Categories Milk/Cream Mixer Chocolate Egg Dessert Freeze/Chill Vanilla Winter Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
- Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
- Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
- Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
- Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
- To serve, carefully tear off each paper cup and invert parfaits onto plates.
CHOCOLATE CARAMEL MOUSSE
Make and share this Chocolate Caramel Mousse recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
- Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
- Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
- When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
- Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
- Stir gently until smooth.
- Let cool 5 minutes and then stir in chocolate until well blended.
- Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
- In another bowl whip 1 cup of cream to firm peaks.
- Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
- Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
- Garnish with berries or chocolate shavings if desired.
CITRUS AND CARAMEL MOUSSE PARFAITS
Tiers of tart, jewel-toned tangerines, grapefruits, oranges, and lemons alternate with layers of silken caramel mousse in this simple, stunning dessert. Elegant lace cookies, easily made from ground hazelnuts, enhance the contrast of textures -- and the temptation.
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 19
Steps:
- Make the cookies: Preheat oven to 350 degrees. Heat sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring until butter has melted and sugar has dissolved. Stir in flour and ground hazelnuts. Drop teaspoons of batter, spaced 2 inches apart, onto a baking sheet lined with a nonstick baking mat. Bake until golden, 10 to 12 minutes. Let cool. (Cookies can be stored in an airtight container for up to 2 days.)
- Make the mousse: Place 2 tablespoons cold water in a bowl, and sprinkle with gelatin. Let stand for 5 minutes.
- Bring sugar, corn syrup, and remaining 1/4 cup water to a boil in a saucepan over medium heat, stirring to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling gently once mixture begins to color, until dark amber, 12 to 13 minutes.
- Remove from heat. Carefully add butter, a few pieces at a time, whisking after each addition until butter melts (caramel will bubble). Add 1/4 cup each cream and creme fraiche. Add salt, and whisk until smooth. Transfer to a bowl. Add gelatin mixture, and stir until combined. Let cool completely, stirring occasionally.
- In a bowl, whisk remaining 1 1/2 cups cream and 1/4 cup creme fraiche until stiff peaks form. Gently fold into caramel. Cover mousse, and refrigerate for 10 minutes (or overnight).
- Assemble parfaits: Cut peel and pith from citrus. Slice fruit along membranes to release segments.
- Layer segments and mousse in 6 serving glasses, beginning and ending with segments. Refrigerate, covered, until mousse is set, at least 1 hour (or overnight). Serve with lace cookies.
CHOCOLATE-MOUSSE PARFAITS
In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
- Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.
TRIPLE CHOCOLATE MOUSSE PARFAIT
This dessert is for all those chocolate lovers out there. It is quite spectacular to see, especially if made in Champagne glasses. The dessert needs chilling time in between each chocolate mousse layer, so plan enough time to make this. Garnish with fresh fruit, chocolate sprinkles or chocolate curls.
Provided by Abby Girl
Categories Dessert
Time 5h
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
- White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
- In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
- Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
- Dark Chocolate: Same as above.
- Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.
Nutrition Facts : Calories 693.4, Fat 56.6, SaturatedFat 31.9, Cholesterol 433.4, Sodium 286.6, Carbohydrate 33.9, Fiber 0.8, Sugar 30.7, Protein 13.9
More about "chocolate caramel mousse parfaits food"
CHOCOLATE-CARAMEL MOUSSE PARFAITS - TASTE OF HOME
CHOCOLATE-CARAMEL MOUSSE PARFAITS RECIPE
From crecipe.com
18 BEST PARFAIT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PEANUT BUTTER AND MILK-CHOCOLATE MOUSSE PARFAITS - FOOD & WINE
From foodandwine.com
CARAMEL MOUSSE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
WHITE CHOCOLATE MOUSSE WITH CHOCOLATE AND CARAMEL
From beechwoodinn.ws
CHOCOLATE MOUSSE PARFAIT RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
TURTLES CARAMEL CHEESECAKE MOUSSE PARFAITS - MADE WITH NESTLE
From madewithnestle.ca
CHOCOLATE CARAMEL MOUSSE PARFAITS FOOD- WIKIFOODHUB
From wikifoodhub.com
CHOCOLATE AND CARAMEL MOUSSE | CACAO BARRY
From cacao-barry.com
RECIPE FOR CHOCOLATE MOUSSE – PARFAIT - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
DAIRY-FREE GERMAN CHOCOLATE MOUSSE RECIPE (3 DELICIOUS LAYERS!)
From godairyfree.org
DECADENT CHOCOLATE PARFAIT MOUSSE DESSERT - BORROWED …
From borrowedbites.com
PEANUT BUTTER, DARK CHOCOLATE, AND SALTED CARAMEL LAYERED …
From ilovepeanutbutter.com
SALTED CARAMEL CHOCOLATE MOUSSE DOMES - LIL' COOKIE
From lilcookie.com
RASPBERRY CHOCOLATE MOUSSE PARFAITS (VIDEO) | RECIPE | DESSERTS ...
From pinterest.com
HOW TO MAKE CHOCOLATE PARFAITS RECIPES ALL YOU NEED IS …
From stevehacks.com
CHOCOLATE-CARAMEL MOUSSE PARFAITS
From crecipe.com
SALTED CARAMEL AND CHOCOLATE MOUSSE RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE-CARAMEL MOUSSE PARFAITS
From pinterest.ca
CHOCOLATE MOUSSE WITH SALTED CARAMEL FOR TWO - PATIENCE FRUIT & CO
From patiencefruitco.com
CHOCOLATE MOUSSE PARFAIT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRENCH CHOCOLATE MOUSSE - MOUSSE AU CHOCOLAT - THAT SKINNY CHICK
From thatskinnychickcanbake.com
10 BEST CARAMEL MOUSSE RECIPES | YUMMLY
From yummly.com
ZéPHYR CARAMEL POMME - CACAO BARRY
From cacao-barry.com
SALTED CARAMEL PUDDING PARFAITS - RECIPE - FINECOOKING
From finecooking.com
CARAMEL MOUSSE WITH CASHEW-COOKIE CRUMBLE - RACHAEL RAY SHOW
From rachaelrayshow.com
54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A MATCH MADE …
From tasteofhome.com
CHOCOLATE PARFAIT RECIPE | SOUTHERN LIVING
From southernliving.com
VANILLA CUSTARD, CHOCOLATE MOUSSE & CARAMEL PARFAITS | DESSERTS ...
From pinterest.ca
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE - RECIPE - FINECOOKING
From finecooking.com
IRISH CREAM BROWNIE MOUSSE PARFAIT - THERESCIPES.INFO
From therecipes.info
CHOCOLATE MOUSSE FRUIT PARFAITS RECIPE - DR. OETKER
From oetker.ca
CHOCOLATE AND CARAMEL ICE CREAM PARFAIT - OVERTIME COOK
From overtimecook.com
CARAMEL MOUSSE FILLING FOR CAKES & CUPCAKES - MY CAKE SCHOOL
From mycakeschool.com
10 BEST CHOCOLATE PARFAIT DESSERTS RECIPES - YUMMLY
From yummly.com
CHOCOLATE AND CHESTNUTS MOUSSE, CARAMEL PARFAIT - MANON LAGREVE
From manonlagreve.com
CHOCOLATE-CARAMEL MOUSSE PARFAITS | RECIPE | CARAMEL MOUSSE, …
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love