CHOCOLATE CHERRY MOUSSE
This is a not-very-sweet, very grown up chocolate mousse, and it is quite easy to make. If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol. In any case, eating it is an example of living well.
Provided by Nigella Lawson
Categories easy, weekday, dessert
Time 2h30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
- Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
- Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 11 grams, Carbohydrate 61 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 85 milligrams, Sugar 55 grams, TransFat 0 grams
CHOCOLATE MOUSSE
Steps:
- Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
- In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
- Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
CHOCOLATE-CHERRY MOUSSE DELIGHT
I concocted this for a ladies get-together because several of us were watching our weight. I topped each slice of cherry cake with homemade mousse and chocolate covered cherries-sure to delight! -Teresa Gilbreth of Columbia, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Drain cherries, reserving juice; set cherries aside. Add enough cold water to cherry juice to measure 1-1/4 cups. In a large bowl, beat cake mix and cherry juice mixture on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until dark golden brown and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a microwave, melt chocolate chips; stir until smooth. Pat cherries dry with paper towels. Holding cherries by the stem, dip in chocolate; allow excess to drip off. Place on waxed paper; refrigerate until set. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes or until thickened. Whisk until smooth. Fold in whipped topping. Slice cake; serve with mousse and dipped cherries.
Nutrition Facts : Calories 280 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHERRY MOUSSE
This is so incredibly easy. I saw the recipe on the lid of a Cool Whip container. It's a real lite and fluffy dessert that tops off a heavy meal. Kids love it.
Provided by Suzie
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Beat chocolate pudding and milk until thick; allow to stand til almost firm.
- Stir in cherry pie filling.
- Fold in Cool Whip; refrigerate until ready to serve.
- Serve with extra Cool Whip, shaved chocolate, and maybe a cherry!
Nutrition Facts : Calories 214.5, Fat 7.8, SaturatedFat 6.1, Cholesterol 6.8, Sodium 202.1, Carbohydrate 34.1, Fiber 0.8, Sugar 11.1, Protein 2.4
CHOCOLATE CHERRY BOMBE
Provided by Tyler Florence
Categories dessert
Time 13h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
- In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
- Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.
- Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.
- Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce.
QUICK CHOCOLATE-CINNAMON MOUSSE WITH CHERRIES
Provided by Dave Lieberman
Categories Dairy Fruit Dessert Freeze/Chill Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- For cherries:
- Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
- For mousse:
- Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
- Spoon cherries with syrup atop mousse and serve.
NIGELLA'S CHOCOLATE CHERRY MOUSSE FOR TWO
Recipe from Nigella Lawson. NYTimes.com. Originally published with AT MY TABLE; In Defense Of Poor, Maligned Chocolate By NIGELLA LAWSON, February 2, 2005
Provided by Second2None
Categories Dessert
Time 1h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
- Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
- Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.
Nutrition Facts : Calories 202.3, Fat 10.5, SaturatedFat 5.2, Cholesterol 201.3, Sodium 128.6, Carbohydrate 21.4, Sugar 15.7, Protein 6.3
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