MOM'S BLENDER CHOCOLATE MOUSSE WITH LEMON CREAM
Categories Blender Chocolate Citrus Dairy Egg Dessert Freeze/Chill Quick & Easy Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
- Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.
FRESH LEMON MOUSSE
Make and share this Fresh Lemon Mousse recipe from Food.com.
Provided by loof751
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Juice and grate the zest from the lemons.
- Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
- Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
- Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
- Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
- To serve, spoon the mousse into individual dessert bowls.
Nutrition Facts : Calories 171.7, Fat 9.4, SaturatedFat 5.3, Cholesterol 110.2, Sodium 87.6, Carbohydrate 19.4, Fiber 0.5, Sugar 17.3, Protein 3.6
EASIEST EVER CHOCOLATE MOUSSE WITH LEMON CREAM
Just over a minute in the blender and chill. How easy can you get? this is perfect for summer when you don't want to be cooking much or any time you want something simple and yummy.
Provided by Annacia
Categories Dessert
Time 6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chocolate in blender.
- Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar.
- Pour over chocolate.
- Cover tightly; blend 5 seconds.
- Add egg whites.
- Cover tightly; blend on high 1 minute.
- Pour into 4 small bowls.
- Chill until firm, about 2 hours.
- Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks.
- Spoon over mousse; serve.
Nutrition Facts : Calories 283.7, Fat 24.6, SaturatedFat 15.2, Cholesterol 27.1, Sodium 58, Carbohydrate 20.2, Fiber 5.5, Sugar 10, Protein 7.4
LEMON MOUSSE CHOCOLATE BROWNIES
Very rich with the tang of lemon. Beautiful combination of flavors. I have also used the microwave instead of a double boiler to melt the chocolate and it works just fine. You can also drizzle melted chocolate over top if desired for even more chocolate punch!
Provided by Just Call Me Martha
Categories Bar Cookie
Time 1h5m
Yield 20 brownies, 20 serving(s)
Number Of Ingredients 15
Steps:
- Melt 13 oz semi-sweet chocolate and butter together in double boiler.
- Remove from heat.
- In mixing bowl, mix together cream cheese, sugar and eggs.
- Beat until well mixed.
- Add in vanilla, flour, baking powder and salt.
- Slowly add the melted chocolate mixture and mix until smooth.
- Pour into greased 9x12 pan.
- Beat 3 oz cream cheese, lemon juice and sugar until creamy and smooth.
- Continue beating while adding eggs one at a time.
- When well blended, pour over first layer.
- Place 6 oz chocolate and cream together and melt in double boiler.
- Stir until chocolate melts.
- Drizzle over lemon layer.
- Bake at 350 for about 45 minutes.
- Chill.
CHOCOLATE AND LEMONGRASS MOUSSE
Steps:
- Finely chop the lemongrass into small pieces or finely grind in a food processor or mortar and pestle.
- Pour the milk into a large, heavy-based saucepan, add the lemongrass, and bring to a boil. Remove from the heat and leave to infuse for 1 hour.
- Break the chocolate into cubes and melt in a bainmarie or microwave. Soften the gelatin in a small bowl filled with cold water and stir it into the chocolate until dissolved.
- In a medium bowl, whisk the egg yolks and sugar. Semiwhip the heavy cream in a separate bowl. Whisk the egg-sugar mixture into the milk. Return to low heat, stirring continuously to slowly cook the egg until the mixture has slightly thickened. Remove from the heat and stir in the melted chocolate. Leave to cool slightly.
- Pass the mixture through a sieve to remove the lemongrass. Allow to cool completely.
- Slowly fold in the heavy cream (do not overwhip the cream or it will separate). Pour the mousse into molds (see Note) and leave to set in the refrigerator, about 2 hours.
- Just prior to serving, make the sauce, juicing the lemons into a small heavy-based saucepan. Reduce by two-thirds over a low heat. Add a little sugar to taste. Thicken with cornstarch as desired.
- To serve, turn each mousse out onto a plate. Garnish with caramelized lemon rind and drizzle with sauce.
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