CHOCOLATE MOUSSE CONES
An elegant but fun dessert that looks like you fussed-dipped sugar cones plus creamy mousse equals delectable!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- To make a holder to hold cones upright, turn an egg carton upside down. Punch holes in 8 of the egg cases to hold the cones. If you don't have an egg carton, use 8 heavy, narrow-rimmed drinking glasses.
- Place chocolate chips and oil in top of double boiler over simmering water or in medium bowl over saucepan of simmering water. Melt chocolate, stirring as chocolate starts to soften.
- Dip and twirl top 2 inches of each cone into melted chocolate; quickly remove and place in holder. Refrigerate or freeze until chocolate is hardened, about 1 hour.
- In small bowl, beat eggs with electric mixer on high speed 3 minutes. Gradually beat in sugar; beat 1 minute longer.
- In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot. Gradually stir at least half of the hot cream into eggs, then stir back into hot cream in saucepan. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in remaining melted chocolate from dipping cones. Cover; refrigerate about 1 hour, stirring occasionally, just until chilled.
- In chilled medium bowl, beat remaining 1 cup whipping cream on high speed until stiff. Fold chocolate mixture into whipped cream; refrigerate up to 1 hour before serving time.
- Spoon chocolate mixture into cones, place 1 small scoop sorbet on top of each. Garnish each with fresh raspberry.
Nutrition Facts : Calories 570, Carbohydrate 57 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 43 g, TransFat 1 g
CHOCOLATE MOUSSE CREAM CONE
Make and share this CHOCOLATE MOUSSE CREAM CONE recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 10m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- using an electric mixer, beat the mousse powder with the milk as per directions on packet.
- fill each cone with mousse layering with some peppermint crisp if desired.
- refrigerate for 1 hour.
- whip the cream with the icing sugar. pipe or spoon the cream onto the cones.
- top with sprinkles.
- keep refrigerated until needed.
- NOTE;the mousse powder I used may not be the same as you can get. (I'm in Australia, I used "äeroplane" mousse mix ) so just follow the directions on the packets you get or you can just make your own mousse if you prefer.
Nutrition Facts : Calories 205.6, Fat 17.6, SaturatedFat 10.8, Cholesterol 64.4, Sodium 43.9, Carbohydrate 10.3, Fiber 0.1, Sugar 4.5, Protein 2.4
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
CHOCOLATE-GINGER MOUSSE CONES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield 15 servings
Number Of Ingredients 14
Steps:
- For the mousse: Place a medium bowl in the freezer for 10 minutes. Meanwhile, melt the chocolate in a medium microwave-safe bowl on low power for 3 minutes. Let cool slightly. Pour the cream into the chilled bowl and whip until it holds stiff peaks. Fold one-third of the cream into the chocolate. Fold half of the remaining cream into the chocolate and then fold in the rest of the cream. Refrigerate until ready to use.
- For the cones: Preheat a pizzelle iron.
- Whisk together the flour, sugar, butter, milk, ginger, baking powder, cinnamon, cloves, salt, eggs and vanilla extract until smooth. Coat the pizzelle iron with the cooking spray, then close to continue heating.
- When the iron is hot, spoon about 1 tablespoon of the batter onto each pizzelle well. Slowly close and let cook until golden, 50 seconds to 1 minute. Immediately roll one of the cookies around a wooden cone mold, slide it off, and transfer to a rack to cool completely. Leave the other cookie(s) on the iron while you work with the first one--they will firm up if you take them off the heat. Continue cooking and rolling in this way with the remaining batter.
- Just before serving, fill a large resealable plastic bag with the mousse and snip off one corner. Dividing evenly, pipe the mousse into the cones. Serve immediately.
CHOCOLATE MOUSSE TART WITH HAZELNUTS
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
- Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
- Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.
Nutrition Facts : Calories 535 g, Fat 40 g, Fiber 1 g, Protein 6 g
CREAMIEST CHOCOLATE MOUSSE
This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.
Provided by je_suis_unique
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h45m
Yield 10
Number Of Ingredients 7
Steps:
- Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
- In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
- In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
- Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g
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