CHOCOLATE RASPBERRY MOUSSE
This 3-ingredient mousse made with frozen raspberries can be made using traditional chocolate chips or using sugar-free chocolate chips for a diabetic-friendly dessert.
Provided by Beth
Categories Dessert
Number Of Ingredients 3
Steps:
- Either allow the frozen raspberries to thaw then press them through a fine-mesh sieve to remove the seeds.
- Or heat the raspberries in a medium saucepan set over medium heat until the berries break down then press them through the sieve to remove the seeds.
- You should have about 3/4 cup of puree.
- Heat the raspberry puree in the saucepan set over medium heat just until bubbles begin to form.
- Remove the pan from the heat and let it rest for one minute.
- Then pour the chocolate chips into the pan and stir just to coat the chocolate in the puree.
- Set the pan aside for 3 minutes.
- Meanwhile, whisk or beat the cream until it comes to stiff peaks.
- Stir the chocolate and raspberry puree until smooth then pour it into a large mixing bowl.
- Stir 1/3 of the whipped cream into the chocolate.
- Then fold in the remaining cream until all the white streaks are gone.
- Chill until ready to serve.
Nutrition Facts : Calories 247 kcal, ServingSize 1 serving
EASY CHOCOLATE RASPBERRY MOUSSE
Steps:
- How to make chocolate mousse Melt the chocolate very gently, either using a microwave (one or two minutes at the most on high) or in the top of a double boiler. Stir occassionaly while allowing to cool completely, yet remain in a liquid state. Pureé the raspberries and press through a fine mesh sieve to yield about ¼ cup of seedless raspberry pureé. Stir into the cooled chocolate. In a chilled bowl, using a whisk or mixer, whip the heavy cream until peaks form. Whisk ¼ of the whipped cream into the raspberry chocolate mixture. Gently fold in the remaining whipped cream until just combined. Lightly grease four ½ cup ramekins or custard cups, and line with parchment paper rounds. Spoon in the chocolate mousse. Cover and refrigeration until firm (about 2 hours).The mousse can be held, refrigerated for up to 2 days. How to serve chocolate mousse Run a thin knife around the edges of each ramekin (it may help to dip the ramekins in hot water for 30 seconds to loosen), then turn out onto the center of dessert plates; remove the parchment paper and dust lightly with icing sugar. For an even more impressive presentation, garnish with a few fresh or barely thawed raspberries, or whipped cream and/or prepare a raspberry coulis (strained raspberry pureé).
Nutrition Facts :
CHOCOLATE RASPBERRY MOUSSE WITH RASPBERRY CREAM
I love the flavors of chocolate and raspberry together. I changed up a Mousse recipe that I had. I Topped it off with a raspberry whipped cream . It is a deep chocolate mousse. If you love chocolate. You will love this dessert. Enjoy all!
Provided by Nor Mac
Categories Chocolate
Time 25m
Number Of Ingredients 15
Steps:
- 1. Make raspberry sauce. Place berries and powdered sugar into food processor, or blender. Blend until smooth.
- 2. Place a sieve over a bowl. Pour sauce into sieve. Push raspberry mixture through sieve with a spoon. Make sure to scrape the sauce from the bottom of the sieve into the bowl as well. Discard Seeds that remain in sieve. Put aside in fridge.
- 3. Mousse: In a small sauce pan. Mix gelatin with water. Set aside for a minute while you beat cream. Beat powdered sugar and heavy cream in a bowl until soft peaks form. Place gelatin mixture on the stove on low heat. Mixture will start to dissolve. Do not make it hot. When it becomes liquid. Gradually pour a little bit at a time into cream while beating at the same time. Beat until stiff peaks form. Place cream in the refrigerator for later.
- 4. Place butter, marshmallows, chocolate, and water mixed with coffee into steel bowl or saucepan. Place sime water half way up the inside of another saucepan. Make sure the pan is wider than the one holding the chocolate. Heat pan of water to med high heat.
- 5. Place stainless steel bowl or other sauce pan over the water that is heating in pan on the stove. Stir constantly until mixture is totally dissolved and chocolate is shiny. Remove to cool.
- 6. Beat 1 cup of whipping cream in a bowl with powdered sugar until soft peaks start to form. Do not over beat. Refrigerate the cream until the chocolate cools. Slowly pour chocolate in to cream mixture by folding until completely combined. There should be no traces of white cream showing.
- 7. Place the chocolate mousse mixture In to 4 dessert dishes evenly distributed. Place dessert dishes into fridge until Mousse is set. it will be thickened.
- 8. Make the raspberry whipped cream. Take the cream that you mixed earlier with the gelatin out of fridge, and raspberry sauce. Fold raspberry sauce into cream. If you need to. You can beat again. . Place raspberry cream in to cake decorating bag with decorating tip, or spoon over mousse mixture before serving. You can also top ahead with the cream and let' sit in refrigerator and serve within 2 days. The Whipped cream will not melt. Enjoy!
CHOCOLATE RASPBERRY MOUSSE
It's a delightful summertime dessert that's easy to make. Celebrate the arrival of fresh local raspberry season and make this decadent mousse with dark chocolate. You can bet it will be a hit at your next dinner party!!
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a small heatproof bowl, set over a saucepan of simmering water, heat 1/4 cup of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn't all melt, being careful not to overheat it).
- In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.
- Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream.
- Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.
Nutrition Facts : Calories 225.9, Fat 18.8, SaturatedFat 11.6, Cholesterol 66.3, Sodium 20.9, Carbohydrate 13.7, Fiber 3, Sugar 8.5, Protein 1.9
CHOCOLATE RASPBERRY MOUSSE
The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.
Nutrition Facts :
CHOCOLATE RASPBERRY TERRINE RECIPE
Impress your friends and family with this mouth-watering chocolate raspberry terrine. Delcious and simple to make too
Provided by GoodtoKnow
Categories Dessert
Time 1h10m
Yield Serves: 6-8
Number Of Ingredients 12
Steps:
- Make the chocolate sponge first. Preheat the oven to 190°C/Fan oven 170˚C/Gas Mark 5. Place the eggs, sugar and vanilla essence in a mixing bowl and whisk with an electric mixer until very thick and pale - the mixture should hold its shape on the surface if you drop a spoonful on to it. Sift the flour and cocoa powder over the surface and fold in quickly and lightly, then fold in the melted butter. Pour into a greased and base-lined 10 x 30 x 7.5cm loaf tin - it will only just half fill it - and bake for 25-30 minutes until well risen and firm to the touch. Turn out on to a wire rack to cool.
- To make the mousse, break up the chocolate and place in a small bowl set over a pan of simmering water. Stir until melted, then cool slightly. Whip the cream until floppy then whisk in half the cooled chocolate. Fold in the remaining chocolate with a metal spoon.
- To assemble the terrine, cut the cake in half horizontally and place one half back in the loaf tin. Mix the brandy and coffee together and sprinkle half over the cake in the tin. Spread half the raspberries over the cake and top with chocolate mousse. Level the surface, top with the remaining raspberries and arrange the other half of the cake on top. Sprinkle with the rest of the brandy and coffee.
- Cover the terrine with foil, arrange weights along the foil (cans of beans are ideal) and chill for several hours. To serve, run a knife that has been dipped in hot water around the edges of the terrine, then carefully turn it out on to a serving plate. Dust with cocoa powder and arrange chocolate curls and raspberries on top. When ready to serve, cut the layered terrine with a warm knife.
Nutrition Facts : @context https
WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE
If you're ever in the mood to put together a fancy dessert at home, mousse bombes are a fantastic way to go. They satisfy my craving for many things at once; a little cake, a little frozen mousse, and a surprise bit of fresh fruit, jelly, or nuts. Best of all, they have a gorgeous, smooth shell of chocolate that looks as beautiful as it tastes, giving you the dramatic payoff of a plated dessert with just a little effort.
Provided by Lauren Weisenthal
Categories Dessert Cakes Desserts
Time 4h
Yield 6
Number Of Ingredients 24
Steps:
- To Prepare the Mold: Place the dome mold sheet onto a sheet tray. Using a pastry brush, paint the melted, tempered chocolate evenly on the surface of each of the mold cavities, making sure that the chocolate goes straight to the edge. Place the molds in the fridge to set.
- To Prepare the Cake: Preheat the oven to 350°F (180°C). Make an X with butter on the surface of a sheet tray, and line the tray with parchment. In the bowl of a stand mixer fitted with a paddle attachment on high speed, cream the butter and sugar until they are light and fluffy, scraping down the sides of the bowl periodically. Add the eggs and yolks one at a time and mix well after each addition. Sift dry ingredients together, turn the mixer down to low speed, and add half of the dry ingredients, followed by half the buttermilk. Mix on low until just incorporated, then add the rest of the dry ingredients and buttermilk and mix until just incorporated. Remove the bowl from the stand mixer and finish mixing by hand with a large rubber spatula, then pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 15-20 minutes, rotating halfway through, until a tester inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Allow the cake to cool for 15 minutes in the pan, then run a knife around the edge and place a piece of parchment and an inverted sheet tray on top and turn the cake upside down onto the new parchment. Pull the parchment off the top gently and allow the cake to rest for 10 minutes before cutting cake circles with a cutter that is the same size as the cavities of the mold.
- To Prepare the Mousse: In a large bowl set over boiling water, melt the white chocolate. Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. Melt the bloomed gelatin in the microwave (stop every 15 seconds to check it) and stir to add it to the mixture. Whisk the egg yolks and the salt together, then add them to the chocolate mixture a little bit at a time, whisking as you go to prevent them from cooking into chunks. Whisk the mixture for 1 minute over the double broiler, then remove it from the heat and place in the fridge to cool to room temperature, a point where the mixture is neither warm nor cold (about 20 minutes). At this point, the chocolate mixture will be firmer. Whisk to make it smooth and supple. Add 1/4 of the cold whipped cream to the chocolate mixture and stir to lighten it. Add the remaining cream and fold gently to incorporate it.
- To Assemble the Bombes: Place the mousse in a piping bag. Remove the chilled mold from the fridge. Pipe the mousse into each of the shells, taking care to only fill it just to the top. Place a raspberry or two into each bombe and smooth mousse over the top. Place a circle of cake over each and gently press the cake into the mousse. Put the mold on a sheet tray in the freezer and allow it to freeze for at least 4 hours.
- To Make the Sauce: Place the frozen raspberries and sugar in a saucepan over low heat, stirring occasionally. The raspberries will begin to melt, then they will liquefy. Stir to help break them up in the pot. When the fruit begins to simmer, remove from heat and force the juice through a fine mesh strainer. Discard the seeds, chill the sauce.
- For Serving: Set out plates for portioning. Place a tablespoon of sauce on the plate, then drag the spoon through the spot to create a design. Loosen the edges of the bombes from the molds and turn the cavities inside out to unmold the bombes. Allow them to sit for 20 minutes so the cake can thaw, then carefully place the bombes on the plates and serve.
Nutrition Facts : Calories 1220 kcal, Carbohydrate 140 g, Cholesterol 384 mg, Fiber 8 g, Protein 19 g, SaturatedFat 39 g, Sodium 775 mg, Sugar 99 g, Fat 67 g, ServingSize makes 6 3-inch bombes, UnsaturatedFat 0 g
CHOCOLATE AND RASPBERRY MOUSSE CAKE
A raspberry bavoir sandwiched between layers of chocolate genoise sponge covered with a rich dark chocolate ganache
Provided by Finchley Cook
Time 2h30m
Yield Makes 8-12 servings depending on size
Number Of Ingredients 0
Steps:
- Genoise Sponge Method • For the sponge cake, preheat the oven to 180C/350F/Gas 4. Grease a 20cm cake tin and line the base and sides with greaseproof paper, making sure the paper extends above the top of the tin. • Place the flour and cocoa powder in a bowl and mix thoroughly • Place the eggs, egg yolk and sugar in a bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk the eggs and sugar over the heat for about five minutes or until the mixture is light, fluffy and warm. • Remove the bowl from the heat and whisk with an electric whisk for about five minutes or until the mixture has tripled in volume and has the consistency of softly whipped cream. • Sift one-third of the flour and cocoa powder mixture over the whipped eggs and gently fold in using a large rubber spatula. Fold in half of the remaining flour mixture, then the rest. (Do not over mix the batter.) • Mix a cupful of the batter into the melted butter with a small spatula. When completely combined, fold the butter mixture into the batter with a spatula. Divide the batter between the prepared cake tins, smoothing the top level. (The batter should not reach more than half the depth of the tins.) • Bake the cakes in the oven for 20-25 minutes or until the mixture shrinks slightly from the edges of the pan and the top springs back when lightly pressed. Cool on a wire rack, removing the cake tins and greaseproof paper as soon as they are cool enough to handle.
- Raspberry Bavoir Method • Make the mousse. Place one and a half punnets of the raspberries in a bowl with the raspberry liqueur and icing sugar. Stir gently until the sugar has dissolved then set aside. • Pulse the remaining raspberries in a food processor, or mash with a fork, pass through a sieve to remove seeds • Place the raspberry juice in a small saucepan with the caster sugar, heat gently until the sugar has dissolved then remove the pan from the heat. • • Squeeze the water from the gelatine and add it to the pan, stirring until it has completely dissolved. • Transfer the mixture to a bowl and set aside to cool. When the raspberry mixture is cold and starting to set, whisk the cream until it forms soft peaks then gently fold it into the raspberry mixture. • Gently fold in the whole raspberries • Slice Sponge into two layers approx 1.5cm thick • Place one sponge layer in a greased and lined springform tin • Pour in raspberry mousse mixture • Lay 2nd sponge layer on top of mousse mixture Place in fridge and allow to set
- Ganache Glaze Method • Melt chocolate and butter in bowl over a saucepan of water then allow to cool slightly • Heat double cream until just boiling and then mix into chocolate mixture • Stir in kirche • Tap to remove air bubbles and allow to cool until thickened but not set • Place cake on a wire rack stood on a piece of grease proof paper • Pour cooled ganache over cake working from middle towards edges smoothing overrun around sides of cake to completely cover • Place in fridge to set • Decorate cake
CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE
Inspired by candies from a box of chocolates, this cake makes a decadent Valentine's Day treat. Velvety raspberry mousse stands in stark contrast to the dark chocolate cake, which is enrobed in a snowy white chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
- Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
- Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
- Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
CHOCOLATE RASPBERRY MOUSSE BOMB
Steps:
- Jelly roll: Beat eggs on high speed until very thick about 5 minutes. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and slat gradually. Beat until smooth. Pour into a greased and paper lined pan 15 1/2x10 1/2x1 Bake at 350 degree oven until a toothpick inserted comes out clean about 11 to 13 minutes. Immediately loosen cake from sides. Invert on a towel. Let cool then spread raspberry jam. Roll up like a jelly roll wrap and freeze. Spray a 10 inch bowl with pam. Wrap in saran wrap. Then cut frozen jelly roll into thin slices. Line inside of bowl. Place in freezer. Chocolate Raspberry Mousse" Melt chocolate and butter in a double boiler add the egg yolks and raspberry liquor to the melted chocolate. Mix well whip egg whites until soft peaks appear. Fold egg whites into chocolate. Whip heavy cream fold into chocolate mixture fold in raspberries pour into mold. Let freeze overnight unmold glaze with apricot jam melted, whip heavy cream and garnish with whipped cream rosettes.
More about "chocolate raspberry mousse bomb food"
CHOCOLATE-RASPBERRY MOUSSE DESSERT - MY FOOD AND FAMILY
From myfoodandfamily.com
4.1/5 (13)Category RecipesServings 12Total Time 3 hrs 20 mins
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1/3 of the COOL WHIP; spread over crust.
- Spoon jam into medium bowl; stir until smooth. Gently stir in remaining COOL WHIP; spread over pudding layer. Refrigerate 3 hours.
WHITE CHOCOLATE AND RASPBERRY MOUSSE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Dessert
- Put the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Leave the chocolate until it has softened, then stir occasionally until melted.
- Beat the egg whites in a clean dry bowl just until soft peaks form, then fold into the chocolate mixture. Fold in the crushed raspberries.
- Spoon into four ramekins or serving dishes, cover and refrigerate for 4 hours, or until set. Garnish with extra raspberries before serving.
RASPBERRY-CHOCOLATE MOUSSE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (2)Category DessertCuisine FrenchTotal Time 1 hr 30 mins
- Place strainer over medium bowl; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 tablespoons raspberry puree for topping.
- In small saucepan, combine chocolate chips, 1 tablespoon of the sugar and 2 tablespoons of the whipping cream. Cook over low heat for 3 to 4 minutes or until chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or until completely cooled.
- Meanwhile, in small bowl, beat remaining whipping cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.
- Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.
CHOCOLATE AND RASPBERRY MOUSSE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 6Category Dessert
SPICED CHOCOLATE MOUSSE BOMBE - REDPATH SUGAR
From redpathsugar.com
Servings 12
MIRROR GLAZE CHOCOLATE AND RASPBERRY BOMBE RECIPE - DR. OETKER
From oetker.co.uk
5/5 (4)Total Time 2 hrsServings 9-12
CHOCOLATE RASPBERRY MOUSSE CAKE - PURATOS
From puratos.ca
Oil 350 gWater 400 gSatin Chocolate Velvet Cake CL 1000 gWhole eggs 250 g
SWEET TECHNIQUE: HOW TO MAKE FROZEN MOUSSE BOMBES
From seriouseats.com
REALLY, REALLY EASY CHOCOLATE RASPBERRY MOUSSE | …
From dairyfarmersofcanada.ca
RASPBERRY MOUSSE (PALEO, VEGAN) - LIVING HEALTHY WITH ...
From livinghealthywithchocolate.com
5/5 (10)Total Time 11 minsCategory DessertCalories 244 per serving
- Add the macadamia nuts, 1 cup of water, lime juice and maple sugar to a food processor or blender, and pulse until smooth and creamy, about 1 minute.
- In a small saucepan, mix the gelatin and 2 tablespoons of water. Heat the mixture over medium heat, stirring until the gelatin dissolves. Add the dissolved gelatin and raspberries to the food processor and pulse for about 30 seconds.
- Optional: strain the mixture into a bowl using a fine mesh strainer to remove the raspberry seeds.
- Divide mouse into about 6 ramekins and refrigerate until the mouse thickens. This can take a few hours in the fridge or you can set the ramekins in the freezer for 30 to 60 minutes. Serve with fresh raspberries.
RASPBERRY CHOCOLATE MOUSSE CAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 12Total Time 45 minsUser Interaction Count 5Published 2018-03-02
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20x30cm loose-bottomed brownie tray. For the sponge, add all ingredients to a large mixing bowl and mix until just combined.
- For the mousse, put the gelatin leaves in a small bowl and cover with cold water. Leave to soften for 6-8 minutes. Meanwhile, blitz the raspberries in a blender until smooth.
- Once the gelatin leaves are soft, lift them from the water and shake off any excess liquid. Add to the raspberry sauce and stir to melt. Leave the sauce to cool, stirring occasionally.
- Add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk until it forms soft peaks, then slowly add the sugar and continue to whisk for a few more minutes, until they reach firm peaks.
- Spoon a third of the egg whites into the raspberry sauce ands mix well. Don't worry about losing air from the egg whites at this stage. Add this mixture to the rest of the egg whites, and now gently fold through until combined to make an airy mousse.
- Pile the mousse on top of the cooled sponge, and use a spatula or palette knife to spread out evenly. Chill in the fridge until set for about 3 hours.
- Gently heat the remaining raspberries until they release some juice, leave to cool slightly and drizzle over the top. Slice carefully with a hot knife when ready to serve.
CHOCOLATE RASPBERRY MOUSSE RECIPE - LAND O'LAKES
From landolakes.com
Servings 4Calories 400 per servingCategory Dessert, Raspberry, Fruit
- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate; continue beating until well mixed. Add egg product; continue beating, scraping bowl often, until very creamy. Stir in raspberry liqueur, if desired.
- Place4 raspberries into bottom of each of 4 parfait glasses. Top with 1/4 cup chocolate mousse, 4 raspberries and 1/4 cup chocolate mousse. Garnish with remaining raspberries.
SIMPLE CHOCOLATE MOUSSE BOMB - SIMPLE PARTY FOOD
From simplepartyfood.com
Estimated Reading Time 3 minsTotal Time 1 hr
- In a microwave safe bowl, melt 1/2 cup of chocolate chips for 30 seconds on power 7. Stir and repeat until the chocolate is fully melted.
- Prepare the mousse by combining with the milk. Whisk well. Melt the remaining 4 Tbsp chocolate chips in the microwave and add to the mousse. Mix well for 2 minutes.
CHOCOLATE BOXES WITH RASPBERRY MOUSSE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 47 minsServings 8
- Microwave candy coating in a glass bowl at HIGH 1 1/2 to 2 minutes or until melted, stirring every 30 seconds.
- Place 1 thin mint on piece of wax paper. Dip edge of another mint into melted chocolate; adhere dipped edge to adjacent side of first mint. Hold in place 5 to 6 seconds to set. Repeat with remaining 2 sides of box. Place 1 thin mint on wax paper; brush edges with melted chocolate. Place box over mint square; hold in place 5 to 6 seconds to set. Repeat with remaining thin mints and melted chocolate. Set aside.
- Process 1 package raspberries and sugar in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard pulp and seeds.
- Sprinkle gelatin over 3 tablespoons cold water; stir and let stand 1 minute. Add 3 tablespoons boiling water; stir until gelatin dissolves. Stir in lemon juice. Stir into raspberry mixture; chill until consistency of unbeaten egg white. Fold in whipped cream; chill 2 to 3 hours or until set.
CHOCOLATE RASPBERRY MOUSSE - QUICHE MY GRITS
From quichemygrits.com
Ratings 3Category DessertsCuisine AmericanTotal Time 30 mins
- Melt chocolate chips in microwave until creamy, (3 to 5 minutes), stirring frequently. Add to cream cheese. Beat well and store in fridge until needed.
- Remove cream cheese/chocolate mixture from fridge and blend into whipped cream until mousse forms. Insert into a piping bag with a large tip.
CHOCOLATE RASPBERRY MOUSSE - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
Servings 4Total Time 30 minsEstimated Reading Time 6 mins
- Place 1 cup of raspberries and sugar into medium sauce pan. Set over medium heat and stir until raspberries turn into liquid. Bring to boil and slightly reduce heat to a simmer. Simmer until most of the liquid has evaporated, about 5-7 minutes.
- Place puree in a metal sieve over a large bowl. Push puree through seeds to separate it from the seeds. Continue until all of the puree is strained and seeds remain in sieve. Set aside while we melt the chocolate.
- Place bowl over sauce pan filled with water about 1/4 of the way up. Make sure bowl does not touch water. Set over medium heat. Place chocolate in bowl so that it melts slowly and stir it occasionally. Once completely melted, add raspberry puree and stir until incorporated. Let the mixture warm up again so that it's velvety smooth. Turn off heat but keep bowl on top of pan while we make whipped cream.
- Add heavy cream to bowl of stand mixer fit with the beater attachment. Beat cream on high until it forms stiff peaks. Turn off mixer and remove bowl from stand.
WHITE CHOCOLATE RASBERRY MOUSSE PIE — KETO TWINS
From ketotwins.com
Servings 10Calories 324 per servingTotal Time 34 hrs
A LIP-SMACKING KETO MOUSSE - KONSCIOUS KETO
From konsciousketo.com
Estimated Reading Time 4 mins
MIRROR GLAZE CHOCOLATE AND RASPBERRY BOMBE RECIPE - OETKER
From oetker.ie
Servings 9-12Calories 719 per servingTotal Time 2 hrs
RASPBERRY, BROWNIE AND CHOCOLATE MOUSSE POTS | DESSERT ...
From goodto.com
4.6/5 (8)Category DessertServings 4Total Time 1 hr 45 mins
CHOCOLATE RASPBERRY MOUSSE CAKE - HOME COOKING ADVENTURE
From homecookingadventure.com
Calories 448 per serving
CHOCOLATE MOUSSE BOMB CAKE RECIPES
From tfrecipes.com
CHOCOLATE AND RASPBERRY DRAMBUIE MOUSSE BOMBE
From drambuie.com
TIPS ABOUT LIFE:RASPBERRY AND CHOCOLATE MOUSSE - RECIPES ...
From tipsabout.life
MIRROR GLAZE CHOCOLATE AND RBASPBERRY BOMBE
From groups.io
BOMBE DESSERT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
STRAWBERRY AMARETTI BOMBE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST WHITE CHOCOLATE BOMBE RECIPES | YUMMLY
From yummly.com
CHOCOLATE MOUSSE BOMB CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
GLAZED CHOCOLATE MOUSSE DOME WITH RASPBERRY ... - YOUTUBE
From youtube.com
RASPBERRY AND CHOCOLATE MOUSSE DOMES | SQUISHYCUPCAKES'S BLOG
From squishycupcakes.wordpress.com
CHOCOLATE & RASPBERRY BOMBE | COOK
From cookfood.net
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