CHOCOLATE MOUSSE CUPS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 chocolate mousse cups
Number Of Ingredients 9
Steps:
- Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
- Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
- Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
WHITE CHOCOLATE-RASPBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
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
RASPBERRY CHOCOLATE CUPS
Make and share this Raspberry Chocolate Cups recipe from Food.com.
Provided by spatchcock
Categories Candy
Time 37m
Yield 12 pieces
Number Of Ingredients 2
Steps:
- Place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
- Spoon 3/4 teaspoon melted chocolate into one foil cup (1-inch wide by 3/4-inch high).
- Use a small flat paint brush to spread the chocolate evenly over the bottom and sides.
- Repeat with the remaining cups, place them on a plate and refrigerate for 3 minutes or until the chocolate is firm.
- Spoon 3/4 teaspoon jam into each chocolate-lined cup.
- Tap the bottom of each cup on the counter to settle jam.
- Reheat the remaining melted chocolate in the microwave for 10 seconds on high.
- Stir and repeat microwaving until the chocolate is completely smooth.
- Spoon 1/2 teaspoon melted chocolate over the top of the jam in one cup.
- Use the brush to spread the chocolate to the sides so that it seals in the jam.
- Repeat with the remaining 11 cups.
- Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours.
Nutrition Facts : Calories 39, Fat 1.6, SaturatedFat 0.9, Sodium 2.2, Carbohydrate 6.8, Fiber 0.4, Sugar 5.3, Protein 0.2
CHOCOLATE & RASPBERRY POTS
These individual fluffy chocolate mousses are a great way to get kids into the kitchen to build their skills
Provided by Good Food team
Categories Dessert, Snack
Time 25m
Number Of Ingredients 5
Steps:
- Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
- Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
- When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.
Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
More about "chocolate raspberry mousse cups recipe 455 food"
RASPBERRY MOUSSE CHOCOLATE CUPS - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 40 minsEstimated Reading Time 8 minsCalories 191 per serving
- Place 24 miniature muffin liners on your work surface. Melt the white candy coating in a small bowl in the microwave. If you want your swirls to be different colors, divide the candy coating into smaller portions and color it with oil-based candy coloring. (Regular food coloring is water-based and might cause the coating to seize.) Pour the coating into a paper cone made of parchment (recommended), a disposable piping bag, or a plastic bag with a small hole cut in the corner.
- Blend the defrosted raspberries in a blender or food processor until they’re liquid. Pour the berries through a fine mesh strainer and into a small saucepan to strain out the seeds. (A few will probably sneak through—that’s okay.) Cook the puree over medium-low heat, stirring occasionally, until it reduces to a volume of 1/2 cup. Depending on your stove this may take anywhere from 5-15 minutes. You will use 1/4 cup of this reduced puree in the ganache, and 1/4 cup in the mousse.
- Whip the cream until it is just at firm peaks. Place the marshmallows in a large bowl and microwave them for 1 minute, then stir until they are completely melted and smooth. Add the reduced berry puree and stir it into the marshmallow until it’s well-mixed. If the marshmallow mixture is still warm, let it sit until it is at room temperature
REALLY, REALLY EASY CHOCOLATE RASPBERRY MOUSSE
From dairyfarmersofcanada.ca
Servings 4-6Category Dinner, Lunch
CHOCOLATE RASPBERRY MOUSSE RECIPE | DRISCOLL'S
From driscolls.com
RASPBERRY CHOCOLATE MOUSSE CUPS- A DECADENT DESSERT
From theseasidebaker.com
RECIPE: CHOCOLATE RASPBERRY MOUSSE CUPS | STYLE AT HOME
From styleathome.com
CHOCOLATE RASPBERRY MOUSSE CUPS - DELISH KNOWLEDGE
From delishknowledge.com
CHOCOLATE RASPBERRY MOUSSE - WITH SUGAR-FREE RECIPE …
From hungryhappenings.com
MINI RASPBERRY MOUSSE CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
EASY RASPBERRY MOUSSE RECIPE (VIDEO)
From natashaskitchen.com
RASPBERRY MOUSSE IN CHOCOLATE CUPS RECIPE
From pillsbury.com
BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES - FOOD …
From foodnetwork.ca
CHOCOLATE RASPBERRY MOUSSE CUPS - PARADE: ENTERTAINMENT, …
From parade.com
CHOCOLATE RASPBERRY MOUSSE RECIPE | LAND O’LAKES
From landolakes.com
RASPBERRY MOUSSE IN CHOCOLATE CUPS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHOCOLATE RASPBERRY MOUSSE CAKE | FOODTALK
From foodtalkdaily.com
BEST CHOCOLATE MOUSSE CUPS RECIPES - FOOD NETWORK …
From foodnetwork.ca
CUPID'S RASPBERRY MOUSSE CUPS - EASY HOME MEALS
From easyhomemeals.com
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