WHITE CHOCOLATE MOUSSE
Make and share this White Chocolate Mousse recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
- Cook and stir until chocolate is melted and mixture is smooth.
- Cool to room temperature.
- In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
- Fold about 1/4 cup into chocolate mixture.
- Fold in remaining whipped cream mixture.
- Spoon into dessert dishes.
- Cover and refrigerate for at least two hours.
WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
COMMANDER'S PALACE WHITE CHOCOLATE MOUSSE
The name derives from the first owner, Emile Commander, who opened this New Orleans institution in 1880 in the Garden District. In 1974, the Brennans took over and started the famous jazz brunch. This mousse, served with raspberry sauce, is a staple of the menu. Prep time does not include chilling time. Plan to make a custard or sabayon with the egg yolks you'll have left over.
Provided by Chef Kate
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make the raspberry sauce:.
- In a saucepan, combine the raspberries and the sugar.
- Bring to a boil, reduce to a simmer, and cook for two minutes.
- Flame with the brandy and stir until the flame is extinguished.
- Pour sauce through a fine sieve and reserve.
- Prepare the mousse:.
- Slowly melt the chocolate in a double boiler over very low heat.
- Whip the one and a half cups of heavy cream until soft peaks form.
- Add confectioner's sugar and whip until stiff peaks form.
- Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
- When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
- Slowly add the chocolate mixture to the whipped cream, folding gently.
- Then, fold the egg whites and the chocolate/cream mixture together.
- To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
- Spoon the mousse over the sauce.
- Chill for at least two hours.
- Garnish with shaved semisweet dark chocolate.
Nutrition Facts : Calories 520.7, Fat 33.2, SaturatedFat 20.4, Cholesterol 94.3, Sodium 123.7, Carbohydrate 43.2, Fiber 1.4, Sugar 39.5, Protein 8
GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE
The Irish Pub Cookbook says a similar mousse using Guinness is served at the Guinness Storehouse at St. James' Gate in Dublin. Top it with a white chocolate mousse for a look-alike of a creamy pint.
Provided by FLKeysJen
Categories Dessert
Time 3h
Yield 8 double-layered mousses, 8 serving(s)
Number Of Ingredients 8
Steps:
- BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
- In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
- WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.
COMMANDER'S CHOCOLATE SOUFFLE CAKES W/ WHITE CHOCOLATE SAUCE
A decadant single serving desert. The contrasting white sauce on chocolate cake makes for a very pretty presentation. I have had this dessert at Commander's Palace and it is divine!
Provided by Malriah
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- --sauce--.
- Bring cream to simmer in small saucepan.
- Remove from heat.
- Add white chocolate and whisk until melted.
- Stir in rum.
- Chill until just cool, whisking occasionally, about 30 minutes.
- --cakes--.
- Preheat oven to 400ºF.
- Butter six 3/4-cup soufflé dishes.
- Stir chocolate in top of double boiler over simmering water until melted.
- Cool 10 minutes.
- Mix sugar and eggs in processor until well blended.
- Blend in butter.
- Add flour; process until smooth.
- Blend in chocolate.
- Divide batter among prepared dishes.
- Place on baking sheet.
- Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
- Run knife around sides of cakes.
- Invert onto spatula; gently slide onto plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 474.1, Fat 30.2, SaturatedFat 17.9, Cholesterol 174.2, Sodium 76.4, Carbohydrate 43.7, Fiber 0.2, Sugar 33.7, Protein 6.6
WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB
This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping
Provided by Tom Kerridge
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
- While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
- Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.
Nutrition Facts : Calories 500 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
WHITE CHOCOLATE MOUSSE
I found the recipe from Kraft Foods (www.kraftfoods.com). I do not have an electric mixer and whipped the cream by hand. This is very easy, tasty, and rich for a nice, cool dessert. If you whip the cream by hand, I suggest you do it before you melt the chocolate.
Provided by dcwang wang
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- In a microwavable bowl, melt chocolate and 1/4 cup of the cream.
- Microwave it at HIGH for two minutes, or until melted.
- Stir halfway through heating time.
- Let the melted chocolate be at room temperature or cool for twenty minutes.
- Whip the rest of the 1/1/4 cup of the cream until soft peaks form.
- Stir 1/2 cup of the whipped cream into the melted chocolate.
- Stir in the remaining whipping cream until it is well-blended.
- Put in dessert dishes and chill until serving time.
- Enjoy!
Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2
WHITE CHOCOLATE MOUSSE
This sounds so good! Creamy white chocolate mousse in a flaky pie shell!! Serve it with some fresh fruit... yum!cook time is chilling time
Provided by Courtly
Categories Pie
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract.
- Cool to room temperature.
- Fold in whipped cream.
- Pour into prepared pastry shell.
- Chill 4 hours or until set.
- Serve with fresh fruit, if desired.
- Refrigerate leftovers.
Nutrition Facts : Calories 727.6, Fat 50, SaturatedFat 28.8, Cholesterol 135.2, Sodium 230, Carbohydrate 63, Fiber 0.3, Sugar 52.9, Protein 9.6
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