CHOCOLATE MOUSSE RECIPE BY TASTY
You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
- Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
- Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
- Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
- Enjoy!
DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, dark chocolate chip, whipped cream, milk chocolate chips, whipped cream, thick chocolate bar, cocoa powder
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
- Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
- Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
- Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
- Freeze for 2 hours, or until the mousse is set.
- Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
- Remove from the cake from the freezer and gently take the cake out of the springform pan.
- Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
- Pairs well with Cabernet Sauvignon.
- Enjoy!
Nutrition Facts : Calories 513 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 6 grams, Sugar 37 grams
EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
WHITE CHOCOLATE MOUSSE TARTS
It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You'll love 'em! -Angela Lively, Cookeville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.
Nutrition Facts : Calories 437 calories, Fat 28g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
MOUSSE TARTS
Rich white chocolate and whipped cream combine in these fast-to-fix berry-topped treats. Although the tarts originally called for dark chocolate, I prepare them with white chocolate. I double the recipe when I'm asked to bring a dessert to special events. They're always a hit.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. , In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.
Nutrition Facts : Calories 336 calories, Fat 22g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 190mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F (160°C).
- Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
- Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
- Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
- Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
- In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
- Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
- Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
- In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
- Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
- Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
- Let the cake thaw for 15 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams
DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
DOUBLE-CHOCOLATE MOUSSE CAKE
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Provided by Queen Bead
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6
More about "double chocolate mousse tart recipe by tasty food"
DOUBLE CHOCOLATE MOUSSE TART - FOODNESS GRACIOUS
From foodnessgracious.com
5/5 (1)Total Time 30 minsEstimated Reading Time 3 mins
- Pour the mixture into a 9 inch spring from or deep pie pan and spread out evenly making sure to push it about 1 1/2 inches up the side of the pan.
DOUBLE CHOCOLATE MOUSSE PASTRIES | TASTY KITCHEN: A …
From tastykitchen.com
5/5
DOUBLE CHOCOLATE MOUSSE TORTE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
From jamieoliver.com
DOUBLE CHOCOLATE MOUSSE TORTE - FLAVOUR AND SAVOUR
From flavourandsavour.com
DOUBLE CHOCOLATE MOUSSE PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
DOUBLE CHOCOLATE MOUSSE TART (RAW AND VEGAN ) | NOURISH …
From nourishdeliciously.com
DOUBLE CHOCOLATE MOUSSE CAKE - BAKING CHERRY | RECIPE
From pinterest.ca
DOUBLE CHOCOLATE MOUSSE PIE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHOCOLATE MOUSSE TART WITH SALTED CARAMEL | RECIPE | BAKING, …
From pinterest.com.au
DOUBLE CHOCOLATE MOUSSE CAKE | DESSERTS AROUND THE WORLD, …
From in.pinterest.com
DOUBLE CHOCOLATE BACON TART RECIPE | DR. OETKER
From oetker.ca
CHOCOLATE MOUSSE TARTS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
DOUBLE CHOCOLATE TARTS RECIPE - FOOD NEWS
From foodnewsnews.com
DOUBLE CHOCOLATE MOUSSE TART RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
DOUBLE-CHOC MOUSSE TART | RECIPE | CHOCOLATE RECIPES, …
From pinterest.com.au
CHOC MOUSSE TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DOUBLE CHOCOLATE TART RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
MINI CHOCOLATE MOUSSE TART RECIPE - FOOD NEWS
From foodnewsnews.com
DOUBLE CHOCOLATE TARTS | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
DOUBLE CHOCOLATE TART RECIPE | RECIPES.NET
From recipes.net
DOUBLE CHOCOLATE MOUSSE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
DOUBLE CHOCOLATE MOUSSE CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY | RECIPE | TART …
From pinterest.co.uk
DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - DANI'S COOKINGS
From daniscookings.com
18 CHOCOLATE MOUSSE RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHOCOLATE MOUSSE TARTLETS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DOUBLE CHOCOLATE VEGAN TARTS (AVOCADO!) | PLANT-BASED RECIPES …
From riseshinecook.ca
DOUBLE CHOCOLATE TARTS | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
ANNA OLSON’S BEST CHOCOLATE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
15 DELICIOUS CHOCOLATE TART RECIPES - THE RUSTY SPOON
From therustyspoon.com
DOUBLE CHOCOLATE MOUSSE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
DOUBLE CHOCOLATE MOUSSE RECIPE | NEW IDEA FOOD
From newideafood.com.au
CHOCOLATE MOUSSE TART RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOCOLATE TART RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE MOUSSE TART LIGHT FLUFFY IRRESISTIBLE. - MY KITCHEN STORIES
From mykitchenstories.com.au
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