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.
THE ULTIMATE MAKEOVER: CHOCOLATE MOUSSE
This sophisticated dessert is great for a dinner party, or for a lighter family pud use ordinary dark chocolate with less cocoa solids
Provided by Angela Nilsen
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
- Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
- Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in - being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
- Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.
Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
LOW FAT CHOCOLATE MOUSSE
Not sure where I got this recipe from. I love chocolate moose so I thought I'd post it here for the nutrition facts, and for keeping :)
Provided by kansashortcake
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding mix into 2 cups cold milk in a bowl, using wire whisk or electric mixer, for about 2 minutes.
- Fold in the Cool Whip®, vanilla extract, and cinnamon (if desired). Stir until well blended.
- Pour into individual serving dishes. Cover with plastic wrap, and keep chilled until ready to serve.
Nutrition Facts : Calories 121.5, Fat 4.3, SaturatedFat 3.4, Cholesterol 4.6, Sodium 343.7, Carbohydrate 17.6, Fiber 0.8, Sugar 10.2, Protein 4
LOW-FAT WHITE CHOCOLATE MOUSSE
No one will suspect this thick, rich and creamy mousse is on the light side. "I sometimes garnish it with a few chocolate shavings or chocolate chips," suggests Greta Byers from Dodgeville, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and milk until smooth. Gradually beat in pudding mix; fold in whipped topping. Spoon into five dessert dishes. Refrigerate for 1 hour or until set. Garnish with raspberries.
Nutrition Facts : Calories 126 calories, Fat 5g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 275mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
LOW CARB WHITE CHOCOLATE MOUSSE
Make and share this Low Carb White Chocolate Mousse recipe from Food.com.
Provided by jb41848
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Begin whipping heavy cream in a chilled bowl with chilled beaters.
- When cream begins to form peaks, add in the pudding mix.
- Beat until the consistency thickened and serve.
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- Put the farmers cheese, cream cheese, egg whites, sugar, vanilla, corn starch and milk in a blender and blend until the mixture is very smooth.
- Melt the white chocolate over a water bath or in the microwave. Pour it into the cheesecake mixture and stir until its incorporated. Pour the cheesecake mixture over the cooled crust.
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- Chop chocolate into small pieces with a knife or a food processor. The smaller the pieces, the more evenly the chocolate will melt.In a double boiler, whisk together the milk, sugar, and salt. Heat the milk over medium heat (not high!), whisking frequently, till hot but not boiling.
- Add the chocolate to the milk and let it sit for 1 minute in the heated milk without touching. Gently stir with a spatula till the chocolate melts into the milk. Remove from heat and continue stirring slowly till the milk and chocolate mixture is smooth and no longer grainy. If there are a few solid pieces of chocolate that refuse to melt, you can use an immersion blender to break up those pieces. Stir again with the spatula after blending to break up any air bubbles.
- Drain off any excess liquid from Greek yogurt before measuring 2 cups into a medium mixing bowl. Use a fork to whip the yogurt till fluffy.
- Stir the chocolate mixture again, then pour it into the yogurt, using a spatula to scrape up any remaining chocolate. Add the optional liqueur, if desired. Use spatula to fold the chocolate into the yogurt till fully incorporated, light and creamy. This will take 2-3 minutes. Continue folding till all the white has been removed from the yogurt.
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- Meanwhile, in a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes.
- Sprinkle (don’t dump) the powdered sweetener on top, and beat until just combined. Do not over mix - avoid stiff peaks.
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