MILK CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the chocolate and butter in a double boiler. Set aside to cool a little.
- Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
- Whisk the egg yolks in a pitcher and add the vanilla.
- Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
- Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.
MAGIC KINDGOM CHOCOLATE MOUSSE (MICKEY MOUSSE)
Posted by request. In honor of Walt Disney's contribution to American (pop) culture. From the winter issue of Disney Magazine 2002-03. Visualize the chocolate mousse being Mickey's head, the white chocolate his ears and the sugar cone his Sorcerer's Apprentice hat. For an easier, more kid-friendly dessert, chocolate ice cream can be substituted for the chocolate mousse. (I realize this an involved recipe so make substitutions where necessary.)
Provided by COOKGIRl
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- *NOTE: Recipe suggested gold dragees. If you can find them, go ahead and use. Otherwise, any small gold or yellow cake decoration/sprinkles will work. Also note that the Zaar computer would not let me type the words "yellow nonpareils", only multicolored.
- Place a metal bowl and electric beaters in the freezer to chill.
- CHOCOLATE MOUSSE: Melt the chocolate and butter in a double boiler over simmering water, stirring with a wooden spoon. Remove from heat and cool to just above room temperature.
- Beat the egg whites until foamy. Add the cream of tartar and beat. Gradually whisk in only 1/4 cup of the sugar and continue beating the mixture until stiff soft peaks form.
- In the chilled metal bowl, beat the heavy cream until it begins to thicken. Be careful because the cream could easily turn to whipping cream! Add the remaining 2 tablespoons of sugar and the pure vanilla extract; continuing to whip the cream until soft peaks form.
- Very carefully and gradually fold the egg whites into the chocolate mixture to lighten it. Next gently fold in the whipped cream. Do not overmix. Chill the mousse mixture several hours or overnight.
- HAT: Prepare a baking sheet and line with parchment or wax paper. In a double boiler melt 4 ounces of semisweet chocoalte. With tongs, hold each sugar cone over the pot and drizzle to coat with the melted chocolate. Sprinkle with yellow nonpareils or any yellow or gold colored sprinkles. Place the sugar cones upright on the baking sheet and chill to harden the chocolate.
- EARS: Prepare a baking sheet by lining with wax paper. Melt 4 ounces of white or dark chocolate in a double boiler. Spread the melted chocolate evenly onto the prepared baking sheet. Refrigerate only for about 1 to 2 minutes or until chocolate is cool enought to handle and still pliable. Cut out 8 circles using a 1 1/2" biscuit or cookie cutter. Refrigerate the "ears" until hardened.
- SAUCE: Puree the ingredients in a blender or food processor. Refrigerate until needed.
- TO SERVE: On small serving plates, divide the strawberry sauce. Place a 2 1/2" scoop of the chocolate mousse in the center of plate and place the ice cream cone hat on top of the mousse. Place 2 chocolate ears gently on the side of the sugar cone hat. Lightly sprinkle some dragees or nonpareils around the plate for magical effect!
- Serve immediately. Prep time does not include chilling. Prep and cooking times are estimated.
- Thank you Walt Disney for bringing joy to my life!
Nutrition Facts : Calories 775.7, Fat 60.8, SaturatedFat 37.4, Cholesterol 47.2, Sodium 83, Carbohydrate 72.3, Fiber 13.4, Sugar 42, Protein 12.3
MAGIC MOUSSE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.
MAGIC BULLET CHOCOLATE MOUSSE
This is from the Magic Bullet cookbook...according to the recipe you will think you died and went to heaven :)
Provided by marisk
Categories Dessert
Time 1m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Add ingredients to the short cup.
- Blend until smooth.
- Enjoy.
- OPTIONAL: Using the flat blade, grind a few chocolate chips up in the short cup. Twist on a shaker/steamer top and sprinkle a little on the top of your chocolate mousse. You can also whip some cream and add a dollop to the top.
Nutrition Facts : Calories 335.7, Fat 25.3, SaturatedFat 15.2, Cholesterol 81.9, Sodium 151.5, Carbohydrate 25.1, Fiber 1, Sugar 13, Protein 2.9
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