LEMON CHOCOLATE MOUSSE
A refreshing sweet with a delicious mix of flavors, lemon mousse confectioned with condensed milk, gelatin sheets, milk, sugar and lemon juice, topped with a layer of chocolate mousse. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });
Provided by Pedro Barbosa
Categories Chocolate, Desserts, Recipes
Time 7h20m
Yield 8
Number Of Ingredients 10
Steps:
- For the lemon mousse: Separate the yolks from the whites. Place in a bowl the condensed milk and the yolks and mix well with a wire whisk.
- Place the gelatin sheets in a bowl along with the milk about four minutes. Melt in microwave about 15 seconds. Remove from microwave and dissolve the gelatin sheets in the milk with the help of a spoon.
- Add the lemon juice and the gelatin sheets dissolved in the milk to the condensed milk mixture and mix well. Whisk the egg whites with two tablespoons sugar until stiff. Add the egg whites to the previous mixture and fold gently with a spatula. Refrigerate for three hours.
- For the chocolate mousse: In a bowl melt in the microwave the chocolate broken into pieces and the margarine; set aside.
- Separate the yolks from the whites and beat the egg whites until soft peaks form. Set aside in the fridge.
- With an electric mixer, beat well the egg yolks with the sugar. Add the melted chocolate with the margarine and beat well. Then, add the egg whites and fold gently with the help of a spatula. Pour the chocolate mousse over the lemon mousse and refrigerate until solidify.
Nutrition Facts : Lemon chocolate mousse Nutrition facts Serves 8 Per Serving % DAILY VALUE Calories 320 Total Fat 13 g(20%) Saturated Fat 6 g(30%) Cholesterol 145 mg(48%) Sodium 120 mg(5%) Total Carbohydrate 39 g(13%) Protein 13 g
MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY
Categories Chocolate Dessert Thanksgiving Cranberry Orange Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.
- Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.
- Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.
CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
GODIVA MILK CHOCOLATE MOUSSE CAKE
This is an AHA moment - when you present this cake! As you can see, it's a bit labor intensive (to say the least!) but well worth it.This is one of the desserts that we are making to take to a friends' house on the 10th of December, where we are having a reunion of "old" friends. There is only 1 "girl" whom we have know for only 10 years up to 67 years. Godiva web site. ;)
Provided by Manami
Categories Dessert
Time 6h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- MAKE THE CHOCOLATE GENOISE:
- Preheat oven to 350°F
- Lightly butter bottom of 9-inch springform pan and line with parchment paper.
- Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
- Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
- Add flour all at once, folding until just combined.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until cake springs back when touched lightly.
- Cool completely in pan on wire rack.
- MAKE THE CHOCOLATE GANACHE:.
- Place chocolate in microwave-safe bowl.
- Microwave on medium (50% power) for 1 minute; stir.
- Microwave 30 seconds more or until chocolate is softened; stir until smooth.
- Add Godiva Liqueur, oil and vanilla, stirring to combine.
- Cool to room temperature.
- Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
- Gently fold whipped cream into chocolate mixture.
- ASSEMBLE THE CAKE:.
- Loosen genoise from pan, using a knife.
- Remove side of springform pan; carefully remove paper.
- Cut cake horizontally into two equal layers.
- Place one layer cut side up in bottom of springform pan.
- Spread half of the mousse on cake.
- Place top layer on mousse and spread with remaining mousse.
- Cover and refrigerate for 3 to 4 hours or until mousse is set.
- MAKE THE GANACHE:.
- Place chocolate, corn syrup and vanilla in bowl.
- Heat heavy cream in saucepan over medium heat to a simmer.
- Pour over chocolate mixture.
- Let stand 30 seconds.
- Stir until smooth and let cool.
- MAKE THE RASPBERRY SAUCE:.
- Puree raspberries in food processor.
- Strain through a fine-meshed sieve into small bowl.
- Stir in sugar and Chambord.
- Refrigerate sauce until needed.
- TO SERVE:.
- Spread side of cake with ganache, reserving 1/3 cup.
- Drizzle top of cake with more ganache, using a fork.
- Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.
Nutrition Facts : Calories 594.6, Fat 39.9, SaturatedFat 19.7, Cholesterol 164.6, Sodium 97.3, Carbohydrate 46, Fiber 6.3, Sugar 30, Protein 8.2
CHOCOLATE MOUSSE
So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 4
Steps:
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g
MILK CHOCOLATE MOUSSE
My Milk Chocolate Mousse Recipe is a lighter, silkier version of everybody's favorite chocolate dessert. This easy recipe makes the chocolate mousse of your dreams!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 6
Steps:
- Beat the egg yolks with electric beaters for about 3 minutes, or until pale yellow and increased in volume. Then add the sugar slowly, while beating.
- Heat 1 cup of the heavy cream in a medium saucepan just until it starts to bubble around the edges. Gradually drizzle it into the egg yolk mixture, whisking briskly as you add it.
- Pour the whole thing back into the pan and cook until the mixture thickens. Bring it just to the brink of boiling, but don't let it boil.
- Take off the heat and add the chopped chocolate. Stir to melt the chocolate completely. Chill for 2 hours, giving it a stir now and then. You can speed up the chilling process by putting it in the freezer for part of the time.
- Whip the remaining 1 1/2 cups whipping cream until it holds firm peaks. Gently fold the whipped cream into the chocolate until no streaks remain. You want to try to maintain the integrity of the whipped cream as much as possible.
- Spoon the mousse into small jars or cups and chill for at least an hour or two before serving. Garnish with whipped cream and chocolate shavings.
MILK CHOCOLATE MOUSSE
From Woman's World Magazine 3/3/08. Velvety, smooth and sumptuous, this elegant mousse proves you'll never miss the cream, butter and yolks that usually make this dessert a diet no-no!
Provided by JackieOhNo
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In microwave-safe bowl, melt chocolate on High with 1 T. water, about 45 seconds; stir until smooth. Cool slightly.
- At medium-high speed, beat topping mix with milk until firm peaks form. Remove 1/2 cup whipped topping; reserve.
- Beat cocoa into remaining whipped topping; fold in melted chocolate.
- Spoon into 4 dessert glasses. Chill.
- Before serving, top with reserved whipped topping. If desired, garnish with strawberries and chocolate shavings.
Nutrition Facts : Calories 251.3, Fat 14.8, SaturatedFat 11.4, Cholesterol 7.1, Sodium 60.6, Carbohydrate 27.7, Fiber 2.5, Sugar 23.1, Protein 5.1
QUICK CHOCOLATE MOUSSE
Quick and easy recipe that contains no eggs or gelatine, suitable for any occasion. Great served with fruit.
Provided by sophiestowe
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt the chocolate in a bowl over a pan of simmering water.
- Heat the milk until boiling, then whisk in melted chocolate. Leave to cool.
- Whip 150ml of cream until soft peak stage, then fold into cooled chocolate.
- Reserve 6 strawberries for decoration, place remainder into 6 serving ramekins or small bowls.
- Evenly spoon in the chocolate mixture.
- Whip remaining cream and use to decorate the the top of the desert with the sliced strawberries.
MILK CHOCOLATE MOUSSE
Provided by Greg Case
Categories Mixer Chocolate Dairy Dessert Freeze/Chill Vegetarian Chill Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Bring a small pot of water to a gentle simmer over medium heat. Combine the coffee, chocolate and rum, if using, in a medium metal bowl that can sit atop the pot of water without touching the water. Place the bowl on the pot and heat until the chocolate is melted, stirring often. When the mixture is smooth, remove from the heat and set aside to cool until no longer warm to the touch.
- Whip the cream at high speed to speed to soft peaks, about 1 minutes.
- Fold half of the cream into the chocolate until combined but not fully incorporated and some streaks remain. Add the remaining cream in two batches, mixing to fully incorporate when the last batch is added.
- If you want to serve it on its own, you can our it into dessert dishes to set or leave it in the bowl to scoop when you're ready to serve. Refrigerate until set, at least 1 hour, or up to 48 hours.
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.
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