RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
RICH CHOCOLATE MOUSSE
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse in that the eggs are not cooked. You'll find it unbelievably smooth and voluptuous.
Categories Milk/Cream Mixer Chocolate Egg Dessert Quick & Easy Brandy Chill Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth. Remove from heat.
- Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
- Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
- Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
- Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses, 4-ounces ramekins, or a serving dish.
RICH RASPBERRY CHOCOLATE MOUSSE CAKE
With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie
Provided by Caroline Hire - Food writer
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
- Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
- For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
- Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
- Release from the tin and decorate with concentric circles of raspberries and serve.
Nutrition Facts : Calories 691 calories, Fat 52.1 grams fat, SaturatedFat 28.7 grams saturated fat, Carbohydrate 42.5 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 10.4 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE MOUSSE WITH RASPBERRIES
Provided by Michele Adams
Categories Milk/Cream Mixer Chocolate Dessert No-Cook Quick & Easy Wedding Raspberry Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 5
Steps:
- In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
- Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.
RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS
This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio.
Provided by CookinDiva
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
- Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
- Melt chocolate chips (this can be done in a microwave or in a double boiler).
- Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
- Place mousse in refrigerate to set for at least 2 hours.
- To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.
Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 9.5, Cholesterol 16.2, Sodium 56.4, Carbohydrate 55.1, Fiber 4, Sugar 46.3, Protein 5.8
WHITE CHOCOLATE MOUSSE WITH RASPBERRY COULIS
Simply delectable! I use White Toblerone Chocolate for this recipe -(2 100g bars/blocks plus a half). A bit extravagant perhaps but if you only make this dessert once in a while, what the heck!! I last made it at Christmas - the 2 colours (red and white) and the garnish (mint leaves), made it visually very appealing and ofcourse Christmasy!!
Provided by Karin...
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cream and chocolate in a saucepan, and stir over low heat until the chocolate is melted.
- Blend the eggs and vanilla extract until smooth.
- Pour in the chocolate mixture slowly and continue to blend as you pour.
- Now pour the Chocolate Mousse mixture into 6 lightly greased moulds.
- Cover and refrigerate until set.
- Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve.
- TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse.
- Garnish each plate with a couple of fresh mint leaves and 2-3 raspberries.
- Yum,Yum!
RICH CHOCOLATE MOUSSE
I love to serve this impressive dessert because people think I went to a lot of trouble. Actually, it's easy to make.-Florence Palmer, Marshall, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. , Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping.
Nutrition Facts : Calories 260 calories, Fat 16g fat (12g saturated fat), Cholesterol 159mg cholesterol, Sodium 6mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RICH CHOCOLATEY RASPBERRY MOUSSE
Why even bother making a chocolate mousse if it's not going to be rich and chocolatey? Ours is both-with the addition of raspberry liqueur lends an air of sophistication.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 4
Steps:
- Microwave cream in large microwaveable bowl on HIGH 1-1/2 min. or until it comes to boil. Add chocolate; stir until completely melted. Blend in liqueur. Cool 5 min. or to room temperature, stirring occasionally.
- Whisk in 2 cups COOL WHIP; spoon into 6 dessert dishes.
- Refrigerate 1 hour or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 20 mg, Sodium 20 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 14 g, Protein 2 g
RICH CHOCOLATE MOUSSE WITH DARK FRUIT SURPRISE
I love chocolate...this is a very dark rich chocolate mousse whith a lovely sweet, and slightly acid, dark fruit jam at the bottom. The mousse is adapted from Delia Smith's "Complete Cookery Course, Classic Edition" (Pub. BBC, Ed. 2000). As an alternative you can use mint in stead of fruit. Boil half a cup of fresh mint in water, add 1/2 a cup of sugar and a Tsp of cornflour. Boil
Provided by Samuel Holden
Categories Dessert
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer).
- Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes.
- Reduce heat if too much liquid is evaporating.
- In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less).
- Cover with the"jam" you have just made.
- Set aside and refrigerate when cool.
- Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around.
- Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized.
- Add kirsch, brandy or juice and beat again.
- Leave to cool for 15 minutes.
- Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture.
- Spoon the mousse over the chilled sponge and jam in the ramekins.
- Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency).
- To serve add a dollop of whipped cream and some shaved chocolate.
Nutrition Facts : Calories 2520.2, Fat 53.7, SaturatedFat 25.8, Cholesterol 886, Sodium 1055.1, Carbohydrate 465.3, Fiber 13.8, Sugar 269.3, Protein 51.4
CHOCOLATE RASPBERRY MOUSSE
The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.
Nutrition Facts :
RICH CHOCOLATE MOUSSE
From 200 Veggie Feasts Note: For chocolate and orange mousse, follow the recipe above but add the finely grated zest of 1 large orange and 2 tbsp Grand Marnier to the melted chocolate and cream.
Provided by pkothari
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the chocolate and cream in a heatproff bowl set over a saucepan of gently simmering water (do not let the bowl touch the water).
- Stir until the chocolate has melted.
- Allow to cool for 5 minutes.
- Then beat in the egg yolks one at a time.
- Beat the egg whites in a separate clean bowl with an electric mixer until stiff.
- Lightly fold the egg whites into the chocolate mixture until combined.
- Spoon the mousse into 4 ramekins or dessert glasses and chill for 2 hours.
- Dust with cocoa powder before serving.
Nutrition Facts : Calories 344.3, Fat 34.1, SaturatedFat 20.1, Cholesterol 170.3, Sodium 72, Carbohydrate 13.6, Fiber 7.1, Sugar 0.6, Protein 10.7
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