CHOCOLATE STRAWBERRY CUPS
Steps:
- Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
- Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
- Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH RUBY RED STRAWBERRIES
Steps:
- Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
- Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature.
- Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
- Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times.
STRAWBERRY CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: dark chocolate, low fat milk, pure vanilla extract, salt, greek yogurt, strawberries
Provided by Joey Firoben
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, heat milk on medium-low heat until scalding around 180˚F (82˚C). Do not boil the milk.
- Pour hot milk over chocolate.
- Add vanilla and salt. Let it stand for 3 minutes to soften.
- Whisk together until fully incorporated. Let cool.
- Add yogurt. Whisk together until fully incorporated.
- Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.
- Enjoy!
Nutrition Facts : Calories 625 calories, Carbohydrate 72 grams, Fat 35 grams, Fiber 8 grams, Protein 19 grams, Sugar 57 grams
CHOCOLATE MOUSSE WITH STRAWBERRIES
You'll savor this simple tempting dessert. It's like chocolate-covered strawberries without the hassles.-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Can also be served over slices of angel food cake.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE MOUSSE CUPS
Eye-appealing individual chocolate bowls are filled with smooth homemade mousse, then garnished with warm raspberry jam. The cups can be prepared early in the day and refrigerated until you're ready to fill them. They are great for entertaining.-Michele Field, Sykesville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat., For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely., Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold., If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.
Nutrition Facts : Calories 320 calories, Fat 27g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 28mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE STRAWBERRY MOUSSE CAKE - TRELLIS RESTAURANT
From "Death by Chocolate: The Last Word on a Consuming Passion", Marcel Desaulniers, Executive Chef / Owner of the Trellis Restaurant in Williamsburg, VA. For the more experienced baker. A bit labor intensive but well worth the effort. Very impressive presentation and a wonderful combination of flavors and textures. The cake will disappear much faster than it takes to prepare. Delicious, delicious, delicious. Note: The cake layers will be very thin; they are not the main focus of this cake but instead serve to hold the layers of strawberries and chocolate mousse. Be sure to read through the recipe several times before beginning preparation.
Provided by swissms
Categories Dessert
Time 7h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Chocolate Cake:.
- Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside. (Note: you must line cake pans with parchment paper or wax paper, otherwise the cake layers will be hard to remove and will fall apart.).
- Preheat the oven to 325 degrees F.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
- Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
- Chocolate Strawberry Mousse:.
- Reserve the 12 best-looking strawberries to decorate the top of the cake. Set aside.
- To prepare the chocolate and strawberry mousse, in a food processor fitted with a metal blade, puree 4 ounces of strawberries (approximately 12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed.
- Refrigerate the remaining berries until needed (that includes the 12 berries you set aside for decoration).
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed.
- In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
- Whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
- Assembly:.
- Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
- Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
- Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
- Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
- Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
- Chocolate Ganache:.
- Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Yield: 2 cups.
WHITE CHOCOLATE MOUSSE WITH STRAWBERRY SAUCE
This is one of my favorite recipes and whenever I make one of these I just can't control myself and eat more than I intend to but still, no regrets cause it's soooo delicious... PS: In this recipe, instead of using strawberries, in the same amount you can use currant or raspberry and still prepare a delicious dessert.
Provided by JaydenCA
Categories Dessert
Time 45m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 7
Steps:
- White chocolate mousse:.
- In a bowl, on a boiling water, put 125 gr cream, white chocolate and vanilla essence and melt it stirring constantly.
- Remove it from the stove and leave it for 3 minutes to cool.
- Add the egg yolks and stir the bowl.
- Put the egg whites in a small bowl and beat with a mixer at high speed until it produce a foam.
- Take a heap of the white egg foam and mix it with chocolate mixture. than put the rest of the white egg foam to the chocolate mixture and stir it carefully.
- Divide the mixture of 6 dessert dish.
- Cover it top and refrigerate it for 3 hours.
- Strawberry sause:.
- Put the strawberries, cognac and the brown sugar in to a small saucepan.
- Cook it in a medium fire for approximately 5 minutes until the strawberries softens.
- Sprinkle a little strawberry sauce over each dish for service.
- And Voilà.
Nutrition Facts : Calories 491.2, Fat 36.4, SaturatedFat 21.5, Cholesterol 203.5, Sodium 108.2, Carbohydrate 34.8, Fiber 1.1, Sugar 31.3, Protein 8.4
STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART
Categories Chocolate Dessert Bake Strawberry Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
- For mousse:
- Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
- Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
- Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.
FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES
Our make-ahead Frozen Strawberry White Chocolate Mousse Squares ensure you'll enjoy the dinner party as much as your guests will!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
- Microwave 5 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL WHIP; pour over crust.
- Freeze 6 hours or until firm. Remove dessert from freezer 15 min. before serving. Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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STRAWBERRY MOUSSE IN WHITE CHOCOLATE CUPS - PILLSBURY.COM
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4/5 (2)Category DessertServings 6Total Time 5 hrs
- Line 6 muffin cups with paper baking cups. In small saucepan, combine vanilla chips and oil; heat over low heat, stirring until chips are melted and smooth. Pour mixture evenly into paper-lined cups. With back of spoon, spread mixture in thin even layer up sides of each cup. (Mixture may not completely cover paper in bottom.) Refrigerate 15 minutes.
- Meanwhile, crush just enough strawberries to make 1/2 cup. In small saucepan, combine crushed berries with marshmallows. Heat over medium heat, stirring constantly until marshmallows are melted. Stir in lemon juice. Cool 30 minutes.
- In medium bowl, beat cream until stiff peaks form. Set aside 2 tablespoons whipped cream for garnish; cover and refrigerate. Fold marshmallow mixture into remaining whipped cream. Fold in remaining chopped strawberries. Spoon into white chocolate cups. Refrigerate at least 4 hours or until serving time.
STRAWBERRY WHITE CHOCOLATE MOUSSE CUPS | EASY SUMMER ...
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- To make the white chocolate mousse, place the white chocolate chips into a medium sized bowl.
- 2. Heat 6 tbsp (120ml) heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap and let sit for 3-4 minutes, then whisk until smooth. Sometimes the white chocolate doesn’t completely melt. If that happens, microwave white chocolate mixture in 10 second intervals, stirring well between each interval, until smooth. Set aside to cool to room temperature.
- . Whip remaining 1 cup (240ml) of heavy whipping cream in a large mixer bowl fitted with the whisk attachment. Whip until cream begins to thicken, then add powdered sugar and vanilla extract. Continue whisking until stiff peaks form.
- . Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
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