White Chocolate And Coffee Mousse Food

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

WHITE CHOCOLATE AND COFFEE MOUSSE

Steps:

• Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
• Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
• In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

WHITE CHOCOLATE MOUSSE

Steps:

• In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
• Cook and stir until chocolate is melted and mixture is smooth.
• Cool to room temperature.
• In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
• Fold about 1/4 cup into chocolate mixture.
• Fold in remaining whipped cream mixture.
• Spoon into dessert dishes.
• Cover and refrigerate for at least two hours.

WHITE CHOCOLATE MOUSSE

Steps:

• Place the chocolate in a bowl and melt in a microwave or over a pan of simmering water.
• Add the milk and stir to combine. Cool slightly.
• Whisk the egg whites in a clean bowl until they form soft peaks. Add a tbsp of the egg whites to the chocolate and quickly combine to slacken the mixture. Carefully fold the remaining whites into the chocolate mixture.
• Spoon the chocolate mixture on top of the strawberry sauce and chill for at least 2 hours until set.
• Slice the reserved strawberries and use to decorate before serving.

COFFEE MOUSSE

Steps:

• Place chopped cookies in 8 dessert dishes. Dissolve coffee in hot water.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add condensed milk, beating until well blended after each addition. Add coffee; mix well. Whisk in COOL WHIP; spoon into dessert dishes. Top with marshmallows and cinnamon.
• Refrigerate 1 hour.

WHITE CHOCOLATE MOUSSE

Steps:

• In double boiler over hot water, melt chocolate with liqueur and water; stir gently to blend. Cool until chocolate mixture no longer feels warm to the touch. In large bowl with electric mixer, beat cream until soft peaks form; fold cream into chocolate mixture.
• In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour.

WHITE CHOCOLATE MOUSSE WITH BERRIES

Steps:

• Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
• Bring 1 cup of heavy whipping cream to a boil.
• Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
• When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
• Whip the remaining 2 cups of cream, and fold into chocolate mixture.
• Dip the Lady Fingers in the lukewarm coffee.
• Prepare the dessert cups: place a layer of soaked lady fingers.
• Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
• Top with a layer of white chocolate mousse.
• Refrigerate for at least 4-5 hours.
• Just before serving, drizzle on top a little of the berry mixture liquid.

COFFEE MOUSSE

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

WHITE CHOCOLATE MOUSSE

Steps:

• Break the chocolate into pieces and put into a bowl with the Cointreau or orange juice.
• Stand the bowl over a pan of simmering water, making sure the base doesn't touch the water. Leave until the chocolate is half melted, stirring occasionally. Remove the bowl from the pan and stir until completely melted.
• Set aside for 5 minutes to cool slightly, then beat in the egg yolks.
• Whisk the egg whites until they form stiff glossy peaks. Add the sugar and whisk until stiff again., then fold into the melted chocolate.
• Divide into 8 dessert glasses and chill until set. Just before serving, decorate with mango and passionfruit or a favourite topping of your choice.