WHITE CHOCOLATE MOUSSE
This white chocolate mousse is a key component of the impressive Birch de Noel cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 5 1/2 cups
Number Of Ingredients 3
Steps:
- Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.
- Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.
- Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
- Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.
EASY WHITE CHOCOLATE MOUSSE
Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that's perfect for Valentine's Day or any day!
Provided by Erin
Categories No-Bake
Time 15m
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
- Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.
- Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
- Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
- Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!
- Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
- Serve immediately or refrigerate for 1-2 hours for a firmer version.
- Refrigerate any leftovers for up to 2 days.
WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
WHITE CHOCOLATE MOUSSE FROSTING
As a rule I don't care to white chocolate but it is great here....you can also substitute regular chocolate with good results.
Provided by Kimke
Categories Dessert
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Melt chocolate.
- beat butter until very fluffy.
- Add sugar and beat until very pale.
- It will look white.
- Mix in the warm chocolate.
- Add 2 eggs one at a time and beat until very fluffy.
- NOTE: This recipe contains raw eggs.
Nutrition Facts : Calories 1689.1, Fat 138.5, SaturatedFat 83.5, Cholesterol 683.1, Sodium 896.6, Carbohydrate 97.9, Sugar 97.2, Protein 20.2
WHITE CHOCOLATE MOUSSE
Provided by Food Network
Categories dessert
Time 1h53m
Yield 6 to 8 servings
Number Of Ingredients 8
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 MOUSSE
Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 6
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 just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in baking chips 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 refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 28 g, Cholesterol 195 mg, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg
ELEGANT WHITE CHOCOLATE MOUSSE
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.
Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
WHIPPED CREAM MOUSSE FROSTING
A friend of mine requested a light whipped cream mousse-like frosting for her Mother's Day cake. This is what I came up with. If you are looking for a white frosting use clear vanilla and white chocolate pudding. It does require refrigeration.
Provided by Angela Welch
Categories Desserts Frostings and Icings
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
- Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 10.2 g, Cholesterol 22.1 mg, Fat 9.8 g, Protein 0.6 g, SaturatedFat 7 g, Sodium 105.6 mg, Sugar 8.6 g
WHITE CHOCOLATE MOUSSE
Make and share this White Chocolate Mousse recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
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.
FLUFFY CHOCOLATE MOUSSE FROSTING
This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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- Combine the chopped white chocolate and 1/3 cup of the heavy cream in a bowl. Melt the chocolate/cream mixture over a double boiler or in the microwave. (If you use a microwave, use low power).
- Add the cream cheese to a mixing bowl and beat until creamy and smooth. Beat in the vanilla and the cooled white chocolate mixture.
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- In a medium bowl, beat the egg yolks with an electric mixer at high speed until thick and pale, about 3 minutes. Gradually beat in the sugar until combined.
- Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. Slowly stir in half of the cream into the egg yolk mixture. Transfer the cream-egg yolk mixture into the saucepan and stir.
- Reduce the heat and stir constantly until thick, about 5 minutes. Do not let the mixture come to a boil.
TWO INGREDIENT WHITE CHOCOLATE MOUSSE - I AM BAKER
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- In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).
- Add the white chocolate chips to the cream and stir until the chips have melted. This will take 1-2 minutes. Set aside to cool.
- Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
- Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
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