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.
KETO CHOCOLATE MOUSSE
This naturally low carb and keto chocolate mousse recipe is super thick and creamy, with no sugar required.
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Chill the liquid and a large mixing bowl. If using coconut milk, only use the thick part at the top of the can (discard the water underneath). With either a stand mixer or hand beaters, whip until stiff peaks form. Add remaining ingredients and whip until it forms a smooth mousse texture.View Nutrition Facts
Nutrition Facts : Calories 143 kcal, ServingSize 1 serving
WHITE CHOCOLATE MOUSSE - SUGAR FREE
Make and share this White Chocolate Mousse - Sugar Free recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Pour pudding mix in bowl.
- Add remaining ingredients.
- Whip until almost stiff.
- Chill for 2 hours.
Nutrition Facts : Calories 82.1, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.5, Carbohydrate 0.7, Protein 0.5
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
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.
SUGAR-FREE CHOCOLATE MOUSSE
This 10-minute sugar-free low carb chocolate mousse is rich and creamy with less than four net carbs and no sugar in each serving.
Provided by Peggy Trowbridge Filippone
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Chill a medium-sized mixing bowl in the refrigerator.
- Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let it stand for 1 minute.
- Add boiling water and stir the mixture until the gelatin is dissolved. Set that bowl aside.
- Combine Splenda, cocoa powder, salt , whipping cream, and vanilla extract in the chilled bowl until roughly mixed together. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not overbeat to avoid ending up with butter.
- Beat in the gelatin mixture until it is combined. Again, take care not to overbeat to maintain the texture.
- Spoon the mousse into a decorative dessert dishes or martini glasses and chill for 1 to 2 hours before serving.
- Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
Nutrition Facts : Calories 269 kcal, Carbohydrate 13 g, Cholesterol 67 mg, Fiber 2 g, Protein 4 g, SaturatedFat 14 g, Sodium 81 mg, Sugar 7 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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.
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KETO CHOCOLATE MOUSSE (10 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
5/5 (20)Total Time 10 minsCategory DessertCalories 318 per serving
- In a small double boiler on the stove top, or a small bowl in the microwave, melt the chocolate chips. (Be careful not to overheat.) Remove from heat. Allow to cool until no longer hot, but just lukewarm and not yet solidified.
- Meanwhile, in a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes.
- Sprinkle (don’t dump) the powdered sweetener on top, and beat until just combined. Do not over mix - avoid stiff peaks.
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