ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
- *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
- For the Cream: In the bowl of an electric mixer, stir together the
- mascarpone cheese and the orange juice until smooth. Add the cream,
- powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CHOCOLATE-HAZELNUT MOUSSE
Steps:
- Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
- Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
- Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
- Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.
CHOCOLATE ESPRESSO MOUSSE
Make and share this Chocolate Espresso Mousse recipe from Food.com.
Provided by Wrestler
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
- Cool to room temperature.
- With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
- Fold a small amount of whipped cream into the cooled chocolate.
- Fold this mixture back into the remaining cream till smooth.
- Spoon into 8-10 wine glasses or dessert bowls.
- Chill at least one hour before serving.
- Garnish with fresh whipped cream, strawberry, raspberry or orange slices.
Nutrition Facts : Calories 426.8, Fat 34.8, SaturatedFat 21.3, Cholesterol 81.5, Sodium 27.6, Carbohydrate 33.1, Fiber 2.8, Sugar 26.9, Protein 3.1
CHOCOLATE HAZELNUT MOUSSE CUPS
Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
HAZELNUT CHOCOLATE MOUSSE
I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Feel free to add toppings of your choice. -Karla Krohn, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.
Nutrition Facts : Calories 283 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
HAZELNUT CHOCOLATE MOUSSE
This recipe comes from a 1985 issue of Bon Appetit magazine. It was in a section that featured "New York's Famous Caterers" and the recipe is from The Silver Palate catering company.
Provided by Leslie in Texas
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Gradually stir Frangelico into chocolate in large bowl; cool completely.
- Mix yolks into chocolate 1 at a time.
- Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
- In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
- Fold 1/3 of cream mixture into chocolate to lighten.
- Fold in remaining cream and chopped hazelnuts.
- Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
- Let stand at room temperature 1 hour.
- Spoon mousse into glasses, top with whipped cream, nuts, and violets.
Nutrition Facts : Calories 467.2, Fat 45.2, SaturatedFat 23.9, Cholesterol 90.1, Sodium 73, Carbohydrate 23.9, Fiber 10.5, Sugar 5.4, Protein 12.6
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