DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, dark chocolate chip, whipped cream, milk chocolate chips, whipped cream, thick chocolate bar, cocoa powder
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
- Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
- Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
- Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
- Freeze for 2 hours, or until the mousse is set.
- Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
- Remove from the cake from the freezer and gently take the cake out of the springform pan.
- Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
- Pairs well with Cabernet Sauvignon.
- Enjoy!
Nutrition Facts : Calories 513 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 6 grams, Sugar 37 grams
CHOCOLATE MOUSSE RECIPE BY TASTY
You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
- Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
- Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
- Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
- Enjoy!
DOUBLE-CHOCOLATE MOUSSE CAKE
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Provided by Queen Bead
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6
DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
TRIPLE CHOCOLATE MOUSSE TORTE
When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
MOUSSE TARTS
Rich white chocolate and whipped cream combine in these fast-to-fix berry-topped treats. Although the tarts originally called for dark chocolate, I prepare them with white chocolate. I double the recipe when I'm asked to bring a dessert to special events. They're always a hit.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. , In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.
Nutrition Facts : Calories 336 calories, Fat 22g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 190mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MOUSSE TART
This is an old favorite that I used to make for special occasions. It is quite heavy and more like fudge, so serve small wedges, especially after a meal.
Provided by commercesd
Categories Dessert
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
- Remove from the heat and mix in sugar until smooth.
- Return to low heat and add yolks, 1 at a time, beating well after each.
- Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
- Add cream and orange liqueur and mix well.
- Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
- Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
- Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
- Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.
Nutrition Facts : Calories 304.6, Fat 26.1, SaturatedFat 15.6, Cholesterol 129.2, Sodium 26.7, Carbohydrate 19.8, Fiber 2, Sugar 15.2, Protein 3.4
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