BLACK AND WHITE CHOCOLATE MOUSSE
Steps:
- Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.
- White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
- Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.
- When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve.
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.
WHITE CHOCOLATE MOUSSE
Make and share this White Chocolate Mousse recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat whipping cream until soft peaks form.
- Gradually add sugar, beating until stiff peaks form; set aside.
- In a mixing bowl, beat cream cheese until fluffy.
- Add chocolate and beat until smooth.
- Fold in whipped cream.
- In parfait glasses, alternate layers of mousse and berries, ending with mousse.
- Garnish with additional berries if desired.
- Refrigerate up to 3 hours before ready to serve.
Nutrition Facts : Calories 459.7, Fat 36.5, SaturatedFat 22.5, Cholesterol 107.9, Sodium 105.4, Carbohydrate 31.6, Fiber 1.7, Sugar 26.2, Protein 4.6
WHITE CHOCOLATE MOUSSE
I found the recipe from Kraft Foods (www.kraftfoods.com). I do not have an electric mixer and whipped the cream by hand. This is very easy, tasty, and rich for a nice, cool dessert. If you whip the cream by hand, I suggest you do it before you melt the chocolate.
Provided by dcwang wang
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- In a microwavable bowl, melt chocolate and 1/4 cup of the cream.
- Microwave it at HIGH for two minutes, or until melted.
- Stir halfway through heating time.
- Let the melted chocolate be at room temperature or cool for twenty minutes.
- Whip the rest of the 1/1/4 cup of the cream until soft peaks form.
- Stir 1/2 cup of the whipped cream into the melted chocolate.
- Stir in the remaining whipping cream until it is well-blended.
- Put in dessert dishes and chill until serving time.
- Enjoy!
Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2
GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE
The Irish Pub Cookbook says a similar mousse using Guinness is served at the Guinness Storehouse at St. James' Gate in Dublin. Top it with a white chocolate mousse for a look-alike of a creamy pint.
Provided by FLKeysJen
Categories Dessert
Time 3h
Yield 8 double-layered mousses, 8 serving(s)
Number Of Ingredients 8
Steps:
- BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
- In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
- WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.
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