CHOCOLATE RASPBERRY MOUSSE CUPS
You can garnish these little gems with whipped cream and chocolate shavings. Refrigerate any extra mousse. From "Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets" by Victoria Belanger. Chill time required as recipe states.
Provided by gailanng
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
- Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
- To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
- Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
- Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
- Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
CHOCOLATE RASPBERRY MOUSSE BARS
Please the whole party with our Chocolate Raspberry Mousse Bars. Our Chocolate Raspberry Mousse Bars are pretty to look at plus delicious to eat!
Provided by My Food and Family
Categories Dairy
Time 3h35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Add eggs, sugar and flour; whisk until blended. Pour into prepared pan.
- Bake 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, melt 2 oz. of the remaining chocolate as directed on package; cool.
- Stir 1/2 cup COOL WHIP into cooled chocolate. Add remaining COOL WHIP; mix well. Spread onto dessert. Refrigerate 2 hours or until chilled.
- Use foil handles to lift dessert from pan before cutting into bars. Melt remaining chocolate; drizzle over bars. Serve with raspberries.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 15 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 12 g, Protein 3 g
RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS
This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio.
Provided by CookinDiva
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
- Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
- Melt chocolate chips (this can be done in a microwave or in a double boiler).
- Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
- Place mousse in refrigerate to set for at least 2 hours.
- To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.
Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 9.5, Cholesterol 16.2, Sodium 56.4, Carbohydrate 55.1, Fiber 4, Sugar 46.3, Protein 5.8
RASPBERRY CHOCOLATE MOUSSE BROWNIE CUPS RECIPE
These Raspberry Chocolate Mousse Brownie Cups are a simple and delicious dessert, perfect for any occasion.
Provided by Kendra Murdock
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Mix brownies according to package directions.
- Spray muffin pan with non-stick cooking spray.
- Place about 1/3 cup of brownie mixture into each muffin pan.
- Bake for about 25 minutes or until the middle isn't doughy. Watch them carefully to ensure they don't burn.
- Let the brownies cool completely before taking them out of the muffin tin.
- Once cool, scoop out the centers (not too deep, you don't want any holes in the bottom)
- In a bowl cream together the cream cheese and sugar until smooth and soft.
- Fold in the whipped cream and chocolate pudding until fully combined.
- Refrigerate for 30 minutes.
- Pipe the chocolate mixture into each muffin, being sure to fill in the center.
- Top with a raspberry and garnish with a sprinkle of powdered sugar.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 54 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 276 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
CHOCOLATE-RASPBERRY MOUSSE CUPS RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 13
Steps:
- Line a 12-cup muffin pan with paper liners and set aside. To prepare the chocolate cups, place the semisweet chocolate chips in a heat-safe bowl and set aside. Fill a medium-size saucepot 1/3 of the way full with water and bring to a boil. Turn off the heat and then place the bowl with the chocolate chips on top of the saucepot, and let sit for 3-5 minutes. Lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot. Pour 1 Tbsp of the melted chocolate into each liner and with a small pastry brush, spread the chocolate to completely cover the inside of the paper cup liner. Refrigerate the cups for 10 minutes. Once chilled, add another Tbsp of melted chocolate and spread again to evenly cover the previous layer of chocolate. Refrigerate until needed. To prepare the chocolate mousse, place the chocolate chips in a medium-size bowl and set aside. Pour the cream and the corn syrup into a medium-size saucepan and bring to a boil. Pour the hot cream mixture over the chocolate chips, and let stand for a couple of minutes. Add the butter and vanilla and whisk lightly until the chocolate chips are completely melted and the mixture is fully incorporated. Refrigerate for 45 minutes, or until cold, stirring occasionally. Place the cooled chocolate mixture into the bowl of a stand mixer fitted with the wire whip attachment. Beat the mixture until light and fluffy, making sure not to over whip. To assemble the mousse cups, scoop 1 Tbsp of the raspberry jam into each of the chocolate cups. Next, pipe an equal amount of the chocolate mousse into each cup, then pipe a small dollop of whipped topping in the middle of each mousse cup. Place one fresh raspberry and one mint leaf on the whipped topping. Keep refrigerated until ready to serve.
CHOCOLATE RASPBERRY MOUSSE
The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.
Nutrition Facts :
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