WHITE-CHOCOLATE-MINT MOUSSE
A very simple, very delicious mousse. I serve it in individual goblets, garnished with fresh mint, or, if there's time, mint leaves brushed with egg white and coated with confectioner's sugar and frozen. Or, even fancier, paint mint leaves with melted dark chocolate, chill, then peel off the mint leaves--you have delicate dark chocolate leaves for garnish.
Provided by Chef Kate
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Have ready a serving bowl with at least a 6-cup capacity.
- In a medium saucepan over low heat, place 1/2 cup of the cream and the butter and heat until the mixture is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat.
- Add the white chocolate and let it soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the white chocolate melts.
- Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable, about 30 minutes.
- In the large bowl of an electric mixer, mix the remaining 2 cups of cold cream, vanilla, mint extract and the cooled white-chocolate mixture on low speed to blend the ingredients.
- Increase the speed to medium high and beat until firm peaks form, about 1 minute.
- Transfer the mousse to a serving bowl, cover and refrigerate up to 1 day. When ready to serve, either leave in the serving bowl or spoon into individual serving bowls/goblets, garnish with the white-chocolate shavings and mint leaves and serve cold.
Nutrition Facts : Calories 475.6, Fat 41.8, SaturatedFat 25.8, Cholesterol 114.5, Sodium 60.6, Carbohydrate 23.2, Sugar 21.1, Protein 3.6
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.
WHITE CHOCOLATE MOUSSE TARTS
It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You'll love 'em! -Angela Lively, Cookeville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.
Nutrition Facts : Calories 437 calories, Fat 28g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
MINT-CHOC MOUSSE
This reduced-sugar dessert has a light mousse texture, a refreshing hint of mint and rich chocolate finish all at once - the perfect after dinner treat
Provided by Cassie Best
Categories Dessert, Treat
Time 45m
Number Of Ingredients 8
Steps:
- With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn't burn. Set aside to cool for 10 mins.
- Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate.
- Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs.
- Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves.
Nutrition Facts : Calories 539 calories, Fat 50 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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WHITE CHOCOLATE-PEPPERMINT MOUSSE RECIPE | MYRECIPES
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5/5 (4)Total Time 1 hr 38 minsServings 8
- Heat 3/4 cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Stir in peppermint extract; cool completely.
- Beat remaining 3/4 cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-ounce) cups or glasses; garnish, if desired. Chill until ready to serve.
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5/5 (2)Category Easy Recipes Using MintCuisine British RecipesCalories 429 per serving
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, stirring gently. When it’s melted, set the bowl aside to cool down a little.
- In another bowl, beat the cream, egg white and peppermint to soft peaks with an electric hand whisk.
- Put a big dollop of cream onto the slightly cooled chocolate mixture and mix thoroughly, then gently fold the chocolate mixture back into the cream.
- Divide the mixture between 6 small glasses, like the ones shown. Chill in the fridge for a couple of hours, or give them a fast icy zap by sitting them in the freezer for 10-15 minutes. Decorate each glass with a mint sprig, and serve.
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