Love Making Tips - Sweets and desserts | Mousses - [1] [2]

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Chocolate Mousse

Cut the chocolate finely and set aside.
In a saucepan, bring the cream to a boil and remove from heat. Add the chocolate and let stand a few minutes; whisk smooth and pour into a large bowl. Whisk in the liqueur and cool to room temperature.
In a mixing bowl, combine egg whites and sugar and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Whip on mixer until cooled and risen in volume - do not overbeat until egg whites are dry.
Fold meringue into chocolate mixture, and place in bowls or glasses. Garnish with chocolate shavings just before serving.

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5 Minute Mousse

Mix pudding with wire whisk into milk for 1 minute. Stir in Cool Whip. Spoon into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.
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60 Second Chocolate Mousse

Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.
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Baked Chocolate And Hazelnut Mousse

Melt chocolate with liqueur and cream over low heat (use a double boiler or microwave on low to be safe). Remove from heat when melted.
With electric mixer, beat egg yolks about 3 minutes until thick and lemon-colored. Add sugar, flour, salt, butter, and hazelnuts. Mix well. Add chocolate mixture to batter. Mix thoroughly.
Beat egg whites until stiff. Stir 1/4 of whites into batter to lighten mixture. Carefully fold in rest of whites. Spoon mixture into 8 to 10 small fluted foil baking liners (paper cupcake liners in a muffin tin, a well-buttered muffin tin, individual ramekins, or individual soufflé dishes may also be used).
Bake 20 minutes at 400 degrees. Let cool slightly, then dust tops with powdered sugar from a small sieve. Serve in foil liners on dessert plates with small dessert spoons. Good warm or cool. Freezes well.

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Blender Chocolate Mousse

Combine egg, gelatin, cornstarch and cold water in blender or food processor. Blend to moisten gelatin and cornstarch. Add boiling water, blend until gelatin dissolves. Add remaining ingredients and blend until smooth. Chill until set. To serve: Blend mixture until smooth and pour into dessert dishes. Garnish with low calorie whipped topping, if desired. Serve immediately.
Calories per serving: 104 Calories when made with traditional ingredients: 376

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Blueberry Maple Mousse

Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into remainder of berries.
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Brandied Mocha Mousse

Melt semisweet chocolate in the coffee. Add brandy. Remove from heat. Stir in butter and the egg yolks, one at a time. Fold in egg whites. Turn into 12 i ndividual souffle or dessert dishes. Chill 5 hrs. Top with whipped cream and grated bittersweet chocolate.
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Brazil Nut Mousse

Chill cream throughly, chill bowl and beaters well. Whip chilled cream until stiff (DO NOT OVER BEAT). Beating the egg, sugar, salt and vanilla.If you want just the basic vanilla mousse for dessert, freeze until firm. Otherwise, FOR THE BRAZIL NUT MOUSSE: at this point, add chopped nuts to mousse mixture,then freeze until firm. Serve in sherbert glasses. Garnish with nuts and cherries.
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Cherry Mousse

This is a different kind of mousse that I hope that you will enjoy.
Place the whites in the refrigerator and the yolks in a large stainless steel bowl and set aside.
In a heavy saucepan, combine the sugar and water. Mix until dissolved and place on high heat. Boil for 2 to 3 minutes. When clear and the sugar is completely dissolved, remove from the heat and quickly whisk into the egg yolks. With a had mixer, beat this mixture on high speed for for 5 to 8 minutes or until stiff and shiny. Set aside.
whyip the cream until stiff peaks form and set aside. Whip the egg whies to form stiff peaks and set aside.
Add the pureed cherries to the egg yolk mixture and blend well. Fold in the whipped crea and then the egg whites. Pour into individual serving dishes or a large bowl and quikcly refrigerate for at least 2 hours, longer if possible. Serve with whipped cream or nuts as a garnish.

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Chocolate Banana Mousse

Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm.
Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 69.

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Chocolate Cups With Raspberry Mousse

Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up as many balloons as cups you need. Use small balloons and don't blow them up very big (Anne's note: in accompaning picture, they are about the size of an apple.) Dab a little melted chocolate onto a wax paper lined cookie sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet. Refrigerate until hard. Repeat for remaining balloons. If cups are very thin, dip again. When the chocolate has hardened, snip the top of the balloon with scissors and pull out gently from cup. Discard. Fill cups with chocolate mousse or raspberry mouse for Valentine's Day or fill with ice cream. Here is a possible filling: Puree raspberries in food processor with sugar. Whip cream until stiff. Fold in raspberry puree.
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Chocolate Mousse

Mix the gelatin and water, stirring until the gelatin is completely dissolved. Place the milk in a saucepan and scald. Add the chocolate shavings and stir to dissolve. Blend in the gelatin mixture. Remove from heat. Add the sugar and salt and mix until well blended. Allow the mixture to cool. Stir in the vanilla. Fold the whipped cream into the chocolate mixture and pour into a 9- x 12-inch pan. Freeze until firm. To serve, scoop into large balls using a spoon and place in tall wine glasses, or cut into squares and serve. NOTE: Any leftover dessert can be covered well with plastic wrap and returned to the freezer to serve within the next few days.
Ingredients   |   Category: Mousses
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Chocolate Mousse Master Chefs

Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour.

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Chocolate Mousse Dessert

Put the chocolate in a blender on high for 6 seconds (or so). Scrape the sides of the blender with a knife. Add the water and blend on high for 10 seconds. Then add the yolks and liquer/coffee and blend until smooth.
Meanwhile, beat the egg ehites to stiffness.
Fold the chocolate into the egg whites. Pour mousse into cups or into the graham crakcer crust. It makes about 4-6 servings.
Break the crackers into a blender and blend into crumbs. Place the crumbs into a bowl. Stir in the sugar, cinnamon and add the butter and mix. Press into a pie plate and chill before adding filling.
I cheated and bought a Keebler shell. I brushed it with egg white and baked it at 350 for 5 minutes. I guess you could do that with this crust, never tried.
Your standard toll-house chocolate works fine for the mousse but the Ghirardelli chocolate made my knees weak! I also used anisette instead of rum.
You should have seen my kitchen! Flour and chocolate EVERYWHERE! At least I got to lick the bowl.

Ingredients   |   Category: Mousses
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Chocolate Rum Mousse

1. Cook over low heat the sugar and rum until dissolved, but not brown.
2. In a double boiler, melt the sweet chocolate.
3. After the sweet chocolate is melted, stir in the 3 tablespoons of
whipping cream.
4. Add the syrup to the melted chocolate and stir until smooth.
5. When the mixture is cool, but not chilled, fold into the 2 beaten
egg whites. The egg whites need to be beaten stiffly.
6. Fold in everything very gently to the cups whipped cream.
7. Chill in sherbet glasses for 2-3 hours prior to serving.

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Chocolate Orange Mousse

Melt chocolate with water on top of double-boiler then beat until smooth. Add rind and cool to room temperature. Beat the egg yolks and add a little at a time to the chocolate mixture, mixing well after each addition. Beat egg whites until firm peaks form. Add a large dollop of the egg whites to the chocolate misture and beat well. Add the nuts and beat well again. Fold in the remaining egg whites then spoon into dessert glasses or a large bowl. Refrigerate for at least 1 hour then serve with whipped cream sprinkled wiht the grated chocolate.
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Chocolate Raspberry Mousse

Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush berries into a rough texture. Set aside for a few minutes.
Add chocolates to raspberries and place over a double boiler. Stir periodically to avoid scorching the chocolate. Keep over low heat until the chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool.
Beat egg whites until they form soft peaks. Gradually add remaining 1/4 cup sugar; beat until the peaks are stiff but not dry.
Beat heavy cream until it forms stiff peaks.
Add 1/4 of the egg whites to the chocolate, stirring well to incorporate, lightening the chocolate. Fold in the cream and remaining egg whites, being certain that no white streaks remain. Keep refrigerated until used.

Ingredients   |   Category: Mousses
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Chocolate Strawberry mouse

While boiling the water, arrange all the other items in the order listed near your blender or food processor. (blender is better choice). Put the cold water in the blender and start on the lowest speed and keep it on. Put cover on but remove the part of the cap so that ingredients can be added without starting and stopping the blender. then, one by one in the order listed add the ingredients. You can increase the speed after putting in all the items so that the ice cubes and strawberries are completely chopped.
After the items are completely blended and smooth, put in a container, refrigerate for at least 30 minutes.
Other modifications, could be to replace the strawberries with 4 more ice cubes. You could also add a tsp of instant coffee for a mocha flavor. Other frozen fruit could be added instead of strawberries.

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Coffee Liqueur Chocolate Mousse

In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved. Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes. Stir chocolate into coffee liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill 3 hours before serving.
Ingredients   |   Category: Mousses
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Eggnog Mousse

Beat egg yolks and 1/2 cup sugar in stainless-steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatin that has been softened in rum and brandy to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes. Meanwhile, whip cream, 1/2 cup sugar, nutmeg, and vanilla together. Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatin mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4-6 hours. Garnish with crushed peppermint candies.
Serves 4 to 6

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