Desserts and Puddings
Mousse Recipes
Soft Chocolate Mousse
10 oz Extra bittersweet chocolate
4 Eggs, separated
2/3 c Powdered sugar
1/3 c Granulated sugar
1 c Extra heavy cream
1 tb Blackberry brandy or rum
Melt chocolate over simmering water of a water bath. Whip egg yolks
with 1/3 cup powdered sugar until pale and airy, place whipped yolks in
medium sized bowl. Add warm melted chocolate and fold until just mixed.
Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4
cup water in small pot, bring to a boil, cook to 230 degrees on a candy
thermometer. While sugar is boiling slowly whip whites to soft peak. When
sugar is ready, slowly pour into whites while beating at a medium speed
in a steady stream. Continue to whip until stiff peaks form. Remove whites,
spoon whites on top of yolks but do not fold in. Whip cream and 1/3 cup
powdered sugar until medium stiff peak, now fold in whites until just mixed.
Add cream and fold until incorporated, do not over fold. Store in refrigerator
until ready to use (should be used as soon as possible).
Solid Chocolate Mousse
10 oz Extra bittersweet chocolate
12 oz Extra heavy cream
Melt chocolate hot, over double broiler (do not burn chocolate), heat
until it is warm to the touch. Whip cream until very soft peaks form (lines
show in slightly whipped cream). Very, very quickly add chocolate to cream
and fold in, mixture may look broken but keep folding until everything
is smooth, but do not overmix. Place in bowl, cover and refrigerate until
set. To serve, place the two mousses in composition to contrast each other.
Garnish with berries and crisp a cookie, if desired
Mint White Chocolate Mousse
4 oz Chocolate, white
3 tb Creme de menthe, green
1 c Cream, heavy
2 Egg whites (at room temperature)
Melt the white chocolate in a double boiler. When melted, stir in the
creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream.
Let cool.
Beat the egg whites until stiff, but not dry. Fold the chocolate-cremecream
mixture into the beaten egg whites. The more carefully you fold, the lighter
will be the mousse. Whip the remaining cream, until soft peaks form. Fold
the egg whites chocolate mixture into the whipped cream. Again, the more
air you preserve, the lighter the mousse. Spoon carefully into small bowls
or cups and chill for about two hours.
Recipe Sites
Mousse Recipes
Orange Chocolate Mousse
1/2 c Brown rice syrup
2 ts Vanilla
1 lb Firm tofu, cut into chunks
1/4 c Unsweetened cocoa powder
1/2 ts Grated orange zest
Water as needed
Place rice syrup & vanilla in a food processor. Process, adding
the tofu a few chunks at a time. Then add cocoa & orange zest. Add
water to thin as needed. Pour into serving dishes & chill.
Peachy Chocolate Mousse Parfaits
1 pk (1.3 oz. envelope) dry whipped topping mix
1/2 c Cold low-fat milk
1 ts Vanilla extract
1/4 c Sugar or equivalent in sugar substitute
1/4 c Cocoa
10 tb Chopped peaches
5 tb Vanilla wafer crumbs
In a small mixer bowl, combine whipped topping mix, milk and vanilla;
beat until stiff. Stir together sugar (or sugar substitute) and cocoa;
gradually add to whipped topping, beating until smooth. Spoon mousse into
1/3 cup measure; place half of this amount into bottom of parfait glass
or wine glass. Layer 2 tablespoons peaches, then 1 tablespoon vanilla wafer
crumbs over mousse. Top with remaining mousse. Repeat procedure in four
glasses. Cover; refrigerate until serving time. Makes 5 servings.
Rich Chocolate Mousse
8 oz Semisweet chocolate
3 tb Powdered sugar
3 tb Hot strong coffee
3 Egg yolks
8 oz Frozen whipped topping; Thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top
pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring
until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes
or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped
topping. spoon into dishes. Top with whipped topping.
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