Berry Jam and Chocolate Mousse Tart

22

Berry Jam and Chocolate Mousse Tart

INGREDIENTS:

Crust:
5 tablespoons unsalted butter
2 ounces dark or semisweet chocolate, finely chopped
1½ cups chocolate wafer cookie crumbs (from about 7 ounces cookies)
2 tablespoons granulated sugar
⅛ teaspoon table salt

Filling:
5½ ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream, divided
3 tablespoons unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
1 cup (8 ounces) berry jam

DIRECTIONS:

1. For the crust: In a small saucepan over medium-low heat or a microwave-safe bowl in the microwave, melt the butter. Remove from the eat and add the chocolate; stir until the chocolate is melted.

2. In a food processor, process the cookies until finely ground. (Alternatively, place the cookies in a large ziploc bag and use a rolling pin to crush them, then transfer to a bowl.) Add the sugar and salt; pulse to mix. Add the melted butter and chocolate and pulse until the crumbs are evenly moistened. Transfer the mixture to a 9-inch round or equivalent tart pan with a removable bottom and press firmly into the bottom and up the sides of the pan. Refrigerate at least 30 minutes or until firm.

3. Heat the oven to 200 degrees. Transfer the crust in the tart pan to a baking sheet. Bake at 200 degrees for 12 minutes. Cool to room temperature.

4. For the filling: Transfer the chocolate to a heatproof bowl. In a small saucepan over medium heat, heat ⅔ cup of the heavy cream until it simmers but is not boiling. Pour the hot cream over the chocolate; gently stir until the chocolate and cream are evenly mixed. Add the butter in ½-tablespoon increments, stirring until each one is melted before adding another. Stir in the vanilla extract.

5. In a separate bowl, whisk (or use a hand mixer) the remaining ⅓ cup heavy cream until it forms soft peaks. Gently fold one-third of the whipped cream into the chocolate mixture, then add the remaining cream, folding until no white streaks remain.

6. To assemble, spread the jam in an even layer over the bottom of the cooled crust. Pour the chocolate mixture over the jam and spread into an even layer. Refrigerate until set, at least 2 hours or overnight.

source : crumblycookie

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No-Bake Chocolate Mousse Pie

21

No-Bake Chocolate Mousse Pie

Yield : 9″ pie

INGREDIENTS:

  • 1 oz. (2 Tbs.) unsalted butter, melted; more for the pan
  • 8 oz. Italian chocolate wafer sandwich cookies, such as Quadratini, or other chocolate wafers, such as Famous
  • 9 oz. semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
  • 1-1/2 tsp. pure vanilla extract
  • Pinch kosher salt
  • 3-3/4 cups heavy cream

DIRECTIONS:

Butter a 9-inch springform pan.

Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.

Combine the chocolate, 1/2 tsp. of the vanilla, and the salt in a large bowl. In a small saucepan, bring 3/4 cup of the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.

Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours.

Just before serving, beat the remaining 1-1/2 cups cream and 1 tsp. vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.

source : finecooking

Chocolate Mousse

15

Chocolate Mousse

 Yield: 6 servings

INGREDIENTS

3 1/2 cups mini marshmallows

1/4 cup salted butter, diced into 1 tbsp pieces

9 oz good quality semi-sweet chocolate, chopped into small pieces

1/4 cup hot water

1 cup heavy cream

1 tsp vanilla extract

Sweetened whipped cream, fresh raspberries and fresh mint leaves, or shaved chocolate, for serving (optional)

15b

Directions

  • In a medium saucepan combine butter, chocolate, water, and marshmallows. Set over moderately low heat and cook, stirring frequently until mixture is melted and smooth. Set aside to cool until warm, 7 – 10 minutes (it may appear to separate a little just whisk vigorously to blend).
  • Meanwhile, whip heavy cream with vanilla until stiff peaks form. Fold and stir whipped cream into chocolate mixture. Spoon into 6 dessert cups. Chill 30 minutes or until ready to serve. If mousse chills through entirely after several hours of refrigeration, just allow it to rest at room temp about 20 minutes for optimal consistency. Top with whipped cream, raspberries and mint leaves if desired, or top with whipped cream and shaved chocolate if desired.

 

source:  cookingclassy

 

No-Bake Raspberry Mousse Tartlets

29

No-Bake Raspberry Mousse Tartlets

INGREDIENTS:

For Crust

  • 5 ounces chocolate wafer cookies, finely ground (about 1 1/4 cups of crumbs)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar

For Filling

  • 8 ounces fresh raspberries, divided (from 2 6-ounce clamshells)
  • 1 teaspoon lemon juice
  • 1 teaspoon unflavored gelatin
  • 1 (3.5 oz) bar good quality white chocolate or bittersweet dark chocolate (not chips/baking pieces), shaved or very finely chopped
  • 1 cup heavy whipping cream, divided
  • 2 tablespoons powdered sugar

29a

Directions:

  1. Line one 24-cup or two 12-cup capacity mini muffin tins with mini cupcake papers.
  2. To prepare crust, mix together cookie crumbs, sugar, and butter until evenly moistened. Spoon a rounded teaspoonful into each muffin cup. Using the base of a shot glass or an upside down bottle lid, firmly press crumbs into bottom of cups. Freeze until set, at least 30 minutes.
  3. Pick through raspberries and set aside 24 of the prettiest berries. Puree the rest in a food processor or blender. Strain through a fine mesh sieve to remove seeds; you should have about 1/3 cup of puree.
  4. Place lemon juice and 1 tablespoon cold water in a small dish. Sprinkle gelatin over top and let sit 5 minutes until congealed.
  5. Place finely chopped white or dark chocolate in a heat proof bowl.
  6. Heat 1/3 cup of whipping cream in a small saucepan set over medium-low heat until it just barely begins to bubble (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds, then stir until smooth. If your chocolate was chopped very finely there will be more than enough residual heat to melt it; if not, microwave in 5 second intervals, stirring until just melted. Do not overheat or the mixture may separate.
  7. Microwave softened gelatin for 5 seconds to melt, then stir into melted chocolate mixture. Add raspberry puree and stir until incorporated.
  8. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat remaining 2/3 cup cream until frothy. Add powdered sugar and continue to beat until it forms medium-stiff peaks. Stir a spoonful of the whipped cream into raspberry mixture to lighten it. Fold in remaining whipped cream with a large rubber spatula until incorporated, pressing out any large lumps. At this point the mousse should hold medium peaks. If it seems runny, refrigerate for 10 to 20 minutes or until thickened (but do not refrigerate too long or it will set up completely). White chocolate mousse is more likely to need a bit of chilling than dark chocolate.
  9. Remove crusts from freezer. Spoon or pipe filling into individual cups, filling to within 1/4-inch of the rim of the wrappers. Top each with a whole raspberry. Refrigerate until set, at least 2 hours or overnight. Tarts will keep, lightly covered with plastic wrap, in the refrigerator for up to 2 days.

source : loveandoliveoil

Chocolate Mousse

12

Chocolate Mousse

INGREDIENTS:

4 egg yolks

1/4 cup sugar

1 cup heavy whipping cream

6 ounces semisweet chocolate chips- about 1 cup (plus a few extra chopped up for for garnish)

1 1/2 cups heavy whipping cream

Directions

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until just hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture and stir back into hot cream in saucepan. (keeps the eggs from scrambling…)
  3. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted.
  4. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  5. Beat 1 1/2 cups whipping cream in chilled bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
  6. Pipe or spoon mixture into serving bowls and top with chopped chocolate chips

source: scatteredthoughtsofacraftymom

Chocolate Mousse Cake

 


17a

Chocolate Mousse Cake

Yield : 9″ or 10″ cake

INGREDIENTS:

For the Cake:
  • 10 oz. high-quality semisweet chocolate (chopped)
  • 4 large eggs (room temperature)
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup butter (softened at room temperature)
For Chocolate Mousse Layer:
  • 10 oz. high-quality semisweet chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 2 Tablespoons cool water
For White Chocolate Mousse Layer:
  • 7 oz. high-quality white chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cool water
 17

DIRECTIONS:

 

For the Cake:
  1. Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
  2. Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave.
  3. Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
  4. Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
  5. Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean).
  6. When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.
Chocolate Mousse Layer:
  1. Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl.
  2. In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside.
  3. Bring ½ cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
  4. Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.
  5. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form.
  6. Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it’s too hot , whipped cream will melt).
  7. Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
  8. Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.
White Chocolate Mousse Layer:
  1. Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it’s melting or it will separate and become unusuable)
  2. Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
  3. Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.
  4. Garnish the cake with chocolate curls or shaving if desired.
  5. Store it in the fridge.
  6. The cake can be frozen for up to several weeks.

source : omgchocolatedesserts

Chocolate Mousse

16

Chocolate Mousse

Yield : 6-8 servings

INGREDIENTS:

8 oz bittersweet baking chocolate

½ cup of water, split in two

2 Tbsp unsalted butter

1 tsp vanilla extract

3 egg yolks

¼ cup sugar

1¼ cup heavy whipping cream

DIRECTIONS:
  1. First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.
  2. Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
  3. In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, ¼ cup of water and ¼ cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don’t walk away or you will cook your eggs. Take off heat.
  4. Stir egg mixture into chocolate mixture until all combined and smooth.
  5. Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
  6. Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don’t want to whip or it will flatten.
  7. At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving.

source : willcookforsmiles

Salted Caramel Chocolate Mousse

24

Salted Caramel Chocolate Mousse

INGREDIENTS:

  • 1/2 cup granulated sugar
  • 3 tablespoons butter (salted or unsalted), cut into cubes
  • 3/4 cup heavy cream
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 large eggs*, separated
  • 1/4 teaspoon flaky sea salt
  • red currants or raspberries, for garnish

24a

Directions:

  1. Spread the sugar evenly over the bottom of a wide saucepan and set over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
  2. When the caramel is a deep amber color and smell just slightly burnt, remove from heat and quickly whisk the butter cubes, whisking until melted. Slowly whisk in the cream until smooth and no bits of hardened caramel remain (be sure you scrape the edges of the pan to incorporate any stubborn bits). Add the chopped chocolate and gently stir until melted and smooth. Transfer to a large heatproof bowl and let cool to room temperature (about 15 to 20 minutes).
  3. When chocolate mixture is no longer warm to the touch, whisk in the egg yolks until smooth.
  4. In a clean bowl, whip the egg whites until they hold stiff peaks. Using a large rubber spatula, fold one-third of the whipped whites into the chocolate mixture to lighten it along with flaky sea salt. Then gently fold in the remaining egg whites until just incorporated (do not overmix). Divide among serving glasses and chill for at least 8 hours until set. Serve with fresh berries if desired.

*This recipe contains raw/uncooked eggs. We always recommend seeking out fresh, local eggs from a trusted source. However, you can also purchase whole pasteurized eggs if you’re worried.

source : loveandoliveoil

Chocolate Peanut Butter Parfait

53

Chocolate Peanut Butter Parfait

Yield:  2 servings

INGREDIENTS:

For Peanut Butter Mousse:
  • 2 oz. cream cheese
  • 2 oz. whipped cream (prepared)
  • 2 Tablespoons sugar
  • ¼ Cup peanut butter
  • pinch of salt
  • 1 teaspoon vanilla
For Chocolate Mousse:
  • ½ cup semi-sweet chocolate chips
  • ¼ cup milk
  • 1 oz. cream cheese
  • ½ teaspoon vanilla
  • 1 Tablespoon sugar
  • 1 teaspoon cocoa powder
  • 4 oz. whipped cream (prepared)
For Chocolate Crumbs:
  • ⅓ cup sugar
  • 1½ teaspoons unsweetened cocoa powder
  • ½ stick unsalted butter-melted
  • ¾ cup all-purpose flour
  • pinch of salt
Instructions
  1. Preheat the oven at 400F and line baking sheet with parchment paper.
  2. To make the chocolate crumbs combine sugar, cocoa powder, flour and salt in a bowl and stir in melted butter . Mix with the fork and then using your fingers, crumble cocoa mixture onto a baking sheet .
  3. Bake 10-15 minutes (depends on the size of your crumble; do not over bake them), stir them and bake for another 5-10 minutes (crumble will be soft until they cool completely)
  4. To make the peanut butter mousse whisking together cream cheese, whipped cream, sugar, peanut butter, vanilla and salt.
  5. To make the chocolate mousse melt chocolate chips, then stir in the milk and let it cool.
  6. Whisk together cream cheese, sugar, cocoa, vanilla and whipped cream. Fold in chocolate and milk mixture and combine until smooth.
  7. To assemble the parfaits, in a tall glass combine first layer of chocolate crumbs, then layer of peanut butter mousse, another layer of crumbs , then the chocolate mousse and repeat until the glass is full and finish with chocolate crumbs. Makes approximately 2 servings( depends on glass you use).
  8. Notes: If you are in a hurry you can use grham cracker or cookie crumbs, instead of homemade chocolate crumbs.

source : omgchocolatedesserts

Mint Chocolate Chip Mousse Brownies

6

Mint Chocolate Chip Mousse Brownies

Yield : 9″ x 13″ cake

INGREDIENTS:

Recipe Note: You can substitute your favorite boxed mix for the brownie portion. Use a mix that yields a 9×13 pan of brownies, prepare and bake the brownies as directed, and let them cool completely before following the steps for the mint chip mousse below.

For the Brownie Layer:
10 oz butter, cubed
17 1/2 oz (2 1/2 cups) granulated sugar
5 1/4 oz (1 3/4 cups) unsweetened cocoa powder
1 tsp salt
1 tsp vanilla extract
1/2 tsp peppermint extract
4 eggs
4 1/2 oz (1 cup) flour

For the Mint Chocolate Chip Mousse Layer:
12 oz white chocolate chips or chopped white chocolate
2 cups heavy cream, divided use
1/4 tsp salt
2 1/2 tsp (1 packet) unflavored powdered gelatin
2 tbsp cold water
3/4 tsp peppermint extract
Green and yellow food coloring
3 oz (1/2 cup) finely chopped semi-sweet chocolate

For the Chocolate Glaze:
4 ounces finely chopped semi-sweet chocolate
1/2 cup heavy cream

DIRECTIONS:

To make the Brownie Layer:
Preheat the oven to 350 F. Line a 9×13-inch pan with foil, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray.

Place the butter, sugar, cocoa powder, and salt in a large saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts, the sugar and cocoa powder dissolve, and the mixture is fairly hot. It will be grainy. Take it off the heat and let it cool until it is warm but not hot to the touch.

Add the vanilla extract and mint extract. Add the eggs one at a time, whisking well after each addition. As you add the eggs the mixture will go from being grainy and separated to a shiny, smooth, satiny texture. Finally, add the flour and fold it in gently until no streaks of flour remain.

Scrape the batter into the prepared pan and bake it at 350 F for 25-28 minutes, until a toothpick in the center comes out with a few moist crumbs attached. Let the brownies cool completely on a wire rack. Brownies can be made several days ahead of time and kept, well-wrapped, at room temperature until ready to use.

To Make the Mint Chocolate Chip Mousse Layer:
Combine the white chocolate chips, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, whisking every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together. Add the peppermint extract, and several drops of green food coloring and one of yellow. The color should be a little more intense than you want the final mousse color to be, because it will lighten as you add the whipped cream in the next step.

Whip the remaining 1 1/4 cups heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Add the finely chopped chocolate, and stir just until it’s mixed. Scrape the mousse out onto the cooled brownie, and spread it into an even layer. Refrigerate for 30 minutes before adding the chocolate glaze.

To Make the Chocolate Glaze:
Place the chopped chocolate in a small bowl, and put the cream into a small saucepan over medium heat. Bring the cream to a simmer, and when it’s almost boiling, pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate. Whisk gently until the chocolate melts and the glaze is shiny and smooth. Pour the glaze over the mousse layer and spread it into a thin, even layer.

Refrigerate the tray of brownies to set the mousse and glaze completely, for at least 3 hours. Once set, remove the brownies from the pan using the foil as handles. Cut them into small squares or rectangles—they’re substantial, so a little goes a long way! Top them with green candies, if desired. Store Mint Chip Mousse Brownies in an airtight container in the refrigerator. They can be served chilled or left to sit at room temperature for about 15 minutes before serving.

source : sugarhero