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

Nutella Cheesecake Mousse Brownie Bite

29a

Nutella Cheesecake Mousse Brownie Bite

Yield :12 brownie bites

INGREDIENTS:

For the brownies:

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract

2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour

 

For the mousse:

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams)

1/2 cup heavy cream

 29

DIRECTIONS:

Preheat the oven to 350ºF. Liberally butter a muffin tin.

In the microwave or in a pot on the stove, combine the butter and sugar. Cook until bubbly, stirring occasionally.

Add the eggs and vanilla and quickly whisk together.

Stir together all the dry ingredients and stir into the rest until smooth. Divide batter into muffin tin.

Bake for about 20-25 minutes.

When they’re cool, use a shot glass or anything else with a small top to press a hole into each brownie. When they’re completely cool, fill with mousse.

To make the mousse, mix together the Nutella and cream cheese.

Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

Top with melted Nutella and chocolate curls. Store in the refrigerator.

29c 29b

source : yammiesnoshery

Boo Cups

boo cups

Boo Cups

   

INGREDIENTS:

3/4 cup boiling water
1 pkg.(3 oz.) JELL-O Orange Flavor Gelatin
2 cups ice cubes
2/3 cup thawed COOL WHIP Whipped Topping, divided
8 miniature semi-sweet chocolate chips

DIRECTIONS:

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes. It will be pretty liquidy at this point but will firm up nicely in the fridge.

REFRIGERATE 30 min. or until firm.

DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes

source:  meetthedubiens

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

 

Mississippi Mud Pie

Mississippi Mud Pie VBB

Mississippi Mud Pie

Yields: 1,  9-inch cake

INGREDIENTS:

1 prepared 9-inch (6 oz.) chocolate crumb crust

1 cup powdered sugar

1 cup (6 oz.)  Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly,divided

Whipped cream (optional)

DIRECTIONS:

HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

DRIZZLE 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup chocolate mixture, 1/4 cup nuts and remaining ice cream. Drizzle with remaining chocolate mixture; top withremaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

source:  verybestbaking

Lemon Mousse with Strawberries

9

Lemon Mousse with Strawberries

INGREDIENTS:

  • 1 cup plus 1 tablespoon sugar
  • 3/4 cup fresh lemon juice
  • 8 egg yolks
  • zest of 2 lemons
  • 8 to 10 strawberries chopped, plus more for garnish (I suggest using even more, the strawberries were so yummy!)
  • 1 1/2 cups heavy whipping cream
  • 1 3/4 cup crushed graham cracker crumbs
  • 1/3 cup butter, melted

9a

DIRECTIONS:

  1. Combine 1 cup sugar, lemon juice, 8 egg yolks and lemon zest in a small saucepan. Whisk to combine.
  2. Over medium heat, stir constantly with a wooden spoon.
  3. Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
  4. Place lemon mixture in fridge and chill until cool, stirring occasionally.
  5. In a separate bowl, mix graham cracker crumbs and butter until well combined.
  6. Using electric mixer, beat heavy cream in medium bowl until medium peaks form.
  7. Gently fold whipped cream into lemon mixture until well combined.
  8. Divide graham cracker mixture between 8 serving dishes.  Top with chopped strawberries and sprinkle strawberries with a bit of sugar.  (Don’t be shy with the amount of strawberries , they taste so yummy with the lemon mousse.  I would have used more, but my strawberry bandit had hit again!)

source: scatteredthoughtsofacraftymom

Salted caramel chocolate torte

caramel choco torte BBC

Salted caramel chocolate torte

Yields:  8slices (20cm)

Prep time: 1 hr 15 mins
Cooking time: 15 mins

INGREDIENTS:

175g digestive biscuits

85g butter, melted

397g can caramel (we used Carnation caramel)

1 tsp sea salt, plus extra to serve

300g plain chocolate (70% solids), broken into chunks

600ml tub double cream

25g icing sugar

2 tsp vanilla extract

salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury’s or Marks & Spencer)

single cream, to serve (optional)

DIRECTIONS:

  1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
  2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
  3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
  4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
  5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
  6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

source: bbcgoodfood

Chocolate Cake with Chocolate Mousse Filling

choco cake SSS

Chocolate Cake with Chocolate Mousse Filling

INGREDIENTS:

For Cake

2 cups (250gr) all-purpose flour

1 ½ cups (300gr) sugar

¾ cup (90gr) unsweetened cocoa powder

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup (120ml) hot water

1 teaspoon instant espresso coffee

2 large eggs, at room temperature

1 cup (240ml) milk, at room temperature

½ cup (120ml) Greek yogurt, at room temperature

1 tablespoon pure vanilla extract

For Mousse Filling

½ cup (120ml) hot water

4 tablespoons (30gr) unsweetened cocoa powder

½ teaspoon instant espresso coffee

1 ½ cup (260gr) bittersweet chocolate chips

2 cups (480ml) heavy cream, cold

2 tablespoons sugar

1/3 cup Nutella

For Chocolate Ganache:

½ cup heavy cream

1 cup chocolate chips

1 tablespoon softened butter, optional

choco cake SSS2

Directions:

  1. To make the cake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a small bowl, mix together water and instant espresso coffee. Set aside.
  4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
  5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
  6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
  7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
  8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
  9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
  10. To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife. If your cakes got a small hump as pictured, just slice it off.
  11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.
  12. Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.
  13. Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.

choco cake SSS3

source: sweetandsavorybyshinee