HEAVENLY CHOCOLATE MOUSSE BARS
Love chocolate mousse? Create an easy cookie bar with a chocolate lovers' creamy mousse filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 7
Steps:
- Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes sitrring every 20 seconds or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.
Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 11 g, TransFat 1 g
NO-BAKE CHOCOLATE MOUSSE BARS
Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it's important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.
Provided by Samantha Seneviratne
Categories cookies and bars, custards and puddings, dessert
Time 30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
- In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 13 grams, Sodium 124 milligrams, Sugar 15 grams, TransFat 0 grams
CHOCOLATE MOUSSE
So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 4
Steps:
- 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.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g
WHITE CHOCOLATE MOUSSE BARS
Treat yourself to a decadent chocolate bar made of three simple and delicious layers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly grease 8- or 9-inch square pan with shortening or cooking spray. In small bowl, mix cookie crumbs and butter with spoon; press firmly in pan. Bake 10 minutes.
- Meanwhile, in 1-quart saucepan, heat whipping cream and baking chips over low heat, stirring frequently, until chips are melted. Remove from heat. Cool 5 minutes. In large bowl, beat eggs, sugar and salt with wire whisk until foamy. Pour white baking chip mixture into egg mixture, stirring constantly.
- Pour filling over baked crust. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool in pan on cooling rack 15 minutes.
- Meanwhile, in 1-quart saucepan, melt topping ingredients over low heat, stirring frequently.
- Spread topping over bars. Refrigerate uncovered until chilled, about 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 7 g, TransFat 0 g
BAKER'S MOUSSE BARS
These BAKER'S Mousse Bars offer layered lusciousness, from a cakey, brownie-like bottom to a creamy pudding center to a drizzle of melted chocolate on top.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Melt 6 oz. chocolate as directed on package. Mix sugar, flour, 1/4 cup milk and eggs until blended; stir in melted chocolate. Pour into 9-inch square pan sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over dessert. Melt remaining chocolate; drizzle over pudding layer. Refrigerate until chocolate is firm.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
EASY CHOCOLATE MOUSSE
Make this classic chocolate dessert in minutes with just a few ingredients - light yet delicious. Perfect for fuss-free entertaining to end a rich meal
Provided by Elena Silcock
Categories Dessert, Treat
Time 7m
Number Of Ingredients 4
Steps:
- Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
- Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.
Nutrition Facts : Calories 277 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium
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- Line a 9-inch-by-13-inch baking pan with nonstick foil, leaving a 2-inch overhang on 2 sides. In a food processor, process the graham crackers until you have crumbs. You should have about 2 1/4 cups. Add the butter, sugar and salt and pulse until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
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