Black And White Mousse Recipes

BLACK AND WHITE MOUSSE

Steps:

• Pour water into the bottom of a saucepan set over medium high heat.
• Add sugar and allow to come to a boil.
• Boil until all the sugar is dissolved, stirring if needed.
• Pour egg yolks into a mixing bowl and whisk to break up.
• Continue whisking while slowly drizzling in the sugar syrup.
• Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
• Stir in the egg mixture and continue to stir for at least 3 minutes until heated through (and registers at least 140 degrees Fahrenheit).
• Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
• Discard anything that remains in the sieve.
• Stir the chocolate until glossy and smooth.
• Fold the whipped cream into the chocolate in two stages.
• Cover and chill until the mousse thickens.
• Combine cream cheese and sugar in a large mixing bowl.
• Using an electric mixer, beat on medium-high speed until light and fluffy.
• Add marshmallow fluff and vanilla bean paste or extract and beat until well combined.
• Pour in whipped topping and beat until creamy and smooth. If using real whipped cream, gently fold it into the chocolate mixture.
• Fill one disposable pastry bag with about 1 1/2 cups of dark chocolate mousse and fill another back with about the same amount of the cheesecake mousse.
• Fit a large pastry bag with a large star pastry tip.
• Cut off the tips of the filled bags then snuggle them down into the third bag.
• Squeeze until the mousse comes of of the bag and you can see both colors of mousse.
• Pipe between 2/3 and 3/4 cup of the swirled chocolate cheesecake mousse into small dessert cups or bowls.

BLACK AND WHITE CRèME BRûLéE

Steps:

• For the custard:
• In a heavy medium saucepan, combine the milk, cream, and sugar. Split the vanilla bean and scrape the seeds into the milk mixture. Add the pod and bring to a boil over medium heat. Remove from the heat and let steep for 30 minutes, or until the mixture cools to room temperature. Discard the vanilla pod or reserve for another use.
• Place a rack in the center of the oven and preheat the oven to 300°F.
• Lightly beat the egg yolks with a fork, then whisk into the milk mixture. Strain the custard through a fine-mesh strainer into a 2- to 3-quart shallow gratin dish.
• Place the gratin dish in a large deep baking pan or a roasting pan. Pour enough very hot water into the pan to come three-quarters of the way up the gratin dish. Bake for 45 minutes. Check the custard by gently shaking the dish; the custard should be set but still move slightly. Test by inserting a knife into the custard; it should come out clean and almost dry. If necessary, cook the custard for 5 to 10 minutes longer, checking often.
• Carefully remove the gratin dish from the water bath. Let cool to room temperature, then cover and refrigerate until cold, at least 4 hours overnight.
• For the mousse:
• Melt the chocolate and butter in the top of a double boiler set over gently simmering water, stirring occasionally until smooth. Remove from the heat and let sit in a warm spot until tepid or barely warm. (If the chocolate is too hot when added to the yolks, the yolks could curdle; if the chocolate is too cool, flakes of chocolate may form in the yolks.)
• The mousse is best made with a whisk or with a hand mixer; a stand mixer may not be able to whisk such a small quantity. In a medium bowl, whisk the egg yolks with 1 tablespoon of the sugar until a slowly dissolving ribbon forms when the whisk is lifted. Fold in the tepid chocolate. In a medium bowl, using a clean dry whisk or beaters, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until barely stiff peaks form. Gently fold half of the whites into the chocolate mixture, then fold in the remaining whites.
• Spoon the chocolate mousse over the chilled custard, smoothing the top with a small offset spatula. Wipe the rim of the dish with a damp towel to remove any chocolate. Cover with plastic wrap and refrigerate for at least 6 hours, or, preferably, overnight.
• Thirty minutes before serving, remove the crème brûlée from the refrigerator.
• To caramelize the brûlée:
• Sprinkle the sugar in an even layer over the top of the mousse. If using a torch, work from one end of the dish to the other. Adjust the level of the torch as necessary to regulate the heat, moving the flame over the surface to caramelize the sugar. If using a broiler, place a rack on the highest level and preheat the broiler. Broil until the sugar is melted and caramelized, about 2 minutes. Watch carefully, and move or turn the dish as necessary for even caramelization.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

BLACK AND WHITE CHOCOLATE MOUSSE

Steps:

• Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.
• White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
• Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.
• When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve.

BLACK & WHITE MOUSSE CAKE

Steps:

• 1. CHOCOLATE CAKE: Directions 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans. 2.In a small pan melt the butter with the unsweetened chocolate. Set aside to cool slightly. 3.Cream together the sugar and the eggs until light in color. 4.Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) 5.Add 1 cup coffee and blend well. Mixture will be very liquid. 6.Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well. 7.Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s). 8.Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 30min then remove top so its level (make sure cake come out of pan) put cake back in pan and pour simple syrup over top of the slightly warm leveled cake, cover with plastic wrap and set aside
• 2. SIMPLE SYRUP: in a small sauce pan mix sugar and water with wooden spoon, bring to a boil, keep at a boil and reduce liquid to about 1/2 stiring all the time
• 3. WHITE CHOCOLATE MOUSSE: Directions 1)Put gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. 2)Melt chocolate and ½ cup of the whipping cream in the top of a double boiler, stirring all the time. 3) Stir the softened gelatin into chocolate mixture, mixing well 4) transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don't let it sit too long or the chocolate /gelatin mixture will become too firm. Chill a large bowl and a whisk or mixer beaters in the freezer for 30 minutes before you are going to whip the cream. 5) Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. 6) add the vanilla and almond extract 7)continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2-3 minutes. 8)Stir ¼ of the whipped cream into the chocolate mixture to lighten it. 9) fold in the remaining cream, 1/3 at a time, being careful not to over blend. 10) cover with plastic wrap (wrap touching surface of mousse)and refrigerate 1 hour
• 4. Uncover cake and scoop the mousse on top of the cake refrigerate 1hr before serving I like to use a spring form pan to bake my cake, this way I can remove the ring by placing the pan on a smaller pan unlatching the ring and sliding the ring DOWNWARD to give my cake a nice clean edge and looks professional. ALSO CAKE TASTES EVEN BETTER IF MADE 24hr EARLIER and SITS OVERNIGHT IN THE FRIDGE!

ELEGANT WHITE CHOCOLATE MOUSSE

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE

Steps:

• BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
• In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
• WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.