BLACK FOREST MOUSSE
"If you like chocolate and cherries, you'll love this smooth, light dessert," assures Deanna Richter from Elmore, Minnesota. Pantry staples such as instant pudding and canned pie filling make it quick to fix and inexpensive at 32¢ a serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand 2 minutes or until thickened. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
BLACK FOREST MOUSSE
With layers of rich chocolate mousse, juicy cherry compote, and fresh whipped cream, this Black Forest Mousse is irresistible.
Provided by Leslie Jeon
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine the pitted cherries, water, lemon juice, granulated sugar, and cornstarch, and cook over medium heat. When the mixture starts to boil, reduce to a simmer and let cook for ten minutes, or until thickened. After ten minutes, pour in the vanilla extract and mix well to combine. Transfer the compote to a bowl and let cool completely at room temperature.
- In a medium saucepan, combine the water and granulated sugar, mixing so that all the sugar is coated in water. Cook the mixture over medium-low heat until it reaches 240°F (known as the soft-ball stage).
- If using powdered gelatin, dissolve the gelatin in a small amount of water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until fully dissolved.
- In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
- Once the pâte à bombe is cool to the touch, stream in the melted gelatin and mix until combined. Then, gently fold in the melted chocolate until homogenous. Finally, fold in the whipped heavy cream and mix until well combined. Refrigerate the mousse for at least 30 minutes so that it sets up.
- In a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), beat together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Using a clear glass or a small bowl, layer the chocolate mousse, cherry compote, and whipped cream as desired. Serve immediately, and store leftover components in the fridge for up to three days.
BLACK FOREST MOUSSE
Black Forest Mousse is an easy dark chocolate mousse swirled with a kirsch cherry sauce. An unsweetened whipped cream tops it off for the perfect finish!
Provided by Lindsey
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn't cool when you put it in the mousse, it will deflate it.
BLACK FOREST MOUSSE DESSERT
Impress your guests with the Black Forest Mousse Dessert from My Food and Family! With all those layers of flavor going on, serving this dish in a clear bowl is a must. In this black forest mousse, chocolate plus cherries adds up to one delicious dessert.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
- Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
- Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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RECIPE: BLACK FOREST MOUSSE GATEAU | CBC LIFE
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- Heat oven to 350 F. Spray three 7-inch cake pans with cooking spray and line bottom of two with parchment. Line sides of 3-inch high 8-inch springform pan with 5-inch wide acetate. Set aside.
- In a small saucepan, heat cherry purée over medium heat with sugar until sugar is dissolved, about 2 to 3 minutes. Remove from heat and stir in liqueur, lemon juice and gelatin until gelatin is melted. Pour into prepared unlined pan and chill until set, about 45 minutes.
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