CHOCOLATE-RASPBERRY MOUSSE PIE
Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.
DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE
Provided by Daniela Lambova
Number Of Ingredients 5
Steps:
- Before starting to prepare the mousse, refrigerate the heavy cream for 6 to 8 hours on the top rack of the fridge.
- In a large mixing bowl whip 2/3 cup (about 150 ml) heavy cream until very thick.
- In a medium heatproof bowl combine while chocolate, broken into pieces and 1/3 cup (50 ml) heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts. Let cool for 5 minutes, while whisking gently.
- With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Spoon the prepared white chocolate mousse into glasses or ramequins, filling them about 1/3. Set aside.
- Whip another 2/3 cup (about 150 ml) until very thick.
- Following the above process, melt also the dark chocolate together with the remaining 1/3 cup (50 ml) heavy cream.
- Carefully fold the dark chocolate mixture into the whipped cream. Spoon the dark mousse in the glasses over the white mousse.
- In a small saucepan over medium heat combine raspberries and sugar. Whisk until the mixture starts to thicken: about 10-15 minutes.
- Spoon the prepared sauce on top of the chocolate mousse.
- Refrigerate the mouse for 2-3 hours before serving it.
CHOCOLATE RASPBERRY MOUSSE PIE
Make and share this Chocolate Raspberry Mousse Pie recipe from Food.com.
Provided by _Pixie_
Categories Pie
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the butter and the gingersnap crumbs.
- Press onto the bottom and sides of a 9" pie pan.
- Freeze 15 minutes or until ready to use.
- Place the chocolate in a bowl.
- Bring 1/2 c of cream to the boiling point.
- Pour the cream over the chocolate and stir until melted and smooth.
- Pour the chocolate mixture evenly over the bottom of the pie crust.
- Freeze at least 20 minutes.
- Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
- Strain the raspberry mixture to remove seeds and return to pot.
- Set aside.
- Sprinkle gelatin over orange juice, let stand 1 minute.
- Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
- Remove from heat and pour into medium bowl.
- Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
- Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
- Fold 1/3 of the whipped cream into the raspberry mixture.
- Add the remaining whipped cream until just combined.
- Pour raspberry mixture into crust, mounding towards the center of the pan.
- Refrigerate 1-2 hours, until the filling is set but still soft.
- Whip the remaining cream and sweeten with the remaining sugar.
- Use to decorate the edge of the pie.
- Decorate with chocolate curls if desired.
CHOCOLATE MOUSSE PIE WITH RASPBERRY SAUCE
You won't believe how easy it is to make this rich, elegant dessert. Prep time does not include chilling time.
Provided by JackieOhNo
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 4 oz. chocolate and milk in small saucepan over very low heat. Stir until chocolate melts, 1-2 minutes. Cool.
- Beat cream cheese and sugar until smooth and well mixed, 2-3 minutes. Add 1/3 cup Grand Mariner and cooled chocolate mixture and blend well. Gently fold in whipped cream. Spoon into crust. Cover and refrigerate at least 2 hours or overnight.
- Combine raspberries and 1/4 cup Grand Marnier in food processor and puree. Strain into small bowl to eliminate seeds. Chill at least 2 hours or overnight.
- Just before serving, pipe rosettes of whipped cream around outside edge of pie. Sprinkle with grated chocolate. Pass sauce separately.
Nutrition Facts : Calories 973.1, Fat 78.8, SaturatedFat 44, Cholesterol 191.8, Sodium 401.2, Carbohydrate 70.5, Fiber 9.6, Sugar 43.8, Protein 10.7
RASPBERRY WHITE CHOCOLATE MOUSSE
Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.
Nutrition Facts : Calories 410 calories, Fat 32g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
Make and share this Chocolate Mousse Cake With Raspberry Sauce recipe from Food.com.
Provided by Wade in Indianapolis
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line the base and sides of a 8 inch springform cake rin with parchment paper.
- Preheat oven to 350 degrees.
- Melt the chocolate and butter in a double boiler.
- In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar. Stir in the melted and chocolate/butter mixture.
- Beat the egg whites with the remaining sugar in a separate bowl until very stiff.
- Quickly fold in the chocolate mixture in two batches and pour the mix in the cake tin.
- Bake for 20 minutes.
- To make the sauce, blend the raspberries, sugar, and water in a bowl. Blend until smooth.
- Pass through a sieve if you wish an extra smooth sauce.
Nutrition Facts : Calories 208.7, Fat 17.7, SaturatedFat 10.2, Cholesterol 105.8, Sodium 42.2, Carbohydrate 15.6, Fiber 5.5, Sugar 6.4, Protein 7
BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE
Categories Milk/Cream Blender Chocolate Fruit Dessert Bake Valentine's Day Raspberry Eau de Vie Chambord Anniversary Chill Phyllo/Puff Pastry Dough Gourmet
Yield Serves 2
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
- Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
- Make sauce:
- In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
- Make mousse:
- In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
- To make chocolate curls:
- In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
- To serve:
- In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.
CHOCOLATE MOUSSE WITH RASPBERRY PUREE
Make and share this Chocolate Mousse With Raspberry Puree recipe from Food.com.
Provided by Mimi Bobeck
Categories Pie
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
- Set aside.
- Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
- Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
- Add cream of tartar and mix two more minutes.
- Blend in the melted chocolate, chocolate chunks and whipped cream.
- Chill for at least 2 hours.
- For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
- Puree and cool.
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.
Provided by Chef Dudo
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Line the base and sides of a 8 inch spring form with greaseproof paper.
- Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
- Let slightly cool.
- Whisk the yolks with 2 tbs of the sugar until creamy.
- Stir in the melted chocolate and butter and mix well.
- Beat the eggwhites with the remaining sugar until very stiff.
- Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
- Place on the middle shelf of the oven and bake for 20 minutes.
- When the cake is cooled, keep refridgerated.
- Sauce:.
- Put all the ingredients in a bowl, stir and then blend until smooth.
- For an extra smooth sauce simply pass through a sieve.
Nutrition Facts : Calories 331.7, Fat 29.4, SaturatedFat 17.4, Cholesterol 157.4, Sodium 50.6, Carbohydrate 19.8, Fiber 5.4, Sugar 10.7, Protein 7.7
DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
A recipe from Martha Stewart Desserts, that I added a Raspberry glaze to. She also calls for both light and dark chocolate but I think keeping it all-dark goes better with the Raspberry.
Provided by Chef Pisces
Categories Dessert
Time 1h
Yield 1 4, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
- Whisk together the flour and cocoa powder in a medium bowl; set aside.
- Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
- Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
- In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
- Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
- Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
- Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
- Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
- To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
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