WHITE CHOCOLATE MOUSSE WITH STRAWBERRY SAUCE
This is very decadent the mousse is rich and smooth and the fresh strawberry sauce reminds me of strawberry shortcake.
Provided by barbara lentz
Categories Puddings
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. Melt white chocolate in a microwave or over boiling water. Set aside.
- 2. Warm 1/4 cup heavy cream in small pan. Remove from heat and add gelatin stirring to dissolve. Set aside.
- 3. Add egg yolks to chocolate mixture whisking to blend then add gelatin mixture whisking again. Set aside.
- 4. Beat 2 cups heavy cream in chilled bowl until peaks begin to form. Fold in chocolate mixture. Pour into dishes. set in fridge.
- 5. Place all ingredients for strawberry sauce in food processor and puree until smooth. Pour over mousse and refrigerate for a least two hours.
RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
WHITE CHOCOLATE MOUSSE WITH STRAWBERRY SAUCE
This is one of my favorite recipes and whenever I make one of these I just can't control myself and eat more than I intend to but still, no regrets cause it's soooo delicious... PS: In this recipe, instead of using strawberries, in the same amount you can use currant or raspberry and still prepare a delicious dessert.
Provided by JaydenCA
Categories Dessert
Time 45m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 7
Steps:
- White chocolate mousse:.
- In a bowl, on a boiling water, put 125 gr cream, white chocolate and vanilla essence and melt it stirring constantly.
- Remove it from the stove and leave it for 3 minutes to cool.
- Add the egg yolks and stir the bowl.
- Put the egg whites in a small bowl and beat with a mixer at high speed until it produce a foam.
- Take a heap of the white egg foam and mix it with chocolate mixture. than put the rest of the white egg foam to the chocolate mixture and stir it carefully.
- Divide the mixture of 6 dessert dish.
- Cover it top and refrigerate it for 3 hours.
- Strawberry sause:.
- Put the strawberries, cognac and the brown sugar in to a small saucepan.
- Cook it in a medium fire for approximately 5 minutes until the strawberries softens.
- Sprinkle a little strawberry sauce over each dish for service.
- And Voilà.
Nutrition Facts : Calories 491.2, Fat 36.4, SaturatedFat 21.5, Cholesterol 203.5, Sodium 108.2, Carbohydrate 34.8, Fiber 1.1, Sugar 31.3, Protein 8.4
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.
WHITE CHOCOLATE MOUSSE WITH DARK CHOCOLATE SAUCE
Provided by Susie Campbell
Categories Chocolate Dairy Dessert Fall Chill Bon Appétit Guam Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)
- Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired.
WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE
Categories Sauce Chocolate Dessert Strawberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 18
Steps:
- Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
- Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
- Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
- Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
- Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
- Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
- Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
- Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
- Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
- To make chocolate sauce:
- Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.
WHITE CHOCOLATE MOUSSE
Make and share this White Chocolate Mousse recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
- Cook and stir until chocolate is melted and mixture is smooth.
- Cool to room temperature.
- In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
- Fold about 1/4 cup into chocolate mixture.
- Fold in remaining whipped cream mixture.
- Spoon into dessert dishes.
- Cover and refrigerate for at least two hours.
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