Best Guinness Black And White Chocolate Mousse Recipe Foodcom Recipes

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BLACK AND WHITE CHOCOLATE MOUSSE



Black and White Chocolate Mousse image

Provided by Food Network

Categories     dessert

Time 50m

Yield 10 servings

Number Of Ingredients 7

6 ounces bittersweet chocolate
1/2 cup milk
1 cup heavy cream, whipped to soft peaks
6 ounces white chocolate
1/2 cup creme fraiche
1 cup heavy cream, whipped to soft peaks
Milk chocolate, optional

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.

EASY WHITE CHOCOLATE MOUSSE



Easy White Chocolate Mousse image

Make and share this Easy White Chocolate Mousse recipe from Food.com.

Provided by Marsha D.

Categories     Dessert

Time 5m

Yield 3 cups

Number Of Ingredients 5

1 (3 ounce) instant white chocolate pudding and pie filling mix
1 cup heavy whipping cream
1/2 cup sour cream
1/4 cup milk
1/4 cup confectioners' sugar

Steps:

  • In a large bowl, combine pudding mix,heavy whipping cream, sour cream, milk and confectioner sugar.
  • With a electric mixer, beat on medium speed until stiff peaks form.
  • Cover and chill before serving or using for another recipe.

Nutrition Facts : Calories 399.6, Fat 37.7, SaturatedFat 23.1, Cholesterol 131.5, Sodium 71, Carbohydrate 14.2, Sugar 11.2, Protein 3.1

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

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

12 (1 ounce) white chocolate baking squares, coarsely chopped
2 cups heavy whipping cream, divided
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

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.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

This sounds so good! Creamy white chocolate mousse in a flaky pie shell!! Serve it with some fresh fruit... yum!cook time is chilling time

Provided by Courtly

Categories     Pie

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 9 in.baked pastry shell
1 (6 ounce) package white chocolate baking squares
1 (14 ounce) can eagle brand sweetened condensed milk
1/2 teaspoon almond extract
2 cups whipping cream, stiffly whipped

Steps:

  • In medium saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract.
  • Cool to room temperature.
  • Fold in whipped cream.
  • Pour into prepared pastry shell.
  • Chill 4 hours or until set.
  • Serve with fresh fruit, if desired.
  • Refrigerate leftovers.

Nutrition Facts : Calories 727.6, Fat 50, SaturatedFat 28.8, Cholesterol 135.2, Sodium 230, Carbohydrate 63, Fiber 0.3, Sugar 52.9, Protein 9.6

COMMANDER'S PALACE WHITE CHOCOLATE MOUSSE



Commander's Palace White Chocolate Mousse image

The name derives from the first owner, Emile Commander, who opened this New Orleans institution in 1880 in the Garden District. In 1974, the Brennans took over and started the famous jazz brunch. This mousse, served with raspberry sauce, is a staple of the menu. Prep time does not include chilling time. Plan to make a custard or sabayon with the egg yolks you'll have left over.

Provided by Chef Kate

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup fresh raspberry
1/4 cup sugar
1/4 cup brandy
6 ounces white chocolate (such as Lindt)
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
8 egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
2 tablespoons heavy cream
shaved semisweet dark chocolate (to garnish)

Steps:

  • Make the raspberry sauce:.
  • In a saucepan, combine the raspberries and the sugar.
  • Bring to a boil, reduce to a simmer, and cook for two minutes.
  • Flame with the brandy and stir until the flame is extinguished.
  • Pour sauce through a fine sieve and reserve.
  • Prepare the mousse:.
  • Slowly melt the chocolate in a double boiler over very low heat.
  • Whip the one and a half cups of heavy cream until soft peaks form.
  • Add confectioner's sugar and whip until stiff peaks form.
  • Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
  • When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
  • Slowly add the chocolate mixture to the whipped cream, folding gently.
  • Then, fold the egg whites and the chocolate/cream mixture together.
  • To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
  • Spoon the mousse over the sauce.
  • Chill for at least two hours.
  • Garnish with shaved semisweet dark chocolate.

Nutrition Facts : Calories 520.7, Fat 33.2, SaturatedFat 20.4, Cholesterol 94.3, Sodium 123.7, Carbohydrate 43.2, Fiber 1.4, Sugar 39.5, Protein 8

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

I found the recipe from Kraft Foods (www.kraftfoods.com). I do not have an electric mixer and whipped the cream by hand. This is very easy, tasty, and rich for a nice, cool dessert. If you whip the cream by hand, I suggest you do it before you melt the chocolate.

Provided by dcwang wang

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 2

1 1/2 cups whipping cream, divided
6 ounces baker premium white baking chocolate (other kind of white chocolate also works)

Steps:

  • In a microwavable bowl, melt chocolate and 1/4 cup of the cream.
  • Microwave it at HIGH for two minutes, or until melted.
  • Stir halfway through heating time.
  • Let the melted chocolate be at room temperature or cool for twenty minutes.
  • Whip the rest of the 1/1/4 cup of the cream until soft peaks form.
  • Stir 1/2 cup of the whipped cream into the melted chocolate.
  • Stir in the remaining whipping cream until it is well-blended.
  • Put in dessert dishes and chill until serving time.
  • Enjoy!

Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2

HUEY'S WHITE CHOCOLATE MOUSSE WITH GRAND MARNIER



Huey's White Chocolate Mousse With Grand Marnier image

Another of Huey's recipes: this one he called Matthew's White Chocolate Mousse but I have no idea who Matthew is! Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar. The preparation and cooking times below do not include the 2-3 hours chilling time and the 30 minutes recommended for allowing the mousses to come closer to room temperature. If you prefer your mousse colder, then this last 30 minute step could be omitted.

Provided by bluemoon downunder

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

200 g white chocolate
4 large eggs, separated
2 teaspoons caster sugar
160 ml thickened cream, lightly whipped
Grand Marnier, 1 good slurp (or any orange liqueur)
strawberry, sliced, to serve (or your choice of berries)

Steps:

  • Gently melt the chocolate over a double boiler; then remove the pan from the heat and set aside for about 10 minutes.
  • Beat the egg whites and sugar with a hand mixer until the mixture forms soft peaks.
  • In another bowl, whisk the egg yolks until they become pale and fold them into the melted chocolate; gently mix with a wooden spoon.
  • Then fold in the egg whites, and then the cream until all the ingredients are well combined.
  • Gently fold the Grand Marnier and into the chocolate mousse mixture.
  • Transfer the mixture into a jug and pour it into 6 individual ramekins (or dessert bowls).
  • Place the ramekins or bowls onto an oven tray and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
  • Serve the mousse garnished with sliced strawberries or your chouce of berries.

Nutrition Facts : Calories 327.4, Fat 24, SaturatedFat 13.7, Cholesterol 182.7, Sodium 86.9, Carbohydrate 22.2, Sugar 21.4, Protein 6.7

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