Best Maple Mousse Recipes

MAPLE MOUSSE

Steps:

• In a small saucepan over medium heat, heat 3/4 cup syrup just until it simmers. Reduce heat to low. Whisk a small amount of hot syrup into egg yolks; return all to the pan, whisking constantly. Cook and stir until mixture is thickened and reaches 160°. Transfer to a large bowl; set bowl in ice water and stir for 2 minutes. Cool to room temperature. , In a large bowl, beat cream until stiff peaks form. Gently fold into the syrup mixture. Spoon into dessert dishes. Chill for at least 2 hours. If desired, top with additional whipped cream. Just before serving, drizzle with remaining syrup and sprinkle with hazelnuts.

FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE

Steps:

• Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
• Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
• Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
• Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
• Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.

MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE

Steps:

• Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
• For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
• For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
• Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
• For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
• Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

MAPLE MOUSSE WITH MIXED BERRY COMPOTE

Steps:

• For Mousse:
• Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For Compote:
• Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.

FROZEN MAPLE MOUSSE PIE

Steps:

• Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum., In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.

CANADIAN MAPLE MOUSSE

Steps:

• In small saucepan, bring pecans and maple syrup to a boil.
• Remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350F for 8 minutes or until golden.
• Set aside to cool.
• In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
• Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
• Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
• Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
• Fold in remaining cream.
• Cover and refrigerate for at least 1 hour or until set.
• Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.

PUMPKIN MOUSSE CREAM PUFFS WITH MAPLE CARAMEL SAUCE

Steps:

• 1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium hear. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat, cool for 10 minutes. Add eggs one at a time, blending well with wooden spoon after each egg. Drop 8 heaping Tbs. of dough 2" apart. Bake for 30 to 35 minutes until golden and firm. Transfer cream puffs to a wire rack and cool. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel sauce onto dessert plates; sprinkle with pecans. Place a cream puff on each plate, drizzle each with remaining sauce and sprinkle with remaining pecans.
• 2. Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 Tbs. sugar, and 1 tsp. pumpkin pie spice with the chilled beaters of electric mixer, on medium speed until soft peaks form. Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
• 3. Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 Tbs. cornstarch. Stir in 1/3 cup half & half or light cream, 1/4 cup water, 2 Tbs. pure maple syrup, and 1 Tbs. butter. cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles.) Cook and stir for 2 minutes more. Remove from hear, stir in 1/3 tsp. vanilla. Serve warm.

MAPLE MOUSSE

Steps:

• Whip the cream with the scrapings from the vanilla bean until stiff and chill. In a small saucepan, boil the maple syrup to soft ball stage or 238 degrees on a candy thermometer. (Because there is such a small amount of maple syrup, measuring the temperature with a thermometer may be difficult. In this case, a good way to tell if the syrup is ready is to dip a spoon into the boiling maple syrup then put a drop into a cup of ice water. If the syrup dissolves it?s not ready. If it holds its shape and is slightly pliable between your thumb and finger, it's ready.)
• Sprinkle the gelatin over the cold water and let it sponge. Place the whites in a clean dry bowl and, using a whip attachment, whip until almost stiff. Hold them with the whip turning on low until the maple syrup is up to temperature. When the syrup is ready, take it off the stove and, with the mixer on high, drizzle it down the wall of the mixing bowl into the whites. Warm the sponged gelatin in the microwave and drizzle it into the whites as well. Continue whipping until the meringue is cooled. Fold in the whipped cream and pipe or spoon the mousse into dessert glasses and chill for 1 hour or until set.

FROZEN MAPLE MOUSSE

Steps:

• Chill a 1 quart mixing bowl in the freezer for 15 minutes.
• Heat the maple syrup in the microwave or stovetop until very hot but not boiling.
• Keep warm.
• In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken.
• Slowly add the hot ample syrup, beating continually.
• Continue beating until mixture is thick and shiny like a meringue, about 4 minutes.
• Quickly rinse and dry beaters.
• In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes.
• Gently fold the whipped cream unto the egg mixture.
• Pour into a 1 quart mold.
• Freeze for at least 2 hours.
• Keeps frozen for several days.

FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE

Steps:

• 1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer. 2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate. 3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve. 4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate. 5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.

MAPLE RICOTTA MOUSSE WITH CANDIED PECANS

Steps:

• Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely., In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool., In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream., To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans.

FROZEN MAPLE MOUSSE PIE

Steps:

• Add 2 inches of water in a medium saucepan; bring the water to a bare simmer.
• Whisk the egg yolks and maple syrup together in a medium stainless steel bowl and place the bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.
• Heat the egg/maple mixture, whisking constantly, until it registers 160° on an instant-read thermometer.
• Remove the bowl from the pan; using an electric mixer, beat the egg/maple mixture for about 5 minutes or until it is cool and thick; stir in the rum.
• In another medium mixing bowl, whip the heavy cream, using an electric mixer, until soft peaks form.
• Gently fold the whipped cream into the egg/maple mixture.
• Scrape the filling into the prepared pie crust.
• Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 6 hours and up to 1 day)--I don't know why this pie is called frozen.

CANADIAN - MAPLE & BLUEBERRY FROZEN MOUSSE

Steps:

• Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup.
• Place top of double boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
• Beat cream until it forms stiff peaks and fold into the yolk mixture.
• Fold in half of the berries.
• Pour into 1½ quart mold form and freeze overnight.
• Before serving garnish with the remaining berries and biscuits or chocolates sticks.

FROZEN MAPLE MOUSSE PIE

Steps:

• 1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer. 2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate. 3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve. 4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate. 5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.

FROZEN MAPLE-MOUSSE PIE

Steps:

• CRUST: 1. Preheat oven to 350. Spread pecans on rimmed baking sheet and bake for about 8 min until fragrant, and cool. Pulse pecans, sugar, nutmeg and salt in processor until finally chopped. Add butter and pulse. Press crumbs into 9-in springform, refrigerate until firm. MOUSSE: Boil maple syrup in a medium saucepan. Simmer over moderate heat until slightly reduced and candy thermometer registers 235, about 8 minutes. In a standing electric mixer with whisk, beat egg whites and cream of tartar until firm peaks form. With mixer at medium speed, drizzle hot syrup onto whites and beat until incorporated. Increase speed to high and beat meringue until cooled to room temp, about5 minutes. In a large bowl, beat heavy cream with vanilla until soft peaks form. Fold meringue into whipped cream until blended. Scrape mousse into crust and spread evenly. Freeze until firm, at least 8 hours or overnight. CANDIED CRANBERRIES: Put cranberries in large heat-proof bowl. Combine sugar and water in small saucepan and bring to simmer, stirring to dissolve sugar. Pour syrup over cranberries and cover with plastic wrap. Put bowl over saucepan of simmering water and cook undisturbed over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl and cool, refrigerate until chilled. MAKE AHEAD: Mousse pie can be frozen for up to 4 days. Cranberries can be refrigerated up to 4 days.

FROZEN MAPLE MOUSSE WITH SAUTEED MAPLE APPLES

Steps:

• To make the mousse, whisk the yolks and maple syrup together in a stainless steel bowl. Place over a pan of barely simmering water and cook, whisking until the mixture reaches 170 degrees on a candy thermometer (it will get quite thick), about 25 minutes. Strain through a fine-mesh sieve and let cool.
• Whip the cream into firm peaks. Stir 1/3 of the whipped cream into the maple mixture. Gently fold in the remaining cream. Divide the mixture among 4 small pudding dishes or goblets. Freeze at least 6 hours.
• Meanwhile, peel, core and cut the apples into 1/2-inch dice. Melt the butter in a medium skillet over medium-high heat. Add the apples and saute until lightly browned, about 5 minutes. Add the maple syrup, turn the heat to low and simmer for 5 minutes. Set aside at room temperature.
• To serve, spoon the apples over the mousse.

FROZEN MAPLE MOUSSE PIE

Steps:

• Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
• In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum.
• In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.

MAPLE SYRUP MOUSSE

Steps:

• Dissolve gelatine in the warm water.
• Beat egg yolks until light yellow and thick.
• Heat the maple syrup until boiling point (do not boil).
• Whisk the dissolved gelatine into hot maple syrup.
• Pour the maple syrup mixture over the egg yolks while mixing at low speed.
• Return the mixture to the pan and heat, stirring constantly, until mixture thickens.
• Put in the fridge until it gets as thick as honey.
• Beat the egg whites, until stiff.
• Beat the whipping cream, until stiff.
• Pour the thickened maple mixture into the egg whites and fold in gently.
• Fold in the whipped cream.
• Pour mixture into a pudding mould or dessert bowls.
• Keep in the fridge a few hours before serving.
• Decorate with whipped cream, edible flowers, a dusting of chocolate, or nuts.