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
CHOCOLATE RASPBERRY MOUSSE CUPS
You can garnish these little gems with whipped cream and chocolate shavings. Refrigerate any extra mousse. From "Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets" by Victoria Belanger. Chill time required as recipe states.
Provided by gailanng
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
- Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
- To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
- Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
- Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
- Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
RASPBERRY CHOCOLATE MOUSSE BROWNIE CUPS RECIPE
These Raspberry Chocolate Mousse Brownie Cups are a simple and delicious dessert, perfect for any occasion.
Provided by Kendra Murdock
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Mix brownies according to package directions.
- Spray muffin pan with non-stick cooking spray.
- Place about 1/3 cup of brownie mixture into each muffin pan.
- Bake for about 25 minutes or until the middle isn't doughy. Watch them carefully to ensure they don't burn.
- Let the brownies cool completely before taking them out of the muffin tin.
- Once cool, scoop out the centers (not too deep, you don't want any holes in the bottom)
- In a bowl cream together the cream cheese and sugar until smooth and soft.
- Fold in the whipped cream and chocolate pudding until fully combined.
- Refrigerate for 30 minutes.
- Pipe the chocolate mixture into each muffin, being sure to fill in the center.
- Top with a raspberry and garnish with a sprinkle of powdered sugar.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 54 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 276 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
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.
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