CHOCOLATE AMARETTO MOUSSE
A decadent feather-light, fluffy chocolate mousse with just a hint of almonds. The rich, smooth, creaminess of this elegant dessert will delight your senses.
Provided by Pat Nyswonger
Categories Desserts
Time 40m
Number Of Ingredients 10
Steps:
- Chop the chocolate into pieces and add to the top of a double boiler which is set over barely simmering water and allow to melt undisturbed.
- Meanwhile, in a large mixing bowl beat the egg yolks until they are thick and pale, beat in the Amaretto. Add the melted chocolate in a stream, beating until the mixture is combined well.
- In another bowl beat the egg whites until they just hold soft peaks, beat in ¼ cup of the sugar a little at a time and continue to beat the meringue until it holds stiff peaks. Beat in the vanilla. Stir one-third of the meringue into the chocolate mixture and fold in the remaining meringue.
- In a chilled bowl beat the 2 cups of heavy cream until it holds soft peaks, beat in the remaining ¼ cup of sugar and beat the cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture, gently incorporating it completely.
- Spoon the mousse into six wine glasses or dishes, cover with plastic wrap and chill for at least four hours.
- Transfer the desserts from the refrigerator 20-30 minutes prior to serving.
- Just before serving, whip the remaining one-half cup of chilled heavy cream until it holds soft peaks, add the tablespoon of sugar and continue beating until it holds stiff peaks. Top each serving of mousse with a dollop of whip cream and garnish with chocolate shavings or sliced toasted almonds.
Nutrition Facts : Calories 485 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 811 grams sodium, Sugar 38 grams sugar
DELICIOUS CHOCOLATE MOUSSE
This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
Provided by Jamie Oliver
Categories Desserts Jamie Cooks Christmas Christmas Romantic meals Thanksgiving British Leftovers
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- There's one really good reason to make this - chocolate! It's what makes the world go round, especially for my girls, they'd go mad for this.
- You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
- Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally.
- Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks - you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
- Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it's well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
- Just before you're ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!
Nutrition Facts : Calories 574 calories, Fat 33.6 g fat, SaturatedFat 18.4 g saturated fat, Protein 9.6 g protein, Carbohydrate 54.5 g carbohydrate, Sugar 48.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHOCOLATE I-CAN'T-BELIEVE-IT-HAS-TOFU MOUSSE
Guaranteed to go viral; everyone wants the recipe, and they'll never know it has tofu! It's an easy, rich, and creamy chocolate mousse that is adapted from a vegan version. It is much healthier than regular chocolate mousse. Try adapting it further by adding coffee for a mocha mousse, peanut butter, or even strawberry jelly! It can be served immediately but it will set up further when chilled.
Provided by Meliss
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
- Blend melted chocolate, tofu, maple syrup, and vanilla extract together in a food processor or blender until smooth. Add milk, 1 tablespoon at a time, to tofu mixture with the food processor on high until mousse is creamy and pudding-consistency. Pour mousse into a serving dish and refrigerate until set, at least 30 minutes.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 43.9 g, Cholesterol 0.2 mg, Fat 13 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 9.4 g, Sodium 54.1 mg, Sugar 26.6 g
TOFU CHOCOLATE MOUSSE RECIPE
Tofu Chocolate Mousse Recipe is a vegan dessert that uses silken tofu, combined with cocoa powder and sweetened with maple syrup making it a delicious chocolate mousse if you are looking to avoid dairy products. The tofu that is packed with soy proteins not just adds great body to the mousse but also adds that bit of a healthy angle to the dessert. Serve Tofu Chocolate Mousse as a dessert after your simple meal of Cheese Garlic Bread Recipe, and Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce. If you like this recipe, you can also try other Mousse recipes such as Thandai Mousse Recipe Rich Dark Chocolate Mousse Recipe Homemade Chocolate Mousse With Pineapple Recipe
Provided by Gauravi Vinay
Time 10m
Yield Makes: 8 Servings
Number Of Ingredients 7
Steps:
- To begin making the Tofu Chocolate Mousse recipe, firstly add silken tofu, cocoa powder, maple syrup, salt, Vanilla extract, coconut oil and almond milk into the blender jar.
- Blend the mixture until smooth.
- Once it runs smooth, spoon them into serving cups and refrigerate at least for 1-2 hours before serving.
- Adding extra liquid depends on the brand and the consistency of the tofu, add 2 tablespoons at a time if needed until it reaches desired consistency.
- You will have smooth, soft, only a just about set tofu chocolate mousse.
- Serve Tofu Chocolate Mousse as a dessert after your simple meal of Cheese Garlic Bread Recipe, and Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce.
CHOCOLATE MOUSSE WITH RASPBERRY SAUCE
The Chocolate Mousse with Raspberry Sauce recipe out of our category Dessert! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Dessert
Time 3h40m
Yield 4
Number Of Ingredients 8
Steps:
- Coarsely chop chocolate and combine with rum in a bowl set over a pan of barely simmering water. Stir until melted. Remove from heat. Separate eggs. In another metal bowl, beat egg yolks with half the sugar over pan of hot water until thick and creamy. Place bowl of melted chocolate over another bowl filled with ice water. Stir chocolate until cold. Whip chilled cream until stiff. Whip egg whites with remaining sugar until stiff. Quickly whisk whipped cream into melted chocolate before mixture solidifies.
- Gently fold in egg whites. Divide mousse among glasses. Cover and refrigerate at least 3 hours.
- Pick over raspberries. Cook powdered sugar in a pan until golden and caramelized. Deglaze with port wine and bring to a boil. Remove from heat, mix in raspberries and let cool. Just before serving, garnish mousse with raspberry sauce.
Nutrition Facts : Calories 510.67 kcal, Fat 31.32 g, SaturatedFat 17.6 g, Protein 7.86 g, Carbohydrate 44.4 g, Sugar 11.81 g, Cholesterol 106.65 mg
VEGAN CHOCOLATE RASPBERRY MOUSSE
This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert! Perfect for Valentine's Day!
Provided by Chris Cockren
Time 15m
Number Of Ingredients 8
Steps:
- Place all but a few raspberries (leave those for garnish) in a fine mesh sieve resting over a bowl. Using the back of a spoon, force raspberries through the sieve, squeezing as much juice from raspberries as possible. Discard solids left behind in sieve.
- Wrap silken tofu between a few layers of paper towels and let drain for 5 minutes
- Meanwhile, combine dark chocolate, coconut sugar, cocoa powder, almond milk, and pinch Kosher salt in a medium microwave-safe bowl. Microwave in 30 second intervals on half power, stirring between each, until chocolate is just melted through (don't overheat!).
- Place silken tofu In a food processor and blend until very smooth. Add in melted chocolate mixture, 1/4 cup raspberry puree, and 2 tablespoons Chambord (optional), and blend until just smooth.
- Pour mixture into a bowl and place in refrigerator for at least an hour to allow mousse to firm up a bit. When ready to serve, divide among bowls and top with raspberries, additional raspberry puree (if desired), and/or coconut whipped cream* (or other vegan whipped cream).
DARK CHOCOLATE MOUSSE
Steps:
- In a blender or food processor, puree the tofu until it is smooth.
- Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
- Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
- Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
Nutrition Facts : Calories 279 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 18 milligrams, Sodium 8 milligrams, Carbohydrate 36 grams, Fiber 2.5 grams, Protein 6 grams, Sugar 28 grams
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 Krishnapriya
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Directions.
- 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.
AMARETTO CHOCOLATE MOUSSE
YUMMY! Great dessert for a romantic evening with just the two of you. Need I say more? From Southern Living, Feb. 1986. Cook time includes chill time.
Provided by JenSmith
Categories Dessert
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool.
- Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside.
- Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.
Nutrition Facts : Calories 312.8, Fat 19.8, SaturatedFat 10.7, Cholesterol 211.5, Sodium 77.2, Carbohydrate 34, Fiber 4.7, Sugar 25.6, Protein 9.9
AMARETTO CHOCOLATE MOUSSE
Rich, chocolatey and decadent! You want this!
Provided by Lisa Lotts
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Break up the chocolate and transfer to a medium microwaveable bowl. Add the butter and microwave in 20 second bursts, stirring after each until the chocolate has melted. Set aside to cool.
- In a medium bowl whip together 1/2 cup heavy whipping cream, 1 tablespoon sugar and 1 tablespoon amaretto until stiff peaks form. Cover and refrigerate.
- Separate the eggs with the egg yolks going into a small, heatproof glass bowl and the egg whites going into a large bowl.
- Bring a small pan of water to a simmer (about 1 cup of water). Add 2 tablespoons sugar and two tablespoons of amaretto to the egg yolks. Place the bowl over the simmering water (so that the bowl doesn't touch the water) and whisk until the mixture is lightened, thick and fluffy and an instant read thermometer registers about 160°. Set aside.
- Add the cooled chocolate to the egg yolks and fold the chocolate into the eggs to combine. Set aside.
- With a hand mixer (and clean beaters) beat the egg whites until light and foamy. Add remaining 1 1/2 teaspoons sugar and beat until stiff peaks are formed.
- Spoon about 1/2 cup of egg whites into the chocolate mixture and stir carefully to lighten up the chocolate. Pour the chocolate mixture into the remaining egg whites and fold the chocolate and egg whites together until combined.
- Fold in the whipped cream/amaretto mixture, just until combined.
- Transfer the chocolate mousse to ramekins or serving dishes. Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Just before serving beat the remaining 1/4 cup of heavy cream with 2 teaspoons of Amaretto and 1 teaspoon sugar. Whip until soft peaks form. Garnish the mousse with whipped cream and top with shaved chocolate and toasted almonds if desired.
Nutrition Facts : Calories 500 kcal, Carbohydrate 31 g, Protein 8 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 206 mg, Sodium 95 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving
CHOCOLATE RASPBERRY MOUSSE
The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.
Nutrition Facts :
CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE
Provided by Marian Burros
Categories easy, quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
- Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
- Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 26 milligrams, Sugar 38 grams
CHOCOLATE-AMARETTO MOUSSE
Make and share this Chocolate-Amaretto Mousse recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat half-and-half just up to the scald. Transfer to the canister of a blender (NOT a food processor).
- While running on "high", add the eggs, Amaretto, salt and chocolate chips, in that order. Run until chips melt completely. Pour through a strainer into individual cups (or a pretty serving bowl). Refrigerate overnight until set. Serve with lightly sweetened whipped cream.
- Bailey's, Kahlua or other liqueur can be substituted for the Amaretto. I've also made it without liqueur, and used a few drops of mint extract.
Nutrition Facts : Calories 369.8, Fat 25.2, SaturatedFat 14.6, Cholesterol 91.5, Sodium 78.7, Carbohydrate 38.4, Fiber 3.4, Sugar 31.1, Protein 6.2
EASY DARK CHOCOLATE TOFU MOUSSE
This recipe puts a healthy spin on classic chocolate mousse by replacing cream with tofu and using rich, dark chocolate. The dessert is naturally dairy-free and can easily be modified for a vegan diet.
Provided by Amy Reiley
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- In a food processor, mix the tofu until completely smooth (I use my vitamix).
- In a double boiler, gently heat the chocolate until completely melted, then remove from heat.
- Warm the soy milk slightly and stir in the cocoa. Add it to the melted chocolate and stir to mix.
- Combine the chocolate mixture with the pureed tofu in the food processor and process for about 2 minutes, until completely combined and light in texture.
- Store in the refrigerator. Bring to room temperature before serving.
SILKEN TOFU CHOCOLATE MOUSSE
3-Ingredient Silken Tofu Chocolate Mousse - A super easy dessert or snack, ready in 5 minutes. Gluten-free, dairy-free, eggless, and vegan.
Provided by Elena Tomasi
Categories Dessert
Time 5m
Number Of Ingredients 7
Steps:
- Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.
- Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
- Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.
- To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.
- Leftovers will keep in the fridge for up to 3-4 days
Nutrition Facts : ServingSize 125 g, Calories 270 kcal, Carbohydrate 21 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Sodium 31 mg, Fiber 4 g, Sugar 18 g
CHOCOLATE BANANA TOFU MOUSSE/DESSERT
I was requested to make this for a gathering and was a bit skeptical about it. However, it is so easy to make and it tastes great. Nobody knows that it is made with tofu until they are told. Found this recipe in the "Can't Believe It's Kosher" cookbook. Cook time does not include chill time.
Provided by Ducky
Categories Dessert
Time 15m
Yield 3-3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double boiler or in microwave.
- Place tofu and 1/4 of banana chunks in blender or food processor and puree.
- Add remaining banana in small batches and process until smooth.
- Add vanilla, brown sugar, salt and vinegar and blend.
- Add melted chocolate chips (will be warm), pureeing until smooth and uniform texture.
- Adjust brown sugar to taste.
- Transfer to container and cover.
- Chill at least 2 hours prior to serving.
CHOCOLATE AND AMARETTO MOUSSES WITH RASPBERRY SAUCE
These delicious milk chocolate mousses are laced with amaretto and can be made a day ahead and chilled in the fridge, or use the freezer for a quicker set.
Provided by Katie Mahady
Categories Desserts
Yield Serves 4
Number Of Ingredients 7
Steps:
- For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine.
- In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours.
- For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste - it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced.
- To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce.
CHOCOLATE TOFU MOUSSE PIE
No one will ever believe this is tofu. It is rich, velvety and totally decadent.
Provided by Michael Thomas
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
- Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
- Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
TRI-CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CHOCOLATE FILIGREE
A rich and creamy dessert with dark, milk and white chocolate topped with raspberry sauce! Complete with chocolate filigree decorations to make a stunning presentation!! Truely sinful! :) *A bit time-consuming, but VERY easy and well-worth the effort! ;)Time does not include chilling time.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap.
- Fill small roasting pan or baking dish with dried beans.
- Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle.
- Dark chocolate layer:.
- In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur.
- Cool, fold in whipped cream.
- Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge.
- Smooth top.
- Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours.
- White chocolate layer:.
- In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes.
- Add white chocolate and heat over low heat stirring until melted and smooth.
- Place pan in bowl of ice water.
- Stir until slightly thickened.
- Remove from ice water, stir in almonds.
- Fold in whipped cream.
- Reposition loafpan to tilt in opposite direction. (lengthwise.).
- Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer.
- Cover, chill til firm.
- Milk chocolate layer:.
- In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth.
- Cool, fold in whipped cream.
- Level loaf pan and fill center with mousse, spread to edges.
- Chill til firm, about 2 hours.
- Raspberry sauce:.
- In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute.
- Cool, refrigerate covered until serving.
- Freeze mousse 1 hour before slicing.
- Lightly sift cocoa powder onto each serving plate.
- Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries.
- Chocolate Filigree:.
- Line baking sheet with waxed paper.
- Melt 3/4 cup chocolate melting wafers over low heat or in microwave.
- Fit a #3 plain tip onto pastry bag.
- Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper.
- Add crosshatches to each one.
- Set aside til hardened.
- Carefully peel off of waxed paper.
- Store in covered container in cool place.
More about "chocolate amaretto tofu mousse with raspberry sauce food"
CHOCOLATE AND AMARETTO MOUSSE RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (39)Category DessertServings 4Total Time 10 mins
- Set aside one square of the chocolate for garnish. Break the rest into pieces and melt it in a heatproof bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally.
- In the meantime, blitz the silken tofu and maple syrup in a high-power blender or food processor until smooth.
- Carefully pour the melted chocolate into the tofu mixture, using a spatula to scrape the edges of the bowl. Add the amaretto, then blitz again until combined and silky smooth. Spoon into ramekins or dessert glasses, then chill for at least 1 hour.
- Just before serving, lightly toast the flaked almonds in a dry pan for 2-3 minutes over a medium heat until golden. Scatter them over the mousse, along with the orange zest, and finely grate over the reserved dark chocolate.
CHOCOLATE AND RASPBERRY MOUSSE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 6Category Dessert
10 BEST SILKEN TOFU CHOCOLATE MOUSSE RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE MOUSSE WITH RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Total Time 3 hrs 6 minsServings 8Calories 252 per serving
- Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly, until chocolate melts.
- Whisk together egg substitute and milk. Gradually whisk about 1/2 cup chocolate mixture into egg mixture; add to remaining chocolate mixture, stirring constantly. Cook over low heat, stirring constantly, 5 to 8 minutes or until thickened. Remove from heat; transfer to a small, nonmetallic bowl, and let stand 45 minutes.
- Fold whipped topping gently into cooled chocolate mixture until blended. Spoon evenly into 8 stemmed glasses; cover and chill 2 hours. Top each serving with 2 tablespoons Raspberry Sauce, if desired, and garnish, if desired.
CHOCOLATE TOFU MOUSSE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 291 per servingServings 5
ALMOND CREAM SAUCE | RICARDO
From ricardocuisine.com
5/5 (1)Total Time 25 minsCategory DessertsCalories 130 per serving
TOFU CHOCOLATE MOUSSE RECIPE (DAIRY-FREE + 3 FLAVOR OPTIONS)
From godairyfree.org
Cuisine AmericanCategory DessertServings 8Total Time 17 mins
CHOCOLATE AND AMARETTO MOUSSE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 20 minsCategory RecipesCalories 664 per serving
EATING WELL; FOR SOY, THE TIME MAY HAVE ... - NYTIMES.COM
From nytimes.com
Estimated Reading Time 6 mins
10 BEST SILKEN TOFU CHOCOLATE MOUSSE RECIPES | YUMMLY
From yummly.com
TRI CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CHOCOLATE ...
From tfrecipes.com
CHEESECAKE - CULINARY ARTICLES, COOKING RECIPES, COOKBOOKS ...
CHOCOLATE TOFU MOUSSE - DONNA HAY
From donnahay.com.au
CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - COOKEATSHARE
From cookeatshare.com
SEARCH FOR RECIPES - FOOD NETWORK
From foodnetwork.co.uk
COCOA RECIPES - NYT COOKING
From cooking.nytimes.com
CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE BEST ...
From cookingtoday.net
CHOCOLATE AND AMARETTO MOUSSE RECIPE - FOOD NEWS
From foodnewsnews.com
30+ VEGAN VALENTINE'S DAY DESSERTS - RAINBOW NOURISHMENTS
From rainbownourishments.com
CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE FOOD
From wikifoodhub.com
CHOCOLATE AMARETTO MOUSSE RECIPES
From tfrecipes.com
CHOCOLATE ESPRESSO MOUSSE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHOCOLATE MOUSSE TORTE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
SECRET INGREDIENTS - AMARETTO CHOCOLATE (TOFU) MOUSSE - MY ...
From myownsweetthyme.com
10 BEST AMARETTO MOUSSE RECIPES | YUMMLY
From yummly.com
RASPBERRY TOFU MOUSSE RECIPES
From tfrecipes.com
CHOCOLATE MOUSSE WITH RASPBERRY SAUCE RECIPES
From tfrecipes.com
CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love