Recipes for "milk chocolate mousse"

Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.

Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.

Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

Beat pudding mix and milk in medium bowl with whisk 2 minutes.

Chop 10 cookies coarsely; stir into pudding with whipped topping until blended. Spoon into 8 dessert dishes.

Refrigerate 1 hour. Cut remaining cookies in half. Top desserts with cookie halves and fruit. Garnish with mint, if desired.

Heat marshmallows, bar chocolate, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Cool completely.

Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture into whipped cream until well combined. Pour into pie shell. Refrigerate until set, about 3 hours.

1. Line a 9×13 inch baking dish with parchment paper.

2. In a small bowl, gently mix the graham cracker crumbs, melted butter, and melted chocolate until moistened. Dump the mixture out into the prepared pan and press into an even layer. Transfer to the freezer to harden.

3. To make the mousse. Place the chopped chocolate in a medium heat heat proof bowl.

4. In a medium pot, whisk together the egg yolks, 1 cup cream, and sea salt. Set the pot over medium heat and bring the mixture to a simmer. Cook, stirring continuously, until the mixture thickens and easily coats the back of a wooden spoon, 5 minutes. It's import to be consistently whisking to ensure the eggs do not scramble. Remove from the heat. Strain the milk into the bowl with the chocolate, stirring until the chocolate is melted. Stir in the vanilla. Refrigerate until chilled.

5. With an electric mixer, beat remaining 2 cups heavy cream until stiff peaks form. Stir 1/3 of whipped cream into cooled chocolate mixture, then gently fold in the rest of the whipped cream until no white streaks remain. Spread the mousse in an even layer over the graham cracker crust.

6. To make the meringue. Bring a large pot of water to simmer. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of simmering water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form, 4-6 minutes. Add the cornstarch and vanilla and whip until glossy and combined, about 2 minutes.

7. Spread the meringue over the mousse. Chill until set, at least 1 hour or up to 2 days. Cut into bars, this will be a bit messy, so clean your knife after each cut. Using a blow torch, toast the top of the meringue. Once toasted, the bars should be served immediately.

1. Microwave the chocolate hazelnut spread for 30 seconds to loosen. Let cool 5 minutes.

2. In a large bowl, using an electric mixer, whip the heavy cream on high speed until soft peaks begin to form, 3-5 minutes. Add the chocolate hazelnut spread, vanilla, espresso powder (if using), and a pinch of salt. Whisk (being careful to not overmix) until smooth, 1 to2 minutes. Watch closely, if you over whip the chocolate will separate.

3. Divide the mousse among four to six small bowls. Cover with plastic wrap and chill for at least 1 hour, until set, or up to 5 days. Top as desired with whipped cream and chocolate shavings.

Preheat the oven to 400 degrees F (200 degrees C).

Unfold puff pastry sheets; arrange on a lightly floured work surface. Cut each sheet along fold marks into 3 strips, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto baking sheets.

Bake in the preheated oven until golden brown, about 15 minutes. Cool squares completely.

Whisk milk and pudding mix together in a bowl until thick and smooth, about 1 minute; set aside to finish thickening, about 3 minutes more. Gently fold whipped topping into pudding. Fill a pastry bag fitted with a medium tip with chocolate mousse.

Gently open one corner of 1 pastry square using a butter knife or your finger. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon chocolate mousse into opening (a small amount of mousse will appear at the opening site when the pocket is full). Repeat with remaining pastry squares and mousse. Lightly dust squares with confectioners' sugar.

1. Separate the egg yolks from the whites. Place the yolks In a medium pot. Reserve the whites for later.

2. To the egg yolks, whisk in the cornstarch until smooth. Add the coconut milk, maple syrup, and instant espresso. Set the pot over medium heat and bring the mixture to a simmer. Cook, stirring continuously, until the mixture thickens and becomes almost pudding-like, 3-5 minutes. It's important to be consistently whisking to ensure that the eggs do not scramble. Remove from the heat. Drop in the chocolate and mix until the chocolate is melted. Stir in the vanilla and sea salt.

3. In a clean mixing bowl, whip the egg whites until stiff peaks form, 5 minutes. Gently fold the chocolate mix into the whipped egg whites, little by little, until fully combined.

4. Divide the mousse between 6-8 glass bowls. Refrigerate 2 hours, until set. Serve with whipped cream on top!

1. To soak the cashews. Place the cashews in medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at 30 minutes or up to overnight. Drain well.

oak the cashews. Place the cashews in medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at 30 minutes or up to overnight. Drain well.

2. Meanwhile, make the crust. Line an 8-inch spring form pan with parchment paper. In a food processor, combine the walnuts, coconut, dates, cocoa powder, and a pinch of salt. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly.

3. To make the mousse. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a food processor or high powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the mousse. Transfer to the fridge and chill for at least 2 hours, or overnight.If you mouse is still pudding like, transfer to the freeze and freeze until firm.

4. In a small, microwave safe bowl, melt together the chocolate and peanut butter until smooth, about 30 second to 1 minute. Let cool 5 minutes and then spread the chocolate overtop the cake. Return to the fridge to set up, about 10 minutes or until ready to serve.

5. Slice and serve! Keep the cake stored in the fridge (or in the freeze if your mousse is on the looser side*).

Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.

Beat egg yolks, one at a time, into the chocolate mixture.

Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.

Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.

Chill in refrigerator until set, about 2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.

In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 minutes.

Remove chocolate mixture from the refrigerator and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.

Place one layer of cake onto a serving plate. Top with 1 1/2 cups of mousse, then cover with remaining cake layer. Frost with remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

1. To soak the cashews. Place the cashews in a pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at least 30 minutes or overnight. Drain.

2. To make the crust. Preheat the oven to 350° F. Line an 8-inch springform pan with parchment paper.

3. In a bowl, whisk together the maple syrup, almond butter, coconut oil, egg, and vanilla. Stir in the cocoa powder, almond flour, and instant coffee. Press the mixture into the bottom of the prepared pan. Bake 10-12 minutes, until set on top.

4. To make the mousse. Combine the soaked cashews, coconut milk, cocoa powder, maple syrup, instant coffee, vanilla, and salt in a high-powered blender or food processor. Pulse until smooth, scraping down the sides as needed, about 5 minutes. Pour the mousse over the crust. Cover and place in the fridge. Chill for at least 4 hours, or overnight.

5. Melt together the chocolate and peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the cake. Return to the fridge to set, about 15-10 minutes then slice. The chocolate will not be totally set, but slicing is easier this way. Keep the cake stored in the fridge.