Desserts - Vanilla Mousse with Chocolate recipes
Author: Kristine Gomez
Be sure to watch the easy video recipe! I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe.
Vanilla White Chocolate Mousse
I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California
Provided by: Taste of Home
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 6
Provided by: Taste of Home
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 6
Ingredients:
- 1-1/4 cups heavy whipping cream, divided
- 2 tablespoons sugar
- 2 large egg yolks
- 7 ounces white baking chocolate, chopped
- 2 vanilla beans
- Toasted sliced almonds, optional
Nutrition:
- Calories: 555 calories
- Fat: 43g fat (29g saturated fat)
- Cholesterol: 177mg cholesterol
- Sodium: 60mg sodium
- Carbohydrate: 41g carbohydrate (40g sugars
- Fiber: 0 fiber)
- Protein: 7g protein.
- In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
- Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
- In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into four dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.
Vanilla Mousse Pudding Filling from Scratch
Join me in my Kitchen as I teach you how to make vanilla mousse pudding filling from scratch
Duration: 3:49
Vanilla Mousse Recipe Without Cream
vanillamousse #VanillaDesser #CookingRingthis vanilla mousse is enjoy after any meal
Duration: 3:32
Easy Vanilla Mousse Cups (Ptichye Moloko)
Learn how to make European dessert that's known as Ptichye Moloko and it's such a treat
Duration: 3:35
Vanilla Mousse with Chocolate
This Vanilla Mousse is an European dessert with creamy base and silky chocolate topping. An elegant vanilla mousse recipe that's surprisingly easy. Be sure to watch the easy video recipe!
Provided by: Natasha of NatashasKitchen.com
Total time: 305 minutes
Cook time: 5 minutes
Prep time: 300 minutes
Yields: 6 servings
Cuisine: $8-$10
Number of ingredients: 11
Provided by: Natasha of NatashasKitchen.com
Total time: 305 minutes
Cook time: 5 minutes
Prep time: 300 minutes
Yields: 6 servings
Cuisine: $8-$10
Number of ingredients: 11
Ingredients:
- 5 Tbsp unsweetened cocoa powder
- 5 Tbsp granulated sugar
- 1 packet (1/4 oz unflavored gelatin)
- 5 Tbsp milk (2% or whole milk)
- 1 cup cold water
- 1 cup milk (2% or whole milk)
- 1 tsp vanilla extract
- 2 packets (1/2 oz total unflavored gelatin)
- 1 cup + 2 Tbsp granulated sugar
- 16 oz sour cream
- 8 oz 1 cup heavy whipping cream
How to cook:
- Start with Chocolate Jello (so it can cool):
- In a small saucepan, whisk: 5 Tbsp sugar, 5 Tbsp cocoa powder, and 1 packet gelatin. Whisk in 1 cup cold water and 5 Tbsp milk. Place over medium heat and bring to a boil while mixing constantly so the chocolate doesn't lump up. Remove form heat and let cool to room temp (about 1 1/2 hrs).
- How to Make Vanilla Mousse:
- In a small sauce pan, combine 1 cup milk, 1 tsp vanilla, 2 packets gelatin and whisk together. Place over medium heat and continue whisking until steamy (DO NOT BOIL) then remove from heat and cool until just warm. Tip: Transfer to a different dish to cool faster
- Once milk is no longer hot, In a large mixing bowl, using an electric mixer, beat 1 cup heavy cream until fluffy and spreadable (1 1/2 to 2 min on high speed). In a second mixing bowl, whisk together 1 cup + 2 Tbsp sugar and 16 oz sour cream until well blended. Fold in whipped cream then while using the mixer on low speed, slowly add warm milk mixture, scraping down the bowl as needed and mix another 30 seconds to ensure it's well blended.
- The mousse sets quickly, so immediately divide between 6 serving cups and refrigerate until mostly set (at least 30 min). Slowly pour 3 to 4 Tbsp chocolate sauce over each chilled mousse. Place 5 raspberries in a ring over the chocolate and refrigerate until fully set (about 4 to 5 hrs).
Easy White Mousse
Total time: 12 minutes
Cook time: 2 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 4
Cook time: 2 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 4
Ingredients:
- ● 2/3 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
- ● 1 cup heavy whipping cream, divided
- ● 3 tablespoons powdered sugar
- ● 1 teaspoon vanilla extract
How to cook:
- Microwave morsels and 1/3 cup cream in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool completely.
- Beat remaining 2/3 cup cream, powdered sugar and vanilla extract in small mixing bowl until stiff peaks form (do not overbeat).
- Fold melted morsel mixture into whipped cream. Spoon into four individual dishes. Refrigerate for at least 15 minutes before serving.
- Note: for soft-set mousse, beat cream just until soft peaks form. Mousse can also be layered with fresh berry slices.
Vanilla Mousse Chocolate Dessert
Vanilla chocolate dessert
Provided by: Moi?
Total time: 210 minutes
Cook time: 30 minutes
Prep time: 180 minutes
Yields: 0 servings
Number of ingredients: 21
Provided by: Moi?
Total time: 210 minutes
Cook time: 30 minutes
Prep time: 180 minutes
Yields: 0 servings
Number of ingredients: 21
Ingredients:
- 3 egg yolks
- 3 tablespoons plus 1 teaspoon sugar
- 1/2 cup plus 1 1/2 tablespoons milk
- 1/2 cup plus 2 tablespoons heavy cream
- 1/2 cup plus 2 1/2 tablespoons chocolate chips
- 5 egg whites
- 5 tablespoons plus 2 teaspoons sugar
- 5 tablespoons and 2 teaspoons cocoa powder
- 1 cup plus 3 1/2 tablespoons hazelnut flour
- 6 tablespoons powdered sugar
- 1/3 cup plus 1 tablespoon milk
- 1 egg yolk
- 1 tablespoon plus 2 teaspoons sugar
- 1 teaspoon vanilla powder
- 1 vanilla pod, bean scraped
- 1 1/2 sheets gelatin
- 1 cup plus 3 tablespoons heavy cream
- 7 1/2 sheets gelatin
- 3/4 cup plus 3 tablespoons cocoa powder
- 1/2 cup plus 1 teaspoon water
- 1/2 cup plus 1 tablespoon heavy cream
How to cook:
- Tightly wrap a 6-inch springform pan in plastic wrap.
- In a large bowl, mix together the yolks and sugar. Bring the milk and cream to boil in a saucepan. Reduce the heat and pour in the sugar mixture, cooking until it thickens and coats a spoon like custard. Add the chocolate and puree with an immersion blender until smooth.
- Pour into prepared pan and freezer for at least 4 hours.
- Preheat the oven to 350ºF. Line a sheet pan with parchment paper.
- In a bowl, sift together the cocoa powder, hazelnut flour and powdered sugar. In the bowl of a stand mixer, whip the egg whites until begins to foam. Slowly add the sugar, continuing to whip until stiff peaks form. Fold in the cocoa mixture gently.
- Spread batter on prepared pan in an even layer. Bake for 13 minutes. Remove from the oven and flip dacquoise out of the pan. Remove parchment paper and cut a 6-inch circle. Set aside util ready to assemble.
- Soak gelatin in a bowl of cold water.
- Combine milk and vanilla pod in a small saucepan. Bring to a boil. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar and scraped vanilla bean insides. Once the milk comes to a boil, remove the pod and pour yolk mixture into the milk. Let sit, cooking, until thickens like custard and coats the back of a spoon.
- Remove from heat and add in wrung gelatin. Mix to combine, then refrigerate until cool.
- Meanwhile, whip heavy cream with 1 teaspoon vanilla powder. Mix cooled custard into the cream in 3 parts, waiting until each is incorporated before adding the next.
- Remove chocolate center from the freezer and unmold from pan. Make sure pan is still tightly wrapped in plastic wrap.
- Pour in a layer of the vanilla mousse, carefully pulling it up the sides of the pan with a spatula. Gently press the chocolate center on top of the mousse. Cover with the remaining mousse. Place on the dacquoise circle, then smooth any mousse sticking out over the top into an even layer. Freeze overnight.
- Soak gelatin in water.
- In a saucepan, mix the cocoa powder and water until a smooth paste forms. Mix in the cream, then sugar. Bring everything to a boil, remove from the heat, and mix in gelatin.
- Strain glaze through a fine mesh sieve.
- Unmold the dessert from the pan. Place on a wire rack over a dish or pan. Pour the glaze all over the dessert, letting it flow over it before transferring the dessert to a dish. Refrigerate for at least 4 hours to set.
