Mousse, Mousse Cakes...
Mousse, Mousse Cakes...
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* Lime White Chocolate Mousse | Yummy Addiction
Top 10 White Chocolate Desserts You Must Try
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German Chocolate Bombs - imagining these filled with just about everything
Desserts, Treats, German Cakes, Recipes, Dinners Parties, Yummy, Baking, Chocolates Bombs, German Chocolates
German Chocolate Bombes - what a treat!
A Bit of Bees Knees: German Chocolate Bombs Recipe found at Fine Cooking by Karen Hatfield These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombs are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead. Yields 10 individual bombs For the cake Cooking spray 4 oz. unsweetened chocolate, chopped (about 1 cup) 1 oz. (1/4 cup) natural cocoa powder 1-1/2 cups boiling water 7 oz. (1-1/2 cups) unbleached all-purpose flour 1 tsp. baking soda 1/4 tsp. kosher salt 1-1/2 cups packed dark brown sugar 8 oz. (1 cup) unsalted butter, softened 4 large eggs, at room temperature 1/2 cup buttermilk, at room temperature 1 tsp. pure vanilla extract Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized. For the coconut-pecan filling 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled 3 oz. (2/3 cup) pecans, toasted and cooled 2/3 cup granulated sugar 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks 6 large egg yolks 1 5-oz. can evaporated milk 1/2 tsp. pure vanilla extract For the chocolate mousse 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup) 3-1/2 oz. (7 Tbs.) unsalted butter 2 large eggs, separated 1 Tbs. granulated sugar 3/4 cup heavy cream 1/4 tsp. pure vanilla extract Pinch kosher salt For the glaze 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup) 2 Tbs. light corn syrup 1 cup heavy cream Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray. Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt. Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter. Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.) Make the coconut-pecan filling Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal. Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling forupto 1 week.) Make the chocolate mousse Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly. Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks. Assemble the bombes Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet. Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Scoop about 1/4 cup of the mousse into each mold and smear it evenlyallover the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight. Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours. Glaze the bombes Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the bombs to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombs no more than 8 hours in advance.) Let the bombs sit at room temperature for about 30 minutes before serving. nutrition information (per serving): Calories (kcal): 850; Fat (g): 63; Fat Calories (kcal): 560; Saturated Fat (g): 36; Protein (g): 11; Monounsaturated Fat (g): 20; Carbohydrates (g): 67; Polyunsaturated Fat (g): 4.5; Sodium (mg): 210; Cholesterol (mg): 310; Fiber (g): 6; photo: Scott Phillips From Fine Cooking 114 , pp. 82-87u
German Chocolate Bombes. These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead....looks yummy!
German Chocolate Bombes
Mousse de coco
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Coconut Mousse #dessert #treat #recipe
Coconut Mousse ~ Can be made paleo by subbing sugar with honey! #paleo #dessert #treat #recipe Ingredients: 2 egg yolks 25 g sugar 125 ml coconut milk 2 g gelatine 125 g heavy cream
Almond Corner: Coconut Mousse
Almond Corner: Coconut Mousse
Bailey’s Chocolate Mousse - light, fluffy, and completely decadent!
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Bailey’s Chocolate Mousse | Lemon Tree Dwelling
Bailey’s Chocolate Mousse - this looks AMAZING for St. Patrick's Day! Nx
Bailey’s Chocolate Mousse. I like Bailey's Irish Cream in my hot chocolate and I also love pudding, so this is definitely a recipe to try! Looks delicious!
Bailey’s Chocolate Mousse- This with a brownie bottom and white chocolate layer on top would be a perfect triple chocolate mousse cake!
Bailey’s Chocolate Mousse
Chocolate gelatin with Amaretto
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chocolate gelatin with amaretto and chocolate sauce
Dan Wilcox Chocolate gelatin with Amaretto This really does look nice and rich with a smooth texture. Certainly something for those who are chocoholics. Recipe: http://verdadedesabor.blogspot.com/2012/02/gelatina-de-chocolate-com-amaretto.html
CHOCOLATE - Chocolate gelatin with Amaretto #chocolates #sweet #yummy #delicious #food #chocolaterecipes #choco
ranbagley: Chocolate gelatin with Amaretto
Possibly the yummiest chocolate souffle in the world. Be warned, this will make you hungry...
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Chocolate soufflé - food photography
Possibly the yummiest chocolate souffle in the world. Soufflés 12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped 1/2 cup heavy whipping cream 2 large egg yolks Pinch of salt 6 large egg whites, room temperature 2 tablespoons sugar Nougat Whip 1 large egg white, room temperature 1 1/2 tablespoons honey 1/3 cup chilled heavy whipping cream 1 tablespoon amaretto or other almond liqueur 1/4 cup whole almonds, toasted, chopped
An Impressive Chocolate Dessert for Valentine's Day- Possibly the yummiest chocolate souffle in the world. Be warned, this will make you hungry.
Milk Chocolate Soufflés with Nougat Whip. Possibly the yummiest chocolate soufflé in the world.
Strawberry Mousse | A sweet. creamy spring time dessert
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Strawberry Mousse Recipe #dessert #pink
Lemon Cheesecake Mousse - 1 c whipping cream 8 oz cream cheese, softened, 1 c lemon curd or lemon pie filling, 1 t vanilla, 1/2 c powdered sugar, Fresh berries for garnish, optional: so easy!
lemon cheese cake mousse
Lemon Cheesecake Mousse Sagine☀️ #lemon #desserts
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Super EASY White Chocolate Mousse! ONLY TWO INGREDIENTS! | The Cookie Rookie
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Super Easy White Chocolate Mousse
Super Easy White Chocolate Mousse | The Cookie Rookie
Chocolate Mousse! Made from scratch. Delicate yet rich dessert that goes perfectly for any celebration. | from willcookforsmiles...
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Delicate yet rich dessert that goes perfectly for any celebration. This Chocolate Mousse is made from scratch and it's worth every second you put into it. #chocolate #dessert
A rich chocolate mousse! 🎀
elegant chocolate mousse
Chocolate Mousse - Will Cook For Smiles
white chocolate mousse recipe
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white chocolate mousse recipe I like white chocolate. I like raspberries. Why not!
white chocolate mousse #Dessert #health Dessert #healthy Dessert| http://your-perfect-dessert-catherine.blogspot.com
White chocolate mousse recipe #Mousse cakes
white chocolate mouse
White Chocolate Mousse - Baked Bree
Miniature Pavlovas with Raspberry Mousse
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> PAVLOVAS MINIATURA CON MOUSSE DI LAMPONI
Miniature Pavlovas with Raspberry Mousse recipe ~
Raspberry Mousse Pavlovas
Mini pavlova's with raspberry mousse
Home - TeaTime Magazine
Chocolate Shooters ~ Dark chocolate cups, filled with homemade chocolate mousse and topped with a raspberry.
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Chocolate mousse cups with raspberries
Chocolate Shooters ~ Dark chocolate cups, filled with homemade chocolate mousse and topped with a raspberry. Check Cost Plus ? For chocolate dessert cups.
raspberry mousse cake
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dailydelicious: Raspberry Mousse Cake:Give it a try, why don't you make it today?
Raspberry Mousse Cake:Give it a try, why don't you make it today?
Mousse light aux framboises avec juste 3 ingrédients - Light raspberry mousse ©Edda Onorato
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Mousse light aux framboises avec juste 3 ingrédients - Light raspberry mousse
Mousse légère aux framboises Mousse aux framboises Une mousse light aux framboises avec juste 3 ingrédients et prête en même pas 20 min, te...
Mousse légère aux framboises
The most fabulous dessert I ever had was white chocolate mouse with berries like this ~ inside a box made of dark chocolate.
Berries and White Chocolate Mousse Recipe
Berries and White Chocolate Mousse. #food #foodporn #yum #instafood #dinner #lunch #breakfast #fresh #tasty #food #delish #delicious #1nstagramtags #yummy #amazing #instagood #photooftheday #sweet #eating #foodpic #foodpics #eat #hot #foods #hungry #foodgasm
Berries and White Chocolate Mousse #dessert #yum #nomnom
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Berries and White Chocolate Mousse
Raspberry mousse & vanilla cream cake..warning...this is an ambitious culinary undertaking! But, just look at the results. Gorgeous!
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raspberry mousse & vanilla cream cake recipe
Raspberry mousse and vanilla cream cake. The chocolate decorations are stunning!
Taking Tea: Raspberry mouse & vanilla cream cake #Tea #Cakes #Raspberry #Mouse
Raspberry mousse & vanilla cream is an ambitious culinary undertaking! But, just look at the results. #Mousse cakes
Captivatingly pretty Raspberry Mousse & Vanilla Cream Cakes. #mousse #pink #raspberry #vanilla #cake #dessert #elegant
Meringue Desserts: Raspberry mousse & vanilla cream cake
Rose Water Panna Cotta, Raspberry Mousse and Lemon Curd Cream, Wrapped in One Cool Verrine. #minisobremesa
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Verrine Dessert - Rose Water Panna Cotta, Raspberry Mousse and Lemon Curd Cream
Raspberry, Rose and Lemon Verrines- Clean, crisp flavours
Lemon Mousse. A gorgeous, warm day--sitting outside by the pool, craving something light and lemony...this is it my darlings. Sounds heavenly.
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Lemon curd and lemon mousse recipes.
Lemon #Mousse cakes
Lemon mousse (with lemon curd recipe)
Chocolate raspberry mousse cups; from Hello Jell-o! by Victoria Belanger
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RASPBERRY MOUSSE IN CHOCOLATE CUPS
Hello-Jell-o-Chocolate-Raspberry...for Miss Meave, the budding cupcake queesn
yummy - chocolate raspberry mouse
yummy chocolate raspberry mousse cups
Decadent Gluten-Free Sweet Treat Desserts | Eat Good Feel Good #Dessert #Gluten #Free #Raspberry #Cupcakes
Chocolate raspberry mousse cupcakes
Chocolate raspberry mousse cups
Raspberry Mousse Pie Recipe ~ Says: This one came out really pretty: if you didn't know the colour is natural you would probably not believe there's no dye in it. To make it more interesting, I made a sponge cake base which came out very delicious!
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collecting memories: Raspberry Mousse Pie
Raspberry Mousse |A Finn In The Kitchen
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Raspberry Mousse http://www.afinninthekitchen.com/2013/01/raspberry-mousse.html
Chocolate Raspberry Mousse Cake 21 Cakes for my 21st Birthday Such a RICH and DECADENT cake. I've made it twice now, and it is loved by all who eat it
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Triple chocolate raspberry mouse pie. Love at first sight
Raspberry Chocolate Mouse Cake
Hungry Happenings: Valentines Day Chocolate Raspberry Mousse Cake
This Valentine's Day Dessert, a Chocolate Raspberry Mousse Cake, is the love of my culinary life. Recipe at HungryHappenings.com
Raspberry Mousse with a decadent chocolate drizzle is the perfect way to end any meal. Try this light and luscious dessert for Valentine's Day or date night!
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Chocolate Raspberry Mousse – Quick Healthy Dessert Recipes For Weight Loss - HoliCoffee
Raspberry Mousse topped with a decadent Chocolate Drizzle. #food #mousse #raspberries #Valentines_Day
Raspberry Mousse - Love Grows Wild
Raspberry Mousse | www.kitchenconfid...