Black And White Chocolate Mousse Recipes

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GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE



Guinness Black and White Chocolate Mousse image

The Irish Pub Cookbook says a similar mousse using Guinness is served at the Guinness Storehouse at St. James' Gate in Dublin. Top it with a white chocolate mousse for a look-alike of a creamy pint.

Provided by FLKeysJen

Categories     Dessert

Time 3h

Yield 8 double-layered mousses, 8 serving(s)

Number Of Ingredients 8

8 ounces semisweet chocolate (chopped or grated) or 8 ounces bittersweet chocolate
1/2 cup butter (1 stick)
1/4 cup superfine sugar
3/4 cup Guinness stout
3 large eggs, separated
1 cup heavy cream (whipping cream)
6 ounces white chocolate (chopped or grated)
1 cup heavy cream (whipping cream)

Steps:

  • BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
  • In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
  • WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Make and share this White Chocolate Mousse recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

12 (1 ounce) white chocolate baking squares, coarsely chopped
2 cups heavy whipping cream, divided
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
  • Cook and stir until chocolate is melted and mixture is smooth.
  • Cool to room temperature.
  • In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
  • Fold about 1/4 cup into chocolate mixture.
  • Fold in remaining whipped cream mixture.
  • Spoon into dessert dishes.
  • Cover and refrigerate for at least two hours.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 8

Shaved dark chocolate, for topping
8 ounces white chocolate, chopped
1/3 cup plus 1 tablespoon pasteurized egg whites (from a carton), at room temperature
1/8 teaspoon cream of tartar
1 vanilla bean, split lengthwise
3 tablespoons hazelnut liqueur (or other liqueur)
1 teaspoon unflavored gelatin powder
1 1/4 cups heavy cream

Steps:

  • Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes.
  • Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white chocolate mixture until almost incorporated. Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate.

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