Black And White 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

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.

BLACK & WHITE MOUSSE CAKE



black & white mousse cake image

Im a volunteer fire fighter and when I became overly pregnant and not able to respond any longer I started baking treats and taking them to the station just so I wasnt out of the loop once I returned to duty, this cake has gotten more compliments than any other dessert Ive ever made, I was even asked to make it for a rehersal...

Provided by Beth Zandona

Categories     Chocolate

Number Of Ingredients 21

FOR CAKE:
1/2 c butter, unsalted
4 oz chocolate, unsweetened squares
1 1/2 c sugar
2 eggs
1 c coffee, room temperature
2 1/4 c all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/4 c milk
1 tsp vinegar
FOR MOUSSE:
1 pkg gelatin, unflavored
2 Tbsp cold water
8 oz white chocolate (good quality)
3 c whipping cream
1/2 tsp almond extract
1/2 tsp vanilla extract
FOR SIMPLE SYRUP:
1 c water
1 c sugar

Steps:

  • 1. CHOCOLATE CAKE: Directions 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans. 2.In a small pan melt the butter with the unsweetened chocolate. Set aside to cool slightly. 3.Cream together the sugar and the eggs until light in color. 4.Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) 5.Add 1 cup coffee and blend well. Mixture will be very liquid. 6.Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well. 7.Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s). 8.Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 30min then remove top so its level (make sure cake come out of pan) put cake back in pan and pour simple syrup over top of the slightly warm leveled cake, cover with plastic wrap and set aside
  • 2. SIMPLE SYRUP: in a small sauce pan mix sugar and water with wooden spoon, bring to a boil, keep at a boil and reduce liquid to about 1/2 stiring all the time
  • 3. WHITE CHOCOLATE MOUSSE: Directions 1)Put gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. 2)Melt chocolate and ½ cup of the whipping cream in the top of a double boiler, stirring all the time. 3) Stir the softened gelatin into chocolate mixture, mixing well 4) transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don't let it sit too long or the chocolate /gelatin mixture will become too firm. Chill a large bowl and a whisk or mixer beaters in the freezer for 30 minutes before you are going to whip the cream. 5) Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. 6) add the vanilla and almond extract 7)continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2-3 minutes. 8)Stir ¼ of the whipped cream into the chocolate mixture to lighten it. 9) fold in the remaining cream, 1/3 at a time, being careful not to over blend. 10) cover with plastic wrap (wrap touching surface of mousse)and refrigerate 1 hour
  • 4. Uncover cake and scoop the mousse on top of the cake refrigerate 1hr before serving I like to use a spring form pan to bake my cake, this way I can remove the ring by placing the pan on a smaller pan unlatching the ring and sliding the ring DOWNWARD to give my cake a nice clean edge and looks professional. ALSO CAKE TASTES EVEN BETTER IF MADE 24hr EARLIER and SITS OVERNIGHT IN THE FRIDGE!

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