Chocolate Mousse With Chai Spice Blend Recipes

CHAI SPICED APPLE GINGERBREAD TRIFLE W/WHITE CHOCOLATE MOUSSE

Chai Spiced Apple Gingerbread Trifle w/White Chocolate Mousse image

I have made all the products for this Trifle, and they are just to die for. By putting them all togther makes it even more delicious. The products can be found on my website www.gottalovechocolate.com

Provided by Sherri Schaaf @Gottalovechocolate

Number Of Ingredients 20

Ingredients

GINGERBREAD
1/2 cup(s) molasses or honey
1 stick(s) butter melted
1 - extra large egg
1/2 cup(s) hot water
1 package(s) dove chocolate gingerbread mix
CHAI-SPICED APPLES
6 large granny smith apples
4 tablespoon(s) butter
1/3 cup(s) sugar
2 tablespoon(s) vanilla sugar (included in the gingerbread mix kit)
1 package(s) dove chocolate spiced chai tea
WHITE CHOCOLATE MOUSSE
3/4 cup(s) heavy cream
1/3 cup(s) milk
1 package(s) dove chocolate frosty white chocolate smoothie mix
DARK CHOCOLATE MOUSSE
3/4 cup(s) heavy cream
1 package(s) dove chocolate chocolate mousse mix
4 ounce(s) dove chocolate chef-series dark chocolate (2 bars)

Steps:

Preparing the cake 1. Preheat oven to 350°F. Grease a 9x11" pan or line with parchment paper for easy release. In a large bowl, use an electric mixer to beat together molasses, butter, egg and water. 2. Pour in the Gingerbread Mix, and continue mixing until batter is smooth. 3. Pour batter into prepared pan and bake for 28-30 minutes or until a skewer inserted in the center comes out almost clean. Cool and cut into small cubes. Set aside.
Preparing the apples 4. Peel, quarter and core apples. Cut into ¼" slices. In a saucepan over medium heat, simmer apples, butter, sugars, and Chai Tea until cooked and juicy, about 20 minutes. Set aside.
Preparing the mousses 5. White Chocolate Mousse: pour cream and milk into a mixing bowl. Begin to whip with an electric mixer while pouring in the Smoothie Mix. Whip until soft peaks form. Refrigerate until ready to use. 6. Dark Chocolate Mousse: prepare 1 batch according to instructions on the packet (using the heavy cream and Dark Chocolate).
Preparing the trifle 7. In the bottom of a trifle bowl, spoon a layer of Dark Chocolate Mousse, followed by a layer of the gingerbread cubes. Top with a layer of White Chocolate Mousse. Arrange half of the chai-spiced apples on the White Chocolate Mousse. Then repeat all layers again. For a professional finish, use your DCD Pastry Bag to pipe a decorative twist of White Chocolate Mousse on top.
Garnish Ideas DCD Chocolate Leaves, grated DCD Chef-Series White and Dark Chocolate

CHOCOLATE MOUSSE WITH CHAI SPICE BLEND

CHOCOLATE MOUSSE WITH CHAI SPICE BLEND image

Categories Chocolate

Yield 8

Number Of Ingredients 6

Ingredients

RawSpiceBar's Rose & Chai Spice Blend
12 ounces semi-sweet chocolate chips
1 3/4 cups whipping cream
3 ounces espresso
1 teaspoon gelatin
4 tablespoons butter

Steps:

1. Chill 1 1/2 cups whipping cream in refrigerator. Chill mixing bowl and beaters in freezer. 2. In a double boiler, combine RawSpiceBar's Rose & Chai Spice blend (leave a pinch to garnish), chocolate chips, coffee and butter. Melt over simmering water, stirring constantly. Remove from heat once nearly melted. Let cool, about 25 minutes, stirring occasionally. 3. Pour 1/4 cup remaining whipping cream into metal cup and add gelatin, let sit for 10 minutes. Heat cup over a low gas flame or candle. Stir mixture into the cooled chocolate and set aside. 4. In chilled mixing bowl, beat chilled 1 1/2 cups whipping cream until peaks begin to form. Stir 1/4 of extra whipping cream into bowl and fold together (careful not to over fold). 5. Spoon into serving glasses of choice and chill for 1 or more hours. Garnish with remaining RawSpiceBar's Rose & Chai spice blends and serve.

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