Tri Chocolate Mousse With Raspberry Sauce And Chocolate Filigree Recipes

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TRI-CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CHOCOLATE FILIGREE



Tri-Chocolate Mousse With Raspberry Sauce and Chocolate Filigree image

A rich and creamy dessert with dark, milk and white chocolate topped with raspberry sauce! Complete with chocolate filigree decorations to make a stunning presentation!! Truely sinful! :) *A bit time-consuming, but VERY easy and well-worth the effort! ;)Time does not include chilling time.

Provided by Wildflour

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 19

dried beans
8 ounces bittersweet chocolate, chopped
1/4 cup butter
2 tablespoons almond flavored liqueur, can sub 1 tsp. almond extract
1/2 cup heavy cream, whipped
3/4 cup heavy cream
1 1/2 teaspoons unflavored gelatin
6 ounces white chocolate, chopped
1/2 cup finely chopped almonds
1/2 cup heavy cream, whipped
8 ounces milk chocolate, chopped
1/4 cup butter
1 cup fresh raspberry, pureed and sieved to remove seeds
1/2 cup heavy cream, whipped
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
unsweetened cocoa powder
1 cup fresh raspberry
3/4 cup dark chocolate melts or 3/4 cup milk chocolate melts

Steps:

  • Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap.
  • Fill small roasting pan or baking dish with dried beans.
  • Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle.
  • Dark chocolate layer:.
  • In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur.
  • Cool, fold in whipped cream.
  • Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge.
  • Smooth top.
  • Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours.
  • White chocolate layer:.
  • In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes.
  • Add white chocolate and heat over low heat stirring until melted and smooth.
  • Place pan in bowl of ice water.
  • Stir until slightly thickened.
  • Remove from ice water, stir in almonds.
  • Fold in whipped cream.
  • Reposition loafpan to tilt in opposite direction. (lengthwise.).
  • Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer.
  • Cover, chill til firm.
  • Milk chocolate layer:.
  • In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth.
  • Cool, fold in whipped cream.
  • Level loaf pan and fill center with mousse, spread to edges.
  • Chill til firm, about 2 hours.
  • Raspberry sauce:.
  • In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute.
  • Cool, refrigerate covered until serving.
  • Freeze mousse 1 hour before slicing.
  • Lightly sift cocoa powder onto each serving plate.
  • Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries.
  • Chocolate Filigree:.
  • Line baking sheet with waxed paper.
  • Melt 3/4 cup chocolate melting wafers over low heat or in microwave.
  • Fit a #3 plain tip onto pastry bag.
  • Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper.
  • Add crosshatches to each one.
  • Set aside til hardened.
  • Carefully peel off of waxed paper.
  • Store in covered container in cool place.

TRIPLE CHOCOLATE TERRINE



Triple Chocolate Terrine image

This is really very simple, and will impress anyone you serve it to. It tastes incredible, and it can be made up to a month ahead of time. I once served 1000 servings of this, with both raspberry and chocolate sauce, to a dinner party, and my clients were thrilled. The mousse recipes are from one of my pastry-chef heros, Alice Medrich - she's a genius, and these mousses can be used seperately as cake fillings, too.

Provided by P48422

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso, dissolved in water
2 tablespoons water
2 tablespoons dark rum
1 large egg yolk
2 large egg whites, room temperature
1 dash cream of tartar
1 tablespoon sugar
1/4 cup heavy cream
4 1/2 ounces milk chocolate, chopped
2 teaspoons instant coffee, dissolved in water (not freeze-dried)
2 tablespoons water
3/4 cup heavy cream
4 1/2 ounces white chocolate, chopped
3/4 cup heavy cream

Steps:

  • Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
  • Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
  • For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
  • Stir until smooth.
  • Whisk in the yolk and mix well.
  • Set aside.
  • Whip the whites and cream of tartar until soft peaks form.
  • Sprinkle in the sugar, beating on high until stiff, but not dry.
  • Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
  • Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
  • Fold everything together gently until no streaks of white appear.
  • Turn the mousse into your prepared mold, spreading until it is an even layer.
  • Place in the freezer.
  • Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
  • Stir until smooth and completely melted.
  • (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
  • Whip the cream until soft peaks form- not too stiff.
  • Fold very carefully into the milk chocolate- it will seem very soft.
  • Scrape on top of the dark chocolate layer, smoothing to an even layer.
  • Put in the freezer.
  • Make the white chocolate layer: place the chocolate and 2 tbl.
  • water in a heatproof bowl.
  • Microwave on low (30% power) for about 2 minutes.
  • Stir until very smooth and completely melted.
  • Let cool slightly.
  • Whip the cream until soft peaks form- not too stiff.
  • Fold very carefully into the chocolate- it, too, will seem very soft.
  • Scrape on top of the milk chocolate layer, smoothing to an even layer.
  • Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
  • Carefully wrap the excess plastic up over the mousse.
  • Put the entire thing in the freezer for at least 4 hours, preferably overnight.
  • It also freezes well for a month prior to serving.
  • To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
  • Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
  • Peel the plastic from the mousse and discard.
  • Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
  • Serve immediately.
  • Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.

RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS



Rich Chocolate Mousse With Raspberry Coulis image

This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio.

Provided by CookinDiva

Categories     Dessert

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

12 ounces frozen unsweetened raspberries
1/2 cup sugar
1/4 cup raspberry liqueur
1 cup marsala (find in liqueur aisle)
1/2 cup sugar
1 cup semi-sweet chocolate chips, melted
1 cup whole milk ricotta cheese
1 teaspoon vanilla
8 ounces Cool Whip Lite

Steps:

  • Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
  • Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
  • Melt chocolate chips (this can be done in a microwave or in a double boiler).
  • Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
  • Place mousse in refrigerate to set for at least 2 hours.
  • To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.

Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 9.5, Cholesterol 16.2, Sodium 56.4, Carbohydrate 55.1, Fiber 4, Sugar 46.3, Protein 5.8

BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE



Bittersweet Chocolate Mousse in Phyllo with Raspberry Sauce image

Categories     Milk/Cream     Blender     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Raspberry     Eau de Vie     Chambord     Anniversary     Chill     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 2

Number Of Ingredients 20

2 phyllo sheets, thawed if frozen
For sauce:
a 10-ounce package frozen raspberries in light syrup
2 tablespoons granulated sugar
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
For mousse:
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup water
1 large egg
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
1/4 cup well-chilled heavy cream
For serving:
3 tablespoons well-chilled heavy cream
confectioners' sugar
unsweetened cocoa powder
chocolate curls
To make Chocolate Curls
fine quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 350°F.
  • On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
  • Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
  • Make sauce:
  • In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
  • Make mousse:
  • In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
  • To make chocolate curls:
  • In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
  • To serve:
  • In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE



Delightful Lemon Mousse With Raspberry Sauce image

Make and share this Delightful Lemon Mousse With Raspberry Sauce recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 7

1 1/2 cups boiling water
1 (6 ounce) package sugar-free lemon gelatin
2 teaspoons grated lemon peel
ice cube
1 cup cold apple juice
1 (8 ounce) container Cool Whip Free, thawed
1 (10 ounce) package frozen raspberries, thawed, pureed in blender

Steps:

  • STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
  • POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
  • REFRIGERATE 4 hours or until firm.
  • Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.

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