1、Whey chocolate mousse

This delectable chocolate mousse is made with protein-rich whey and double cream for a simple, decadent dessert you can make with just four ingredients

Whey chocolate mousse recipe

Ingredients

  • 2 gelatine leaves
  • 160ml whey
  • 200g dark chocolate (70%), melted (save a chunk for shaving over)
  • 300ml double cream

Method

  • In a small saucepan over a medium heat, warm the whey until steaming. Squeeze the sheets of gelatine and add to the whey, stirring until they have completely dissolved. Leave to cool slightly.
  • Add a splash of the whey mixture to the melted chocolate, mix thoroughly, then continue to gradually combine the two. The mixture should be very glossy.
  • Whisk the cream to medium peaks. Add a spoonful of the cream to the chocolate mixture and stir well. Fold in the rest of the cream, working quickly. Spoon into dessert glasses and chill for 3 hrs. Serve each one with a large pinch of sea salt and some chocolate shavings sprinkled over.

  • https://www.truecookbook.com/recipe/whey-chocolate-mousse-10361/

    2、Chocolate Peppermint Mousse Pie

  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 18 mins 375°F
  • Chill: 3 hrs
  • Chocolate Peppermint Mousse Pie recipe

    Ingredients

    Method

    1. Grease a 9-inch springform pan with 1 tablespoon butter; set aside.
    2. In a food processor, pulse hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter,and salt. Continue to pulse until well blended. Press into bottom of pan. (Mixture may be crumbly; use hands to press into pan in an even layer.) Poke with fork.
    3. Bake in a 375 degree oven for 18 to 20 minutes. Cool completely.
    4. In a small saucepan, add cold water to pan. Sprinkle with gelatin and allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
    5. In mixing bowl, beat chocolate hazelnut spread, cream cheese, and peppermint extract. Add gelatin to cream cheese mixture. Beat on medium high for 2 to 3 minutes, scraping down sides of bowl as necessary. Set aside.
    6. In a cold mixing bowl, beat heavy cream with sugar until soft peaks form. Fold in cream cheese mixture. Pour over cooled crust and refrigerate for 3 hours or overnight.
    7. To remove springform pan, use plastic knife and run along edges. Remove sides of pan.
    8. When ready to serve, sprinkle with powdered sugar and crushed candy canes.

    3、Bittersweet Mousse

  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 2 hrs to 24 hrs
  • Cool: 15 mins
  • Bittersweet Mousse recipe

    Ingredients

    Method

    1. In a small saucepan combine chopped chocolate, egg yolks, sugar, water, and 1/2 cup of the whipping cream. Cook and stir over medium heat until mixture starts to bubble around edges. Remove from heat. Pour into a large bowl set in a bowl of ice water. Cool 15 to 20 minutes, stirring frequently.
    2. In a chilled mixing bowl beat remaining 1 cup whipping cream with chilled beaters just until thickened (do not beat to soft peaks or mousse will be too stiff). Fold into cooled chocolate mixture. Cover and chill in the refrigerator 2 to 24 hours.
    3. Spoon mousse into individual bowls. Serve with Cinnamon Poached Pears. Top mousse with additional whipped cream and chocolate shavings. Makes 8 servings.

    4、Chocolate-Malted Mousse

  • Makes: 8 servings
  • Prep: 30 mins
  • Cool: 30 mins
  • Chill: 1 hr to 24 hrs
  • Chocolate-Malted Mousse recipe

    Ingredients

    Method

    1. Place the 2 ounces malted milk balls in large resealable plastic bag and finely crush with rolling pin. Set aside.
    2. For mousse, in small saucepan heat milk chocolate and bittersweet chocolate with 1/4 cup of the whipping cream over low heat until smooth, stirring constantly. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.
    3. In large chilled mixing bowl with chilled beaters beat 1-3/4 cups whipping cream to stiff peaks (peaks stand straight). Stir about 1/2 cup of the whipped cream into melted chocolate mixture; fold chocolate mixture back into remaining whipped cream. Fold in crushed malted milk balls. Spoon into 1-1/2- to 2-quart dish or 8 to 10 small bowls or glasses. Cover and refrigerate 1 to 24 hours.
    4. In medium chilled bowl combine remaining 1 cup whipping cream, sugar, and cocoa powder; beat to soft peaks. Spoon on mousse. Top with malted milk balls. Makes 8 to 10 servings.

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