Best 3 Chocolate Cookie Mousse Recipes
Indulge in a symphony of flavors with our exquisite Chocolate Cookie Mousse, where rich chocolate and velvety mousse harmoniously unite to create a dessert that captivates the senses. This delectable treat is not just one recipe, but a collection of culinary masterpieces, each offering a unique twist on the classic mousse. Dive into the decadent realm of our Dark Chocolate Mousse, where the intensity of dark chocolate intertwines with the lightness of whipped cream, resulting in a luxurious and sophisticated dessert. For those who prefer a touch of sweetness, our Milk Chocolate Mousse beckons with its creamy texture and delightful milk chocolate flavor. If you seek a burst of tangy citrus, our Orange Chocolate Mousse tantalizes the palate with the vibrant zest of oranges, perfectly complementing the richness of chocolate. And for those with a penchant for the exotic, our Hazelnut Chocolate Mousse enchants with the nutty allure of hazelnuts, adding a delightful dimension to the classic mousse experience. No matter your taste preferences, our Chocolate Cookie Mousse collection promises an unforgettable culinary journey, leaving you utterly captivated from the first bite.
Let's cook with our recipes!
WHITE CHOCOLATE MOUSSE TORTE WITH OREO COOKIE CRUST
I've had this for so long that I can no longer remember where I picked it up. The one thing I do know is that it's delicious! The ganache filling is superb with the combination of white chocolate. I didn't include chill time.
Provided by gailanng
Categories Dessert
Time 45m
Yield 1 torte, 14 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Butter 10" springform pan.
- Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
- Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
- Filling:.
- Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
- Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
- Add 2 remaining cups cream and vanilla; stir to combine.
- Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
- Refrigerate until filling is set, at least 6 hours or overnight.
- Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
- Sprinkle top with chopped cookies.
Nutrition Facts : Calories 601.6, Fat 49.8, SaturatedFat 29.7, Cholesterol 102.8, Sodium 158.1, Carbohydrate 39.9, Fiber 3.4, Sugar 27.4, Protein 6.9
ALMOND COOKIE CUPS WITH CHOCOLATE MOUSSE
This is not only a delicious dessert but very impressive. Velvet Chocolate Mousse served in a almond cookie cup. You get to eat the whole thing. Mmmm so good! The compliments are worth the time and effort to put this special dessert together. I make it at Christmas.
Provided by Vseward Chef-V
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
- In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
- For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
- Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
- OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
- To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
- In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
- Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
- In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
- o serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
- TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.
CHOCOLATE COOKIE MOUSSE
"I have family members who beg for this rich yummy dessert whenever I visit," notes Carol Mullaney of Pittsburgh, Pennsylvania. "It calls for just four ingredients, and it's handy to keep in the freezer for a special occasion."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature. , Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 170mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- To achieve the perfect mousse texture, make sure the chocolate is melted smoothly and the cream is whipped until stiff peaks form. Over-whipping the cream can result in a grainy texture.
- Chill the mousse for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set properly.
- If you don't have a piping bag, you can use a spoon to carefully dollop the mousse into serving glasses or ramekins.
- Garnish the mousse with grated chocolate, cocoa powder, or fresh berries for an elegant touch.
- For a richer mousse, use a combination of dark and milk chocolate.
- If you want a lighter mousse, use a combination of white chocolate and milk chocolate.
- Add a teaspoon of instant coffee powder to the melted chocolate for a mocha flavor.
- For a fun twist, try adding a swirl of raspberry or strawberry jam to the mousse before chilling.
- If you're short on time, you can make a quick and easy mousse by simply folding whipped cream into melted chocolate.
Conclusion:
Chocolate cookie mousse is a versatile and delicious dessert that is perfect for any occasion. With its rich chocolate flavor, creamy texture, and endless variations, it's sure to satisfy even the most discerning palate. So next time you're looking for a special treat, give this chocolate cookie mousse recipe a try. You won't be disappointed!
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