Best 3 Chocolate Mousse Loaf With Raspberry PurÉe Recipes
Indulge in a symphony of flavors with our tantalizing Chocolate Mousse Loaf with Raspberry Purée. This delectable treat offers a perfect balance of rich chocolate and tangy raspberries, resulting in an unforgettable dessert experience. Each bite of the airy chocolate mousse, nestled within a moist chocolate loaf, will transport you to a realm of pure bliss. Accompanied by a vibrant raspberry purée, this dessert becomes a masterpiece of culinary art. Whether you're a seasoned baker or a novice in the kitchen, our detailed, step-by-step recipes will guide you effortlessly through the process of creating this delightful dish. Get ready to impress your loved ones with this exquisite Chocolate Mousse Loaf with Raspberry Purée, a dessert that promises to leave a lasting impression on your taste buds.
Here are our top 3 tried and tested recipes!
CHOCOLATE MOUSSE WITH RASPBERRY PUREE
Make and share this Chocolate Mousse With Raspberry Puree recipe from Food.com.
Provided by Mimi Bobeck
Categories Pie
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
- Set aside.
- Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
- Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
- Add cream of tartar and mix two more minutes.
- Blend in the melted chocolate, chocolate chunks and whipped cream.
- Chill for at least 2 hours.
- For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
- Puree and cool.
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE
Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.
Provided by coasterfood lover
Categories Dessert
Time 25m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
- In a small bowl mix 1/2 cup cream with egg yolks until blended.
- In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
- Add egg mixture; cook three minutes longer, stirring constantly.
- Remove from heat and cool to room temperature.
- In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
- With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
- Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
- For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
- Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.
Nutrition Facts : Calories 500.8, Fat 34.8, SaturatedFat 21.1, Cholesterol 116.2, Sodium 103.6, Carbohydrate 52.4, Fiber 3.3, Sugar 34.7, Protein 3.3
TRI-CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CHOCOLATE FILIGREE
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
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.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the mousse loaf. Use a chocolate that is at least 70% cacao for a rich, decadent flavor.
- Chill the mousse before baking: This will help the mousse to set properly and prevent it from becoming too runny.
- Don't overbeat the egg whites: Overbeaten egg whites will make the mousse tough. Beat them until they are stiff peaks, but not so stiff that they are dry.
- Fold the egg whites into the chocolate mixture gently: This will help to prevent the mousse from deflating.
- Bake the mousse loaf in a water bath: This will help to distribute the heat evenly and prevent the mousse from cracking.
- Let the mousse loaf cool completely before serving: This will give it time to set and develop its full flavor.
Conclusion:
The chocolate mousse loaf with raspberry puree is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, creamy mousse texture, and tangy raspberry puree, this loaf is sure to please everyone. Follow the tips above to make the perfect chocolate mousse loaf every time.
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the mousse loaf. Use a chocolate that is at least 70% cacao for a rich, decadent flavor.
- Chill the mousse before baking: This will help the mousse to set properly and prevent it from becoming too runny.
- Don't overbeat the egg whites: Overbeaten egg whites will make the mousse tough. Beat them until they are stiff peaks, but not so stiff that they are dry.
- Fold the egg whites into the chocolate mixture gently: This will help to prevent the mousse from deflating.
- Bake the mousse loaf in a water bath: This will help to distribute the heat evenly and prevent the mousse from cracking.
- Let the mousse loaf cool completely before serving: This will give it time to set and develop its full flavor.
Conclusion:
The chocolate mousse loaf with raspberry puree is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, creamy mousse texture, and tangy raspberry puree, this loaf is sure to please everyone. Follow the tips above to make the perfect chocolate mousse loaf every time.
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