Best 4 Molded Chicken Mousse Recipes

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**Molded Chicken Mousse: A Culinary Journey of Elegance and Flavor**

Experience the art of culinary refinement with Molded Chicken Mousse, a dish that captivates the senses with its delicate texture, rich flavors, and stunning presentation. This classic French dish is a testament to the transformative power of culinary techniques, showcasing the versatility of chicken and the artistry of skilled chefs.

Within this comprehensive guide, you'll find a collection of Molded Chicken Mousse recipes, each offering unique variations on this timeless dish. Discover the simplicity of the Classic Molded Chicken Mousse, where the harmonious blend of chicken, cream, and seasonings creates a symphony of flavors. For a touch of indulgence, embark on the journey of creating the Creamy Chicken Mousse with Avocado Mousseline, where the velvety avocado mousseline adds a layer of richness and visual appeal.

Challenge your culinary skills with the elegant Chicken Mousse with Pistachio Crust, where the vibrant green pistachio crust adds a delightful crunch and color contrast. If you seek a lighter option, the Chicken Mousse with Vegetables is sure to impress with its medley of fresh vegetables, providing a burst of color and nutrients.

And for those with a penchant for culinary exploration, the Chicken Mousse with Sun-Dried Tomato and Basil offers a tantalizing fusion of flavors, where the sun-dried tomatoes and basil infuse the mousse with a vibrant Mediterranean essence.

No matter your culinary expertise or personal preferences, this collection of Molded Chicken Mousse recipes promises to guide you on a culinary adventure, transforming simple ingredients into an extraordinary dish fit for any occasion. Prepare to indulge in the luxuriousness of Molded Chicken Mousse, where taste, texture, and presentation converge to create an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

MOLDED CHICKEN



Molded Chicken image

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 chocolate chicken

Number Of Ingredients 6

Cocoa butter, melted
Various powdered food coloring
8 ounces bittersweet chocolate, tempered
48 ounces white chocolate, tempered
Special Equipment, see source link for information:
Chicken mold

Steps:

  • Make some "paint" by mixing the cocoa butter and a small amount of powdered food coloring. Make a few colors. It will be easier if you use yogurt machine to store and warm your paints. Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so (eyes, beak, etc.).
  • Using the paintbrush, very lightly paint the bittersweet chocolate into the feathers of the chicken. Using a ladle, fill the mold with white chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place the mold upside down on a wire rack over a sheet pan. Repeat with the other half of the mold. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. It is important to do this because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate harden.
  • If the chocolate is properly tempered, it will easily release from the mold. To unmold, rest your thumbs on the outside, and place your first two fingers on the inside and gently begin to lift the chocolate from the mold. Do not press or pull too hard, or you will break it. You will need to apply this lifting pressure to each side to loosen the chocolate from the mold. Glue the 2 halves of the chicken together with melted chocolate.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

MOLDED CHICKEN MOUSSE



Molded Chicken Mousse image

Make and share this Molded Chicken Mousse recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 cups cooked chicken, diced
2 (1/4 ounce) envelopes unflavored gelatin, softened
2 cups water, boiling
3 chicken bouillon cubes
3 tablespoons lemon juice
1 teaspoon dry mustard
2 teaspoons curry powder
1/2 teaspoon salt
2 cups sour cream
1/4 cup green onion, diced
1 cup celery, diced
1/4 cup green pepper, diced
1/4 cup almonds, toasted

Steps:

  • Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
  • Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
  • Add sour cream.
  • Refrigerate for 30-40 minutes.
  • Add remaining ingredients.
  • Pour into 1-1/2 quart mold or smaller individual molds.
  • Refrigerate about 4 hours, or until firm.

Nutrition Facts : Calories 255, Fat 18.2, SaturatedFat 8.7, Cholesterol 64.9, Sodium 524.3, Carbohydrate 5.3, Fiber 1.1, Sugar 1.2, Protein 18

CHICKEN MOUSSE



Chicken Mousse image

I am allergic to all types of fish. So my mom changed her Shrimp Mousse recipe to Chicken Mousse recipe. We have this at Christmas dinner and then the next morning! It is a great recipe and delicious! Everyone eats the Chicken more than the mousse! Enjoy!

Provided by Franchi Nicola

Categories     Poultry Appetizers

Time 1h15m

Number Of Ingredients 11

1 lb boneless chicken breast cooked
1 lb (16 oz) cream cheese, room temperature
1 can(s) (10 oz) tomato soup
1 1/2 pkg (or 1 tbl) unflavored gelatin
1/2 c cold water
1 c mayonnaise or salad dressing, whichever is preferred
1/2 c finely chopped celery
1/2 c finely chopped green onions (white & green parts)
oil
mold
crackers, or brushetta style bread to serve the mousse with.

Steps:

  • 1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
  • 2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
  • 3. Just cool.
  • 4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
  • 5. Using an electric mixer or processor, mix until smooth.
  • 6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
  • 7. Lightly oil a mold; pour mousse mixture in.
  • 8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
  • 9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
  • 10. Place the molded mousse out with crackers or brushetta style bread.

MOLDED CHOCOLATE MOUSSE



Molded Chocolate Mousse image

Provided by Barbara Kafka

Categories     quick, dessert

Time 25m

Yield 8 servings

Number Of Ingredients 5

3 ounces semisweet chocolate
3/4 cup milk
1/4 cup sugar
1 envelope plain gelatin ( 1/4 ounce)
1 1/2 cups heavy cream

Steps:

  • Melt chocolate (see Micro Tip). Set aside to cool.
  • Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
  • Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
  • Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
  • Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
  • With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
  • Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
  • To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 30 milligrams, Sugar 14 grams

Tips:

  • Mise en place: Make sure you have all your ingredients and equipment ready before you start cooking. This will help you stay organized and make the process smoother.
  • Use fresh, high-quality ingredients: The quality of your ingredients will directly affect the taste of your mousse. Use the best chicken, cream, and other ingredients you can find.
  • Chill your ingredients: Chilling the chicken and cream before making the mousse will help it set better and give it a smoother texture.
  • Beat the egg whites until stiff peaks form: This will help incorporate air into the mousse, making it light and fluffy.
  • Fold the egg whites into the chicken mixture gently: Overmixing can deflate the egg whites and make the mousse less airy.
  • Chill the mousse for at least 4 hours before serving: This will allow it to set properly and develop its full flavor.

Conclusion:

Molded chicken mousse is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be customized to your liking. With a little planning and effort, you can create a show-stopping dish that will impress your guests.

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