Mousse Recipes

Black Forest Chocolate Mousse:

In a large mixing bowl, whip the cream until it forms firm peaks. Reserve 1/2 cup in small bowl; cover and refrigerate. Set aside larger amount of cream
Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch
Place chocolate chips in the container of a blender. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed
With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear
Fold in cherries, reserving 4 cherries for garnish
Cover and refrigerate 2 to 6 hours
To serve, spoon into four stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs

You can eliminate kirsch and use a total of 1/3 cup syrup from cherries, bring to a boil and reduce to 1/4 cup
Can be spooned into glasses before service and kept under refrigeration

Sprinkle gelatin over cold water and soften. Set in a bowl of hot water and mix until dissolved
Beat egg yolks in a medium bowl until blended. Gradually add half the sugar and continue beating until ribbon forms, about 3 to 5 minutes
Beat in lemon juice and zest, then the gelatin mixture
Refrigerator for 10 minutes, stirring every two minutes or until mixture mounds slightly when dropped from a spoon
Whip cream until stiff
Whip egg whites wntil soft peaks form, then add remaining sugar a tablespoon at a time. Continue beating until stiff but not dry
Gently fold egg yolk mixture into whites until no streaks are left, then fold in whipped cream
Spoon into serving bowl or individual desset dishes
Refrigerate for at least 3 hours, or until it is set

Fold a 24 inch piece of waxed paper lengthwise in thirds. Form 2 inch collar around 1 quart, straight sided, soufflé dish. Tie with string to hold in place
Sprinkle gelatine over rum in small bowl. Set bowl in pan of hot water and simmer to dissolve gelatine. Remove from hot water and cool slightly
In large bowl, with electric mixer at high speed, beat eggs until thick and light. Gradually beat in suagr and continue beating 5 minutes, or until very thick and light
In small bowl, combine pumpkin, cinnamon, ginger, mace and cloves. stir into egg mixture, along with cooled gelatine mixture, blending well
With a rubber scraper or spatula, gently fold 1 cup cream, whipped, into gelatine mixture until well combined
Turn into prepared dish, smoothing with spatula
Refrigerate until firm, about 4 hours or overnight
Serve and garnish

Brandy can be used in place of the rum
Walnuts can be used in place of the almonds
To serve, gently remove the paper collar. Decorate top with rosettes of whipped cream and garnish with almond halves
Can also be garnished with chocolate sprinkle or curls, sprinkles od cinnamon, etc.

In top of double boiler, combine egg yolks and sugar. Place over hot, not boiling, water. with electric mixer at high speed, beat for 5 to 7 minutes, until light and fluffy
Remove from water. stir in brandy. Let cool for about 5 minutes
Fold in egg wjites and cream until well blended. Pour into 2 (8 by 8 by 2 inch) baking pans. Freeze until firm about 1 inch from edge. Turn into chilled large bowl; stir gently until smooth. Turn into 6 cup decorative mold. Cover with plastic film or foil
Freeze until very firm, at least 8 hours
About 30 minutes before serving, remove mousse from freezer and place in refrigerator. Just before serving, unmold and surround with strawberries
Serve and garnish

To unmold, run a small spatula around the edge of the mold. Invert over chilled serving plate; hold a hot, damp dishcloth over mold and shake gently to release. Return to freezer for service
Can also be garnished with whipped cream, chocolate sprinkles or curls, sprigs of fresh mint, etc.

Choose a few perfect raspberries for garnish and set aside. Purée remaining raspberries in processor or blender until very smooth
Transfer 2 tablespoons of purée, with seeds, to measuring cup. Strain remaining purée into mixing bowl, eliminating all seeds
Add enough strained purée to the 2 tablespoons to measure 1/2 cup. Set aside. Chill remaining strained puree, which will be used as sauce
In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cold water
Raise heat slightly and cook until temperature of syrup reaches 240°F (soft ball stage). While syrup is cooking, beat 3 egg whites in a mixer until stiff
As soon as syrup reaches 240°F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very thing stream
When all of the syrup has been incorporated, raise a mixer speed and beat meringue until cool
Stir together the 1/2 cup reserved raspberry purée and lemon juice and fold into the meringue until nearly blended
Whip cream until stiff and fold into the meringue until blended. Do not over mix
Spoon or pipe the mixture into serving glasses and refrigerate to chill for service
Serve and garnish

Can be garnished with a dollop of whipped crean whole raspberries, raspberry sauce, sprigs of fresh mint, chocolarte sprinkles or curls, etc.
3 cups of fresh raspberries can be used in place of the frozen

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