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Fruit mousse. Chocolate mousse: homemade recipes. Recipe: Cottage Cheese Banana Mousse

Until recently, Russian confectioneries specialized in cakes and pastries familiar to everyone since childhood, such as Napoleon, bird's milk, honey cake. However, more recently, home-like desserts have increasingly begun to give way to exquisite mousse cakes and pastries. Now one can hardly imagine successful establishments whose pastry chefs do not resort to the use of a modern ingredient in their creations. But, hardly at least one of you, enjoying the airy texture, wondered where and when this mousse bliss arose.

Mousse, or "mousse" in French, which originally translated as "foam", originated in France in the early twentieth century, when Toulouse Lautrec decided to whip up chocolate combined with egg white. He got an air mass, which was called "mousse", and the recipe for this delicacy began to be used in the future.

To date, there are hundreds and even thousands of recipes for various desserts, including or consisting entirely of mousses of all possible flavors: from chocolate and fruit to tea and spice mousses. However, they all have the same base: cream or egg whites and gelatin. Each recipe includes French technology cooking, and desserts become unique thanks to bold combinations of flavors.

The inner world of dessert

Now that we have figured out where our today's guest was born, it's time to find out where you can meet him and what is the recipe for happiness. Mousse hides in cakes, pastries and even just in beautiful glasses.

Cakes, as a rule, include layers of mousse or the blank of the whole cake is covered with mousse on top. Mousse seems to hug the cake, covering its top and sides. After such a dessert can be covered mirror glaze or velor, the permanent companions of mousse in the modern confectionery world.

Cakes are usually more like small versions of layered cakes, and look just as good. On the contrary, miniaturization gives them charm. Portion desserts are a little easier to make than their older brothers: mousse is poured into special Silicone forms, and after hardening, it is laid on a biscuit, decorated or covered with glaze. These tiny desserts will enchant everyone, and especially those who limit themselves to sweet pleasure will like their size.

Desserts in glasses are a real find for those who love everything light and airy. Such delicacies often consist entirely of mousse, to which are added fresh fruits, berries, chocolate chips. In addition, these desserts are easy to prepare and are more valued for their taste than their appearance. You can use any recipe, put the prepared mousse in any glass and enjoy it.

So that you don’t get lost in guessing what to cook and how to find a recipe thanks to which you will succeed, we offer you several amazing delicacies at once that will become your favorites. And thanks to the secrets that we will share with you, everything will definitely work out!

White chocolate mousse with strawberry and black pepper sauce

  • 200g white chocolate
  • 2 yolks
  • Zest of one lime
  • 2 tbsp white rum (optional)
  • 150 ml whipping cream (at least 33% fat)
  • 50g sugar
  • ½ tbsp black peppercorns (crushed)
    75ml water
  • 225g strawberries (+ a few more for decoration)
  • Juice of ½ lime
  1. Melt the chocolate in a water bath or microwave. If you use the second option, then you need to pull the chocolate out of the oven every 10 seconds and stir so that it does not burn.
  2. Combine melted chocolate with zest, rum and egg yolks until smooth.
  3. Separately, beat the pre-chilled cream to soft peaks, mix them gently into the rest of the mass.
  4. Arrange the mousse in glasses or bowls, put in the refrigerator for 3-4 hours.
  5. While the mousse hardens, put the water, sugar and pepper in a saucepan over low heat. Once the sugar has dissolved, reduce the heat and let the syrup simmer for 3 minutes.
  6. Put the sliced ​​berries into the syrup, pour in the lime juice and cook for another 2 minutes.
  7. Puree the cooled sauce and put a small amount of it on top of the mousse in each glass. If desired, garnish with additional strawberries.

If you are afraid of such an unusual appearance of black pepper, you can easily refuse it and get a simple recipe for strawberry sauce.

Chocolate mousse pie (no-bake recipe)

  • 200g shortbread chocolate chip cookies
  • 120g + 80g melted butter
  • 280g dark chocolate
  • 625 + 375 ml whipping cream (at least 33% fat)
  • 55 g powdered sugar
  • 2 tablespoons cocoa powder without sugar
  • 100g mini marshmallow (American marshmallow)
  • Chocolate chips/shavings for decoration
  1. Grind cookies into crumbs in a food processor, mix with melted butter (120g). Distribute the resulting mass along the bottom and sides of the mold, tamping well. Refrigerate for at least 20 minutes.
  2. Meanwhile, bring 85 ml of water to a boil. Reduce heat, add chocolate, marshmallows and butter(80g) - cook, stirring, until the mass becomes homogeneous.
  3. Separately, beat the chilled cream (625 ml) to soft peaks, combine with the slightly cooled chocolate mass.
  4. Spread the mousse over the base of the pie and refrigerate for at least 2 hours, preferably overnight.

Before serving, beat the remaining cream with powdered sugar and cocoa until stiff. Spread on top of the pie and refrigerate for another hour. Ready pie can be decorated with chocolate chips or crumbs.

Lemon Cake (American recipe)

  • 3 eggs
  • 3 tablespoons Sahara
  • 2 tablespoons flour
  • 1 tsp vanilla extract
  • 1 lemon
  • 400ml whipping cream (at least 33% fat)
  • 360g natural yoghurt
  • 100g sugar
  • st.l. vanilla extract
  1. First of all, prepare a biscuit. To do this, separate the yolks from the whites. Beat the yolks with sugar and vanilla until white. Add the sifted flour to the yolks.
  2. Separately, beat egg whites to stiff peaks and gently fold into batter.
  3. Put the dough into a mold (diameter 24/26cm) and bake in an oven preheated to 200C for 10 minutes.
  4. While the cake is cooling, mix the sugar, lemon juice and zest, vanilla extract. Separately, beat the chilled proteins and combine with the sugar-lemon mass. Put the mousse on the biscuit and leave the cake overnight in the refrigerator.
  5. If desired, decorate the cake with caramelized lemon slices, zest.

Check out another great step-by-step recipe for a mousse honey cake from Lazy Kitchen:

So, we got to know the air native of France better and tried to make some desserts ourselves. Each recipe is interesting in its own way and has a special palette of flavors. Cakes, pastries, pies and many other mousse delicacies acquire a unique taste thanks to a delicate layer. Cook, change any recipe at your discretion, adding other chocolate, berries and fruits and pamper yourself and your loved ones.

Mousse in French mousse means foam. Mousse is a delicious sweet dessert of French cuisine, which necessarily includes three components, namely: a liquid base (fruit juice or puree, chocolate, coffee, wine, milk, etc.); a fixing agent that is able to fix and hold the lush foamy state of the mousse (agar-agar, egg white, semolina, gelatin); sweetener, something that will give our dessert a sweet taste (sugar, honey, powdered sugar, molasses). You can decorate the mousse with the same berries and fruits from which the dessert was prepared, and whipped cream, powdered sugar, mint leaves are also very good for decoration.

Berry mousse can be prepared in two ways, namely using heat and not using heat treatment. The entire cooking process can take from 7 to 20 minutes, depending on the conditions of the recipe. Berry mousse can be used not only as an independent dessert, but also cooked delicious cake. As I said, cooking takes very little time, and this wonderful dessert can not only be ordered at a restaurant or cafe, but can also be prepared at home for almost no cost and effort. holiday table or just enjoy among the gray weekdays of the working week.

Recipe: Strawberry Mousse

Cooking time: 20 minutes
How many servings: 4 servings

Ingredients:
Strawberries (fresh or frozen) - 450 gr.
Cream 33% fat - 1.5 cups (300 ml.)
Gelatin - 15 gr.
Sugar sand - 3 tbsp. heaped spoons
Cold water - 100 ml.
For garnish, a few whole berries and a few fresh mint leaves

How to cook:
Pour gelatin with cold water and leave to swell.

Puree strawberries with a blender. If there is no blender, then wipe through a fine sieve. Add sugar to the puree and mix well.

The gelatin has swollen and it needs to be put on a low heat and, stirring constantly, completely dissolve. Watch carefully and do not let the gelatin boil. Cool a little gelatin, and then introduce strawberry puree into it in small portions. Set aside a little (4 tablespoons) of the resulting strawberry mass in a separate bowl for decoration.

Whip heavy cream until firm peaks with a mixer. In the resulting lush mixture, add a few tablespoons of strawberry mass and mix with a spoon in the direction from bottom to top. Thus, gently combine the whole mixture of whipped cream and strawberry puree.

We lay out the resulting mousse in bowls, pour the strawberry puree set aside for decoration on top and lightly form stains with a spoon. We put the berry mousse in the refrigerator for at least a couple of hours in the refrigerator. If you are preparing the mousse ahead of time, you can leave it in the refrigerator overnight or overnight. When serving, decorate the strawberry mousse with a mint leaf and several strawberries cut into 2 parts.

Recipe: Cottage Cheese Banana Mousse

Cooking time: 8 minutes
How many servings: 2 servings

Ingredients:
Cottage cheese - 1 pack
Banana - 2 bananas
Cocoa - 2 spoons
Sugar sand - 2 teaspoons
To decorate the core walnut or any fresh berries, powdered sugar, ground cinnamon

How to cook:
½ pack of cottage cheese and 1 peeled banana, 1 teaspoon of sugar, beat with a submersible blender.

½ a pack of cottage cheese, a peeled banana, 1 teaspoon of sugar, 2 teaspoons of cocoa, beat with a submersible blender.

Put a white layer into the bowl, then a chocolate layer and a little white mass on top.

Garnish with chopped walnut kernels or fresh berries(berries can be any). Sprinkle top with ground cinnamon or powdered sugar for decoration.

Recipe: No Bake Berry Mousse Cake

Cooking time: 60 minutes
How many servings: 10 servings

Ingredients:
Butter - 60 gr.
Sandy chocolate chip cookie- 200 gr.
Strawberries (can be frozen) - 250 gr.
Berry yogurt - 300 ml.
Creamy cottage cheese - 250 gr.
Fatty cream - 200 ml.
Milk - 50 ml. (3 tablespoons)
Gelatin - 2 tbsp. spoons
For decoration grated chocolate and berries
Parchment

How to cook:
We take a detachable form with a diameter of 19 cm, and then cover the bottom and sides with parchment (baking paper). Soak gelatin in milk.

Grind the cookies into crumbs with a blender or knead with your hands. Mix softened butter with crumbs and mix well, and then place it in the refrigerator. The base is ready for the cake.

We put the swollen gelatin on the stove on a slow fire and dissolve it to the end, but just make sure that it does not start to boil. Cool down to room temperature.

Mix yogurt, sugar, cottage cheese with a mixer until smooth. Defrost strawberries if they are frozen. Cut the strawberries into small pieces, add to the curd mixture and mix gently. Just gently pour the gelatin into the curd-berry mixture and mix just as gently. We put it in the refrigerator for 20-30 minutes, so that the mass thickens a little.

Beat the cold cream with a mixer until stable peaks, and then mix with the curd and berry mass.

We spread the mass of cookies evenly along the bottom of the mold, and then pour the curd-berry mixture. We remove the cake overnight in the refrigerator so that it can completely harden.

We remove the side part of the form from the cake and move the cake to the dish. We remove the parchment. We decorate the cake with berry mousse with strawberry pieces and grated chocolate.

Bon Appetit!!!

Do you want something unusual - tasty and at the same time light? Then the recipe for chocolate mousse is what you need. But before you make chocolate mousse, you need to learn how this dish differs from pudding and soufflé. The main difference is in the ingredients. Mousses are prepared on an aromatic basis (berries, coffee or chocolate). Puddings are based on milk. A soufflé is prepared on whipped yolks.

Chocolate Mousses: Delicious and Easy Desserts

Chocolate mousses are very tasty and simple desserts, which are prepared quite quickly, and even inexperienced chefs can make them.

Currently, variants of chocolate mousse creams prepared using gelatin are common. Such desserts, of course, are not frozen, but cooled.

A variety of products are used as the main ingredient for chocolate mousse recipes - coffee, chocolate, fruit or berry puree, etc.

Chocolate mousse is prepared without gelatin, since chocolate itself gives the dessert the necessary structure. The easiest way to make chocolate mousse at home is to mix whipped cream and chocolate melted in a small amount of cream. Cream should be taken 2.5 times more than chocolate. The resulting mixture is cooled until it thickens. You can use either dark or white chocolate to make chocolate mousse. You can also make chocolate mousse with whipped egg whites, omitting the whipped cream.

This makes chocolate easy to mix with other fats, such as butter and milk fat in cream. Therefore, dozens of creamy chocolate desserts have been invented.

How to make velvety chocolate mousse at home

Velvet chocolate mousse

This recipe for chocolate mousse does not contain dairy products - it is prepared in olive oil. This dessert has a bright chocolate flavor, and despite a generous helping of olive oil, its flavor is very subtle. There is no need to embellish this mousse, but you can serve it with fresh raspberries.

How to make such a chocolate mousse at home so that the dessert does not settle and does not taste like olive oil?

Ingredients:

  • 180 g finely chopped semi-sweet dark chocolate
  • 3 large eggs
  • ⅔ cup powdered sugar (sifted)
  • ¼ cup strong coffee at room temperature or 1 tbsp. l. espresso coffee powder
  • 2 tbsp. l. berry or orange liqueur
  • ¾ cup selected extra virgin olive oil
  • raspberries for decoration

Cooking:

1. Before making this chocolate mousse, melt the chocolate in a small bowl - in microwave oven or in a saucepan over very low heat. Let cool.

2. In a medium bowl, beat the egg yolks with the powdered sugar with a mixer at medium speed until smooth. Continuing to beat, add coffee and liqueur.

3. Add melted chocolate and olive oil and mix well.

4. In another medium bowl, beat the egg whites until stiff peaks form.

5. With a whisk, fold a third of the beaten egg whites into the chocolate mixture, so that the protein is not visible.

6. Whisk in the remaining whites, adding one-third at a time, until the mixture is an even chocolate color, with no trace of protein. Do not mix more than necessary!

7. Put the mousse in a transparent bowl or in portioned vases, cover and cool in the refrigerator.

8. Serve the mousse chilled, garnished with raspberries.

How to make White Chocolate Cream Mousse

Preparation time: 10–15 minutes

Cooling: 2–3 hours

Ingredients:

  • 220 g white chocolate
  • 4 tsp butter
  • 6 eggs (separate yolks from whites)
  • Zest of half an orange
  • A pinch of salt

Cooking:

1. Melt the chocolate and butter in a water bath. (The white chocolate mousse for this recipe can be melted in the microwave in a large bowl; you can add a little milk to the bottom to keep the chocolate from sticking.) Let cool or the eggs will curdle. Into the melted but not too hot chocolate add yolks and zest, mix well.

2. With a mixer or whisk, beat the egg whites into a fluffy foam. If you add a pinch of salt at the very beginning, this will make the task easier.

3. Gently mix a third of the protein mixture into the chocolate. Add the remaining proteins, mix gently. Divide the white chocolate mousse into serving glasses and refrigerate for 2-3 hours. Serve with berries or small crunchy cookies.

Advice: this creamy white chocolate mousse looks very impressive when served in a large bowl. But it looks more elegant and neat in small portioned cups, and it retains its consistency better. And the children will not argue who got more!

White chocolate mousse

Ingredients:

250 g white milk chocolate, 1 cup cream, ½ cup milk, ½ cup sugar, 3 eggs, 4 strawberries, 25 g dark chocolate, 7-9 mint leaves.

Cooking:

Break white chocolate into small pieces, pour over milk, put on steam bath and melt, then remove the dishes from the heat and cool. Grind egg yolks with sugar, add milk chocolate to them and stir. Separately, beat the egg whites and cream, combine with the chocolate mass and mix gently. Put the resulting mass into vases and refrigerate for two hours. Sprinkle the finished mousse with grated dark chocolate on top, decorate with strawberries cut into halves and mint leaves and serve.

How to make chocolate mousse with cream and dark chocolate

Dark chocolate mousse

Ingredients for 1-2 servings:

  • 45 g dark chocolate
  • 1 tablespoon sugar
  • 1 egg
  • a pinch of salt

Cooking:

To prepare chocolate mousse from cream and chocolate, beat sugar with egg yolk until white.

Chop the chocolate into pieces and melt it in a water bath.

Mix the melted chocolate with the yolk-sugar mixture.

Whisk the egg whites with a pinch of salt until stiff peaks form.

Very carefully fold the egg whites into the chocolate mixture.

Fill small baking dishes with the mixture.

Place the dark chocolate mousse in the refrigerator to chill for 3-4 hours.

Mousse with dark chocolate

Ingredients:

½ cup milk or cream ½ cup sugar 100g dark chocolate 2½ tbsp. spoons of water, 4 teaspoons of gelatin.

Cooking:

To prepare chocolate mousse according to this recipe, pour sugar and finely broken chocolate into a saucepan with milk and, stirring, bring the mixture to a boil over low heat. Then pour in the gelatin dissolved in hot water, put the pan on ice and beat with a whisk or mixer until a thick foam is obtained. Put the finished dark chocolate mousse into a mold, put it in the refrigerator for 15-20 minutes, then turn it over onto a dish and serve.

Cream and dark chocolate mousse

Cooking time 20 min.

Freezing time 5 hours.

Ingredients:

  • 150 g dark chocolate
  • 80 g sugar
  • 4 eggs
  • 150 ml cream
  • 1 vanilla pod a pinch of sea salt

Cooking:

1. Before making chocolate mousse, you need to melt the tile in a water bath.

2. Cut the vanilla pod lengthwise, remove the seeds from it with a knife, dip them into the cream.

3. Carefully pour the cream into the melted chocolate.

4. Separate the whites from the yolks.

5. Beat the yolks with sugar, add them to the chocolate-creamy mass and mix.

6. Beat the whites with a pinch of salt into a strong foam.

7. Combine the proteins with the chocolate mass and mix again.

8. Transfer the chocolate and cream mousse into a deep bowl in which you will serve it, or into individual cups and refrigerate for 4-5 hours.

How to make chocolate mousse: recipes at home

Mousse with milk chocolate and coffee

Ingredients:

milk chocolate - 100 g, brewed coffee - 50 g, eggs - 4 pcs., powdered sugar - 40 g, vanillin, cream - 250 g, syrup.

Cooking:

Put chocolate pieces into the prepared hot coffee, put it on water bath and stir until chocolate is completely melted. Then remove it from the water bath and cool. Grind the prepared egg yolks with powdered sugar until a white mass is formed, combine with melted chocolate, add vanillin and beat until a fluffy foam forms. Gently mix the cream, pour into chocolate and pour into molds, which are put in the refrigerator for 4-6 hours.

When serving mousse with milk chocolate on the table, dip the form for a few seconds in hot water and turn it over onto a plate. Serve syrup or fresh berries separately with mousse.

Banana mousse with grated chocolate

12 min + cooling

Ingredients:

  • Bananas - 2 pcs.
  • Powdered sugar - 30 g
  • Cream 33% - 300 g
  • Sheet gelatin - 3 g
  • Creamy chocolate - 50 g
  • Mint - 6 g

Cooking:

Before preparing chocolate mousse, bananas need to be peeled, chopped with a blender, add cream whipped with powdered sugar.

Soak gelatine in water for 5 minutes, drain, squeeze lightly and melt. Mix with banana mixture.

Pour the mousse into bowls and refrigerate for 3 hours.

When serving, sprinkle with grated chocolate and garnish with mint leaves.

Easy Chocolate Mousse Recipe

Ingredients:

  • 200 g milk chocolate
  • 3–4 tbsp. spoons of hot water
  • 4 tbsp. spoons of powdered sugar
  • 200 g sour cream

Cooking:

Melt chocolate in hot water, then add powdered sugar. Beat the mixture until it turns into a light fluffy cream. At the end, put, gently stirring, sour cream.

Pour the milk chocolate mousse into glasses and refrigerate.

You can give the mousse a wine flavor by adding 1 liquor glass of rum, cognac, coffee liqueur.

Chocolate mousse with orange

Ingredients:

  • 30 ml vanilla liqueur
  • 30 ml of wine
  • 1/2 teaspoon cinnamon
  • zest of 1 orange
  • 9 eggs
  • 420 g dark chocolate
  • 750 ml cream

Cooking:

To make chocolate mousse, bring vanilla liqueur and wine to a boil. Add cinnamon, zest and pour into beaten eggs in a water bath. Continue whisking until cool. Add warm melted chocolate, mix lightly. Add whipped cream and mix again.

Pour the chocolate mousse into a mold and freeze.

Milk chocolate mousse

Ingredients:

100 g of milk chocolate, 1.5 cups of 30% cream, 4 eggs, 100 g of powdered sugar, 3 tablespoons of ready-made strong coffee, 1 teaspoon of vanilla sugar, 2 teaspoons of butter.

Cooking method:

Grate chocolate. Pour coffee into a metal bowl, add chocolate and, stirring, heat in a water bath until the chocolate melts, then cool.

Pour the cream into a metal saucepan, put on ice and beat with a mixer.

Crack the eggs carefully, separating the yolks from the whites. Beat egg whites with a mixer. Grind the yolks with powdered sugar, add coffee with melted chocolate and vanilla sugar. Then slowly fold in the egg whites and whipped cream.

Put the finished mousse into a mold greased with butter and put in a cool place for 4-6 hours.

Homemade Chocolate Mousse Recipes

Chocolate mousse with mint

Break the Nestlé dessert chocolate bar into small pieces. Put on low heat in a bowl, adding 4 tablespoons of water there. Stir until a homogeneous mass is obtained. Add Nestle mint syrup and stir again. Add the beaten yolks of six eggs to the chocolate, then pour the resulting mixture into six glass goblets and refrigerate for at least five hours. Before serving, garnish with fresh mint leaves.

Chocolate coffee mousse

Ingredients:

Chocolate - 1 small bar, freshly made strong coffee - 1 tablespoon, gelatin - 2 teaspoons, egg - 1 pc., boiled cold water - 2 ½ cups

Cooking method:

Pour gelatin with a small amount of cold boiled water, let it swell. After that, place the dishes with gelatin in the oven and heat at medium power for 20 seconds. Add coffee, chopped chocolate to gelatin and heat again for 1 minute at the same power.

Take a larger bowl, pour 2 cups of water, gelatin mixture into it, add the yolk and beat. Let the mixture cool.

Beat the protein and combine with the cooled gelatin-yolk mass.

Chocolate mousse "Montezuma"

Ingredients:

50 g chocolate, 150 g milk.

Cooking:

Melt the chocolate in a saucepan, pour in the milk and let it boil three times (removing from heat each time).

Whisk with a whisk and serve hot.

Cooking time - 20 min.

french chocolate mousse

Classic French chocolate mousse is made with raw eggs, which is very alarming and scary for many. However, the dessert is baked in the oven, which should dispel all doubts about this delicate and refined delicacy. It is best served with well whipped cream. So let's get started.

Ingredients:

  • butter - 150 g
  • milk chocolate - 300 g
  • eggs - 6 pcs.
  • sugar - 250 g
  • flour - 4 tbsp. spoons

Cooking:

Put the butter in a saucepan and melt it over very low heat. Gradually add the chocolate broken into pieces. When the mixture becomes creamy and homogeneous, remove from heat, cool. Then add the yolks to the chocolate mixture and mix well. Next add sugar and flour.

In a separate bowl, beat the egg whites until fluffy white foam forms and gently fold into the chocolate. Lubricate the molds with oil and pour the prepared mass into them. Bake in the oven for about 30 minutes at 160°C.

Creamy chocolate mousse with cocoa based on white chocolate: recipe with photo

Creamy white chocolate mousse

The preparation time for chocolate mousse with cocoa according to this recipe is 35 minutes.

Cooling time 4 hours

Ingredients:

  • 200 g white chocolate
  • 100–150 ml cream
  • 100 ml milk
  • 3 chilled proteins
  • 1 teaspoon cocoa powder
  • 6 cardamom grains
  • 2 bay leaves

Cooking:

1. Melt the chocolate in a water bath, resisting the temptation to stir.

2. For creamy mousse based on white chocolate, cardamom and bay leaves you need to grind in a mortar and pour into a small saucepan.

3. Add milk to the spices and heat it as much as possible, but do not boil, then strain through a sieve and pour into the melted chocolate.

4. Beat the whites into a strong foam.

5. Whip the cream lightly and, stirring constantly, add to the chocolate with milk.

6. Without ceasing to stir, carefully introduce proteins into the chocolate-creamy mass.

7. Put the mousse in small bowls and refrigerate for 4 hours.

8. Sprinkle the cooled white chocolate mousse with cocoa powder.

As you can see in the photo, chocolate mousse with cocoa according to this recipe looks very appetizing:

Strawberry White Chocolate Mousse Recipes

Strawberry mousse with white chocolate

Cooking time 50 min.

Cooling time 2 hours

Ingredients:

  • 400 g frozen strawberries
  • 150 g white chocolate
  • 4 eggs
  • 30 ml cream
  • 1/2 st. spoons of gelatin
  • 1 pinch of sea salt

Cooking:

1. Defrost strawberries first.

2. To prepare strawberry mousse with white chocolate according to this recipe, gelatin must be soaked in a small amount of water for at least half an hour, then pour 2 tbsp. spoons of boiling water.

3. Melt the chocolate in a water bath.

4. Separate the yolks from the whites.

5. Beat the yolks and mix with melted chocolate.

6. Beat the whites by adding a pinch of salt.

7. Whip the cream with a small whisk.

8. Beat thawed strawberries in a blender, add gelatin and beat everything together again.

9. Mix strawberries with chocolate-yolk mass, whipped proteins and cream. Transfer the mousse to bowls and refrigerate for two hours.

Chocolate strawberry mousse

Ingredients:

500 g strawberries, 8 g protein gelatin, 1 vanilla pod, 300 g low-fat yogurt, 75 g high-fat sour cream, 125 g powdered sugar, 4 tbsp. l. lemon juice, 2 proteins, 4 tbsp. l. raspberry tincture, 150 ml cream, 100 g meringue cakes, 100 g white chocolate, mint leaves.

Cooking method. Soak the gelatin for 3 minutes. Cut open the vanilla pod and scoop out the pulp. Whisk yogurt, sour cream, 75g powdered sugar, vanilla and lemon juice until smooth.

Dissolve gelatin in raspberry tincture. Put in sour cream and yogurt mass.

Separately, beat the egg white and cream into a thick foam. Carefully add both to the mousse. Place in the refrigerator for 6 hours. Wash and clean strawberries. Make a puree of half by mixing with 50 g of powdered sugar. Cut the remaining berries into pieces. Crumble the meringue, break the chocolate into pieces.

Spoon mousse in small portions over strawberry puree and chopped strawberries. Garnish with mint leaves, chocolate chips and meringue.

Here you can see photos for chocolate mousse recipes with strawberries:

Bavarian white chocolate mousse recipe

Bavarian white chocolate mousse

Ingredients:

  • 125 g milk
  • 25 g sugar
  • 50 g yolks (3 pcs.)
  • 5 g gelatin
  • 125 g white chocolate
  • 250 g cream 33%
  • 1 sachet of vanillin

Cooking:

To prepare the Bavarian mousse with white chocolate, you need to pour gelatin with cold water and leave for 10 minutes. Mix yolks with sugar.

Heat the milk almost to a boil (if there is a thermometer, then up to 85 °, if not, then when steam starts to rise from the milk). Pour the milk into the egg mass, mix, pour everything back into the saucepan. Constantly stirring with a whisk, again bring the mass to 85 °.

Remove from heat and immediately add white chocolate, broken into pieces, mix. Then, according to the recipe, you need to add vanillin to the Bavarian white chocolate mousse and dissolve the squeezed gelatin in the mass.

Whip the chilled cream until stiff peaks form, then mix with the Bavarian cream that has cooled to room temperature.

How to make dark chocolate mousse: step by step recipes with photos

Chocolate mousse without eggs

This dessert is very delicate, airy and consists of only two ingredients - chocolate and whipped cream!

Ingredients:

  • bitter chocolate - 200 g
  • cream 30% - 300 ml

Cooking:

We take the chocolate, break it into pieces and melt it in a bowl over a water bath. Meanwhile, in a separate bowl, whisk the cream well until fluffy. Slowly pour in the melted chocolate and stir quickly. Then we shift the dark chocolate mousse into bowls and put it in the refrigerator for 30 minutes so that it thickens properly. Ready-made chocolate mousse with cream can be used as a dessert, as well as a cream for cakes.

Chocolate orange mousse

Chocolate-orange mousse is an amazing dessert, especially if you make it not from milk chocolate, but from black (bitter). You can serve the mousse on its own or with a scoop of ice cream.

Ingredients:

  • bitter chocolate - 200 g
  • sugar - 2 tbsp. spoons
  • butter - 1 tbsp. a spoon
  • egg - 4 pcs.
  • orange juice - 1 tbsp. a spoon
  • orange peel - to taste

Cooking:

Before making this chocolate mousse, separate the whites from the yolks. We put the chocolate, sugar and butter broken into pieces in a saucepan, put it on low heat and melt the contents of the saucepan. In the meantime, beat the whites into a thick, strong foam, and mix the yolks with grated orange zest, juice and mix well. First add the yolks to the chocolate, and then carefully introduce the whipped proteins and stir until smooth. The resulting mixture is poured into molds or bowls and put in the refrigerator for 45 minutes until completely solidified. It is especially good to serve such a mousse with a scoop of vanilla ice cream.

Now look step by step photos making chocolate mousse according to the recipes presented above:









The main highlight of chocolate mousse is the bright chocolate shade of the dessert. Therefore, experienced confectioners are advised to use classic version the basics are dark chocolate, but in its absence, cocoa powder can be used. At the same time, it is important to understand that it is not enough just to dilute cocoa and send it to the refrigerator, it is necessary to choose the right ingredients so that the chocolate mousse turns out not just tasty, but ideal and worthy of becoming part of the queen's holiday.

Chocolate mousse is a dark base. Accordingly, any type of chocolate from milk to bitter can be used. The main thing is not to take confectionery tiles: they will not make a quality dish.

To prepare chocolate mousse according to the most traditional recipe, you should take:

  • bitter chocolate, dark - 230 g;
  • butter - 18 g;
  • powdered sugar - 55 g;
  • chicken eggs 1C - 3 pcs.

Chocolate mousse according to the classic recipe is prepared as follows:

  1. Break the chocolate into pieces and place in a bowl along with the butter.
  2. Set in a water bath and melt.
  3. We measure half of the required mass of powder and, pouring 40 ml of water into it, make syrup.
  4. After separating the yolks from the proteins, the first thing we take is the yolks. They must be beaten in a separate container, gradually introducing the prepared sugar syrup. We continue the whipping process until the mass is completely discolored.
  5. We combine the two resulting masses: chocolate-butter and egg.
  6. As we remember, we still have yolks and half of the mass of powdered sugar. First, beat the whites into a stable foam, and, having achieved the desired, pour in the powder and beat again.
  7. We spread the whipped proteins in portions to the main mass and, after mixing, put them in suitable bowls.

The process of solidification of the mousse will take 5 hours and it should take place in the refrigerator.

How to cook from cocoa?

The recipe will become simply indispensable in the case when all the chocolate is gone for other needs, and delicious dessert make it vital. Its indisputable advantage is the absence of unnecessary hassle - it is done in a jiffy, and the result is magical.

For cooking, take:

  • 5 g gelatin;
  • 15 ml of water;
  • 100 g of sugar;
  • 130 g cocoa powder
  • 200 ml cream;
  • 10 g vanilla sugar.

Let's start cooking delicious treats:

  1. Let's dissolve the gelatin. We first dissolve it in a teaspoon of chilled water. Then pour the rest of the water into it in the amount of 2 tsp. hot water. Stir until completely dissolved.
  2. We take two types of sugar: vanilla and regular - and mix with cocoa powder.
  3. Then pour in the cream and immediately begin to whip until a fluffy and airy mass is obtained.
  4. Add gelatin and beat again.

That's all: it remains only to spread out in molds, wait a bit and you can enjoy delicious cocoa mousse.

Chocolate mousse without eggs

Eggs in the ingredient composition of many dishes make them forbidden treats for allergy sufferers. Fortunately, chocolate mousse can be made without eggs.

Read on to find out how to do this and what you need to do.

Composition for fasting and vegetarians:

  • 450 g of bitter chocolate;
  • 150 g of soy and coconut milk;
  • 75 g coconut flakes.

Preparation is based on the following steps:

  1. We melt the chocolate.
  2. Add both types of milk and shavings to it.
  3. Beat everything with a mixer and lay out on creamers.

Mousse without eggs is ready.

Delicate dessert with cream

The goal is a mousse with an airy, fluffy texture, then you will definitely like the recipe using cream. It is they, and not gelatin, that allows you to achieve the porosity of the mousse.

One of the easiest recipes with the following composition:

  • 200 g of dark chocolate;
  • 300 ml heavy cream (30%).

Whip the cream until fluffy, then add to the melted chocolate. After mixing, distribute into molds and send for 30 minutes in the refrigerator.

Serve chilled. It can be used both as a dessert and as a cake mousse. In the second case, the mass does not need to be kept in the refrigerator.

Chocolate mousse with gelatin

Chocolate mousse with a pleasant jelly consistency is obtained by using gelatin. Such a dessert can be easily brought to life even in the home kitchen.

Take for 100 g of chocolate:

  • 200 ml of heavy cream;
  • 1 whole egg and 1 yolk;
  • 35 g sugar;
  • 1/2 tsp gelatin.

Prepare the mousse in the following way:

  1. We prepare gelatin according to the method indicated on the packaging from the manufacturer.
  2. Whipped cream is added to the melted chocolate in a water bath.
  3. Eggs: whole and yolk - in a water bath, heat up to 50 degrees and then beat with sugar.
  4. Mix eggs, swollen gelatin and chocolate with cream.

After hardening, the dessert will be completely ready.

Cooking with bananas

Only connoisseurs of the perfect taste of mousse know how well a banana complements and decorates the bright chocolate notes of their favorite delicacy. So let's prepare a dessert based on this fruit.

For 500 g of bananas without skins, take:

  • 100 g chocolate (preferably bitter);
  • 200 ml cream;
  • 10 g of gelatin;
  • measure sugar to taste.

We combine the ingredients in the dessert like this:

  1. We prepare gelatin according to the instructions on the package.
  2. Bananas are turned into a smooth puree.
  3. We send the chocolate to a water bath and melt it.
  4. We turn the cream into airy foam.
  5. We mix everything.
  6. We disband in bowls and wait at least an hour in cooling mode.

Enjoy the incredible taste.

Chocolate mousse like McDonald's

Of course, the creators of McDonald's melt-in-your-mouth chocolate mousse do not reveal the secrets of its preparation. Therefore, we can only guess in what proportions the ingredients are used in the recipe, but through trial and error, experienced chefs were able to achieve a balance as close as possible to the desired one.

Prepare:

  • Belgian chocolate - 150 g;
  • cream (30%) - 200 ml;
  • sugar - 75 g;
  • eggs - 2.

You can also take cocoa powder, chocolate chips and candied oranges to decorate the dessert.

To prepare mousse, as in McDonald's, perform the following manipulations:

  1. Cool the chocolate melted in a water bath a little, mix with cream, whipped to sharp peaks with 25 g of sugar, and egg whites, also brought to a peaked state along with the remaining sugar.
  2. Next, we introduce the yolks, also whipped until completely homogeneous.
  3. After laying out the mass in the forms: enough for 4 servings - we send everything to the refrigerator for at least 60 minutes.

When serving, decorate the dessert with grated chocolate, cocoa and candied fruit.

Recipe for cooking with cottage cheese

The recipe can be called a hymn to naturalness, as well as to the richness of tastes and textures.

Required products:

  • 150 g of cottage cheese;
  • 50 g of natural yogurt;
  • 7.5 g gelatin;
  • Art. l. cocoa powder;
  • 15 ml of water;
  • honey as a sweetener to taste.

Begin:

  1. Let's make a cream by combining cottage cheese, yogurt, honey and cocoa, and then beat the mass well.
  2. Dilute gelatin with water. Heat up, but do not bring to a boil.
  3. We introduce the cream into the gelatinous mass: bring to the splendor with a mixer.
  4. Pour into bowls and place in the refrigerator until chilled.

For 200 g of milk and dark chocolate, take:

  • 1.5 tsp coffee beans;
  • 60 ml of water;
  • 125 cream;
  • 100 g of sugar;
  • 5 eggs.
  1. We start by diluting coffee in boiling water: the mixture should cool. Then we filter everything.
  2. We take 100 g of each of the indicated types of chocolate and melt it using the standard method.
  3. We introduce coffee infusion.
  4. Eggs, dividing into yolks and proteins, prepare them separately. First, beat the yolks with sugar. Then beat the egg whites into foam. Let's go to chocolate.
  5. We also whip the cream and send it to the total mass.

We spread it in bowls and, having cooled, proceed to the tasting.

Citrus notes in orange dessert

The recipe below is the only one in the material that is not suitable for a children's table. The reason is simple: the ingredient composition contains an alcoholic beverage.

Composition in addition to 2 tbsp. l. brandy:

  • 25 g sugar;
  • 4 eggs;
  • 1 orange;
  • 150 g dark chocolate.

Cooking:

  1. We bring the proteins to the state of sharp peaks.
  2. Yolks, adding sugar to them, beat until light and increase in volume.
  3. Grind the orange zest into the melted chocolate.
  4. Next - cognac, juice from the same orange.
  5. Alternately, we introduce whipped yolks and protein foam.

From the indicated amount of ingredients taken, about 5-6 servings are obtained. We decorate each serving with fresh berries, grated chocolate and crushed nuts.

We enjoy: because each recipe will give a lot of positive emotions. And most importantly, each embodiment of your favorite treat can be easily prepared at home.

Mousses one of the curious inventions in the field of cooking, which over time has taken a firm place as a dessert on our table. Even a novice cook can make such a dessert, especially since the recipes are not particularly difficult. Mousse owes its appearance to the efforts of French confectioners, because it is the French who own the palm in the field of creating desserts.

The cooking method is based on the use traditional technology. The recipe may differ in the fruit component, which is the base of the dessert and stabilizers, the task of which is to give the dessert the desired consistency and shape. The word mousse in French means "foam", so the basis of the dish is the process of creating a thick, dense mass, the taste of which is regulated by various sweet ingredients.

You can prepare a dish from fruits and berries, use milk cream, cocoa or chocolate. In any case, the basic recipe and method of preparation does not change. The main, stabilizing part of the dessert is prepared using egg whites or gelatin. Semolina has excellent culinary qualities for this purpose. Thanks to the stabilizers, the mousses have the correct shape, have an original taste and appearance, which can be seen in numerous photos.

Mousses based on fruit juices, using fresh or frozen berries, have become very popular, both among children and adults. It is the sweet and sour taste inherent in most fruits and berries and the aroma that makes it possible to achieve an amazing taste effect. Plus, this dessert is quick and easy to make. We bring to your attention the recipes of the most popular mousses, which are prepared on the basis of fruits or berries.

More often, to prepare a dessert, juice squeezed from berries, boiled fruits or fruit puree. The stabilizer in this case is gelatin, which provides ready meal transparency and form stability. Children like mousses with gelatin, while a semolina-based dessert is much more satisfying.

With raspberries

Paying tribute to French cuisine, we offer the first recipe for a raspberry dessert - exquisite and truly special. For this we need:

  • half a glass of water;
  • a tablespoon of gelatin;
  • four glasses of raspberries, you can have a frozen berry;
  • a glass of sugar;
  • two egg whites;
  • cream - 300 gr.

First you need to prepare raspberry juice and soak gelatin in water. Press the berries manually or with a juicer. Remove the seeds from the juice with a sieve and pour water over it. Add sugar to a container with juice and put on fire to prepare syrup. The syrup is boiled for 10 minutes, then add the prepared gelatin. Stir the syrup until the gelatin is completely dissolved. We set the finished raspberry base to cool.

Now it's time for the other ingredients. Beat the egg whites with a mixer until a thick, homogeneous foam is obtained, after which we pour the finished syrup into a container with foam. Mousse will not be complete if you do not add whipped cream to the composition. We prepare the cream and then mix with the syrup.

With strawberry

Similarly, you can make strawberry mousse. The recipe in this case will differ only in the amount of the berry component. For this we need:

  • 150 g fresh strawberries or 200 g frozen berries;
  • 150 g of sugar;
  • gelatin - 3 g;
  • citric acid - 3 g;
  • glass of water;
  • 100 g sugar and 100 g strawberries for making syrup.

Squeeze the juice from the berries and put it in the refrigerator. Pour the resulting cake with water, add sugar and gelatin to the pan. We cook everything together over low heat until a thick, homogeneous mass is obtained. Then we mix the syrup with the finished juice, pour it into molds and put it all in the refrigerator.

Now it's time to prepare strawberry syrup for dessert dressing. We take the remaining 100 g of berries, pour water and pour sugar. Boil the syrup for 5 minutes, then carefully pour it into a separate bowl. Pour the cooled syrup onto the prepared mousse, after which we serve dessert on the table.

Fruity on semolina

As an alternative, you can try making semolina mousses. In this case, the recipe indicates the use of semolina instead of gelatin, which acts as a stabilizer and filler. The most interesting thing is that making such a dessert is very simple and fast. Semolina quickly swells and has good stickiness. In a frozen state, such a dessert will perfectly hold the desired shape.

We offer a recipe for a dish of raspberries and semolina. We will need:

  • raspberry 800 g;
  • water 0.5 l.;
  • two tablespoons of semolina;
  • 50 g sugar.

We prepare the mousse as follows. We squeeze the juice from the berries, and pour the resulting cake with water and put on fire. Bring the broth to a boil and pour semolina in a thin stream. It is important to constantly stir the contents of the pan during the cooking process in order to avoid the formation of lumps. Bringing semolina to the required density and only after that we fill the contents with raspberry juice. Recipes based on semolina are quite popular.

Pour the cooled dessert into molds and put in the refrigerator. In the photo on the Internet you can see options for decorating desserts before serving. In this case, it is important to make the mousse tasty and original in appearance.

Video recipe for making strawberry mousse