Raspberry Mousse Cakes

Are you gasping that I’m already launching into Valentines when Christmas and New Years has just hardly passed? Well Valentines is one of my favorite baking holidays. It incorporates one of my favorite colors, pink and one of my favorite motifs, hearts. So expect to see lots of Valentines treats.

A few notes:

• The recipe and a  step-by-step how-to for the joconde cake will be posted on Friday. Check back with me. It’s easier to make than you think.
• Take great care not to boil the gelatin. Gelatin tends to lose its setting ability if it’s overheated.
• You can also use gelatin sheets if the powder is not available. Two sheets equals one tablespoon.

Raspberry Mousse

Ingredients:

• 1 ½ cup raspberries
• ¼ cup sugar
• 3 tablespoon Framboise
• 1 unflavored packet of gelatin
• 1 ½ cups heavy cream

Instructions:

1. Place raspberries and sugar in a saucepan and heat to boil. Once boiled remove from heat and place lid on pan; set aside and cool to warm. Place warm simmered raspberries in a food processor bowl and puree. Push puree through a fine mesh strainer to remove seeds. Set aside.

2. In a saucepan sprinkle gelatin over Framboise and let it bloom. Once the gelatin has bloomed, heat it over low and gently stir until gelatin is dissolved; set aside to cool. In the meantime, whip heavy cream until soft peaks form.

3. Pour raspberry puree mixture into a bowl and set it over another bowl filled with ice and water. Add gelatin mixture into raspberry puree and whisk until mixture thickens to syrup consistency. Remove bowl ice bowl. Fold raspberry gelatin mixture into soft peaked cream in thirds.

4. Pour into forms or serving vessel, refrigerate for at least 2 hours to set mousse. Remove mousse cakes from refrigerator 10 minutes prior to serving.

Pumpkin Caramel Mousse Cake

Like most of you, I’m on a pumpkin kick. This latest pumpkin caramel mousse recipe is turning out to be my favorite so far. I love the caramel flavor paired with the pumpkin and the texture is just right, light, smooth and full of flavor. Along with that, it’s versatile enough to use as a component to many other desserts, like frosting for cupcakes or a Fall trifle.

For the recipe and the remainder of this post, head on over to Endless Simmer where you can find my recipe for the Pumpkin Caramel Mousse and how to make the joconde cake (recipe by Bo Friberg).

White Chocolate Mocha Mousse Cake

Although, I should add that the steadfast dieter is my dear friend. It wasn’t so much the delectable element of the dessert that broke her will, but I used my mighty super power: bribery.

The deal: I promised to accompany her for a day of clothes shopping.  I’m not a shopper, in fact I kinda hate it. Being only five feet tall it’s actually no fun at all. Nothing fits, that is unless I want to dress to impress teeny bop boys by shopping in the kids section where the clothes do fit me or spend additional money for alterations.

Luckily, I remembered to throw in where ever we end up shopping, the mall had to have an Anthropologie and Sur La Table. While I love her company and she is funny as hell (laughter can get me through anything), I needed something to break up the dressing room marathon.

White Chocolate Mocha Mousse Cake

To family and those near and dear, you’ve been warned, if I come at you with a fork full, please just take a bite.  Let me know your thoughts. Easy. Otherwise by beggary or by bribery that fork full will be emptied.

A few notes:

• For the instant coffee portion in the recipe, I like using Starbuck’s Via Bold blend best.
• Garnish your mousse cake just prior to serving and not before then.
• You can make this a day in advance or you can make the mousse cakes and keep them frozen for up to two weeks in an air tight container. If you do freeze this White Chocolate Mocha Mousse Cake, thaw it at room temperature for 30 minutes before serving.
• You know, I have an affinity for mini cakes, so of course I used my Chicago Metallic Mini Cheesecake pan. If you do not have one, you can serve this dessert in a ramekin. If you do use the mini pan, take great care when removing each cake as they are delicate.
• Other finishing options: Drizzle warm chocolate ganache over the top or use chocolate ganache frosting as you see in the picture.

White Chocolate Mocha Mousse Cake

Yields 12 2×3 mini cakes

Ingredients:

Mousse:

• 9 ounces white chocolate, chopped
• ¼ strong coffee
• 2 teaspoons, instant coffee granules
• 1 ½ cups heavy cream

Chocolate Sponge Cake (adapted from Epicurious):

• 3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
• 2 whole large eggs at room temperature
• ½  cup almond flour
• ½ cup unsweetened cocoa powder
• 1/2 cup confectioners sugar
• 2 large egg whites at room temperature
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt

Instructions:

Mousse:

1. Place chocolate and instant coffee granules in a heatproof bowl. Place bowl in a skillet with one inch of simmering water. Stir until melted and smooth, then add in remaining coffee portion to chocolate mixture. Remove from heat and let cool until a small dab on your lip feels warm.
2. Whip cream to soft peaks, not stiff. Gently fold in a large spoonful of chocolate mixture. Continue folding in remaining chocolate mixture until both are well mixed.

Chocolate Sponge Cake (adapted from Epicurious):

1. 1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted, foam discarded, and butter cooled1. Beat whole eggs in a large bowl with a handheld mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add unsweetened cocoa powder, almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
2. Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
3. Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into a 15- by 10-inch shallow baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick). Bake at 350.
4. Bake 8 to 10 minutes, then cool in pan on a rack 10 minutes.
5. Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Use a round cookie cutter and stamp out circles.

Assembly:

1. Place sponge cake layer on bottom of pan or ramekin. Add a layer of White Chocolate Mocha Mousse.
2. Repeat step one once more. Finish as preferred.

Nutella Mousse

This is hands down my favorite mousse.  Why? Here’s my one worded answer: Nutella.

I’ve had Nutella before, but never baked with it.  And, guess what you will be seeing a few more recipes of? Yep, it’s my new found addiction.

I imagine it’s like what crazy peanut butter lovers are like. You imagine it with everything and anything. I had it the other day with just some waffles for breakfast, then that breakfast was repeated for lunch and then again for dinner. See the pattern here?

Matt will tell you I’m OCD. I’m not arguing it anymore. I tell him, “Call it what you want, just don’t forget to buy it”.

A few notes:

• You can leave your mousse plain or try some of these finishes: whip cream with some shaved or curled chocolate, sliced bananas and caramel sauce with  raspberries (as seen in the picture), or even better—brulee the banana slices first for the latter.
• I used Chicago Metallic’s Mini Cheesecake pan to make these mini mousse servings. If you do not have this pan, use ramekins.
• The recipe be prepared and covered two days in advance.
• For the crust I used a sponge cake. The recipe for that will appear later this week.

Nutella Mousse

Makes 4cups

Ingredients:

• 9 oz. Nutella
• 1 ½ heavy cream
• 1/2 teaspoon espresso powder

INTSRUCTIONS:
1. Place Nutella and espresso powder in microwave safe bowl. Heat on low for 10 second intervals or until mixture is the consistency for heavy cream. Stir mixture to incorporate the espresso powder. Set aside and cool mixture to room temperature.

2. Whip cream until soft peaks form-not stiff. Gently fold whipped cream into Nutella mixture. The mousse will be soft. Fill pan and cover and refrigerate for at least 4 hours or overnight.

Caramel Brownie Trifle

If you are trimming down for bikini season, shield your eyes from this wondrous dessert that I spotted, I made and I devoured. And if the saying is true that sharing is caring, then here is my decadent find from Glorious Treats to you.

This recipe is made up of all your childhood favorites like brownies, chocolate pudding, whip cream, caramel sauce, and then topped with some Heath bar.  Pile it all into one dessert and your sweet tooth will be tingling with glee.

I have to admit, after salivating all over my computer screen from the picture I had extra incentive to try this recipe since I already had half the components made.

A few notes:

• Hit the jump for the recipe to this Caramel Brownie Trifle Recipe from Glorious Treats.
• I changed out the pudding for mousse and used the brownie recipe from my previous post, Chocolate Mousse Brownie Bites instead of boxed brownie.
• If you need to trim even more time off this fast and easy dessert, forgo the box brownie mix  for some store bought brownie bites from Trader Joe’s or from your local grocer’s bakery section.

Chocolate Mousse Brownie Bites

It started with a simple request for a basic brownie, to quote the requestor, “Can you make straightforward brownie-no candy bar chopped and piled on top, no crushed cookies tucked in the center, no cream cheese top, just a plain brownie?”

As evident by the picture, I’m sure we can all agree I’m not a very good listener-kind of. I did in fact make the brownies as requested for the family and then choc-la-fied them some more with mousse to what you see in the picture.

I usually like my brownie warmed and with a scoop of ice cream. This time around I wanted to try something lighter like a mousse and . . .I may never go back. Okay, a wee-bit of an exaggeration, since I love ice cream.

But what I did like about the mousse was it provided a textural break with its lightness while smoothing out the richness of the chocolate for a more even bite.

If you skip the mousse on this recipe, be sure to bookmark it for future use because it is damn good mousse!

A few notes:

• You can make this recipe in an 8×8 pan and cut them accordingly or you can minify them into chocolate brownie bites. I like making brownie bites for portion control and because I like having a chewy edge with every serving.
• To make brownie bites like the picture, use mini muffin pans and coat it with nonstick spray, fill each hole 1/3 of the way up and bake for 8-10 minutes.
• Regular muffin pans will also work. Again coat with nonstick spray then fill each hole 1/3 of the way up and bake for 16-18 minutes.
• The brownies can be stored airtight for 2-3 days.

Chocolate Mousse Brownie Bites

{Printer Version}

Yields one 8×8 pan or 40  brownie bites

Preheat oven to 400 degrees F

Ingredients:

Brownie:

8 tablespoons unsalted butter
4oz. unsweetened chocolate
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ salt
2 large eggs
½ cup all-purpose flour

Chocolate Mousse:
5 oz. bittersweet chocolate, finely chopped
3 large eggs, separated
3 tablespoons sugar
Pinch of coarse salt
1 cup heavy
Instructions:

Brownie:

1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted.
2. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next.
3. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
4. Scrape the batter into the pan and bake for 20 minutes, or until the brownie starts to pull away from  the  sides of pan.
5.  While brownies are baking prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (Yes, this really does help the brownie.)
6. When the brownies are ready remove the pan from the oven and place in the water bath, taking care not to splash ice water unto the brownie.
Adapted from Alice Medrich

Chocolate Mousse:

1. Place chocolate in a double boiler or a bowl over simmering water. Stir frequently until chocolate is melted.
2. Place second bowl with egg yolks, sugar and salt. Whisk over simmering water. Do not place bowl directly on simmering water. Whisk until warm about 2minutes. Transfer mixture to stand mixer fitted with a whisk attachment.
3. Beat egg yolk mixture until thick and pale yellow and forms a ribbon when whisk is lifted, about 3 minutes.
4. Add chocolate to egg yolk mixture and mix by hand until incorporated. Add egg whites and whisk until smooth. Set aside.
5. In a separate bowl beat cream until medium peaks form. Fold chocolate mixture until no white streaks are visible.
6. Chill for at least 2 hours.

Adapted from John Baracelli

Lemon Champagne Mousse

This is another incredibly fast and easy, no bake dessert that was inspired by all the pics on Tastespotting and Foodgawker of Lemon Meringue Cupcakes for the Martha Stewart Cupcake Club.

A few notes:
1. The champagne is not necessary. I added champagne for an extra nuanced layer in flavor and  texture. Mousse alone is already light in texture, the added champagne fluffs it up to a level that gives it an ethereal-like quality.
2. I love almost any citrus fruit, but my favorite is lime, so as a rule I always add lime to my lemon curd to give it that extra bite of tartness. Omit the lime and replace with lemon to control your level of tart preference.
3. The candied lemons are for garnishment. Use them or not. I like using them to quickly dress up a simple presentation.
4. If you like lemon curd make as much as I do, make a double serving. One for the dessert and the other to keep on hand to have with scones, and dare I say, chocolate chip pancakes. I know the latter sounds a bit odd, but it’s so good. 

LEMON CHAMPAGNE MOUSSE

Serves 6-8 in 5oz Ramekins

{Print Version}

Ingredients:

LEMON CURD:

5 lemons
5 limes
2 cups sugar
8 large egg yolks
2 whole eggs
1 ¾ sticks unsalted butter, cut into pieces

CHAMPAGNE MOUSSE:

1 ¾  cups heavy whipping cream
3 tablespoon of champagne

CANDIED LEMONS:
3-4 lemons
3-4 limes
½ c lemon juice
½ c lime juice
2 c water
2 c sugar

Instructions:

LEMON CURD:

1. Place 1/2 cup lemon and 1/2lime juice, sugar egg yolks, whole eggs, and butter in a saucepan. Whisk until combined. Cook over medium heat, whisking constantly until it begins to boil (approx. 7 mins.).
2. Push curd through a chinois or strainer. Refrigerate for an hour or overnight.

CHAMPAGNE MOUSSE:

1. Whip chilled heavy cream until it doubles in size and forms soft peaks.
2. Reserve ½ cup of lemon curd for sauce.
3. Add the champagne to the remaining curd and mix until incorporated.
4. Fold champagne and curd mixture into whipped cream.

CANDIED LEMONS:

1. Wash and scrub lemons and lime.
2. Cut into 1/8 inch slices.
2. Bring water and sugar to boil.
3. Gently lower lemon and slices into saucepot.
4. Lower heat to bring water to a simmer.
5. Cover top of water with parchement .
5. Continue to simmer until slices are translucent (approximately 25mins).

ASSEMBLY:
1. Layer remaining lemon curd on top of mousse and garnish with candied lemons and a strawberry.