7 Easy Mousse Recipes
Learn how to make homemade mousse with these 7 easy mousse recipes. If you are looking for easy and delicious dessert that you can serve for your next party or holiday, you definitely should try one of these mousses. Whether you prefer Oreo mousse, Nutella mousse, mango mousse or any other mousse recipe, you will be satisfied with the result.
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Chocolate & Salted Caramel Pie Recipe By Food Fusion
Chocolate & salted caramel pie recipe from scratch: here you will learn how to prepare a chocolate pie crust along with process of blind baking of crust, salted Caramel sauce with walnuts and chocolate ganache. #HappyCookingToYou #FoodFusion #OlpersCream
Written Recipe:
Chocolate & Salted Caramel Pie
Recipe in English:
Ingredients:
Prepare Chocolate Pie Crust:
-Maida (All-purpose flour) 1 & ¾ Cup
-Cocoa powder ¼ Cup
-Namak (Salt) ¼ tsp
-Makhan (Butter) soft 110g
-Bareek cheeni (Caster sugar) 1/3 Cup
-Anday ki safedi (Egg white) 1
-Vanilla essence 1 tsp
-Olper’s Dairy Cream 1 tbs
Prepare Salted Caramel Sauce with Walnuts:
-Makhan (Butter) 1 tbs
-Sugar 1 Cup
-Olpers’s Dairy Cream ½ Cup
-Vanilla essence 1 tsp
-Namak (Salt) ½ tsp
-Akhrot (Walnuts) chopped ½ Cup
Prepare Chocolate Ganache:
-Milk chocolate chopped 80g
-Olper’s Dairy Cream 80ml
-Caramel syrup
-Namak (Salt) preferably Sea salt ½ tsp
Directions:
Prepare Chocolate Pie Crust:
-In a bowl,place sifter,add all-purpose flour,cocoa powder,salt & sift all dry ingredients together then mix well & set aside.
-In a another bowl,add butter,caster sugar & beat well until changes color.
-Add egg yolk,vanilla essence & beat well.
-Add half quantity of dry ingredients & beat until well combined.
-Add cream & beat again.
-Now add remaining dry ingredients,beat well then knead until smooth dough is formed.
-Sprinkle dry flour & roll out with the help of rolling pin.
-Now transfer the dough to 9-inch baking pan,press firmly down into the base to create an even layer,cut the edges with the help of knife & prick with fork and freeze for 30 minutes.
-Place butter paper over the dough,add & spread chickpeas (weight) & bake in preheated oven at 180C for 15-18 minutes.
-Take out from the oven,remove pie weight (chickpeas) & bake again in preheated oven at 180C for 10 minutes.
-Let it cool.
Prepare Salted Caramel Sauce with Walnuts:
-In a wok,add butter & let it melt.
-Add & spread sugar and cook on very low flame until sugar is caramelized (12-15 minutes) and mix until sugar melts & turns brown.
-Turn off the flame,add cream & mix until well combined.
-Add vanilla essence,salt & mix well.
-Add walnuts & mix well.
-Pour prepared walnut salted caramel sauce over the tart,spread evenly & refrigerate for 30 minutes.
Prepare Chocolate Ganache:
-In a bowl,add milk chocolate,cream & microwave for 30 seconds then mix well.
-Pour prepared chocolate ganache over walnut salted caramel sauce,spread evenly & let it set in refrigerate for 2 hours.
-Drizzle caramel syrup & sprinkle sea salt.
-Cut into slices & serve!
Steps for Blind baking of Pie Crust:
-Line crust with parchment paper or foil.
-Use any of following for pie weight: Chickpeas,beans,sugar and lentils
-Fill it to the top to hold pressure while baking.
Recipe in Urdu:
Directions:
Prepare Chocolate Pie Crust:
-Bowl mein sifter rakh dein,maida,cocoa powder aur namak dal ker ek saath tamam ingredients ko sift ker lein phir ache tarhan mix karein & side per rakh dein.
-Alag bowl mein makhan aur bareek cheeni dal dein aur rang tabdeel hunay tak ache tarhan beat ker lein.
-Anday ki safedi aur vanilla essence dal ker ache tarhan beat ker lein.
-Dry ingredients ki half quantity dal ker ache tarhan beat ker lein.
-Cream dal ker dubara beat ker lein.
-Ab remining dry ingredients dal ker ache tarhan beat karein aur ghond ker smooth dough tayyar ker lein.
-Maida chirak dein aur rolling pin ki madad sa bail lein.
-Dough ko 9-inch baking pan per rakh dein aur firmly press ker ka layer bana lein,edges ko knife ki madad sa cut ker lein aur fork sa prick ker lein aur 30 minutes kliya freeze ker lein.
-Butter paper rakh ker upper sa safed chanay (weight) rakh dein aur preheated oven mein 180C per 15-18 minutes kliya bake ker lein.
-Oven sa nikal lein aur pie weight (chickpeas) ko remove ker lein aur dubara preheated oven mein 180C per 10 minutes kliya bake ker lein.
-Thanda ker lein.
Prepare Salted Caramel Sauce with Walnuts:
-Karahi mein makhan dal ker melt ker lein.
-Cheeni dal ker pheela lein aur bohat halki ancch per cheeni caramelized hunay tak paka lein (12-15 minutes) aur cheeni melt aur brown ho janay tak ache tarhan mix ker lein.
-Chulha bund ker dein aur cream dal ker ache tarhan mix ker lein.
-Vanilla essence aur namak dal ker ache tarhan mix karein.
-Akhrot dal ker ache tarhan mix ker lein.
-Tart ka upper walnut salted caramel sauce dal ker evenly pheela lein aur 30 minutes kliya refrigerate ker lein.
Prepare Chocolate Ganache:
-Bowl mein milk chocolate aur cream dal ker 30 seconds kliya microwave karein phir ache tarhan mix ker lein.
-Chocolate ganache ko walnut salted caramel sauce dal ker evenly pheela lein aur 2 hours kliya refrigerate mein set hunay kliya rakh dein.
-Caramel syrup drizzle karein aur sea salt sprinkle ker lein.
-Slices mein cut ker ka serve karein!
Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
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Ingredients
Cake
½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee
Mousse
3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water
Chocolate Glaze
½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder
Directions
1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.
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How To Make Cappuccino Cheesecake - No Bake Recipe
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No-bake cappuccino cheesecake was pretty hard to stay away from! Thankfully, I can enjoy it without spiking my blood sugar; it’s a low-carb, sugar-free, gluten-free combined in this irresistible cheesecake recipe.
● Ingredients
♥ Mold size: 15x7cm
♥ Cake Base
60g biscuits
40g melted unsalted butter
♥ Cream cheese mixture
150g cream cheese
60g sugar powder
250g heavy cream (whipped up 50%)
10g gelatin
7g cappuccino coffee
10g cocoa powder
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