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How To Make Lemon Cheesecake Mousse

Lemon Cheesecake Mousse desserts are one of my favorites! This wonderful delight is colorful, juicy, and excellent for spring and summer. It’s impossible to resist this graham cracker cheesecake with a smooth, silky, and delectable whipped cheesecake topping! It is a no-bake recipe, too! There’s no excuse not to make it!

Yield: 8 CUPS

Prep time: 10 MIN

Chill time: 25 MIN

Total time: 35 MIN

Lemon cheesecake mousse recipe

INGREDIENTS:

FOR THE CRUST:

1 cup Graham cracker crumbs

2 tablespoons sugar

4 tablespoons butter, melted and cooled

FOR THE MOUSSE:

1 ½ cups cream cheese

¾ cup powdered sugar

2 tablespoons lemon juice

Yellow food coloring gel

1 cup whipping cream

Lemon cheesecake mousse recipe dessert

DIRECTIONS:

1. Into a medium bowl, add the cracker crumbs, sugar and melted butter, mix until moistened and combined. Prepare some mini cups, press the crumbs to the bottom of the cups. Set aside.

Lemon cheesecake mousse recipe how to make

2. Into another bowl, add cream cheese and powdered sugar, beat with an electric hand mixer until light and fluffy. Add the lemon juice and continue to mix. At this point, you can color the cream with gel food coloring. Finally, add 1 cup of whipping cream and mix until light and fluffy.

Lemon cheesecake mousse recipe

3.Transfer to a piping bag, pipe the mousse into the cups. Top the mousse with whipped cream, decorate with a lemon slice and mint leaf. Chill in the fridge for at least 30 minutes. These mousse cups can be stored for 2–3 days in an airtight container.

Source: Lemon Cheesecake Mouse Recipe

For more delicious dessert: Tastycious

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Let’s Make Chocolate Mousse Brownies

INGREDIENTS:

FOR THE BROWNIES:

½ cup (1 stick) unsalted butter

¾ cup dark or dutch process cocoa powder, sifted

½ cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon instant espresso powder

½ teaspoon kosher or fine sea salt

½ cup all-purpose flour

FOR THE CHOCOLATE MOUSSE:

½ teaspoon unflavored gelatin

4 ounces dark or bittersweet chocolate, shaved or very finely chopped

1 cup heavy cream, divided

1 teaspoon instant espresso powder

1 tablespoon granulated sugar

DIRECTIONS:

TO MAKE THE BROWNIES:

Preheat oven to 350°F(177°C). Line an 8×8-inch square baking pan with parchment paper.

Melt butter in a microwave-safe bowl. Add cocoa powder, sugar, and brown sugar and stir until it forms a thick, grainy paste. Add eggs, vanilla, salt, and espresso powder and whisk until smooth. Fold in flour until just incorporated and no streaks of white remain.

Spread into prepared pan and bake for about 25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached. Remove from oven and let cool completely.

TO MAKE THE CHOCOLATE MOUSSE:

In a small dish, sprinkle gelatin over 1 tablespoon of cold water and let sit for 5 minutes to soften.

Place shaved chocolate in a heat-proof bowl. Set aside.

In a small saucepan, warm ⅓ cup of the heavy cream until steaming. Whisk in softened gelatin and espresso powder until dissolved. Pour warm cream over shaved chocolate. Let sit for 20 to 30 seconds, then gently whisk until smooth.

Place remaining ⅔ cup heavy cream and granulated sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until it forms soft peaks.

With a spatula, fold in half of the whipped cream to the chocolate mixture to lighten. Add remaining cream and gently fold, scraping the sides and bottom of the bowl, until mousse is uniform in color.

Spoon mousse on top of cooled brownies, and smooth into an even layer with an offset spatula. Do this fairly quickly, as the gelatin will begin to set up fairly quickly and the mousse will be much harder to spread smoothly.

Lightly cover with plastic wrap and refrigerate until set, at least 2 hours or overnight.

Lift out the entire block using the parchment paper as handles. Cut into a 4×4 grid of squares (or smaller if you prefer) using a sharp knife, wiping off the knife between cuts. If desired, drizzle with melted chocolate for garnish before or after cutting into squares.

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What’s better than a chocolate mousse cake?

Yield: 12-16 SERVINGS

Prep time: 50 MIN

Cook time: 15 MIN

Cooling time: 2 HR 30 MIN

Total time: 3 HR 35 MIN

This cake is the holy grail for any chocolate lover. It takes a bit of time, but the assembly is relatively easy and absolutely, 100% worth it. You owe yourself this treat!

INGREDIENTS:

FOR THE BOTTOM LAYER:

6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan

7 ounces, chopped fine bittersweet chocolate

¾ teaspoon instant espresso powder

1½ teaspoons vanilla extract

4 large eggs, separated

pinch of salt

⅓ cup light brown sugar, packed

FOR THE MIDDLE LAYER:

2 tablespoons cocoa powder

5 tablespoons hot water

7 ounces, chopped fine bittersweet chocolate

1½ cups cold heavy cream

1 tablespoon granulated sugar

⅛ teaspoon salt

FOR THE TOP LAYER:

¾ teaspoon powdered gelatin

1 tablespoon water

6 ounces white chocolate chips

1½ cup cold heavy cream

Shaved chocolate or cocoa powder for garnish (optional)

DIRECTIONS:

TO MAKE THE BOTTOM LAYER:

Preheat oven to 325°F(160°C), then grease a 9-inch springform pan.

Melt butter, chocolate and espresso powder in a large microwave-safe bowl; 30 seconds at a time until melted and creamy when stirred. Whisk in vanilla and egg yolks; set aside.

Mix using a whisk attachment the egg whites and salt until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through.

Fold one-third of beaten egg whites into the chocolate mixture using a whisk. Then using a rubber spatula, fold in the remaining egg whites until no white streaks remain.

Carefully transfer batter to prepared springform pan, gently smoothing the top with an offset spatula.

Bake for 13-18 minutes until the cake has risen, the edges are firm and the center has just set but is still soft.

Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools). DO NOT REMOVE CAKE FROM PAN.

TO MAKE THE MIDDLE LAYER:

Combine cocoa powder and hot water in a small bowl; set aside.

Melt chocolate in a large microwave-safe bowl; heat until melted and smooth. Whisk cocoa powder mixture into melted chocolate until smooth.

Using the whisk attachment beat together the whip cream, sugar and salt on medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when the whisk is lifted (15-60 seconds).

Using a whisk, fold one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.

Spoon mousse into the springform pan over cooled cake and gently tap the pan on the counter 3 times to remove any large air bubbles; gently smooth top with an offset spatula.

Wipe inside the edge of the pan with a damp cloth to remove any drips. Refrigerate the cake for at least 15 minutes while preparing the top layer.

TO MAKE THE TOP LAYER:

In a small bowl, sprinkle gelatin over water; let stand at least 5 minutes.

Place white chocolate in a medium bowl.

Heat 1/2 cup cream in a small microwaved safe bowl; add gelatin mixture and stir until fully dissolved.

Pour cream mixture over white chocolate and whisk (about 30 seconds) until chocolate is melted and the mixture is smooth.

Cool to room temperature, stirring occasionally for about 5-6 minutes.

Using the whisk attachment to whip the remaining cream at medium speed for about 30 seconds until it begins to thicken. Increase speed to high and whip ( for 15-60 seconds) until soft peaks form when the whisk is lifted.

Using a whisk, fold one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.

Spoon white chocolate mousse into pan over the middle layer. Smooth the top with an offset spatula.
Return cake to refrigerator and chill until set, at least 2½ hours.

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