Black Forest Mousse Parfaits
35 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 618 |
| pro | 9 g |
| total fat | 33 g |
| sat. fat | 19 g |
| carb | 75 g |
| fibre | 3 g |
| chol | 163 mg |
| sodium | 168 mg |
| potassium | 308 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 21 |
| vit A | 31 |
| vit C | 3 |
| folate | 25 |
White chocolate adds a twist to this classic dessert – and who can resist when it's served in individual glasses?
Ingredients
- 1/2 cup milk
- 1/3 cup cocoa powder
- 2 oz bittersweet chocolate, chopped
- 3 tbsp strong coffee or water
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- White Chocolate Mousse:
- 4 oz good-quality white chocolate, (such as Lindt), chopped
- 2 eggs
- 1/4 cup granulated sugar
- 1-1/4 cups whipping cream
- Syrup:
- 1 jar (19 oz/540 mL) sour red cherries, in syrup
- 3 tbsp kirsch or brandy
- 2 tbsp granulated sugar
- Garnish:
- 1 oz bittersweet chocolate, grated
Preparation
In small bowl, whisk milk with cocoa until smooth; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee; whisk until smooth.
In large bowl, beat butter until light, about 1 minute; gradually beat in sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat in coffee mixture.
In separate bowl, whisk together flour, baking soda, baking powder and sa< stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
White Chocolate Mousse: In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate until smooth; remove from heat. In separate heatproof bowl, whisk eggs with sugar; place over simmering water and cook, whisking constantly, until thickened and foamy, 4 minutes. Remove from heat; stir in white chocolate. Let cool slightly.
In separate bowl, whip cream; fold one-third into white chocolate mixture. Fold in remaining cream; refrigerate until chilled, about 2 hours.
Syrup: Drain cherries, reserving 1-1/4 cups (300 mL) of the syrup. Boil syrup in small saucepan over medium heat until reduced to 3/4 cup (175 mL). Remove from heat; stir in kirsch and sugar. Set aside.
Reserve 8 cherries for garnish. Halve remaining cherries and drain on paper towel. Fold into mousse.
Cut cake into 64 squares. Place 4 squares in each of eight 1-cup (250 mL) glasses, pressing gently; pour 2 tsp (10 mL) of the syrup over top. Top each with 1/4 cup (50 mL) mousse. Repeat layers once.
Garnish: Top each with reserved cherry and grated chocolate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee; whisk until smooth.
In large bowl, beat butter until light, about 1 minute; gradually beat in sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat in coffee mixture.
In separate bowl, whisk together flour, baking soda, baking powder and sa< stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
White Chocolate Mousse: In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate until smooth; remove from heat. In separate heatproof bowl, whisk eggs with sugar; place over simmering water and cook, whisking constantly, until thickened and foamy, 4 minutes. Remove from heat; stir in white chocolate. Let cool slightly.
In separate bowl, whip cream; fold one-third into white chocolate mixture. Fold in remaining cream; refrigerate until chilled, about 2 hours.
Syrup: Drain cherries, reserving 1-1/4 cups (300 mL) of the syrup. Boil syrup in small saucepan over medium heat until reduced to 3/4 cup (175 mL). Remove from heat; stir in kirsch and sugar. Set aside.
Reserve 8 cherries for garnish. Halve remaining cherries and drain on paper towel. Fold into mousse.
Cut cake into 64 squares. Place 4 squares in each of eight 1-cup (250 mL) glasses, pressing gently; pour 2 tsp (10 mL) of the syrup over top. Top each with 1/4 cup (50 mL) mousse. Repeat layers once.
Garnish: Top each with reserved cherry and grated chocolate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: January 2010
Related content
-
Chocolate Mousse Pie
This flaky chocolate pastry holds a rich mousse filling. If you prefer, you can substitute almond...
-
Double Chocolate Éclairs
This impressive double chocolate dessert is easier to make than it looks.
-
Chocolate Mousse Cake
This chocoholic's dream come true has creamy mousse and tender cake all covered with a shiny...
-
Mocha Mousse Cake
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean...
