Category: Mousse & Parfait

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White Chocolate and Mango Parfait

Another week of mango dessert, I just can’t get over mangoes that easily. This is one of my very favorite white chocolate recipes. Generally, I avoid white chocolate as it is too sweet for my taste but not when you have amazing mangoes to cut the sweetness of chocolate and give a wholesome experience. In this recipe, mango does not let the white chocolate overpower your taste buds and toasted coconut add just a touch of flavor that goes with both mango and white chocolate. So just try it and you will know what I am talking about.

white chocolate and mango parfait

Ingredients :

  • 1 cup White Chocolate
  • 3 tbsp Unsalted Butter
  • 3 egg Whites
  • ¼ cup Granulated sugar
  • ½ cup Desiccated coconut
  • 1 cup Mango chunks
  • Some mint leaves (optional)
white chocolate and mango parfait

Tip:

  • Use fresh and room temperature ingredients .
  • When mixing white chocolate with whipped egg whites, if chocolate is stiff, you can melt it for 10 sec in a microwave to get consistency you want.
  • Never add warm chocolate to eggs, it will cook the eggs and ruin the texture.
white chocolate and mango parfait

Directions:

  • In a glass bowl, melt white chocolate and unsalted butter by warming it up in a microwave a t 10 sec intervals. Keep aside.
  • In a separate glass bowl, take 3 egg whites and whisk it on high speed till you get soft peaks, then add sugar and whip it till the eggs are fluffy and shiny.
  • Gently fold desiccated coconut and white chocolate with whipped egg whites.
  • Pour the mix in a piping bag and put it in refrigerator for about 5-10 minutes.
  • Prepare dessert glasses and some freshly cut mango chunks.
  • Get the piping bag out of the refrigerator and start building the layered dessert by adding alternate layers of white chocolate mix and mango chunks and topping it with some mint leaves.
  • Either eat as it is or refrigerate for half an hour and enjoy.
White Chocolate and Mango Parfait
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Cocoa-Mocha Pudding

Pudding is one of those comfort desserts for me that I don’t have often but when I do, I feel why don’t I make it more often because it’s so easy to make, not as sweet and a very wholesome dessert. This recipe needs very few ingredients and makes almost 6-8 servings. You can make pudding for a date night, for a fancy dinner or a kid’s party. Try it.

Ingredients (Pudding):

  • 2/3 cup Sugar
  • ¼ cup Corn starch
  • ¼ tsp Salt
  • 1/3 cup Unsweetened cocoa powder
  • 4 tsp Instant coffee
  • 2 ½ cup Milk
  • 4 large Egg yolks
  • 2 tbsp unsalted Butter
  • 1 tsp Vanilla Extract

Ingredients (Whipped cream):

  • ½ cup heavy cream
  • ¼ cup icing sugar
  • ½ tsp vanilla extract

Tip:

  • Use fresh and room temperature ingredients.
  • Precisely follow the procedure step by step, timing is everything.
  • Always keep stirring the mixture and don’t be impatient.
  • After the pudding is off the heat and strained, add butter quickly so it melts better.

Directions:

Cocoa-Mocha Pudding
  • In a heavy bottomed saucepan, whisk sugar, corn starch, cocoa powder, instant coffee and salt together.
  • Add milk to the mixture in small quantities at a time and whisk slowly to get rid of any lumps.
  • After the milk is well incorporated, add egg yolks and whisk everything together.
  • Switch on the gas stove at medium flame and keep stirring the mixture continuously, until it starts to bubble and gets more thick.
  • As soon as mixture bubbles at the edges and becomes thick, put on a timer for 1 minute and keep on stirring.
  • After the minute is up, take saucepan off the heat and put the pudding through a strainer to get rid of any lumps.
  • Then, add butter and vanilla extract to pudding and mix well.
  • Cover it with plastic wrap and refrigerate it for at least 5-6 hours or overnight.
  • Meanwhile, whip the heavy cream using a hand mixer and  when it starts to get fluffy, add icing sugar and vanilla extract and again start whipping until it can hold peaks.
  • Put the whipped cream in a piping bag and refrigerate.
  • Take the pudding and whipped cream out of the refrigerator.
  • Serve pudding in a dessert bowl after adding whipped cream, some cocoa powder and chocolate chips on top.
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Chocolate and Vanilla Whipped Cream Parfait

This is an amazing looking and a very easy to make party favorite dessert. It uses the minimum ingredients possible and still manages to taste like heaven. You can always use some creative touches to decorate it and have some fun.

Chocolate Whipped Cream

Ingredients:

  • 1 cup whipping cream(35% fat content)
  • ¼ cup semi-sweet baking chocolate

Tips:

  1. Use ingredients at room temperature.
  2. All the bowls and utensils used must be dry.
  3. Before whisking put the pedals of the mixer in the freezer to get great whip cream peaks.
  4. Bain marie : a container holding hot water into which a pan is placed for slow cooking.

Directions:

1. Warm the whipping cream or heavy cream over a bain-marie and add coarsely chopped chocolate to the cream.

2. Stir with the spatula or whisk the mixture slowly until the lumps are gone.

3. Take the mixture off the heat and let it cool to room temperature.

4. Then, cover the bowl with plastic wrap and put it in the refrigerator for 1-2 hours or, till the time, the mixture becomes thick.

5. Take the mixture out of the refrigerator and whisk it with a hand mixer like a regular whip cream for a minute or so till it holds its peaks.

6. You can add a little icing sugar to the mixture while whisking to increase the sweetness and stiffness.

Vanilla Whipped Cream

Ingredients:

  • 1 cup whipping cream
  • 1/3  cup icing sugar
  • 1 tsp vanilla extract

Tips:

1. Use ingredients right out of refrigerator.

2. Put the bowl and the paddles of the mixer you are going to use for whisking or beating the whipping cream in the freezer. It will help to attain the peaks fast.

Directions:

1. Beat the cream while slowly increasing the speed.

2. After almost 1 minute of beating the cream add the icing sugar and vanilla extract.

3. Then, beat the cream on high speed till you attain stiff peaks that can hold.

  • Put the vanilla whipped cream and chocolate whipped cream in two separate piping bags and put them in the refrigerator for 2-3 mins, not more than that.
  • Get your dessert glasses ready.
  • Pipe the chocolate and vanilla whipped creams alternately in the glasses and top it with some chocolate chips or fruits or nuts.
  • Cover them with a plastic wrap and refrigerate for an hour or two.
  • Once ready take off the plastic wrap and serve.
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Chocolate Mousse

Chocolate Mousse

Another easy-peasy decadent chocolate dessert made with so little and common ingredients which you always have at an arm’s length. Enjoy.

Ingredients:

Ingredients
  • 1 cup semi-sweet chocolate chips
  • ¼  cup sugar
  • 3 eggs
  • 3tbsp butter

Tips:

  1. For best results eggs should be cold just out of refrigerator.
  2. You can lower the quantity of chocolate chips to make mousse more fluffy.
  3. You can add flavor to the mousse by adding a little lemon zest or orange zest to the melted chocolate.

Directions:

  • Melt chocolate over a bain-marie until smooth then, add butter and mix until well blended.
Bain-Marie
  • Separate egg whites and egg yolks. Whip egg whites until foamy with a hand mixer and gradually add the sugar whipping the whole time until it holds very stiff peaks and does not leave the walls of the bowl even when upside down.
  • Beat the yolks with the chosen flavor ingredients like lemon zest or orange zest, and add to the chocolate mixture.
  • Slowly fold in a spoonful of foamy egg whites in chocolate mixture then pour that mixture into the remaining egg whites and fold until well combined.
  • Pour the mousse into serving cups or bowls, wrap it up with plastic wrap and refrigerate overnight.
  • Decorate and serve.