188 chocolate mousse gelatin Recipes

toblerone chocolate bars, roughly chopped, water, gelatin, water, cream, whipped (extra for topping ), strawberry (for decoration)

sugar, eggs, dark baking chocolate , chopped, whip cream, low fat plain vanilla yogurt, gelatine in 1 1/2 tbsp hot water, fresh fruits - 3 strawberries , 3 red seedless grapes , a slice of apricot, icing sugar

unflavored gelatin, water, chilled heavy cream, coffee liqueur, egg yolks, sugar, salt, bittersweet chocolate, melted and cooled

unflavored gelatin, water, chilled heavy cream, orange liqueur, egg yolks, sugar, salt, white chocolate, melted and cooled

sour cherry jam or preserves, balsamic vinegar, calvados (or other type of brandy), hazelnuts, toasted and skins rubbed off, sugar, all-purpose flour, unsalted butter, softened, unsweetened dutch-process cocoa powder, salt, unflavored gelatin (from a 1/4-oz envelope), cold water, chocolate hazelnut spread such as nutella (5 oz), mascarpone (1/4 lb), chilled heavy cream, unsweetened dutch-process cocoa powder, sugar, heavy cream, fine-quality bittersweet chocolate (not unsweetened), chopped

white chocolate, gelatin, cold water, egg yolks, thickened cream, strawberries, icing sugar

ready-made pie crust, unflavored gelatin, vanilla, milk, irish cream, chocolate chips (semisweet)

milk -3 cups, fresh heavy cream -1/2 cup, eggs -2, gelatine -2tbsp, cocoa powder -4tbsp, sugar -2 cups(or acc. to taste), almond essence-few drops, silvers of almonds- garnish

boiling water, gelatin powder, cocoa powder, eggs , seperated, caster sugar (aka. superfine granulated sugar), cream of tartar

plain gelatin, unsweetened cocoa powder, kahlua, fat-free sweetened condensed milk, vanilla, salt

graham cracker crumbs, sugar, margarine, melted, grated orange rind, white chocolate, unflavored gelatin, orange juice, whipping cream, egg whites, candied orange peel

boiling water, raspberry flavor gelatin (8-serving size), cold water, cold milk, white chocolate instant pudding (4 serving size), vanilla wafer crumbs (finely crushed ), butter, melted, sugar

low-fat milk, unflavored gelatin, vanilla extract, dark chocolate chips, frozen light whipped dessert topping, thawed, sweetened flaked coconut, toasted, chopped pecans, toasted

cold water, unflavored gelatin, heavy whipping cream, white chocolate, pureed raspberries, phyllo cups, halved raspberries for garnish

unflavored gelatin, cold water, strawberry sauce (below ), egg yolks, white chocolate, whipping cream, strawberry sauce, fresh strawberries, granulated sugar, lemon juice

ground gingersnap cookies, (about 38 cookies ), sugar, unsalted butter, melted, key lime juice or fresh lime juice, unflavored gelatin, chilled whipping cream, good-quality white chocolate, chopped (baker s or lindt), cream cheese, room temperature, sugar, grated lime peel

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.

unflavored gelatin or 1 tbsp modified tapioca starch (recommended: ultratex 8), cold water, water, dark cocoa powder, powdered sugar, heavy cream, vanilla bean , seeds scrapped or 1 tsp vanilla extract, brewed dark roast coffee, shaved chocolate, for garnish, fresh fruit, for garnish