9 chocolate mousse refrigerator Recipes

refrigerated pie crust , softened as directed on box, bittersweet chocolate, chopped (from 6-oz bar), vegetable oil, granulated sugar, light corn syrup, butter or 1/3 cup margarine, softened, whipping cream, chopped macadamia nuts, powdered sugar, cream cheese, softened, vanilla, bittersweet chocolate, melted (from 6-oz bar), whipping cream, whipping cream, powdered sugar, vanilla, toasted macadamia nuts, coarsely chopped (optional)

refrigerated piecrusts, white chocolate bars, chopped, cream cheese, softened, lemon curd, heavy cream, garnishes: lemon curls , fresh raspberries

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

chilled heavy cream, bittersweet chocolate sauce (1 1/4 cups), chocolate wafers, shaved bittersweet chocolate, for garnish

sheet refrigerated pie crust dough, semisweet chocolate chips, plus more for topping, whole milk, chocolate cream liqueur, vanilla extract, sugar, heavy cream

refrigerated piecrusts, white chocolate bars, chopped, cream cheese, softened, lime curd, heavy cream, garnishes: lime curls , fresh raspberries

unflavored gelatin, grated lemon rind, fresh lemon juice, whipping cream, white chocolate morsels, cream cheese, cubed, honey, sour cream, refrigerated ready-to-use crepes, garnishes: fresh mint leaves , fresh raspberries, fresh blueberries