White Chocolate Mousse Recipes

You just can't go wrong with food network.

Of course, if you can, make anything of Alton Brown's from Good Eats.  He breaks cooking down into a science, so it hard to screw any of his recipes up. 

I could go on and on about the sexiness that is Good Eats,  but that's not what this thread is for.

Dematrah wrote:

I'm not requesting recipes, but I can definitely give one if anyone would like it.

I have a recipe if anyone wants it. My dad got it from a friend of his, as his wife makes things from scratch.
WARNING: this cake is very rich and wields ungodly amounts of frosting. You are warned!

Scratch Cake

Cake batter:
1/2 cup     cocoa
1 cup     hot water
2 cups     flour
2 1/2 teaspoon     baking soda
2 cups     sugar
1 cup     vegetable oil
2 eggs
1 cup     buttermilk
1 teaspoon     vanilla

Mix cocoa and hot water, then add remaining ingredients and beat well. Pour into greased 13x9 pan. Bake at 350 degrees Farenheit for 45 minutes.




Frosting:
3 to 3 1/4 cup     sifted powdered sugar
1/3 cup     milk
1/4 cup     unsalted butter (usually 1/2 stick)
2 (2 Oz. packets)     liquid unsweetened Nestle's Chocolate (or equivalent)
2 teaspoons     vanilla
1/4 teaspoon     salt

Beat well. Spread on Chocolate Cake when cooled.
(Note: or you can do it like my Dad did and put it on while the cake is still warm, so the frosting will somewhat melt into the cake and make it more delicious)

My Nana makes that cake all the time. It's so yummy!

satyreyes wrote:

Iris, that recipe looks fascinating!  The Grand Marnier in particular is an interesting touch, though I'd probably sub in another liqueur to avoid the citrus note.  I'm a little worried about the substitutions, though; melted white chocolate is going to be thicker than lemon juice, and it seems like it would take a lot of vanilla to get the cornstarch smooth, so I don't know that this recipe adapts well to what I want to do with it.  I'll think about using liqueur, though.  Thank you!

Ahh, I absolutely love thicker mouses, so that's probably why I liked it when I made it with the lemon and chocolate.  When things are too thick for recipees, I'll normally add in a tiny bit of egg white or other things like that.
I'm a bit of a mad chef when I cook, racing about the kitchen and changing things until I like it.

NajiMinkin wrote:

My Nana makes that cake all the time. It's so yummy!

Isn't it? 8D

This seems like the best place to post these, so here's two recipes I'm going to contribute.

Breakfast Biscuits
Overview A smallish sweet biscuit that's easy to make and keeps well.

You will need the following ingredients:

2 3/4 cups of flour
4 tsp. sugar
4 tsp baking powder
1 cup of shortening
6 tbsp of milk

Process:

Set oven on convect to 375 degrees

In a medium sized bowl, mix your flour, sugar, and baking powder. Then, cut in one cup of shortening. You may use a fork or otherwise. Next, mix in your milk. You're going to get your fingers dirty at some point in this, and I find it fun to squish it all together with my fingers. You may use a fork if you'd rather. After you've thoroughly combined these ingredients you should be left with a nice dough that's not very sticky, but doesn't fall apart from dryness, either. Combine this dough into two equal sized dough-balls and let chill until the dough is the desired hardness. If you're lucky, you won't even need to let it chill at all, but it's slightly easier to work with after it's been in the fridge for 1 or 2 hours.

Sprinkle a fairly large, flat area with flour. How much is up to you and just how sticky your dough ended up. Take one of your balls of biscuit dough and use a rolling pin or otherwise to flatten it out evenly. Add flour as needed to knock down stickiness of dough. Somewhere between a 1/4 and 1/2 an inch is desirable for the thickness. You may vary it further based on personal preference, but don't go too outrageously thick because the dough does rise quite a bit.

Next, take a cookie/biscuit cutter and coat the inside of it with flour so it doesn't stick. Cut out your biscuits and put them on a cookie sheet. Re-pack the remaining dough and roll it out again.

Cooking time is anywhere from 4-8 minutes based on local and outside temperature. They should be just beginning to turn golden brown on the edges of the tops. I have no idea how many this makes.

Peanut Whirlygigs
Overview: A chocolate-filled peanut cookie that tastes much better as dough if not carefully watched over when cooked.

Ingredients:

1 cup sugar
1/2 cup margarine or butter
1/2 cup shortening
1 teaspoon vanilla
3 oz. package of cream cheese
2 cups of Flour
3/4 cup salted peanuts ( these should be ground, I use a blender for this dirty work. Bwahah. )
1/2 teaspoon of salt
2 tablespoons margarine or butter
1/2 cup chocolate chips (or more if you're a chocolate freak. You know how it is.)

Process:

In a large bowl, combine sugar, margarine, shortening, vanilla and cream cheese. If you have a beater, beat on the highest speed until light and fluffy. If not, move those arms really, really fast! Lightly spoon your flour into the measuring cup, and level it off. Stir this in along with your peanuts and salt. Make sure you mix it in really well. That's it for your dough. Taste it because it's yummy and then chill it to make it easier to handle.

In a saucepan melt margarine and chocolate chips over low heat. (Or you can cheat and use the microwave. Careful not to burn that chocolate! ) On a well-floured surface, roll half of the dough into about a 10X14 inch rectangle. Spread half of the chocolate in a moderately thin layer over rolled dough. (Hell, you can put it all on if you want, you'll just have to make more.) Roll up the rectangle like a jelly-roll, starting with the 4 inch side. Wrap in wax paper, seram (sp) wrap, whatever you've got really. Repeat with the remaining dough and shove both their long faces in the freezers for 2 hours or overnight.

At this point, I'm finished. I just cut off hunks of the dough and eat it, but some of you crazies like to cook it.

Cooking Instructions:
Preheat oven to 375. Cut the dough into 1/8 inch thick slices. Place on an un-greased cooking sheet. Bake at that temperature for 6 to 10 minutes or until light golden brown.

It says it makes 96 cookies, but it lies sometimes. Also, sometimes it tastes better if you get rid of the salt entirely. It depends on the type of flour/butter you're using.

Edited for Spelling

Last edited by Kaelyndra (06-27-2008 05:36:51 PM)

bella wrote:

I'm making a request for easy French recipes. I've never had anything more than crepes, mousse, and baguettes, so I really want to try some main course dishes, especially ones that include fish or chicken. Any vegetable dishes are welcome as well. And if anyone can recommend some good French wine, please go ahead. Thanks everyone!

Coq au vin is a classic chicken wine stew.  It has tons of ingredients, but if you have a little prep time it's dead simple to make and it's very much a French cooking staple.  It's also very yummy.  Here's the recipe I use, which is adapted only slightly from Cooking Basics for Dummies -- my once and future favorite cookbook

Coq au vin

Ingredients:
1 whole chicken, cut in pieces (2 1/2 to 3 lbs total)
Salt and pepper
1 cup flour
1 tablespoon olive oil
1 tablespoon butter
1 cup pearl onions (or 1 medium yellow onion, peeled and chopped)
4 strips thick-cut bacon, cut into 1-inch strips (optional; I don't like bacon and haven't used this)
2 ribs celery, trimmed and chopped
2 cups sliced white mushrooms
1 clove garlic, minced
1 teaspoon dried thyme
1 bay leaf
1 750-mL bottle full-bodied, fruity red wine (Pinot Noir works well, as does Cabernet Sauvignon)
3 carrots, scrubbed clean, ends removed, and diced

Procedure:
1. Rinse the chicken parts under cold running water and pat dry.  Trim off any excess flaps of skin and fat.  Sprinkle with salt and pepper on both sides.  Put the flour in a shallow dish and coat each chicken piece lightly with flour.
2. Heat the oil and butter together in a heavy sauté pan that is large enough to hold the chicken pieces in one layer.  (If you don't have a big enough pan, you may want to do this step in two batches.)  Place the chicken pieces in the pan and cook over medium-high heat until they're a nice golden color on one side, about 5 minutes.  Turn the chicken pieces over and continue cooking about 5 minutes more, or until golden.  Remove the chicken pieces to a large platter.
3. Add the bacon, onions, and celery to the pan and cook about 4 to 5 minutes, turning occasionally.  Add the mushrooms and cook about 3 minutes more, turning occasionally.
4. Return the chicken to the pan over medium heat.  Add the garlic, thyme, and bay leaf and cook for 1 minute, stirring often.  Do not brown the garlic.  Add the wine and carrots, raise the heat, and bring to a boil.
5. Cover tightly, lower heat to medium-low, and simmer for 25 to 30 minutes, or until the chicken and vegetables are tender.
6. Transfer the entire mixture to a serving dish.  Discard the bay leaf.  Pour the sauce over the chicken -- if the sauce is too watery, you may want to heat it over medium-high heat for another couple minutes -- and serve.

Serves 4.

I like stews because once I have all my meats and veggies cut up, it's just a matter of sauteing them (which I love) and then simmering them (which is easy and I get to go do something else while it's happening).  Coq au vin in particular is nice because of the entire bottle of red wine that goes into it. 

Satyr, you are amazing. Thank you so much! The Coq au vin was fantastic!!

Bella wrote:

And if anyone can recommend some good French wine, please go ahead.

What type of wine, beyond French? White? Red? Rose? Type of White/Red/Rose?

Without any particularly detailed request, I like the Domaine des Baumard Savennieres Clos du Papillon (Winery/Region/Name). It's a Chenin Blanc, which used to be the popular white wine back before Chardonay stole its spot.

Another wine I'd recomend (not French, however) is Eroica. It's a joint venture of Ct. St. Michelle and Dr. Loosen I believe. The actual wine is grown in Washington State, and it's a pleasant Riesling.

Both of these wines should only run you ~20-30 dollars/bottle, possibly a tiny bit more if you have to order them online (some states don't let you do that, but most states and the District of Columbia do). If you need to order wine and your state doesn't allow you to do that, you might have good luck with if you talk to the bar manager at a (reasonably nice) restaurant. Lot's of liquor and wine stores have poor selections of wine, and even some of those epically huge wine stores or nice small stores are reasonably likely to not have the particular thing you're looking for, so ordering for yourself can be reasonable if you know what you want.

Last edited by Valeli (08-08-2009 05:51:30 PM)