Gianduja Mousse

on a chocolate roll :) ooh & it seems nutella is gluten-free!(http://goingglutenfree.blogspot.com/2007/06/not-giadas-nutella-brownies.html)

BY FOOD & WINE (bakeorbreak.com)
1/2cup Nutella
1/4cup creme fraiche
1 & 1/2tsp Brandy (or Frangelico)
1/2cup heavy cream
Directions:
1) In a medium bowl, mix the Nutella, creme fraiche, & Brandy at low speed of a hand mixer until smooth. Set aside.
2) In a separate bowl, beat the cream until firm peaks form.
3) Fold the whipped cream into the Nutella mixture. Refrigerate for at least 20min before serving.
4) Serve with chocolate wafer cookies or chocolate hazelnut rolled wafer cookies.

http://www.bakeorbreak.com/recipes/2007/11/04/gianduja-mousse/

Strawberry Mousse

a fruit mousse.. i love the idea :) mmm

adapted from Family Circle (noblepig.com)
1 egg white
1/2 cup granulated sugar
2 cups chopped fresh strawberries
Fresh fruit, for garnish
Directions:
1) Place egg white in a large bowl or mix powdered egg whites with 1/4cup warm water in bowl. Whisk for 2min until light & foamy.
2) With a hand mixer, gradually beat in sugar and strawberries on medium speed. Increase speed to high and beat for 15min. Mixture will fill the bowl.
3) Transfer to a bowl and freeze for 4hrs.
TO SERVE:
4) remove from freezer & garnish with fresh fruit.

http://noblepig.com/2008/04/20/the-perfect-passover-dessertor-anytime.aspx

White Chocolate Mousse w/Pomegranate Sauce

mmm Pomegranate .. AND Chocolate :) i'm in love. and really hungry now

Adapted from Bon Appetit (NoblePig.com)
(makes 6 servings)
3cups (24oz) pomegranate sauce
10oz high-quality white chocolate, chopped
1cup heavy whipping cream, divided
3 large egg whites
3tbsp powdered sugar
Pomegranate seeds
Directions:
1)Boil pomegranate juice in a large saucepan until reduced to 2/3 cup, about 20min. (I used a 9.5'-wide pan and reduced to 2/3 cup in exactly 20min. If you use a smaller width pan it will most likely take longer to reduce.) Transfer the sauce to a small cup & chill.
2) Stir good-quality white chocolate & 1/2cup cream in a medium saucepan over very low heat until melted. Transfer to a large bowl and cool 10min.
3) In another bowl, beat remaining 1/2cup cream to soft peaks.
4) Fold whipped cream into cooled chocolate mixture in two additions.
5)In another bowl, using an electric mixer with a whisk attachment, beat egg whites until very frothy.
6) Add powdered sugar & beat until stiff peaks form.
7) Fold egg-white mixture into chocolate mixture in two additions.
8) Divide mousse into 6-8oz glasses (a generous 1/2cup in each).
9) Chill at least 2hrs & spoon chilled pomegranate sauce over mousse & garnish w/pomegranate seeds.

http://noblepig.com/2009/01/11/its-right-around-the-corner.aspx

Almond Chocolate Torte

i am a huge fan of inventive crust ideas.. [as long as you don't have a nut allergy] this one looks fantabulous :)

BY RHONDA LANTERMAN (tasteofhome.com)

(makes 10-12 servings)

2/3 cup sliced almonds, toasted
8-1oz squares semisweet chocolate
2-8oz packages cream cheese, softened
1cup sugar
1 envelope unflavored gelatin
1/4cup cold water
2cups heavy whipping cream, whipped
Directions:

1) Set aside 1tbsp almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan.

2) In a microwave, melt chocolate; stir until smooth. Cool slightly.

3) In a large bowl, beat cream cheese & sugar until smooth.

4) Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1min.

5) Cook & stir gelatin over low heat until completely dissolved.

6) Beat into cream cheese mixture.

7) Beat in melted chocolate until smooth.

8) Fold in whipped cream.

9) Pour into prepared pan. Sprinkle with reserved almonds. Cover & refrigerate for at least 3 hrs.

http://www.tasteofhome.com/Recipes/Almond-Chocolate-Torte

Pumpkin Mousse Trifle

Recipes drive me insane when there is no picture. but on the alternate side, i guess it means there's no Martha Stewart of pretty to live up to the first time.. i still don't know how she does it. practice? anyway, finally a gluten-free trifle recipe!

FROM RECIPE GIRL (recipegirl.com)
5 large egg yolks
1cup granulated sugar, divided
3½ cups heavy whipping cream
15oz canned pure pumpkin
2tbsp dark rum
2tsp vanilla extract
1½tsp ground cinnamon
½tsp ground ginger
¼tsp ground nutmeg
¼tsp salt
3oz shaved dark chocolate
Directions:
1. Fill a large bowl halfway w/ice water & set aside.
2. Beat the yolks & ¾ cup plus 2tbsp sugar together in a medium bowl until thick.
3. Bring ¾ cup cream to a boil & stream into the yolks while whisking continuously. Transfer to clean bowl & set over the ice bath. Stir the pumpkin, rum, vanilla, spices, & salt into the egg mixture.
4. Beat ½ cup cream to stiff peaks & fold into the pumpkin mixture. Cover & chill for 5-12hrs.
5. Beat remaining cream and sugar to stiff peaks.
6. Alternately layer pumpkin mousse & whipped cream in a glass serving or trifle dish (with tall sides). Sprinkle the chocolate between top two layers. Sprinkle chocolate on top with a few shaved rolls of chocolate. Serve chilled.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Mousse%20Trifle.htm#TOP%20OF%20HOME%20PAGE

White Chocolate–Citrus Parfait

BY DEANIE FOX (foodandwine.com)

(makes 6 servings)

LIME CURD
2 large eggs
1/4cup sugar
1 1/2tsps finely grated lime zest
1/4cup fresh lime juice
2tbsp sweetened condensed milk
MOUSSE
2 large eggs, separated
1 1/4cups heavy cream
2oz white chocolate, chopped
2tsps sugar
1/8tsp cream of tartar
Pinch of salt
2tsps fresh lemon juice
CITRUS SALAD
1cup fresh orange juice
1tbsp sugar
1 stalk of lemongrass, halved lengthwise & cut into 2-inch pieces
Two 1/2-inch-thick coins of ginger
2tsps honey
1tbsp fresh lime juice
1/4tsp finely grated lime zest
1tbsp shredded mint
1 red grapefruit
2 navel oranges
1 tangerine

Directions:
MAKE THE LIME CURD:

1. Set a fine-mesh sieve over a bowl.

2. In a small saucepan, cook the eggs, sugar, lime zest & juice over moderate heat, whisking constantly, until thickened, about 3min.

3. Strain the lime curd into the bowl & whisk in the condensed milk. Cover w/ plastic wrap and refrigerate for at least 1 hour, until chilled.
MAKE THE MOUSSE:

4. Fill a large bowl w/ice water.

5.In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5min.

6. Remove from the heat & whisk in the white chocolate.

7. Transfer to a medium bowl & set it in the ice water to cool completely, stirring occasionally.

8. In a medium bowl, beat the egg whites w/the sugar, cream of tartar & salt until glossy, soft peaks form.

9. Fold the egg whites into the white-chocolate mixture.

10. In another medium bowl, beat the remaining 1/2 cup of cream until firm.

11. Fold the whipped cream into the white-chocolate mixture w/the lemon juice. Cover the mousse with plastic & refrigerate for 1 hour or until chilled.
MAKE THE CITRUS SALAD:

12. In a small saucepan, bring the orange juice, sugar, lemongrass & ginger to a boil.

13. Simmer over moderate heat until the juice has reduced to 3tbsps, about 10min. Strain into a bowl and let cool.

14. Whisk in the honey, lime juice, zest & mint.
15. Using a sharp knife, peel the citrus fruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Add to the orange dressing & toss.

TO ASSEMBLE:
16. Spoon the lime curd into 6 glasses. Using a slotted spoon, divide the citrus salad among the glasses & top with the white-chocolate mousse. Serve right away.

http://www.foodandwine.com/recipes/white-chocolate-citrus-parfait

Spiced Chocolate Mousse w/Almond Praline

FROM BUTTER SUGAR FLOUR (buttersugarflour.com)

(serves 4-6)
You can use any kind of unsalted nut for the praline: macadamias, hazelnuts, cashews. I used flaked almonds as they were in my pantry at the time.
250g dark chocolate (minimum 60% cocoa solids)
4 eggs, at room temperature and separated
½tsp ground cinnamon
½tsp chilli powder
¼tsp allspice
300ml thickened cream, lightly whipped
ALMOND PRALINE:
100g flaked almonds, lightly toasted
100g caster sugar
Directions:
1. Melt the chocolate & allow to cool slightly.

2. Whisk in the egg yolks & add the spices.
3. Gently fold the whipped cream into the chocolate mix. Place in the fridge whilst you prepare your egg whites.
4. Whip the eggs whites until they reach soft peaks & gently fold them into the chocolate cream mixture. Divide the mousse into bowls/cups/whatever and place in the fridge to chill.
5. Lightly grease a baking tray with oil or non-stick baking paper. Pour the toasted almonds on top and set aside.
6. Place the sugar & 2tbsps of water into a small, heavy-bottomed saucepan & cook over low heat, stirring until the sugar has dissolved.

7. Increase the heat to high & allow the toffee to boil & colour (Do not stir the toffee, just swirl the pan if need be)Once the toffee has reached a dark golden brown colour, carefully pour over the almonds & mix it around with a metal spoon. Allow to cool & set.

TO ASSEMBLE:
8. roughly chop the praline & sprinkle over the mousse. Serve immediately.

http://buttersugarflour.com/2008/02/14/spiced-chocolate-mousse-with-almond-praline/

Mint Chocolate Mousse

FROM THE ART OF GLUTEN FREE COOKING (theartofglutenfreecooking.com)
3oz. semi-sweet (62%) high quality chocolate, finely chopped
3tbsps whole milk
½cup heavy cream
1 egg yolk
2 ½tsps peppermint extract
1 egg white
1tbsp granulated sugar
Directions:
1. Place the finely chopped chocolate & the milk into a heavy bottomed saucepan and heat on low until the chocolate is melted.
2. Whisk vigorously & remove from the heat; allow to cool for several minutes before you whisk in the egg yolk and peppermint extract.
3. Whip the heavy cream until it holds lazy soft peaks. Fold into the melted chocolate.
4. Whip the egg white with the granulated sugar for a couple of minutes. The egg whites should look shinny & firm.
5. Fold the egg whites into the chocolate mixture just enough to incorporate.

http://www.theartofglutenfreecooking.com/2007/12/million-years-later.html

Chocolate Mousse

FROM THE JOY OF COOKING
(8servings)
6oz semisweet (or bittersweet) chocolate, chopped
3tbsp unsalted butter
2tbsp liquor/liqueur/coffee/water
1tbsp vanilla (if using water)
3large egg yolks
3tbsp coffee/water
3tbsp + 1/4cup sugar
3large egg whites
1/4tsp cream of tartar
1/2cup cold heavy cream
1oz semisweet (or bittersweet) chocolate, grated (optional)
Directions:
1.Heat 1 inch of water in a large skillet over low heat until bubbles form along the bottom; adjust the heat to maintain the water at this temperature.
2. Combine chopped chocolate, butter, liquor/water in a large heatproof bowl
3. Set the bowl in the water bath & stir until the chocolate is melted. Remove from the water & set aside
4. Whisk together egg yolks, coffee/water, 3tbsp sugar thoroughly in another heatproof bowl
5. Set the bowl in the water bath & whisking constantly, heat the mixture until thick & puffy (like marshmallow sauce).
6. Removefrom the water bath & whisk thoroughly into the melted chocolate. Let cool to room temperature.
7. Beat egg whites in a large bowl until foamy.
8. Add cream of tartar & beat until soft peaks form.
9. Gradually beat in suar. Increase the speed to high & beat until the peaks are stiff (not dry).
10. Using a large rubber spatula, stir 1/4 of the egg whites into the chocolate mix to lighten it. gently fold in the remaining whites.
11. Beat cream in a small bowl until soft peaks form.
12. Gently but thorough,y fold the cream into the chocolate mix.
13. Turn into 5cup bowl/8oz cups. Refridgerate 4hrs. or up to 24. may sprinkle with grated chocolate