Chocolate Mousse Loaf Recipe

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Chocolate Mousse Loaf Recipe
Chocolate Mousse Loaf Recipe photo by Taste of Home
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Chocolate Mousse Loaf Recipe

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4 1 1
Publisher Photo
This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.

Ingredients

  • 2 cups heavy whipping cream, divided
  • 3 egg yolks
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup light corn syrup
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup light corn syrup

Directions

In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture.
Pour into a 9x5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours.
For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce. Yield: 12-14 servings.
Originally published as Chocolate Mousse Loaf in Country Woman Christmas Annual 1998, p43

Nutritional Facts

1 each: 277 calories, 21g fat (13g saturated fat), 110mg cholesterol, 102mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 2g protein.

  • 2 cups heavy whipping cream, divided
  • 3 egg yolks
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup light corn syrup
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • RASPBERRY SAUCE:
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup light corn syrup
  1. In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool.
  2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture.
  3. Pour into a 9x5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours.
  4. For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce. Yield: 12-14 servings.
Originally published as Chocolate Mousse Loaf in Country Woman Christmas Annual 1998, p43

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crazygirl User ID: 1075502 25120
Reviewed Dec. 28, 2009

"The Mousse is delicious. The recipe is a wreck. The online directions are not sufficient. I would not have been able to make the recipe if I didn't own the book it was published in."

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