Are you looking for a decadent and flavorful dessert that will impress your family and friends? Look no further than maple mousse! This light and airy dessert is made with just a few simple ingredients, and it can be easily prepared in advance. Whether you're serving it at a special occasion or just enjoying it as a treat, maple mousse is sure to be a hit.
Let's cook with our recipes!
MAPLE MOUSSE
I love to make this dessert with maple syrup produced in our area. For a change from heavier cakes and pies, it's a refreshing ending to a holiday meal.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, heat 3/4 cup syrup just until it simmers. Reduce heat to low. Whisk a small amount of hot syrup into egg yolks; return all to the pan, whisking constantly. Cook and stir until mixture is thickened and reaches 160°. Transfer to a large bowl; set bowl in ice water and stir for 2 minutes. Cool to room temperature. , In a large bowl, beat cream until stiff peaks form. Gently fold into the syrup mixture. Spoon into dessert dishes. Chill for at least 2 hours. If desired, top with additional whipped cream. Just before serving, drizzle with remaining syrup and sprinkle with hazelnuts.
Nutrition Facts : Calories 441 calories, Fat 33g fat (19g saturated fat), Cholesterol 215mg cholesterol, Sodium 38mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.
MAPLE MOUSSE WITH MIXED BERRY COMPOTE
Categories Berry Dairy Dessert Winter Bon Appétit Kidney Friendly
Yield Serves 6
Number Of Ingredients 13
Steps:
- For Mousse:
- Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
- For Compote:
- Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.
FROZEN MAPLE MOUSSE PIE
A homemade crust made with ginger cookie crumbs complements the maple syrup in this frozen refresher. It's a cool yet comforting finale to a holiday meal. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum., In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.
Nutrition Facts :
CANADIAN MAPLE MOUSSE
It's almost maple syrup time! Celebrate spring with this great recipe showcasing it. The recipe was found in Longo's Experience magazine. Cooking time includes 2 hour chill time. Actual cooking time is only 10 minutes.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan, bring pecans and maple syrup to a boil.
- Remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350F for 8 minutes or until golden.
- Set aside to cool.
- In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
- Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
- Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
- Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
- Fold in remaining cream.
- Cover and refrigerate for at least 1 hour or until set.
- Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.
FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust. The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
- Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
- Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
- Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
- Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 210 milligrams, Sugar 38 grams, TransFat 0 grams
MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE
Steps:
- Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
- For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
- For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
- Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
- For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
- Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.
MAPLE RICOTTA MOUSSE WITH CANDIED PECANS
Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. -Kathleen Gill, Pahrump, Nevada
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely., In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool., In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream., To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans.
Nutrition Facts : Calories 646 calories, Fat 50g fat (26g saturated fat), Cholesterol 142mg cholesterol, Sodium 140mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 14g protein.
CANADIAN - MAPLE & BLUEBERRY FROZEN MOUSSE
Posted for ZWT 4! This recipe has merely four ingredients and is easy and delicious. Serve with a couple of cookies or chocolate sticks. Time to make, doesn't include feezing time Recipe comes from Ontario Maple Syrup.
Provided by Um Safia
Categories Frozen Desserts
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup.
- Place top of double boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
- Beat cream until it forms stiff peaks and fold into the yolk mixture.
- Fold in half of the berries.
- Pour into 1½ quart mold form and freeze overnight.
- Before serving garnish with the remaining berries and biscuits or chocolates sticks.
PUMPKIN MOUSSE CREAM PUFFS WITH MAPLE CARAMEL SAUCE
Steps:
- 1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium hear. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat, cool for 10 minutes. Add eggs one at a time, blending well with wooden spoon after each egg. Drop 8 heaping Tbs. of dough 2" apart. Bake for 30 to 35 minutes until golden and firm. Transfer cream puffs to a wire rack and cool. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel sauce onto dessert plates; sprinkle with pecans. Place a cream puff on each plate, drizzle each with remaining sauce and sprinkle with remaining pecans.
- 2. Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 Tbs. sugar, and 1 tsp. pumpkin pie spice with the chilled beaters of electric mixer, on medium speed until soft peaks form. Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
- 3. Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 Tbs. cornstarch. Stir in 1/3 cup half & half or light cream, 1/4 cup water, 2 Tbs. pure maple syrup, and 1 Tbs. butter. cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles.) Cook and stir for 2 minutes more. Remove from hear, stir in 1/3 tsp. vanilla. Serve warm.
FROZEN MAPLE MOUSSE PIE
Steps:
- 1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer. 2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate. 3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve. 4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate. 5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
Tips:
- Use a high-quality maple syrup for the best flavor.
- Make sure the cream and eggs are cold before whipping them.
- Whip the cream and eggs until they are stiff peaks to ensure a light and fluffy mousse.
- Gently fold the whipped cream and eggs into the maple syrup mixture to avoid deflating the mousse.
- Chill the mousse for at least 4 hours before serving to allow the flavors to meld.
- Serve the mousse with fresh berries or a dollop of whipped cream for a delicious and elegant dessert.
Conclusion:
Maple mousse is a light, fluffy, and flavorful dessert that is perfect for any occasion. It is easy to make and can be customized with various toppings and flavorings. With its rich maple flavor and creamy texture, maple mousse is sure to be a hit with everyone who tries it.
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