Belgian Chocolate Mousse Food
BELGIAN CHOCOLATE MOUSSE
Make and share this Belgian Chocolate Mousse recipe from Food.com.
Provided by juulkumuul
Categories Dessert
Time 16m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 3
Steps:
- Separate the eggs.
- Mix the egg yolks with the melted chocolate.
- Mix with whipped cream.
- Mix with whipped egg white.
- (Look at my video recipe on http://www.youtube.com/watch?v=Onl5Lh0u3Lo ).
CHOCOLATE MOUSSE
Steps:
- Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.
MOUSSE AU CHOCOLAT (BELGIUM)
This recipe was found on www.recipes.wuzzle.org where it was adapted from Everybody Eats Well in Belgium. I'm posting it here as I look forward to the ZWT6! The preparation time does not include the several hours needed for the mousse to firm up in the refrigerator.
Provided by Sydney Mike
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
- Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
- In a separate bowl, beat whipping cream into soft peaks.
- Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
- Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
- Before serving, garnish with chocolate shavings.
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BELGIAN CHOCOLATE MOUSSE | HOW TO MAKE IT IN 7 EASY STEPS
From belgiansmaak.com
- MEASURE YOUR INGREDIENTS. The first thing you need to do is carefully measure your ingredients. The texture and taste of your chocolate mousse will change if you use too much of one ingredient or not enough of something else.
- MELT THE CHOCOLATE AND CREAM. Start with measuring the chocolate and the cream. Put them together in a bowl which sits on a pot with hot water on the hob (au-bain-marie) and let the chocolate and cream melt.
- SEPARATE YOUR EGGS AND BEAT. Separate the egg yolks from the egg whites. It’s extremely important to do this carefully as having any egg yolk in your egg whites will cause problems when you come to whipping the egg whites later.
- MIX THE CHOCOLATE AND EGG MIX. Next, add the molten chocolate and cream to the mix of yolks and sugar and blend carefully until you have a dark brown smooth mixture.
- BEAT THE EGG WHITES. Put the egg whites in a bowl and add a little bit of salt. Beat the egg whites until you have a creamy fluffy white substance which doesn’t come out if you turn your bowl upside down.
- CREATE YOUR CHOCOLATE MOUSSE MIX. Add the fluffy egg whites to the chocolate and cream and blend it under that mix very gently. This is an important moment and will give your chocolate mousse the light fluffy airy texture in mouthfeel.
- SERVE AND ENJOY. I served the chocolate mousse in small glasses. You can choose to use something else or to serve it with some fruit or ice cream on a plate, but a good chocolate mousse is perfect on its own!
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