Black Velvet Chocolate Mousse Food

DARK CHOCOLATE VELVET MOUSSE

Steps:

• For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
• Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
• For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
• Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
• Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
• Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
• Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
• To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

CHOCOLATE VELVET MOUSSE

Steps:

• NOTE: The flavor of this mousse depends entirely on the chocolate you use.
• Please use the highest quality chocolate you can.
• DO NOT use Bakers chocolate.
• Do not use chocolate chips.
• I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
• DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• Stir until smooth.
• Whisk in the yolk and mix well.
• Set aside.
• Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
• Add the whites and whip until soft peaks form.
• Sprinkle in the sugar, beating on high until stiff, but not dry.
• Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
• Fold everything together gently until no streaks of white appear.
• Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
• Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
• Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
• This allows it to be formed into molds and terrines and be sliced or cut.
• It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
• I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
• The uses for this mousse are endless.

BLACK VELVET

Steps:

• 1 Pour the Champagne into a flute or other tall glass.
• 2 Pour the Guinness on top. (Guinness is heavier. If you mix it the other way around, it won't combine evenly and will need to be stirred.)

CHOCOLATE VELVET MOUSSE - SUGAR FREE

Steps:

• 1 Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
• 2 Stir together egg substitue, Splenda, cornstarch and liquor in small mixing bowl. Add to choccolate mixture. Cook over medium heat, stirring constantly until mix begins to thicken (about 3 - 4 mins.). Pour into medium bowl.
• 3 Refrigerate 2 - 3 hours. Top with whipped cream and berries to serve.
• 4 Before refrigerating, mix may be blended in food processor or blender for 10 - 20 seconds to whip to creamier texture.