THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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 SHORTCAKES WITH SOUR CHERRY TOPPING
Chocolatey biscuits topped with dollops of whipped cream and drizzled with a sour-sweet cherry topping.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For cherry topping: In small saucepan combine all topping ingredients and cook over medium-high heat, until cherries start to release their juice and the liquid thickens and becomes syrupy, 6-7 minutes; cool and refrigerate until needed (you can make this up to 1 day ahead).
- For shortcake biscuits: Preheat oven to 350F and set rack in middle of oven; combine all dry ingredients in a large bowl until blended; rub butter into flour mixture with your fingertips until mixture resembles coarse meal; in a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened; turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together (if the dough is very sticky, sprinkle on some additional all purpose flour); pat out to about 1 1/4 inches thick and cut into rounds with a 3 inch cutter; gather dough scraps and pat out again to make remaining shortcake biscuits; set 2 inches apart on a large baking sheet; bake biscuits for approximately 25 minutes, or until golden-brown, and transfer to a rack to cool completely.
- For whipped cream: Beat cream, sugar and vanilla until soft peaks form.
- To assemble: Slice shortcake biscuits in half and set bottoms of biscuits on 6 dessert plates; dollop generously with whipped cream and distribute cherry topping evenly over the cream; place biscuit tops over cherries at a slight angle and sprinkle tops lightly with confectioners' sugar.
Nutrition Facts : Calories 834.7, Fat 41.2, SaturatedFat 25.1, Cholesterol 193.3, Sodium 594.6, Carbohydrate 115.7, Fiber 6.5, Sugar 71.9, Protein 10.9
BUDDHA'S CHOCOLATE MOUSSE SHORTCAKES
Make and share this Buddha's Chocolate Mousse Shortcakes recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 58m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- MOUSSE: Mix all mousse ingredients except semisweet chocolate until well blended and thick. Cover and refrigerate til needed.
- SHORTCAKES: Heat oven to 375°F In food processor process the dry ingredients briefly to mix. Scatter butter over top and pulse till it gets crumby.
- With motor running, add liquid and process till mixture pulls from sides of bowl. Drop 1/3 cupfulls of dough 2" apart on ungreased cookie sheet.
- Bake about 18 minutes till puffed and look dry. Cool completely on wire rack.
- AT SERVING TIME: Beat chilled mousse mixture with a mixer on high speed til soft peaks form. fold grated chocolate into mousse mixture.
- MAKE WHIPPED TOPPING: Beat heavy cream and powdered sugar in a med bowl with mixer on high til soft peaks form.
- Split shortcakes in half. Fill each with chocolate mouse and whipped cream. Sprinkle tops with some additional cocoa and garnish with chocolate curls.
Nutrition Facts : Calories 471.9, Fat 29.2, SaturatedFat 18.1, Cholesterol 88.3, Sodium 305.1, Carbohydrate 49.6, Fiber 3.4, Sugar 22.4, Protein 6.4
STRAWBERRY SHORTCAKES WITH WHITE CHOCOLATE MOUSSE
Categories Cake Liqueur Food Processor Chocolate Fruit Dessert Bake Strawberry Spring Summer Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For shortcakes:
- Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 1/2 cup buttermilk and process just until moist clumps form. Blend in chopped chocolate using on/off turns.
- Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk. Sprinkle with 1 teaspoon sugar.
- Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature.)
- For topping:
- Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
- Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup White Chocolate Mousse over each. Spoon some of strawberry topping over each. Cover each with shortcake top. Top each with spoonful of mousse, then more strawberry topping and serve.
BUDDHA'S ULTIMATELY MOIST CHOCOLATE COOKIES
Make and share this Buddha's Ultimately Moist Chocolate Cookies recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 20m
Yield 2 Dozen, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F In a large bowl with an electric mixer, mix the cream cheese and butter until blended smooth.
- Beat in the egg, then vanilla, then cake mix. Cover and refrigerate for 2 hours to firm mixture.
- Roll the chilled batter into tablespoon sized balls. Place on an ungreased cookie sheet, 2 inches apart. Bake 12-14 minutes. Note: The cookies will remain soft and gooey.
Nutrition Facts : Calories 459.1, Fat 28.7, SaturatedFat 13.8, Cholesterol 78.5, Sodium 729.9, Carbohydrate 47.5, Fiber 1.5, Sugar 24.6, Protein 7.5
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