Chocolate Mousse Flan Food

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

CHOCOLATE MOUSSE FLAN

Steps:

• 1. Brush a 28 cm (11¼ inch) round fluted flan (tart) tin with melted butter or oil. Line the base with paper. Mix the biscuit crumbs and butter and press into the tin. Refrigerate until firm. 2. To make the filling, put the chocolate and cream in a small saucepan. Stir over low heat until smooth. Cool slightly, then stir in the egg yolks. Sprinkle the gelatine over 1 tablespoon water in a small bowl and leave until spongy, then stir. Cool slightly and stir into the filling. Fold in the whipped cream. 3. Beat the egg whites until soft peaks form. Fold into the filling and spread over the biscuit base. Refrigerate until set. Just before serving, remove from the tin and spread with the topping. 4. To make the topping, dissolve the coffee in 3 teaspoons water. Stir in the cream and sugar. Beat until soft peaks form, then spread over the flan. Dust with sifted cocoa powder to serve.

CHOCOLATE MOUSSE

Steps:

• Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
• (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

MANGO FLAN ON CHOCOLATE

Steps:

• Preheat the oven to 300 degrees.
• Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.
• In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.
• To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie.
• Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.

3-INGREDIENT CHOCOLATE MOUSSE

Steps:

• In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
• Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
• Add almond extract if desired. Whip until stiff peaks form.
• Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
• Enjoy immediately or refrigerate until ready to serve.

CHOCOLATE MOUSSE

Steps:

• Melt chocolate and water in saucepan.
• Whisk in the vanilla.
• Allow to cool.
• Whip the cream.
• Add the confectioner's sugar.
• On low beater, blend in the chocolate.
• Scoop the Chocolate Mousse into a clear, glass bowl.
• Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

CHOCOLATE MOUSSE FLAN

Steps:

• 1. PASTRY: Combine flour, icing sugar and 1 melted square chocolate.
• 2. Cut in 1/2 cup softened butter (with pastry blender or in food processor) until mixture resembles coarse crumbs and form into ball with your hands. Press into bottom and sides of flan ring pan with removable bottom that has been greased and chill for 1 hour.
• 3. Bake at 425 for 10 minutes and then cool.
• 4. MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil and add 5 squares of chocolate and 2 tablespoons butter; stir until melted.
• 5. Blend in 2 eggs yolks well and remove from heat.
• 6. Beat egg whites until frothy, gradually add 1/4 cup sugar, beating until stiff peaks form.
• 7. Gently fold into chocolate mixture; pour into pastry crust, chill 10 minutes.
• 8. GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated - use a vegetable peeler to make curls) over mousse.
• 9. Lay 3 strips of wax paper across flan.
• 10. Sift icing sugar over flan; remove wax paper.
• 11. NOTE: Don\'t make or serve this on a hot day; it will melt.

CHOCOLATE MOUSSE FLAN

Steps:

• You need a 9½ inch flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and1 melted square chocolate. Cut in ½ cup softened butter (with pastry blender or in food processor) until mixture resembles coarse crumbs, form into ball with hands. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Chill 1 hour. Bake at 425F for 10 minutes; cool. MOUSSE FILLING: Bring ½ cup whipping cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites until frothy, gradually add ¼ cup sugar, beating until stiff peaks form. Gently fold into chocolate mixture; pour into pastry crust, chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over flan; remove wax paper. NB: Don't make or serve this on a hot day; it will melt.

CHOCOLATE MOUSSE FLAN

Steps:

• Brush an 11-inch round fluted pan with melted butter or oil. Line the base of the pan with paper. Mix the chocolate crumbs and butter, and press into the pan. Refrigerate until firm.
• Make the Filling: In a small pan add the chocolate and cream. Stir over low heat until smooth. Cool slightly. Stir in the yolks.
• In a small bowl, sprinkle the gelatin over 1 tablespoon water and set it aside until it is spongy. Stir to dissolve. Stir into the filling. Fold in the whipped cream.
• Beat the egg whites until soft peaks form. Fold into the filling and spread over the cookie base. Refrigerate until set.
• Just before serving, remove from the pan and spread with the topping.
• Make the topping: Dissolve instant coffee in 3 teaspoons water. Stir in the cream and sugar. Beat until soft peaks form. When ready to serve, spread the topping over the flan.
• Dust the top with sifted cocoa powder and serve.