Chocolate Mousse Loaf Food

CHOCOLATE MOUSSE LOAF

Steps:

• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture. , Pour into a 9x5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. , For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.

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 MOUSSE

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

HOMEMADE CHOCOLATE MOUSSE

Steps:

• Add gelatin to a small cup or bowl and add brandy to gelatin.
• Next, add the chocolate chips to a medium sized mixing bowl and also use a small pot on the stove top to heat the milk until it just starts to simmer.
• And then, just as the milk starts to simmer, turn the heat down a bit, add the gelatin and brandy using a whisk to completely incorporate that and then pour the hot milk and gelatin mixture over the chocolate chips.
• After a minute whisk the mixture and let the mixture cool down to room temperature, you can pop it into the fridge to help move it along -- while that is happening, use an electric mixer to whip heavy cream.
• Whip that until it is nice and stiff but don't go too far.
• Once the chocolate has cooled down to room temperature, add it to the bowl with the whipped cream and very gently fold them together so that the chocolate is completely incorporated.
• At this point you could fill wine glasses with the mousse and serve it like that or add it to a plastic wrap lined 9x5-inch loaf pan and then cover that with additional layer of plastic wrap and put it in the fridge to set up for a few hours or overnight.

TRIPLE CHOCOLATE MOUSSE

Steps:

• For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
• Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
• Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
• Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
• Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

CHOCOLATE MOUSSE CAKE

Steps:

• Line a 10-by-4 1/2-by-3-inch loaf pan with plastic; let excess hang over sides of pan. Line pan with chocolate genoise: Cut one 9-by-4-inch rectangle to fit bottom and two 9-by-3-inch rectangles to fit sides of loaf. Cut four 2 1/4-by-4 1/2-inch pieces; use two to fit each end of the loaf; set other two aside. Cut another 10 1/2-by-5-inch rectangle to fit top; set aside.
• Place chocolate in a large heat-proof bowl or the top of a double boiler set over a pan of barely simmering water; heat until melted. Set aside.
• Combine yolks and sugar in a medium bowl; whisk until pale yellow. Add flour and cornstarch; whisk to combine. Place milk in a small saucepan; bring to a boil.
• Gradually pour milk into yolk mixture, whisking constantly. Return mixture to pan; set over medium-low heat. Cook, whisking constantly, just until mixture comes to a boil. Remove from heat; immediately pass through a fine sieve into melted chocolate. Use a rubber spatula to combine; set aside to cool. When almost cool, whip the heavy cream to soft peaks, and fold into the chocolate mixture.
• Spoon chocolate mousse into the prepared loaf, and top with the reserved genoise. Wrap the excess plastic over the loaf, and place in the freezer overnight.
• Unmold cake onto a wire rack set over a rimmed baking sheet. Pour ganache over cake, coating completely. Allow ganache to set for about 10 minutes. Scrape excess ganache from baking sheet back into the bowl. Pour a second coating of ganache over cake. If ganache gets too thick, it can be rewarmed slightly over simmering water. Transfer cake to a serving platter; refrigerate for 1 hour or until ready to serve. Garnish with edible roses and rose petals just before serving. Thinly slice with a serrated knife. Serve with creme anglaise.

LORA A. BRODY'S CHOCOLATE MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees. Position the rack in the center of the oven.
• To prepare the cake, put the six egg yolks and one-half cup of the sugar into the bowl of an electric mixer. Beat on high speed until the yolks are thick and lemon-colored. Beat in the three tablespoons of instant espresso coffee.
• Start beating on low speed while adding the flour and cocoa.
• Put the six egg whites in a clean bowl and, using a clean beater, beat them until they are partly stiff. Add the remaining one-quarter cup of sugar and continue beating until the whites are stiff but not dry.
• Fold the whites into the yolk mixture.
• Line a heavy-duty 17-by-11-inch jellyroll pan with a sheet of parchment or aluminum foil.
• Pour and spread the cake mixture into the prepared pan, smoothing over the top. Place in the oven and bake 12 to 15 minutes, reversing the pan once, front to back, during the baking time.
• When the cake is cooked, spread a second sheet of parchment or aluminum foil on top of the cake. Gently place a baking sheet on top and quickly flip the cake over and onto the baking sheet. Peel off the parchment or foil on which the cake baked.
• Lightly oil two seven-cup loaf pans. Line the pans with clear plastic wrap, letting the wrap extend outside the pans. Carefully place the pan on top of the cake and, using a knife, cut and trace it around the bottom of the pan. Cut out a rectangle of cake to fit inside each loaf pan. The rest of the cake will be used later.
• To prepare the mousse, pour the cream into a two-quart saucepan and bring to a simmer. Let simmer about 30 minutes or until the cream is reduced to two cups. Stir in the three tablespoons of instant espresso coffee.
• Put the bittersweet and unsweetened chocolate into the container of a food processor and blend well. Or chop the chocolate as finely as possible by hand. Add the chocolate to the cream mixture and stir over low heat until blended.
• Pour and scrape this mixture into the container of a food processor and gradually add the butter, bit by bit. Add the egg yolks one at a time and process until smooth. If a food processor is not used, this can be done in an electric blender in two batches.
• Beat the egg whites with one- half cup of sugar until they are stiff but not dry. Pour the chocolate mixture into the whites and fold over and over with a spatula until no whites show.
• Pour an equal portion of the mousse into each of the prepared loaf pans. Make more cutouts of the cake to cover the mousse. Refrigerate until ready to serve. Unmold and serve sliced.

CHOCOLATE - PEANUT BUTTER MOUSSE CAKE

Steps:

• For peanut butter mousse: Line 6-cup loaf pan with foil.
• Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
• Mix in cream.
• Beat egg whites in medium bowl until soft peaks form.
• Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
• Fold whites into peanut butter mixture in 2 additions.
• Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
• Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan – with half the pan empty).
• Set pan in freezer, propping to hold angle.
• Freeze until mousse is firm, about 1 hour.
• For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
• Transfer to medium bowl and refrigerate until well chilled.
• Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
• Cool 5 minutes.
• Dissolve espresso powder in hot water in small bowl.
• Whisk in yolks.
• Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
• Let stand until batter is cooled to room temperature, but not set.
• Beat chilled cream to soft peaks.
• Fold cream into chocolate mixture in 2 additions.
• Set pan with frozen peanut butter mousse flat onto work surface.
• Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
• Smooth top.
• Cover pan.
• Freeze until chocolate is firm, about 6 hours or overnight.
• For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
• Turn off heat.
• Add chocolate and whisk until mixture is smooth.
• Let cool until thickened but still of pouring consistency, about 1 ½ hours.
• Invert loaf onto cake rack.
• Remove pan; remove and discard foil.
• Pour glaze over mousse and smooth all surfaces.
• Transfer mousse to a serving platter.
• Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
• Cut mousse into ½ inch thick slices.
• Garnish with berries and mint.