CHEF JOHN'S DARK CHOCOLATE MOUSSE
This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.
Provided by Chef John
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
- Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
- Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
- Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g
CHOCOLATE MOUSSE WITH CHAI SPICE BLEND
Steps:
- 1. Chill 1 1/2 cups whipping cream in refrigerator. Chill mixing bowl and beaters in freezer. 2. In a double boiler, combine RawSpiceBar's Rose & Chai Spice blend (leave a pinch to garnish), chocolate chips, coffee and butter. Melt over simmering water, stirring constantly. Remove from heat once nearly melted. Let cool, about 25 minutes, stirring occasionally. 3. Pour 1/4 cup remaining whipping cream into metal cup and add gelatin, let sit for 10 minutes. Heat cup over a low gas flame or candle. Stir mixture into the cooled chocolate and set aside. 4. In chilled mixing bowl, beat chilled 1 1/2 cups whipping cream until peaks begin to form. Stir 1/4 of extra whipping cream into bowl and fold together (careful not to over fold). 5. Spoon into serving glasses of choice and chill for 1 or more hours. Garnish with remaining RawSpiceBar's Rose & Chai spice blends and serve.
CHOCOLATE MOUSSE II
This is an easy mousse that is still light, fluffy, and very tasty! Substitute hot coffee for the water for a subtle flavor difference. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Sharon
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
- In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 15.4 g, Cholesterol 105.7 mg, Fat 10 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 87.8 mg, Sugar 13.3 g
CHOCOLATE CHAI SPICE CUPCAKES
This recipe comes from the delicious Cupcake Bakeshop by Chocylit. If you love cupcakes, you need to check out her blog.
Provided by Torrig
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- With a small food processor, grind up the whole fennel and cloves.
- Transfer to a small bowl and add remaining spices. Mix to combine.
- Chop chocolate and transfer into the bowl of a standing mixer.
- Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
- Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
- Beat in an electric mixer for 3 minutes.
- Add one egg at a time, mixing for 30 seconds between each.
- Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
- Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
- Beat butter until creamy, scrape bowl.
- Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
- Add more powdered sugar as needed to get piping consistency.
- Assemble cooled cupcakes.
Nutrition Facts : Calories 374.4, Fat 21.1, SaturatedFat 12.8, Cholesterol 113.2, Sodium 224.5, Carbohydrate 45.2, Fiber 0.8, Sugar 38.4, Protein 3.3
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