Chocolate Mousse With Hazelnut Whipped Cream Food

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THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

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

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

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 WITH HAZELNUT PRALINE



Chocolate Mousse with Hazelnut Praline image

This dessert comes off incredibly fancy but in reality it's quite easy to make.

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup hazelnuts
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup sugar
6 ounces good-quality bittersweet chocolate, broken into pieces
2 ounces good-quality semisweet chocolate, broken into pieces
1 cup heavy cream
4 ounces good-quality semisweet chocolate, chopped, optional
1/2 cup heavy cream, optional
Cocoa powder, optional

Steps:

  • Preheat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake until toasted, about 10 minutes.
  • Add the egg, egg yolks, vanilla extract, 1/3 cup sugar 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). Cook, whisking constantly and scraping down the sides of the bowl occasionally, until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes. Remove from the heat and continue to whisk until the egg mixture has cooled, about 2 minutes.
  • Put the bittersweet and semisweet chocolate in a medium heatproof bowl and set it 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.
  • Meanwhile, whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.
  • Once melted, remove the chocolate from the heat and gently stir for about 3 minutes to cool slightly. (If it is too warm it won't combine with the egg mixture or the whipped cream without seizing up.)
  • Very slowly stream in and whisk the chocolate into the egg mixture 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. Chill, covered, until firm, 4 hours and up to overnight.
  • Meanwhile, line a rimmed baking sheet with a silicone baking mat. Add the remaining cup sugar to a small saucepan over medium-high heat. Melt the sugar, swirling the pan and stirring frequently, until it becomes a deep amber color, 4 to 6 minutes. Remove from the heat and fold in the hazelnuts. Pour onto the prepared baking sheet and quickly spread very thin. Let sit at room temperature until hardened, about 1 hour. Once hardened, transfer to a cutting board and finely chop.
  • To serve, place the serving plates in the freezer until very cold, about 10 minutes.
  • If using melted chocolate and whipped cream for serving, prepare them: Put the semisweet chocolate in a medium heatproof bowl and set it 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. Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Decorate the plates as desired with cocoa powder, melted chocolate or whipped cream. Place two spoons with deep bowls in a cup of boiling water. Remove the mousse from the refrigerator and spoon two quenelles onto each plate using the hot spoons (be sure to dry your spoons before forming the quenelles). Top with the hazelnut praline.

CHOCOLATE-HAZELNUT MOUSSE



Chocolate-Hazelnut Mousse image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Valentine's Day     Spirit     Frangelico     Chill     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 10

1/2 cups hazelnuts (about 2 ounces), toasted, husked
5 tablespoons sugar
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 large eggs, separated
5 tablespoons water
2 tablespoons Frangelico (hazelnut liqueur) or brandy
Pinch of salt
1/2 cup chilled whipping cream
Additional whipped cream
Additional toasted hazelnuts

Steps:

  • Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
  • Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
  • Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
  • Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.

CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM



Chocolate Mousse Cake with Chocolate Whipped Cream image

If you are looking for a delicious, impressive dessert, you should give this recipe a try. This cake is best when made the day before serving. Garnish the top with the chocolate whipped cream and nuts just before serving. The Prep/Cook times do not include the minimum 3 to 4 hour cooling time needed before serving.

Provided by Dee514

Categories     Dessert

Time 1h5m

Yield 1 9inch Cake, 16-20 serving(s)

Number Of Ingredients 11

1 cup hazelnuts (4 ounces)
3 tablespoons butter, melted
2 (8 ounce) packages semisweet chocolate, chopped
1 cup heavy whipping cream
6 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup heavy whipping cream
1/2 ounce semisweet chocolate
shelled hazelnuts (for garnish - optional)

Steps:

  • Grease a 9 inch springform pan.
  • In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
  • Combine ground hazelnuts and melted butter.
  • Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
  • In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
  • Stir over low heat until chocolate is melted.
  • Remove cream from heat.
  • In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
  • Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
  • In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
  • Stir about 1/4 of the egg mixture into the melted chocolate.
  • Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
  • Turn mixture into prepared pan.
  • Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
  • (Center will be slightly soft).
  • Cool cake for 20 minutes.
  • Remove pan sides.
  • Cool on a rack 3 to 4 hours.
  • Cake may be served at room temperature or chilled.
  • If serving the cake the next day, cover and store in the refrigerator.
  • Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
  • Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
  • Stir over low heat until all the chocolate is melted.
  • Remove from heat and stir until there are no chocolate specks remaining.
  • Pour mixture into a bowl and chill well.
  • Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).

Nutrition Facts : Calories 350.2, Fat 32.7, SaturatedFat 16.9, Cholesterol 115.6, Sodium 57.2, Carbohydrate 17, Fiber 5.8, Sugar 4, Protein 8.3

CREAMIEST CHOCOLATE MOUSSE



Creamiest Chocolate Mousse image

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

Provided by je_suis_unique

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 1h45m

Yield 10

Number Of Ingredients 7

7 ounces bittersweet chocolate, chopped
7 egg yolks, beaten
2 tablespoons sugar
1 pinch salt
7 egg white
1 ¼ cups heavy cream
1 tablespoon kirschwasser

Steps:

  • Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
  • In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
  • In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
  • Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g

HAZELNUT CHOCOLATE MOUSSE



Hazelnut Chocolate Mousse image

I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Feel free to add toppings of your choice. -Karla Krohn, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1-3/4 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup Nutella
1-3/4 cups whipped topping
Additional whipped topping

Steps:

  • Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.

Nutrition Facts : Calories 283 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

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