Chocolate Mousse Food

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Chocolate Mousse I image

Use a chocolate with a high cocoa content for best results. Feel free to use whisky, orange liqueur or anything you fancy, really, instead of the rum. This recipe can be made per person, using one ounce of chocolate and one egg for each. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by S.EKSTEIN

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h30m

Yield 6

Number Of Ingredients 3

6 ounces bittersweet chocolate, chopped
6 eggs, separated
6 teaspoons rum


  • Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer.
  • Beat in rum, orange liqueur, or vanilla extract, if desired. In a separate bowl, beat egg whites to medium-stiff peaks. Stir a large spoonful of egg whites into the chocolate mixture to loosen. Then gently fold the remaining egg whites into the chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 16.4 g, Cholesterol 187.2 mg, Fat 14.4 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 71.5 mg, Sugar 13 g


Heavenly Chocolate Mousse image

"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

8 ounces semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 large egg yolks
2 tablespoons sugar
1-1/4 cups heavy whipping cream, whipped


  • In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 205 calories, Fat 20g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.


Chocolate Mousse image

So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 4

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
8 oz semisweet baking chocolate, chopped


  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g


Delicious chocolate mousse image

This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients

Provided by Jamie Oliver

Categories     Desserts     Jamie Cooks Christmas     Christmas     Romantic meals     Thanksgiving     British     Leftovers

Time 30m

Yield 10

Number Of Ingredients 9

300 g good-quality dark chocolate (70% cocoa solids), broken into small pieces
sea salt
8 large free-range eggs
100 g caster sugar
300 ml double cream
2 tablespoons good-quality cocoa powder, plus extra for dusting
2 packs sesame snaps
400 g sour cherries


  • There's one really good reason to make this - chocolate! It's what makes the world go round, especially for my girls, they'd go mad for this.
  • You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
  • Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally.
  • Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks - you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
  • Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it's well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
  • Just before you're ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!

Nutrition Facts : Calories 574 calories, Fat 33.6 g fat, SaturatedFat 18.4 g saturated fat, Protein 9.6 g protein, Carbohydrate 54.5 g carbohydrate, Sugar 48.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre


Chocolate Mousse Recipe by Tasty image

You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.

Provided by Alvin Zhou

Categories     Desserts

Yield 2 servings

Number Of Ingredients 7

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish


  • In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
  • Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
  • Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
  • Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
  • Enjoy!


The BEST Chocolate Mousse Recipe image

The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try.

Provided by Beth Jackson Klosterboer

Categories     Dessert

Time 25m

Number Of Ingredients 6

3 tablespoons water ((45 grams))
3 tablespoons sugar ((37.5 grams))
3 large egg yolks
1/2 cup heavy whipping cream ((120 ml))
12 ounces melted semi-sweet chocolate ((340 grams))
2 cups whipped cream made from 1 cup heavy whipping cream ((whip 240 ml of heavy whipping cream))


  • Pour water into the bottom of a saucepan set over medium high heat.
  • Add sugar and allow to come to a boil.
  • Boil until all the sugar is dissolved, stirring if needed.
  • Pour egg yolks into a mixing bowl and whisk to break up.
  • Continue whisking while slowly drizzling in the sugar syrup.
  • Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
  • Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
  • You may heat until thickened, if desired.
  • Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
  • Discard anything that remains in the sieve.
  • Stir the chocolate until glossy and smooth.
  • Fold the whipped cream into the chocolate in two stages.
  • Cover and chill until the mousse thickens.
  • Spoon or pipe into bowls or chocolate cups.
  • Let sit at room temperature for at least 15 minutes before serving.


Chocolate Mousse image

This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!

Categories     Desserts

Time 20m

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
6 ounces semisweet chocolate, best quality
3 large eggs, at room temperature, yolks and whites separated
½ teaspoon cream of tartar
¼ cup plus 2 tablespoons sugar
½ cup heavy cream, cold
½ teaspoon vanilla extract
½ cup heavy cream, cold
2 teaspoons sugar
Chocolate shavings


  • Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
  • In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
  • In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
  • Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
  • Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
  • Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg


Chocolate Mousse image

Provided by Tyler Florence

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish


  • 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.


Dark-Chocolate Mousse image

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 11

7 ounces semisweet or bittersweet chocolate (preferably 70% cacao)
6 tablespoons unsalted butter
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
Topping and assembly:
1 cup chilled heavy cream
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Special equipment:
Eight 6-ounce ramekins or bowls


  • Mousse:
  • Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
  • Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
  • Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
  • Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
  • Do Ahead
  • Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.


Chocolate Mousse image

Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.

Categories     Chocolate     Dessert     Freeze/Chill     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Easter

Yield 8 servings

Number Of Ingredients 8

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special Equipment
an instant-read thermometer


  • Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  • Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
  • Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  • Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.


Chocolate Mousse image

...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone.

Provided by Sandra Silver

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar


  • 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.

Nutrition Facts : Calories 359, Fat 30.5, SaturatedFat 18.7, Cholesterol 81.5, Sodium 26.2, Carbohydrate 23.6, Fiber 1.7, Sugar 19.3, Protein 2.4


Easy chocolate mousse image

Make this classic chocolate dessert in minutes with just a few ingredients - light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Provided by Elena Silcock

Categories     Dessert, Treat

Time 7m

Number Of Ingredients 4

150g 70% dark chocolate, plus extra to serve
6 egg whites
2 tbsp golden caster sugar
4 tbsp crème fraîche and grated chocolate, to serve


  • Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
  • Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

Nutrition Facts : Calories 277 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium


Chocolate Mousse image

Provided by Alton Brown

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 6

1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin


  • 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)


Chocolate Bundt Cake image

This chocolate Bundt cake recipe looks elegant but is secretly simple to make. Good strong coffee and bourbon knock its flavor out of this world. With an even crumb and a fine texture, it's an ideal chocolate Bundt cake for company.

Provided by Elise Bauer

Categories     Dessert     Baking     Cake

Time 1h40m

Number Of Ingredients 12

7 ounces bittersweet chocolate
4 ounces (1 stick) butter (plus more for greasing the pan)
1 3/4 cups of strong coffee
1/4 cup bourbon whisky (if skipping the whisky, just use more coffee)
3/4 teaspoon of salt (if using salted butter, reduce to 1/8 teaspoon of salt)
2 cups all purpose flour
1 teaspoon baking soda
2 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
3 Tbsp cocoa for dusting the bundt pan
1 Tbsp powdered sugar for dusting the cake (optional)


  • Sprinkle with powdered sugar: Transfer cake to a serving platter. Sprinkle with powdered sugar, if using. Slice with a serrated bread knife to serve. Serve with whipped cream or ice cream.

Nutrition Facts : Calories 282 kcal, Carbohydrate 35 g, Cholesterol 39 mg, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, Sodium 246 mg, Sugar 19 g, Fat 13 g, ServingSize Serves 12 to 16, UnsaturatedFat 0 g


Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract


  • In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
  • With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
  • Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.


Chocolate Mousse Pie image

Make and share this Chocolate Mousse Pie recipe from

Provided by Charishma_Ramchanda

Categories     Pie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

12 ounces semi-sweet chocolate chips
1 1/2 cups whipping cream
2 teaspoons vanilla
1/3 cup sugar
1 9-inch chocolate pie crust


  • Place chocolate chips in a glass bowl alongwith half of the whipping cream.
  • Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
  • Allow the mixture to cool.
  • In the meantime, beat the rest of the whipping cream till soft peaks form.
  • Add vanilla and sugar and beat continuously.
  • Slowly add the chocolate mixture and mix well.
  • Place in the chocolate pie crust.
  • Refrigerate for several hours before serving.

Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4

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  • In a separate bowl add the egg yolks, sugar ( leave 10g aside for the egg whites) and vanilla and whisk until pale and creamy, Then place this on the double boiler and cook until its thick and creamy. Note that this is a crucial step and keeping it too long will make it scrambled eggs, therefore mix consistently
  • Place, the egg white and the rest of the white sugar and beat until firm peaks form. Leave it aside.

In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut …
Servings 4
Category Sweets Recipes
  • 1. In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth. Divide among 4 ramekins; cover and refrigerate for at least 1 hour.
  • Drain the cashews, then transfer them to a high-powered blender, add the remaining ingredients, and blend until smooth, about 2 minutes.

Chocolate mousse without cream is the base of Julia Child’s chocolate mousse recipe, which is also delicious! I in fact used that as a base to make my rosemary chocolate …
5/5 (3)
Total Time 50 mins
Category Chocolate Desserts, Desserts, No Bake Dessert
Calories 466 per serving
  • Heat a pot over medium or medium high heat, with about 2 - 3 inches of water. Bring it to a simmer. This will be used as a double boiler / bain marie, for the yolks and egg whites.
  • Place the chocolate, butter, and salt in a microwave safe bowl, and microwave it in 20 - 30 second intervals, stirring in between. When the chocolate chips are about 75 - 80% melted, stir the chocolate butter mixture until all of the chocolate is melted. Set aside until needed.
  • In a large metal bowl, place the egg yolks, water, vanilla, and half of the sugar. Whisk to combine. Place the bowl over the pot of simmering water. Heat the egg yolks to 170°F while constantly whisking. Once heated, remove from the heat.
  • Add the butter and chocolate mix, and the bourbon (if using) into the egg yolk mix. Mix until well combined and then set aside.

Melt chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Let cool for 5 minutes. Beat whipping cream in a large mixing bowl till soft peaks …
4.5/5 (102)
Total Time 15 mins
Category Dessert
Calories 276 per serving
  • Melt chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Let cool for 5 minutes.
  • Beat whipping cream in a large mixing bowl till soft peaks form. Beat in the vanilla. Add the melted chocolate and quickly beat till all chocolate is incorporated.
  • Pipe or spoon into serving dishes. Serve immediately or chill for a firmer set chocolate mousse.

Step 4. Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture. Step 5. …
5/5 (2)
Category Desserts
  • Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside.
  • Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.
  • Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. 2. Stir …
Servings 2
Total Time 1 hr
Category Tags
  • Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  • Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
  • Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Four 1/2 cup servings.

Classic chocolate mousse is the most recognized flavor, but savory mousse was enjoyed for hundreds of years earlier—think chicken liver, salmon or vegetable. Fruit mousses grew in popularity as dessert, then chocolate was introduced to France when the Spanish Princess Anne married Louis XIII (the Spanish conquistadors brought chocolate to Europe …
Author Anna Thomas Bates
Estimated Reading Time 7 mins

Light and airy mousse is the center of each one of these recipes, from a chocolate coupe with cocoa nib mousse to turkey liver mousse toasts with pickled shallots and much more.
Estimated Reading Time 3 mins

Instructions. In a microwave safe bowl add chocolate chunks. Heat 3/4 cup heavy cream in the microwave for 1 minute or until hot. Pour over the chocolate. Set aside for 5 minutes. Whisk the chocolate and heavy cream until smooth and creamy.
Reviews 2
Servings 6
Cuisine American
Category Dessert

Drizzle the melted chocolate into the whipped cream and gently blend in with a spatula. Refrigerate for 1 hour. Divide the chocolate whipped cream into 2 goblets. Serve with fine biscuits. 2 Metro. 4 8 5 2. 1/4 cup (60 mL) chocolate filling or chocolate drops 1/2 cup (125 mL) 35% cream.
4/5 (7)
Total Time 20 mins
Servings 2

Chocolate mousse recipes. Chocolate mousse recipes. Chocolate mousse info. Whether your preference lies in a light and fluffy texture or rich, dense creaminess, a good chocolate mousse can tempt even the fullest of diners into having a dessert. They can be served simply as they are, given extra kick with the addition of alcohol or form only part of a more elaborate …
Estimated Reading Time 50 secs

The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil ...

This mousse is such a rich, intense chocolate hit that you'll probably be satisfied with a small amount. It is a sugar-free version of a traditional chocolate mousse, which includes raw eggs. If you can't find pasteurized eggs or don't want to chance it, you can try this no-egg version, which is fluffier and not so much like a "real" silky mousse, but is still a chocolatey dessert.

Dutch-process cocoa powder bloomed in hot water with a little espresso powder really brings out the chocolate flavor, and a mix of butter, oil and brown sugar keeps the texture of the cake extra ...

6. For the mousse layer, whip the cream either in the cake mixer or with a handheld beater until soft peaks form, then fold the cream into the left-over refrigerated chocolate mixture. Layer the mousse on top of the cooled cake base and level with a spatula. Cover and refrigerate for at least 6 hours or overnight. 7. Meanwhile, for the ...

Chocolate Orange Mousse Recipe | Ina Garten | Food Network great Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. 406 People Used More Info ›› Visit site > Video result for chocolate mousse recipe ina garten ...

8 ounces chocolate (semi-sweet 60- to 75-percent cocoa) 4 egg whites. DIRECTIONS . Whip heavy cream to stiff peaks. Temper egg yolks, salt and 3 tablespoons of sugar over a double boiler until double in size. Add chocolate and espresso and whip until the mixture is smooth. Let the chocolate custard cool slightly as the egg whites are whipped ...

This chocolate mousse recipe contains only 5 ingredients: Eggs, Caster sugar, Chocolate, Cream and a pinch of salt. It requires a little prep time and a few mixing bowls (there’s a lot of whipping involved to get that perfect mousse-y texture) but the process is super simple and the end result is so worth it.

Chocolate Mousse: Meanwhile, in small bowl, sprinkle gelatin over 2 tbsp (25 mL) water; set aside. In small saucepan, heat milk over medium-high heat just until tiny bubbles form around edge. In heatproof bowl, whisk together egg yolks, sugar and salt ; slowly whisk in milk. Place bowl over saucepan of simmering water; cook, stirring, until custard is 160°F (70°C) and …

Milk Chocolate Mousse Mix - 800 g (1.8 lbs) - Callebaut--OUT OF STOCK. Callebaut's powder mix for Chocolate Mousse - discover the first chocolate mousse mixes that really taste like homemade while saving you time. The taste and texture is incomparably rich thanks to their high Callebaut chocolate content. Easy to...

In large bowl, combine chocolate, marshmallows, and 1/4 cup heavy cream. Microwave on High 2 minutes; stir until marshmallows are melted and mixture is smooth (if not melted after 2 minutes ...



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