Chocolate Velvet Mousse Food

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DARK CHOCOLATE VELVET MOUSSE



Dark Chocolate Velvet Mousse image

Provided by Claire Thomas : Food Network

Categories     dessert

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Canola cooking spray
1 cup granulated sugar
10 ounces dark chocolate (at least 70-percent cocoa), chopped
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3 cups heavy cream
3 large egg whites
1 cup confectioners' sugar, sifted
3 tablespoons baker's sugar (superfine sugar)
Finely chopped dark chocolate, for garnish

Steps:

  • For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
  • Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
  • For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
  • Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
  • Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
  • Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
  • Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
  • To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.

CHOCOLATE VELVET MOUSSE



Chocolate Velvet Mousse image

This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.

Provided by P48422

Categories     Dessert

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 9

6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso, dissolved in
2 tablespoons water
2 tablespoons Kahlua or 2 tablespoons Grand Marnier
1 large egg yolk
2 large egg whites, room temperature
1 dash cream of tartar
1 tablespoon sugar
1/4 cup heavy cream

Steps:

  • NOTE: The flavor of this mousse depends entirely on the chocolate you use.
  • Please use the highest quality chocolate you can.
  • DO NOT use Bakers chocolate.
  • Do not use chocolate chips.
  • I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
  • DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
  • Stir until smooth.
  • Whisk in the yolk and mix well.
  • Set aside.
  • Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
  • Add the whites and whip until soft peaks form.
  • Sprinkle in the sugar, beating on high until stiff, but not dry.
  • Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
  • Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
  • Fold everything together gently until no streaks of white appear.
  • Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
  • Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
  • Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
  • This allows it to be formed into molds and terrines and be sliced or cut.
  • It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
  • I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
  • The uses for this mousse are endless.

BLACK VELVET CHOCOLATE MOUSSE



Black Velvet Chocolate Mousse image

Make and share this Black Velvet Chocolate Mousse recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped
1/4 cup heavy cream
1/4 cup sugar
4 large eggs, separated
salt, a pinch

Steps:

  • Melt the chocolate with the cream in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.
  • Add the sugar in two batches and whisk until well blended.
  • Remove the bowl from the heat and whisk in the egg yolks, one at a time, whisking well after each addition.
  • Beat the egg whites and salt with an electric mixer on med-high speed in a big deep bowl, just until the whites form stiff peaks when the beaters are lifted.
  • With a whisk or a rubber spatula, fold 1/3 of the chocolate mixture into the egg whites.
  • Fold in the remaining chocolate mixture in 2 batches just until well blended.
  • Transfer to a serving bowl or to 4 stemmed glasses; refrigerate, covered, for at least 4 hours, or up to 2 days before serving.

Nutrition Facts : Calories 173.2, Fat 10.5, SaturatedFat 5, Cholesterol 231.9, Sodium 75.7, Carbohydrate 13.3, Sugar 12.9, Protein 6.6

CHOCOLATE VELVET MOUSSE



Chocolate Velvet Mousse image

This chilled, layered dessert topped with strawberries is quite impressive. Be sure to allow time to let it set! It's well worth the wait.

Provided by Allrecipes Member

Time 8h25m

Yield 6

Number Of Ingredients 8

3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries

Steps:

  • Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
  • Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
  • Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
  • To serve, layer strawberries and mousse in 6 all- purpose wine glasses.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 15.1 g, Cholesterol 30.5 mg, Fat 16.1 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 9.7 g, Sodium 47.2 mg, Sugar 7.8 g

GORDON'S CHOCOLATE VELVET



Gordon's chocolate velvet image

Gordon Ramsay's tips make this elegant dessert a sure winner

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 9

150g dark chocolate (at least 60% cocoa solids)
2 free range organic egg yolks
50g caster sugar
142ml carton double cream
3 tbsp milk
40g white chocolate (broken up)
4 Pompadour ice cream fan wafers or 35g cornflakes
1 just-ripe mango
toasted almond flakes, for scattering

Steps:

  • For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
  • Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
  • Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
  • When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
  • Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
  • Melt the white chocolate as before, then mix into the crushed wafers.
  • Peel the mango using a sharp knife. Cut off 18 thin slices.
  • Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.

Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium

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