CLASSIC CHOCOLATE MOUSSE
There are a lot of mousse recipes out there. This is the one I prefer. Easy to make and so good. It makes me happy!
Provided by evelynathens
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
- Remove from heat and add chocolate.
- Stir until the chocolate has completely melted.
- Whisk in the egg yolks and brandy.
- Set aside to cool completely.
- Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
- Fold into cooled chocolate mixture.
- Spoon into wineglasses.
- Cover with plastic wrap and refrigerate until firm, about 3 hours.
- For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
- Top mousse with dollops of cream.
CHEF JOHN'S CHOCOLATE EGG CREAM
Contrary to the name of this New York City soda fountain classic, chocolate egg creams do not contain any eggs or cream. Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how it produces such a rich, yet refreshing chocolate beverage.
Provided by Chef John
Categories Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.
- Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 19.7 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 39.8 mg, Sugar 15.3 g
ORIGINAL BRONX EGG CREAM
I grew up drinking this in the Bronx. Once you could get it at almost any corner soda fountain, now it's considered a relic.
Provided by Mirj2338
Categories Shakes
Time 1m
Yield 8 oz, 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix the chocolate syrup and milk together.
- While stirring, add the seltzer and continue stirring.
- For true Bronx authenticity, wipe your mouth with your sleeve afterwards.
CHOCOLATE EGG CREAM
This drink contains neither cream or eggs - contrary to the name.
Provided by BIANCA123
Categories Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass.
- Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 54.5 g, Cholesterol 9.8 mg, Fat 3.3 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 109.1 mg, Sugar 42.9 g
CLASSIC FRENCH CHOCOLATE POTS DE CRèME
Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don't receive nearly as much love as crème brulées do - but if you go to France, it's a whole different story. The French love their dairy products: yogurts of all kinds and what we call the "crèmes desserts". If you ever visit a French supermarket, you will assuredly stumble on our entire refrigerated aisle(s) devoted to yogurts, fromages blancs, flans, mousses, faisselles and all kinds of custards and heavenly pots de crèmes. When...
Provided by Audrey
Categories Chocolate
Time 30m
Yield 6
Number Of Ingredients 1
Steps:
- Step 1 - Preheat your oven to 325F(160C) with a rack in the middle.
- Step 2 - In a medium saucepan, slowly warm up the heavy cream with the chopped chocolate over medium-low heat. Do not bring up to a boil - just warm up enough to melt the chocolate. Stir occasionally and remove from the heat when the chocolate is melted.
- Step 3 - In a large mixing bowl, whisk together the egg yolks, sugar and salt together for 2 minutes until pale and fluffy. Pour 2 tablespoons of the hot cream into the egg yolk mixture and whisk (this tempers the egg yolks so they don't curdle later). Slowly stir in the rest of the hot cream while continuously whisking.
- Step 4 - Fill 6 small [120ml - ½ cup] pots or ramekins with the chocolate cream. Place the pots into a large baking dish and fill this dish with hot water ¾ up the sides of the pots.
- Bake for 30 minutes. Remove the dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely to room temperature before covering with plastic wrap and refrigerating.
- Chill for at least 3 hours before enjoying. For serving, top each pot with a dollop of whipped cream and chocolate shavings.
Nutrition Facts : Calories 200, Fat 20 grams
NEW YORK EGG CREAM
Steps:
- Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.
CLASSIC CHOCOLATE EGG CREAM
Provided by Anton Nocito
Categories Milk/Cream Non-Alcoholic Chocolate Dessert Fourth of July Picnic Kid-Friendly Back to School Birthday Chill Party Drink Small Plates
Yield Makes 1 drink
Number Of Ingredients 3
Steps:
- Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.
EGG CREAM RECIPE
Steps:
- Gather the ingredients. Place a 12-ounce serving glass in the freezer to chill. You want the glass to be ice cold before making and serving an egg cream.
- Pour the cold milk into the chilled glass.
- Pour the seltzer into the glass until the white head reaches the top of the glass.
- Spoon the syrup into the glass and stir to combine. Serve with a straw.
Nutrition Facts : Calories 231 kcal, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 143 mg, Sugar 32 g, Fat 5 g, ServingSize Serves 1, UnsaturatedFat 0 g
CLASSIC EGG CREAM
Steps:
- Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
- Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!
CHOCOLATE EGG CREAM
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Serves 2
Number Of Ingredients 5
Steps:
- Place cocoa in a small saucepan. Whisk in 1/3 cup hot water, then add corn syrup and sugar. Bring mixture to a boil over high heat. Remove chocolate syrup from heat and cool to room temperature.
- Divide 1/3 cup chocolate syrup between two serving glasses and mix in 1/2 cup milk in each. Top with seltzer, stir once, and serve immediately.
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- Pour milk into a freezer-proof container and freeze for about 40 minutes to an hour or until milk begins to freeze. Milk should not be frozen solid but milk ice should be floating and attached to the sides. The colder the milk, the better the egg cream will come out.
- Spoon chocolate syrup into the bottom of tall 10-ounce glass. Pour in frozen milk (should only come halfway to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down. Stir slightly to agitate chocolate syrup at the bottom.
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