French Chocolate Mousse Food

CHOCOLATE MOUSSE (MOUSSE AU CHOCOLAT)

Steps:

• Separate the eggs. Place the egg yolks into a medium-large mixing bowl and the egg whites into a separate mixing bowl.
• Add a pinch of salt to the bowl with the egg whites, then beat it with the normal beaters of your electric mixer until stiff. The egg whites are stiff enough when two small "mountains" form and stay standing as you lift the beaters out of the eggs. When done, set the bowl aside for now.
• Break the chocolate into small pieces and add these pieces to a heat-resistant bowl. Place the bowl into a hot water bath and melt the chocolate while stirring consistently.
• Once all the chocolate has melted, remove the bowl from the heat and set it aside to allow the chocolate to cool slightly.
• In the meantime, lightly whip the cream in another bowl using the normal beaters of your electric mixer. Then set the whipped cream aside.
• Now add the sugar to the bowl with the egg yolks and beat with your clean beaters until creamy.
• Next, quickly add the warm melted chocolate to the egg yolk mixture while whisking constantly. It is important that the chocolate isn't too hot since you don't want to cook the egg. At the same time, it shouldn't be too cold as this could cause the chocolate to harden when coming in contact with the egg yolks.
• Right after you added the melted chocolate to the egg yolks, quickly fold in the whipped cream with a spatula. Once it's incorporated, also add the stiff egg whites and gently fold them in with the spatula until there are no lumps left.
• Pour the chocolate mousse into serving bowls, cover them with cling film, and place them in the fridge for at least 2 hours.
• You can garnish the chocolate mousse with chocolate shavings, berries, and/or whipped cream before serving.

FRENCH CHOCOLATE MOUSSE

Steps:

• Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
• Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
• Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

FRENCH CHOCOLATE MOUSSE

Steps:

• Combine milk, sugar and chocolate in saucepan and scald over low heat.
• Add a part of this mixture to the beaten egg yolks and stir.
• Return the sauce to the pan.
• Stir in the custard over low heat until it thickens.
• Strain it.
• Cool by placing the pan in cold water.
• In a separate bowl, whip the cream until stiff.
• Add vanilla and brandy.
• Fold the cold custard into the whipped cream mixture until it is well blended.
• Fill custard cups/ramekins with the pudding.
• Chill thoroughly before serving.

CHOCOLATE MOUSSE

Steps:

• 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.

FRENCH CHOCOLATE MOUSSE WITH ORANGE

Steps:

• Grind orange zest using a mortar and pestle until it forms a smooth paste.
• Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
• Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
• Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

MOUSSE AU CHOCOLAT

Steps:

• Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
• Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
• Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

FRENCH CHOCOLATE MOUSSE

Steps:

• Combine next 4 ingredients: (cream cheese, sugar, vanilla, and salt).
• Beat until well blended.
• Add egg yolks and beat until smooth.
• In a microwave safe dish, mix semi-sweet chocolate with milk and microwave in 20 second intervals until chocolate is melted.
• Blend in melted semi-sweet chocolate.
• Beat egg whites until stiff and fold in with whipped cream.
• Mix everything together until well blended.
• Pour into cups: Chill until firm.

CHOCOLATE MOUSSE

Steps:

• 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.