THE BEST CHOCOLATE MOUSSE
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
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.)
DOUBLE-CHOCOLATE MOUSSE RECIPE
Enjoy this Double-Chocolate Mousse Recipe. It's hard to believe this luscious Double-Chocolate Mousse Recipe is also a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Microwave semi-sweet chocolate and 1 cup milk in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is completely melted and mixture is well blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate 20 min.
- Whisk in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.
- Top with remaining COOL WHIP and raspberries.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, dark chocolate chip, whipped cream, milk chocolate chips, whipped cream, thick chocolate bar, cocoa powder
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
- Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
- Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
- Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
- Freeze for 2 hours, or until the mousse is set.
- Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
- Remove from the cake from the freezer and gently take the cake out of the springform pan.
- Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
- Pairs well with Cabernet Sauvignon.
- Enjoy!
Nutrition Facts : Calories 513 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 6 grams, Sugar 37 grams
HUNGRY GIRL'S DOUBLE CHOCOLATE MOUSSE ATTACK
Make and share this Hungry Girl's Double Chocolate Mousse Attack recipe from Food.com.
Provided by SashasMommy
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Roughly crush cookies and set half aside.
- Evenly distribute the other half between two small glasses or dessert bowls.
- Spoon a container of mousse into each glass/bowl.
- Top each layer of mousse with half of the pudding.
- Squirt 1/4 cup Reddi-wip on top of each pudding layer.
- Sprinkle remaining crushed cookies on top of the two desserts, evenly distributing the cookies between the desserts.
- Serving Size: 1 dessert (1/2 of recipe). Calories: 150; Fat: 4.75g; Sodium: 270mg; Carbs: 28.5g; Fiber: 1g; Sugars: 6.5g; Protein: 3.5g; POINTS® value 3*.
Nutrition Facts : Calories 38.5, Fat 3.3, SaturatedFat 2.1, Cholesterol 11.4, Sodium 19.5, Carbohydrate 1.9, Sugar 1.2, Protein 0.5
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