MARY BERRY'S CHOCOLATE MOUSSE RECIPE
This chocolate mocha mousse is quick to make, rich in flavour with a light, silky texture. It's one of those treats that's loved by kids and adults alike.
Provided by Mary Berry
Categories Dessert
Yield Serves: 4
Number Of Ingredients 5
Steps:
- Break the chocolate into a large heatproof bowl and set it over a pan of gently simmering water. The base of the bowl should not touch the water. Leave until just melted, then remove the pan from the heat, stir, and leave the chocolate to cool slightly.
- Put the egg yolks and sugar in a medium heatproof bowl. Set the bowl over a pan of gently simmering water, as above. Whisk with an electric hand whisk on low speed for 4 minutes, or use a balloon whisk, which will take a little longer.
- When the mixture has become paler and thicker, remove the bowl from the heat and continue whisking for a further minute. Set aside to cool slightly, stirring occasionally so the mixture does not stiffen. If it does, stir in 1-2 teaspoons of the crème fraîche to slacken.
- Pour the cream into a medium mixing bowl and sprinkle over the coffee. Whip the cream to soft peaks and fold in the crème fraîche. Fold the cream mixture into the cooled dark chocolate, then fold in the egg yolk mixture. Make sure everything is well combined.
- Spoon into glasses and chill for 1 hour. Decorate with chocolate curls. To make chocolate curls, simply pull a vegetable peeler along the flat side of a chocolate bar. It works best if the chocolate is slightly warm. This chocolate mocha mousse recipe features in Mary Berry's Cookery Course.
Nutrition Facts : @context https
CELEBRATION CHOCOLATE MOUSSE CAKE
Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
- For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
- Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
- While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
- Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
- Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
- When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
- To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.
MAKE DINNER EXTRA SPECIAL WITH MARY BERRY'S EASY FLOURLESS CHOCOLATE CAKE
This light-textured flourless (and gluten free!) chocolate cake, from the new cookbook "Entertaining with Mary Berry," looks and sounds fancy, but it's easy to make with just a handful of ingredients.
Provided by Parade
Categories Cake, chocolate, Dessert
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Break dark chocolate into pieces. Place in a small heatproof bowl set over a pan of hot water. Stir until melted; set aside to cool slightly. Grease a 9-inch springform pan with butter. Line bottom of pan with parchment paper. Whisk egg whites with a mixer fitted with a whisk attachment until stiff. In a separate bowl, whisk yolks and sugar until light and creamy. Pour melted chocolate into yolk mixture. Add 2-3 Tbsp Cointreau. Gently fold to combine. Add egg whites; gently fold to combine. Sift in cocoa powder; gently fold to combine. Spoon evenly into prepared pan. Bake 40 minutes or until risen, shrinking away from sides of pan and just firm to the touch in center. Cool completely; remove from pan. Stir half of orange chocolate and remaining 1-2 Tbsp Cointreau into whipped cream. Spread over top of cake. Sprinkle with remaining orange chocolate; sift cocoa powder over top.
Nutrition Facts :
RICH RASPBERRY CHOCOLATE MOUSSE CAKE
With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie
Provided by Caroline Hire - Food writer
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
- Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
- For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
- Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
- Release from the tin and decorate with concentric circles of raspberries and serve.
Nutrition Facts : Calories 691 calories, Fat 52.1 grams fat, SaturatedFat 28.7 grams saturated fat, Carbohydrate 42.5 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 10.4 grams protein, Sodium 0.6 milligram of sodium
ICED BERRY MOUSSE CAKE
A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
- Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
- To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn't need any extra liquid as they release juice. Sweeten to taste with icing sugar - you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
- Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.
Nutrition Facts : Calories 333 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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