Mary Berrys Chocolate Mousse Food

CHOCOLATE & BERRY MOUSSE POTS

Steps:

• Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
• Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
• Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.

CHOCOLATE TRUFFLE POTS

Steps:

• 1. You will need six small wine glasses, sundae glasses or ceramic pots. 2. Place the dark chocolate in a food processor and process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate mixture. Alternatively, finely grate the chocolate. 3. Measure the sugar and 6 tablespoons of water into a small saucepan and heat gently, stirring until the sugar has dissolved. Raise the heat and boil briskly for a few seconds until the liquid has become a thin syrup. 4. Set the food processor running and carefully pour in the hot syrup through the feed tube on to the chocolate so it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the whisky cream liqueur. If you are not using a food processor, add the hot syrup to the chocolate to melt it before beating the ingredients together. 5. In a separate bowl, whip the cream to soft peaks, then fold in the chocolate mixture. Reserve 3 tablespoons of the mousse in a medium bowl before spooning the rest into the glasses. Place in the fridge to set for 6 hours or overnight. 6. Meanwhile make the truffle balls. Place the biscuits in a freezer bag and finely crush with a rolling pin. Add the crushed biscuits to the reserved mousse, followed by the whisky cream liqueur. Mix well and shape into six balls, each about the size of a small walnut, then place in the fridge to set for 10-15 minutes. 7. Melt the white chocolate in a small bowl set over a pan of gently simmering water. Insert a cocktail stick into each of the balls, then dip into the melted chocolate and swirl around until coated. Place on a piece of baking paper and chill in the fridge for 30 minutes until firm. 8. Remove the chocolate pots from the fridge just before serving (see tip), place a truffle ball on top of each one and dust with a little cocoa powder. Mary's Classic Tip: * It's important to keep the chocolate pots in the fridge right up until serving as they become runny if left out at room temperature. Prepare Ahead: The mousse and truffle balls can be made up to a day ahead and kept in the fridge.

CELEBRATION CHOCOLATE MOUSSE CAKE

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.

MARY BERRY'S TUILES WITH CHOCOLATE MOUSSE

Steps:

• Heat your oven to 180°C/160°C fan/350°F/Gas 4. To make the tuile mixture, put the soft butter, icing sugar and vanilla into a mixing bowl and whisk together with an electric mixer to make a paste. Gradually add the egg whites, whisking constantly. Fold in the flour, a little at a time, stirring between each addition.
• Transfer a sixth of the mixture to a small bowl, add the cocoa powder and beat with a spatula or wooden spoon until well mixed. Cover both bowls with clingfilm and leave to rest at room temperature for 30 minutes.
• Meanwhile, make the chocolate mousse. Heat 150ml of the cream in a small pan until just simmering. Remove the pan from the heat, add the chocolate pieces and stir gently until the chocolate has melted and the mixture is smooth. Pour into a bowl and leave to cool for 15 minutes.
• Add the remaining cream and beat with an electric mixer until the mixture stands in soft peaks when the whisk is lifted out. Put the egg white into another bowl and whisk (with a clean whisk or beaters) until it stands in stiff peaks. Whisk in the sugar, a tablespoon at a time, then keep whisking to make a soft, smooth and glossy meringue. Gently fold the meringue into the chocolate mixture. Cover the bowl and chill until set.
• While the mousse is chilling, make the tuiles. First make a template for the round tuiles by cutting out holes 7cm in diameter from a plastic sheet or the lid of an old ice cream carton. Set the template on the lined baking sheet. Spread plain tuile mixture over the cutout shapes using a palette knife, then draw the blade across the template to scrape off the surplus tuile mixture. Carefully remove the template by peeling it away from the sheet.
• Spoon the cocoa tuile mixture into a small piping bag fitted with a writing tube (or a disposable bag with the end snipped off) and pipe patterns - dots/squiggles/wavy or straight lines - on the tuiles. Place in the heated oven and bake for 5-6 minutes, until the tuiles are just turning golden around the edges. Remove the sheet from the oven and, working very quickly, lift each warm tuile off the baking sheet with a palette knife and drape over a rolling pin so the tuile cools in a curved shape. Leave to cool and set.To make tuile cigars:
• Spread the plain tuile mix over the template as before, but don't add the cocoa decorations. Bake as in Step 6. While the tuiles are baking, gently melt the 50g dark chocolate. Remove the sheet from the oven and, working quickly, lift the warm tuiles off the sheet and gently curl them around wooden spoon handles to make neat cigar shapes. Leave to cool and set, then slide them off the spoon handles and dip both ends in the melted chocolate. Leave to set on a sheet of baking paper. (The baked tuiles - both curved and cigars - can be frozen or kept in an airtight tin for 3-4 days.)
• To make a tuile basket, line the baking sheet with a silicone sheet. Drop a spoonful of the tuile mixture onto the sheet and spread out with the back of the spoon to an uneven circle about 13cm across. Bake for 5-6 minutes until pale golden. Remove the baking sheet from the oven, carefully lift off the tuile and quickly mould it over an upturned pudding mould or ramekin to make a basket shape. Leave to cool and firm up before gently lifting the basket off the mould. Fill with the chocolate mousse and serve as soon as possible with the curved tuiles and tuile cigars.

MARY BERRY'S CHOCOLATE MOUSSE RECIPE

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.

LIGHT RASPBERRY MOUSSE

Steps:

• You will need a large glass bowl (1.1 litres/2 pints) or 6-8 dessert glasses. 2. Soak the gelatine in a small heatproof bowl of cold water for 5 minutes until soft. Squeeze out the liquid from the gelatine and tip away all but 1 tablespoon of water. Put the gelatine back into the bowl with the reserved tablespoon of water. Set the bowl on top of a saucepan of gently simmering water and stir for a few minutes until the gelatine is dissolved and runny. Remove from the heat and set aside to keep warm. 3. Whizz the raspberries in a food processor until blended to a smooth pulp. Place in a sieve above a bowl and push the pulp through with a metal spoon to remove the seeds. 4. Place the egg yolks and caster sugar in a large bowl. Use an electric hand whisk to whisk the eggs and sugar for 4-5 minutes or until thick, pale and fluffy and when you lift up the whisk, a trail is left in the mixture. Stir in the raspberry purée, followed by the runny gelatine. 5. Whip the cream to soft peaks, then carefully fold into the raspberry mixture (see tip). In a clean, dry bowl, whisk the egg whites until stiff. Stir 2 tablespoons of the egg whites into the raspberry mixture, then gently fold in the remaining egg whites. 6. Spoon into the large glass bowl or divide between the individual glasses, then chill in the fridge for a minimum of 4 hours until set. Serve straight from the fridge, decorated with the remaining raspberries and sprigs of mint. Chilling time: minimum of 4 hours. Prepare Ahead: The mousse can be made up to 8 hours ahead and kept in the fridge. Mary's Classic Tip: * It is important to keep folding the whipped cream into the raspberry mixture until smooth and evenly coloured throughout and no lumps remain, otherwise the resulting mousse will be flecked with spots of white cream.

EASY BERRY AND CHOCOLATE MOUSSE

Steps:

• Finely chop all berries in food processor, but set aside enough berries to.
• Put on top of each bowlful of mousse (each kind of berry will be on every mousse).
• Next put broken up bar of dark chocolate in a bowl in the microwave for 30 seconds at a time (until almost all melted).
• Add the tbsp of milk if too thick.
• Put the thawed Cool Whip in a bowl & FOLD in mixed berries.
• Now FOLD in dark chocolate slowly until combined with the mousse.
• Fill about 6-8 ramekins OR small bowls with mousse.
• Melt chocolate chips in microwave for 30 seconds at a time until melted.
• Spoon melted chocolate chips onto mousse until the top if pretty much covered.
• Add one blueberry, blackberry, and raspberry to each bowl of mousse while chocolate is still semi-melted.
• Chill in fridge for at least 1 hour.
• Serve.