Mirjs Incredibly Rich Chocolate Mousse Food

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.

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

RICH CHOCOLATE MOUSSE

Steps:

• Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth. Remove from heat.
• Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
• Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
• Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
• Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses, 4-ounces ramekins, or a serving dish.

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.

MIRJ'S INCREDIBLY RICH CHOCOLATE MOUSSE

Steps:

• Break the chocolate up into small pieces.
• Melt them either over a double boiler or in the microwave.
• Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate.
• You have to stir fast so the chocolate doesn't cook the yolks.
• Add the brandy.
• Whip the whites until stiff.
• Slowly fold them into the chocolate mixture.
• Pour into individual dessert glasses, or into one large serving bowl.
• Chill in the fridge for at least 2 hours.
• Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie.
• Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc.
• Just remember, use 2 eggs for every 4 ounces (100 grams) of chocolate.

RICH CHOCOLATE MOUSSE

Steps:

• In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. , Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping.

RICH CHOCOLATE MOUSSE

Steps:

• Put the chocolate and cream in a heat proof bowl over a sauce pan of simmering water. Stir untill chocolate has melted. Leave to cool for 5 minutes.
• Once cooled, beat in the egg yolks one at a time.
• Whisk the egg whites in a separate bowl untill stiff.
• Then, fold into chocolate mixture.
• Spoon into 4 dessert glasses and chill for 2 hours.
• Dust with Cocoa powder or Icing sugar before serving.

RICH CHOCOLATE MOUSSE

Steps:

• Separate the eggs carefully and whisk the yolks gently until just turning light
• Whisk the egg whites to soft peaks using a food processor, electric hand whisk, or by hand (this will take longer). Make sure no trace of grease or yolk is in with the whites.
• Melt the chocolate until smooth gently in a bowl suspended in a saucepan half-filled with water. Constantly stir with a dessert spoon to ensure the chocolate does not burn.
• Take off the heat and add the egg yolks to the chocolate - this will cook the eggs slightly. Leave to cool for 15 minutes
• Fold in the egg whites into the chocolate mixture until fully mixed then split mixture between ramekins or wine glasses. Cover with foil or cling film and chill for 2 hours. Add topping if desired.

CHOCOLATE MOUSSE WITH BERRIES

Steps:

• Whip the cream until stiff. Set aside.
• In another bowl, add half of the sugar to the egg yolks and whisk until pale and creamy.
• Melt the chocolate with the butter in a double boiler (au bain-marie).
• In another bowl, whisk the egg whites with the rest of the sugar until very stiff. (Make sure you clean and dry your whisk before you start with the egg whites).
• Fold the chocolate into the egg yolk mixture, then fold the cream into it. Then carefully fold the egg white mixture into it, in three times. You should never stir or the mousse will lose all of it's airiness!
• Turn the mousse into little glasses and let it cool in the refrigerator for three hours.
• When ready to serve, top it up with some whipped cream, berries and chocolate shavings.