MOUSSE AU CHOCOLAT
Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal
Provided by Marie Pierre Moine
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 283 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
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.
MOUSSE AU CHOCOLAT
Make and share this Mousse Au Chocolat recipe from Food.com.
Provided by Mia in Germany
Categories Dessert
Time 4h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate in bain marie, set aside.
- Seperate egg yolks from egg whites.
- Beat egg whites until stiff peaks form, refrigerate.
- Whip cream until very stiff, refrigerate.
- Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
- Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
- Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
- As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
- As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
- Serve with any garnish you like :-).
- Enjoy.
LA MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)
I was shown this recipe in Jr. High French Class. The teacher thought it would be fun and educational to learn a recipe from France and she was right. It's a wonderful dessert that incorporates Orange Juice and Coffee into the mixture. Check it out....
Provided by BM171676
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Chill all mixing bowls and utensils before making the mousse to help it set up.
- Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
- Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
- Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
- Beat egg whites until soft peaks form.
- Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.
CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT
Steps:
- In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
- In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
- In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
- Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
- Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
- To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.
MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)
Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
Provided by Babs7
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
- Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
- Boil 3 to 4 minutes.
- Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
- Gradually add the sugar syrup, beating constantly.
- Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
- Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
- Stir in the melted chocolate.
- Beat the egg whites with a rotary or electric beater until stiff and shiny.
- As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
- Finally, fold in the whipped cream.
- Pour into a large serving bowl and refrigerate until serving time.
MOUSSE AU CHOCOLAT
Provided by Bryan Miller And Pierre Franey
Categories project, dessert
Time 20m
Yield Six servings
Number Of Ingredients 5
Steps:
- Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
- Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
- Add the chocolate mixture to the yolks and blend well with a rubber spatula.
- Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 39 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 127 milligrams, Sugar 37 grams, TransFat 1 gram
MOUSSE AU CHOCOLAT (BELGIUM)
This recipe was found on www.recipes.wuzzle.org where it was adapted from Everybody Eats Well in Belgium. I'm posting it here as I look forward to the ZWT6! The preparation time does not include the several hours needed for the mousse to firm up in the refrigerator.
Provided by Sydney Mike
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
- Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
- In a separate bowl, beat whipping cream into soft peaks.
- Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
- Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
- Before serving, garnish with chocolate shavings.
JULIA CHILD'S MOUSSELINE AU CHOCOLAT (CHOCOLATE MOUSSE)
From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made.
Provided by JubalHarshaw
Categories Dessert
Time 2h20m
Yield 5 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- beat the egg yolks and sugar together until thick, pale yellow, and forms a ribbon.
- beat in the orange liqueur.
- set mixing bowl over a pan of almost simmering water and beat for 3 to 4 minutes.
- set mixing bowl over a pan of cold water and beat for 3 to 4 minutes more until it is the consistency of mayonnaise.
- melt chocolate with coffee in a double boiler.
- remove from heat and slowly beat in the butter slowly and a bit at a time to make a smooth cream.
- beat the chocolate into the egg yolks and sugar.
- beat the egg whites and salt until soft peaks are formed.
- sprinkle on sugar and beat until stiff peaks are formed.
- stir 1/4 of the egg whites into the chocolate mixture.
- fold in the rest of the egg whites.
- put into serving dish, cups, champagne flutes, etc.
- refrigerate for at least two hours.
- top with whipped cream.
Nutrition Facts : Calories 482.9, Fat 25.7, SaturatedFat 15.4, Cholesterol 140.1, Sodium 55.6, Carbohydrate 64, Fiber 1.2, Sugar 61.4, Protein 4.1
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