RICH CHOCOLATE MOUSSE
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse in that the eggs are not cooked. You'll find it unbelievably smooth and voluptuous.
Categories Milk/Cream Mixer Chocolate Egg Dessert Quick & Easy Brandy Chill Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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.
RICH CHOCOLATE MOUSSE
I love to serve this impressive dessert because people think I went to a lot of trouble. Actually, it's easy to make.-Florence Palmer, Marshall, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 260 calories, Fat 16g fat (12g saturated fat), Cholesterol 159mg cholesterol, Sodium 6mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RICH CHOCOLATE MOUSSE
Deliciously thick rich chocolate mousse that simple and easy.
Provided by k_t_laing
Time 30m
Yield Makes Portions
Number Of Ingredients 0
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.
FRENCH CHOCOLATE MOUSSE
Steps:
- Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
- Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
- Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
MIRJ'S INCREDIBLY RICH CHOCOLATE MOUSSE
This mousse is so incredibly rich that you can stand a spoon in it and it will not fall. I have been making this recipe for the last 18 years, it's based on a recipe I found in a Marks & Spencer's cookbook I got as a wedding present. [Edited to say that this was posted in 2001, now it's 2006 and it's been 23 years since I've been making this recipe, and it's still going strong!]
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
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
A rich chocolate mousse. Go and indulge.
Provided by jescat
Time 15m
Yield Serves 4
Number Of Ingredients 0
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.
CHEF JOHN'S DARK CHOCOLATE MOUSSE
This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.
Provided by Chef John
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
- Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
- Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
- Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g
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