Rich Dark Chocolate Mousse Food

RICH DARK CHOCOLATE MOUSSE RECIPE

Steps:

• To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate. For this, heat about 1 inch of water in a large pan till it boils. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling and melting the chocolate.
• In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the chocolate is melted and smooth. Remove from the water bath and set aside to cool.
• In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar. Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow. Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly. Allow it to cool completely.
• While the above mixture is cooling. In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.
• Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it. Then gently fold in the remaining whites. Gradually add in the heavy cream and whisk gently until soft peaks form.
• Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.
• Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries. You can also sprinkle the mousse with grated chocolate.
• Heat about 1 inch of water in a large skillet/pan until bubbles form. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling.
• In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth. Remove from the water bath and set aside to cool. Once cooled, stir in the dissolved agar agar/china grass.
• Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well.
• Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.
• Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe.

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.

DARK-CHOCOLATE MOUSSE

Steps:

• Mousse:
• Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
• Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
• Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
• Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
• Do Ahead
• Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.

CHEF JOHN'S DARK CHOCOLATE MOUSSE

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.

DARK CHOCOLATE MOUSSE

Steps:

• In a double boiler, melt chocolate and butter together, stirring occasionally with a whisk. (If you don't have a double boiler, use a heatproof bowl set over a pot of barely simmering water, making sure the bowl isn't touching the water.) Meanwhile, in a stand mixer fitted with a whisk attachment, whip egg yolks and 2 tablespoons sugar at high speed, 2 minutes, until it reaches the "ribbon stage"-i.e., the batter resembles a ribbon when you lift the whisk.
• Pour warm chocolate mixture into a large mixing bowl. Using a rubber spatula, quickly fold the egg yolk mixture into the chocolate, stopping after the mixture is combined three-fourths of the way. Set aside.
• In a stand mixer fitted with a whisk attachment, whip the egg whites and salt at medium speed until the mixture is frothy and forms soft peaks, 1 minute. With the mixer still running, slowly add the remaining 4 tablespoons of sugar in a steady stream, then turn mixer to high and whip until medium peaks form, 1 more minute.
• Fold a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites gently but thoroughly using the following method: Look at the mixing bowl like a clock-the top is 12 o'clock, the bottom 6 o'clock. Place the rubber spatula, point side down, into the bowl at 12 o'clock. Stir the mousse clockwise around the edge of the bowl to 9 o'clock, while turning the bowl counterclockwise. Repeat, about 6 times, until there are no more visible egg whites.
• In a stand mixer fitted with a whisk attachment, whip the vanilla extract and heavy cream at medium speed, 30 seconds. Then turn to high and whip until medium peaks form, 1 more minute. Fold whipped cream into mousse gently but thoroughly, using the clock method from Step 4. Makes 4 cups mousse.
• Assembly: Evenly divide mousse into 8 individual serving bowls (an ice cream scoop works well for this). Chill in the refrigerator to set, 2 hours or up to overnight. Serve with additional whipped cream dolloped on top.

EASY DARK CHOCOLATE MOUSSE

Steps:

• Beat 3/4 cup sugar and egg yolks together in a bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
• Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

DARK CHOCOLATE MOUSSE

Steps:

• 1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat and cool for 3 - 4 minutes.
• 2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl over the same saucepan filled with hot water, until mixture lightens in color and thickens slightly, for about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
• 3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
• 4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours.

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.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

RICH DARK CHOCOLATE MOUSSE

Steps:

• Chop up the chocolate and put it in a bowl. Make sure it is chopped up really well, into very small pieces.
• Heat half the cream until it is almost boiling. Remove from heat and add the chocolate pieces. Stir vigorously until all the chocolate is melted.
• Add the rest of the cream to it and pour it into a small bowl that can sit inside a larger bowl.
• Fill the larger bowl with ice and water. Put the small bowl in the larger bowl and mix with an electric mixer until it forms soft peaks.
• Beat the egg white in separate bowl until it forms stiff peaks.
• Add icing sugar to egg white 1 tablespoon at a time and whisk until it forms a soft meringue.
• Fold the meringue carefully into the chocolate mixture.
• Spoon into serving dishes (or leave in one bowl if you want), and chill in refrigerator for at least 2 hours,.

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 WITH DARK FRUIT SURPRISE

Steps:

• In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer).
• Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes.
• Reduce heat if too much liquid is evaporating.
• In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less).
• Cover with the"jam" you have just made.
• Set aside and refrigerate when cool.
• Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around.
• Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized.
• Add kirsch, brandy or juice and beat again.
• Leave to cool for 15 minutes.
• Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture.
• Spoon the mousse over the chilled sponge and jam in the ramekins.
• Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency).
• To serve add a dollop of whipped cream and some shaved chocolate.

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.