THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.)
EASY CHOCOLATE MOUSSE
Provided by Valerie Bertinelli
Categories dessert
Time 3h40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
- Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
- Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
- Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.
EASY CHOCOLATE MOUSSE
Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!
Provided by Luna
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
- Fold in the whipped topping until blended. Refrigerate until chilled and serve.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g
SUPREMELY EASY CHOCOLATE MOUSSE
Although cool whip can never take the place of whipping cream it can cut down the calories, make a very quick dessert and taste lovely as well. I served this in small dessert dishes with a very small piece of chocolate to garnish. Although I used milk chocolate, it could also be made with dark. The idea for this recipe came from Kraft.
Provided by GaylaV
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate in a double boiler or carefully in the microwave.
- Pour the melted chocolate into the cool whip.
- Whisk gently until it is well combined.
- Refrigerate for 1 hour.
- Spoon into small dessert dishes and garnish with small chocolate piece.
Nutrition Facts : Calories 227.9, Fat 13.2, SaturatedFat 9.4, Cholesterol 5.6, Sodium 46, Carbohydrate 25, Fiber 1, Sugar 22.9, Protein 3
EASY CHOCOLATE MOUSSE
Easiest dessert ever! Break out the blender and bring on the spoons for this rich chocolate mousse that's a snap to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a blender, combine chocolate, sugar, and pinch of salt. In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute. Blend on high until smooth, 1 minute. Add egg whites and peppermint extract and blend on high until well combined, 1 minute. Divide evenly among four 6-ounce dessert cups. Chill until just set, 6 hours or up to overnight.
- Just before serving, beat cream until soft peaks form. Dollop each cup with whipped cream and sprinkle with peppermint candies.
Nutrition Facts : Calories 556 g, Fat 28 g, Fiber 3 g, Protein 7 g, SaturatedFat 17 g
QUICK AND EASY CHOCOLATE MOUSSE
I have not tried it personally, but it sounds really great. It is a handy recipe when you don't have much time. (Chilling time not included)
Provided by Grace Fung
Categories Dessert
Time 18m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate in a bowl over a pan of simmering water; let cool a little.
- Whisk the egg yolks into the melted chocolate, one at a time, until well-combined; set aside.
- In another bowl, beat the egg whites until stiff.
- Loosen the chocolate mixture with 1 Tbsp of egg white.
- Fold in the remaining egg whites, making sure you do not lose too much volume.
- Spoon into 6 dessert glasses and chill until set.
- Serve with whipped cream, if desire.
Nutrition Facts : Calories 203.3, Fat 19, SaturatedFat 10.5, Cholesterol 176.2, Sodium 65.1, Carbohydrate 8.8, Fiber 4.7, Sugar 0.6, Protein 8.9
QUICK AND EASY CHOCOLATE MOUSSE
Grown-up dessert to impress at dinner parties. The bitter chocolate adds richness and decadence to the light airy mixture. Mmmmm!
Provided by Snowbunny Andorra
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm the brandy.
- Melt the chocolate in a glass bowl over a pan of simmering water, taking care not to let it overheat.
- Mix the brandy into the chocolate to prevent chocolate separating.
- Whisk the egg whites to soft peaks.
- Pour the chocolate onto egg whites and fold together gently.
- Whip the cream to soft peaks and add to chocolate mixture.
- Divide between four serving glasses and chill.
- Garnish with red berries and dust with icing sugar to serve.
Nutrition Facts : Calories 286.2, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 74.2, Carbohydrate 20.4, Sugar 19, Protein 4.6
MOUSSE IN MINUTES
You can make this creamy, deeply chocolatey mousse in just 10 minutes. You will, however, need to wait an hour for it to chill.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
- Spoon into 6 dessert dishes.
- Refrigerate 1 hour. Top with remaining COOL WHIP and chocolate curls just before serving.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6675 g, Sugar 0 g, Protein 3 g
EASY CHOCOLATE MOUSSE
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
Provided by By Brooke Lark
Categories Dessert
Time 1h15m
Yield 2
Number Of Ingredients 2
Steps:
- In large bowl, beat whipping cream at medium speed just until stiff peaks form.
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
SUPER EASY CHOCOLATE MOUSSE
Make and share this super easy chocolate mousse recipe from Food.com.
Provided by Laurie Wojcik
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate and set aside.
- In a blender combine egg yolks and sugar,mix for 2 minutes.
- Add chocolate and Heavy cream and coffee,blend for 2 minutes.
- Add egg whites and blend for 4 minutes.
- Pour into serving dish and refrigerate for at least 3 hours.
EASY CHOCOLATE MOUSSE
Make this classic chocolate dessert in minutes with just a few ingredients - light yet delicious. Perfect for fuss-free entertaining to end a rich meal
Provided by Elena Silcock
Categories Dessert, Treat
Time 7m
Number Of Ingredients 4
Steps:
- Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
- Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.
Nutrition Facts : Calories 277 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium
EASY BREEZY CHOCOLATE MOUSSE
This recipe hails from Austria, the use of chocolate with whipping cream and cinnamon is typically Austrian. Even though there is no gelatine used, it firms up nicely and has a creamy, silky texture. 2 hours of cooling is included in the cooking time.
Provided by gemini08
Categories Dessert
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1/3rd of the whipping cream in a heavy bottomed sauce pan but don't let it boil, turn off the heat. Add the chocolate chips and stir until melted, add 1 tsp cinnamon and the grated orange zest und mix well.
- In a large mixing bowl whip the rest of the cream to stiff peaks, pour the chocolate mixture into the whipped cream and and carefully fold in with a spatula, do not stir.
- Pour the mixture in 4 dessert bowls, put the rest of the cinnamon and the cocoa in a tea strainer and sieve over the dishes.
- Put in the fridge and let set for at least 2 hours or over night.
- When ready to serve, garnish with a swirl of orange zest and some fresh mint.
Nutrition Facts : Calories 688.5, Fat 61.2, SaturatedFat 37.6, Cholesterol 163, Sodium 51.8, Carbohydrate 41.2, Fiber 4.3, Sugar 31.1, Protein 5
EASY CHOCOLATE MOUSSE
Make and share this Easy Chocolate Mousse recipe from Food.com.
Provided by Witch Doctor
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position knife blade in food processor bowl; add chocolate morsels, vanilla, and salt. Process 30 seconds.
- In a small saucepan, heat 3/4 cup whipping cream to just boiling. With processor running, add hot cream through food chute; process 30 seconds or until chocolate completely melts. Add egg yolks; process 5 seconds or until smooth. Transfer mixture to a large mixing bowl; cool completely.
- Beat egg whites (at room temperature) until stiff peaks form. Gently fold into chocolate mixture. Spoon into a 1 quart serving bowl or individual bowls. Cover and chill thoroughly.
- To serve, garnish mousse with whipped cream and chocolate fans.
Nutrition Facts : Calories 431.4, Fat 31.4, SaturatedFat 18.1, Cholesterol 221, Sodium 109.6, Carbohydrate 29.6, Fiber 2.8, Sugar 23, Protein 7.5
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- In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
- In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.
- Divide the whipped cream in half, transferring half to the refrigerator to use for topping the mousse. Fold* the remaining whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving. Top each serving with some of the reserved whipped cream.
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