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.
THE BEST CHOCOLATE MOUSSE RECIPE
The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try.
Provided by Beth Jackson Klosterboer
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Pour water into the bottom of a saucepan set over medium high heat.
- Add sugar and allow to come to a boil.
- Boil until all the sugar is dissolved, stirring if needed.
- Pour egg yolks into a mixing bowl and whisk to break up.
- Continue whisking while slowly drizzling in the sugar syrup.
- Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
- Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
- You may heat until thickened, if desired.
- Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
- Discard anything that remains in the sieve.
- Stir the chocolate until glossy and smooth.
- Fold the whipped cream into the chocolate in two stages.
- Cover and chill until the mousse thickens.
- Spoon or pipe into bowls or chocolate cups.
- Let sit at room temperature for at least 15 minutes before serving.
HEAVENLY CHOCOLATE MOUSSE
"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 205 calories, Fat 20g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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.
THE BEST CHOCOLATE MOUSSE PIE
so0o0o good, you cant deny! chocolate mousse made to perfection! I saw this on some website and decided to give it a try... i figured i might as well share it with all of you
Provided by labarakat
Categories Pie
Time 7m
Yield 1 pie
Number Of Ingredients 6
Steps:
- In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
- Cool. Chill thoroughly; stir. Fold in whipped cream.
- Pour into prepared pastry shell. Chill 4 hours or until set.
- -----*Note-----.
- Mousse Pie Garnish.
- 1 block chocolate, at room temperature.
- Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
- You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.
THE BEST CHOCOLATE MOUSSE
This is from Victoria Blashnell-snell and Brigitte Hafner's The Illustrated Kitchen Bible. Delicious and simple, you can try milk or white chocolate as well.
Provided by MarraMamba
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the chocolate and milk in a heatproof bowl and place over a saucepan of simmering water. Heat, stirring often, until the chocolate melts. Remove from the heat and let cool slightly.
- Whisk the egg yolks and sugar in a large bowl until thick and creamy. Whisk in the chocolate mixture.
- Whip the cream in a bowl until stiff peaks form. Add the chocolate mixture and fold together just until combine. Using clean beaters, whip the egg whites until stiff peaks form. Stir some of the whites into the chocolate mixture, then fold in the rest.
- Spoon into individual dishes. Cover and refrigerate at least 2 hours, until chilled. Garnish with grated chocolate and serve chilled.
- variations:.
Nutrition Facts : Calories 87.8, Fat 6.6, SaturatedFat 3.6, Cholesterol 88.8, Sodium 29.4, Carbohydrate 4.8, Sugar 4.5, Protein 2.5
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.)
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- Make the Chocolate Mousse: In a medium saucepan, whisk together 1+1/2 cups heavy cream, egg yolks, and sugar and cook over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1 minute. Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely. If your chocolate ganache breaks, then read the blog post above to know how to fix the ganache easily.
- Preheat oven to 350°F/175°C. Line the bottom and the sides of a 9" / 23cm baking pan with parchment paper. Set aside.
- Make the chocolate cake layer: In a medium bowl combine flour, cocoa, sugar, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, egg, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot cocoa until combined. The batter will be thin. Transfer batter to the prepared baking pan. Bake for 16-18 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 18 minutes. Let cool in the pan for about 20 minutes. Then open the springform pan and let cool to room temperature.
- Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+1/2 cups heavy cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form. Stir about 1/4 of whipped cream into the cooled chocolate cream with a whisk. Then gently fold in the remaining whipped cream with a wooden spoon.
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- Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.
- Add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.
CHOCOLATE MOUSSE | RECIPETIN EATS
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5/5 (121)Category DessertCuisine French, WesternCalories 375 per serving
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool - proceed with other steps.
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5/5 (2)Category Desserts
- Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside.
- Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.
- Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.
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- Place a saucepan with 2-inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to almost stiff peaks - And set aside.
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- First, melt your chips on the stove or in the microwave by heating in thirty second intervals and stirring in between.
- Once melted, place everything in a food processor and blend until smooth and creamy, adding a little extra milk if the mixture seems too thick.
- Eat out of a bowl, topped with fruit, right out of the food processor if it's an emergency, or pipe onto cupcake tops.
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