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.)
WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL
Steps:
- For the mousse: Use the double boiler method to melt the chocolate. Fill a pot with approximately 2 inches of water and bring to a simmer over medium-low heat.
- Place the chocolate in a heatproof bowl on top of the pot, making sure the bowl does not touch the water in the pot. Heat, stirring with a spatula, until the chocolate is melted, smooth and shiny. Allow to cool for 5 minutes.
- Meanwhile, pour the cream into a bowl and whip with a handheld mixer until soft peaks form. Carefully fold the chocolate into the cream until fully incorporated. Add the mousse to a pastry bag or resealable plastic bag. Refrigerate for 30 minutes to set.
- For the cookie bowls: Preheat the oven to 350 degrees F. Spray nonstick cooking spray into the cups of a 12-cup standard muffin tin.
- Press about 2 1/2 tablespoons of cookie dough into each cup of the muffin tin, pressing the dough in the bottom and up the sides. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cookie cups don't fall a bit when you remove the tin from the oven, use the bottom of a measuring cup or a small bowl to press the centers down. Cool in the tin for 5 minutes.
- When ready to enjoy, pipe the mousse into each cookie bowl and top with berries and shaved chocolate if desired.
EASY CHOCOLATE MOUSSE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool.
- Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.
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 CHOCOLATE MOUSSE
Usually when I say my grandmother, I mean my maternal one, but this is one of the few recipes I have from my paternal grandmother. She died when I was a toddler but I sure do remember this mousse! It really is quite simple to make and is delicious and elegant served with fresh berries of any sort.
Provided by helowy
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water.
- Cool and then add beaten eggs.
- Add Grand Marnier.
- Carefully fold in whipped cream.
- Chill and serve.
EASIEST CHOCOLATE MOUSSE
You can make the chocolate cream in larger batches and then whip what you need, when you need it. The chocolate cream will keep as long as the expiry date on the cream container.
Provided by Anna Olson
Categories chocolate,dessert,eggs and dairy
Number Of Ingredients 3
Steps:
- Place the chocolate in a mixing bowl. Heat the cream over medium heat until it begins to simmer and then pour over the chocolate. Let this sit a minute and then gently stir, then switching to a whisk until the chocolate is melted and the cream smooth. Add flavouring as desired. Chill.
- Whisk the chocolate cream by hand or using beaters until a mousse consistency. Spoon or pipe this into glasses and serve immediately or chill until ready to serve.
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.
EASIEST EVER CHOCOLATE MOUSSE WITH LEMON CREAM
Just over a minute in the blender and chill. How easy can you get? this is perfect for summer when you don't want to be cooking much or any time you want something simple and yummy.
Provided by Annacia
Categories Dessert
Time 6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chocolate in blender.
- Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar.
- Pour over chocolate.
- Cover tightly; blend 5 seconds.
- Add egg whites.
- Cover tightly; blend on high 1 minute.
- Pour into 4 small bowls.
- Chill until firm, about 2 hours.
- Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks.
- Spoon over mousse; serve.
Nutrition Facts : Calories 283.7, Fat 24.6, SaturatedFat 15.2, Cholesterol 27.1, Sodium 58, Carbohydrate 20.2, Fiber 5.5, Sugar 10, Protein 7.4
EASY CHOCOLATE MOUSSE CAKE
Make and share this Easy Chocolate Mousse Cake recipe from Food.com.
Provided by janet mclaughlin
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Use a 9 inch springform pan.
- With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
- This step will prevent batter from leaking during baking.
- In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
- Remove from heat.
- In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
- Stir in chocolate and mix to a uniform color.
- Pour in pan and bake for 50 to 60 minutes.
- Cake will fall slightly as it cools.
- When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
- Serve at room temperature.
- Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
- For Christmas, decorate center with holly leaves and cranberries.
Nutrition Facts : Calories 689.2, Fat 64.5, SaturatedFat 39.2, Cholesterol 266.8, Sodium 328.9, Carbohydrate 33.9, Fiber 7.5, Sugar 20.7, Protein 11.3
THE EASIEST CHOCOLATE MOUSSE
I love this because I think of chocolate mousse as being a fancy dessert and this is sooo easy. Not to mention cheap.
Provided by Short n Sweet
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix milk and pudding mix together until smooth.
- Allow to chill at least 5 minutes.
- Fold pudding mixture into cream.
- Serve when desired.
- Garnish with whipped cream.
Nutrition Facts : Calories 187.6, Fat 19.2, SaturatedFat 11.9, Cholesterol 70.9, Sodium 33.9, Carbohydrate 2.8, Sugar 0.3, Protein 1.9
EASY BASIC CHOCOLATE MOUSSE
This basic mousse can be served in a bittersweet chocolate cup for that elegant dessert. It can also be used as cake filling with the ease of increasing the quantity.
Provided by Gingerbee
Categories Dessert
Time 10m
Yield 6 chocolate shells
Number Of Ingredients 3
Steps:
- Prepare mousse by beating all ingredients together in the small bowl of a mixer until thick and holding peaks.
- Cover with plastic and refrigerate until ready to serve.
Nutrition Facts : Calories 173.6, Fat 15.3, SaturatedFat 9.5, Cholesterol 54.3, Sodium 16.2, Carbohydrate 10.5, Fiber 1.6, Sugar 6.6, Protein 1.8
EASY CHOCOLATE MOUSSE
This recipe can be served from one large bowl or it can be served from individual dessert dishes. Chill time is not included in the prep or cook time. Originally from Southern Living.
Provided by Lvs2Cook
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
- Stir in vanilla and rum, blending well.
- Cool 5 minutes.
- Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
- Fold cream in chocolate mixture.
- Pipe or spoon into a large serving bowl or individual dessert glasses.
- Garnish with additional whip cream and grated chocolate, if desired.
- Chill 2 hours.
Nutrition Facts : Calories 641.8, Fat 51.5, SaturatedFat 31.7, Cholesterol 137.6, Sodium 39.5, Carbohydrate 40.1, Fiber 3.8, Sugar 30.2, Protein 4.5
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