Thierrys Fluffy Chocolate Mousse Food

THIERRY'S FLUFFY CHOCOLATE MOUSSE

Steps:

• Melt chocolate and butter in a large heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until completely smooth. Remove from heat and let cool 5 minutes. Add yolks, one at a time, stirring until fully incorporated.
• Beat egg whites and a pinch of salt on medium speed in a mixer fitted with the whisk attachment until frothy, 1 minute. Increase speed to medium-high and continue beating whites until soft peaks form. Add sugar, 1 tablespoon at a time, until mixture is thick and glossy and stiff peaks form, 3 minutes.
• Gently stir one-third of egg whites into chocolate mixture to incorporate. Fold in remaining egg whites in two additions, being careful not to overmix. Transfer mousse to a large serving bowl; refrigerate at least 4 hours and up to 1 day. Serve, with whipped cream and fruit.

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.

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.

LOVELY FLUFFY CHOCOLATE MOUSSE SCROLL

Steps:

• Sponge:
• Preheat your oven to 180 degrees Celsius.
• Crack the eggs into a nice big bowl and beat them until nice and fluffy and pale. Slowly add in the caster sugar while still beating until thick and shiny. Add the vanilla now.
• Into the same bowl, sift the flour, baking powder, cocoa and melted butter. Gently fold this into the egg mixture, taking care not to knocked out all that air.
• Pour the mixture into a greased and lined baking tray, approximately 18cmx28cm.
• Bake for around 8-10 minutes. The sponge should be just pulling away from the edges.
• Cool before flipping out onto baking paper, or put onto a cooling rack presentation side up.
• Moose:.
• Heat up 3/4 cup of the cream until it is just about to boil. Pour this over the chocolate and butter and mix till it's all combined and glossy. Set aside and wait till it's cool.
• Set aside 1/2 cup of the chocolate mixture to make little chocolate easter eggs to pop on top, and another 1/4 cup for a sauce to drizzle on top when finished.
• Once the mixture is cooled, whip up the left over 3/4 cup of cream and fold in the chocolate. Now, the recipe said to then 'whisk until firm', but I almost turned mine to butter. I would say just fold it in and leave it at that.
• Generously spread the moose over your lovely sponge and roll it up firmly. But not too firmly, just until the ends over lap. You can now chill it until you are ready to serve.
• To decorate, drizzle your reserved chocolate over the top, make some eggs by rolling up the cold chocolate and dusting with cocoa powder and make some chocolate leaves - Either paint some clean glossy leaves with melted chocolate or simply cut some basic shapes from grease proof paper and dip one side in the chocolate. Chill before using.
• Enjoy :).