Best Dark Chocolate Mousse Recipe Recipes Recipe For Chicken

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CHEF JOHN'S DARK CHOCOLATE MOUSSE



Chef John's Dark Chocolate Mousse image

This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.

Provided by Chef John

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 10

3 ½ ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
⅛ teaspoon ground dried chipotle pepper
1 tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
½ cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled

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.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

At once light and creamy, dark and rich, chocolate mousse is a classic for a reason. And with chef Mindy Segal's recipe, you can strike that perfect balance anytime, whether it's a special occasion or you just have that craving.

Provided by Mindy Segal

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 8

6 ounces dark chocolate, 67%?72% cacao
2 tablespoons unsalted butter
5 large egg yolks
6 tablespoons sugar, divided
3 large egg whites, room temperature
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup heavy cream, additional whipped cream for serving

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



Easy Dark Chocolate Mousse image

Your family and friends are going to ask for more of this dark chocolate mousse!

Provided by Mandi

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 6h20m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
4 egg yolks
6 ounces dark chocolate
¾ stick butter
4 egg whites
1 pinch salt
1 tablespoon white sugar

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.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 35 g, Cholesterol 125.3 mg, Fat 16.4 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 9.4 g, Sodium 117.9 mg, Sugar 20.5 g

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

Create a deep, dark chocolate mousse in just 15 minutes using Greek yogurt and five other ingredients.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 6

Number Of Ingredients 6

1 1/2 cups skim milk
1/2 cup dark chocolate chips
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 container (6 oz) Greek Fat Free honey vanilla yogurt
1 1/2 cups Cool Whip lite frozen whipped topping, thawed
1 1/2 cups fresh raspberries

Steps:

  • In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
  • In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
  • Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

Provided by Bobby Flay

Categories     dessert

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

5 1/4 ounces bittersweet chocolate, coarsely chopped
14 ounces cold heavy cream
3 large egg whites
1-ounce sugar
Sweetened whipped cream, for garnish, optional
Shaved bittersweet chocolate, for garnish, optional

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.

SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY



Salted Caramel Dark Chocolate Mousse Recipe by Tasty image

This smooth and creamy mousse makes a perfect date night dessert, or just a cool and refreshing chocolatey treat. Homemade salted caramel is stirred into melted chocolate, then whipped with egg whites and cream for a fluffy texture with a sweet and salty flavor. Pro-tip: Using chocolate with a higher cocoa content will result in a rich, deep chocolate flavor.

Provided by Tikeyah Whittle

Categories     Desserts

Yield 5 servings

Number Of Ingredients 11

⅔ cup cocoa dark chocolate, chopped
3 large egg whites
¼ cup granulated sugar
1 ¾ cups heavy cream, chilled
½ cup granulated sugar
3 tablespoons unsalted butter, cubed, room temperature
¼ cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon flaky sea salt
whipped cream
dark chocolate, shaved - optional

Steps:

  • Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
  • Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
  • Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
  • In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
  • Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
  • To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.

Nutrition Facts : Calories 487 calories, Carbohydrate 34 grams, Fat 38 grams, Fiber 3 grams, Protein 10 grams, Sugar 23 grams

RICH DARK CHOCOLATE MOUSSE



Rich Dark Chocolate Mousse image

I went through a phase when I was obsessed with finding the perfect chocolate mousse recipe. A friend of ours, who is also an excellent seasoned cook and baker, gave me this recipe. It's simple, deep, dark and delicious. You can add whatever flavouring you like to make it your own! I recommend using high quality dark chocolate, such as Scharffen Berger.

Provided by Megsamillion

Categories     Dessert

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 ounces dark chocolate
1 1/2 cups heavy cream
2 tablespoons flavoring (amaretto, cognac, vanilla, creme de menthe..etc.)
1 large egg white
1/4 cup icing sugar

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,.

Nutrition Facts : Calories 987.9, Fat 100.5, SaturatedFat 62.3, Cholesterol 122.3, Sodium 78.7, Carbohydrate 48.5, Fiber 21.4, Sugar 8.7, Protein 19.4

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

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

3 1/2 ounces bittersweet chocolate, chopped
1 tablespoon whole milk
2 large eggs, separated
2 tablespoons sugar
1/3 cup heavy cream
grated chocolate or chocolate curls, to decorate

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

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