Black Velvet Chocolate Mousse Recipes

DARK CHOCOLATE VELVET MOUSSE

Steps:

• For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
• Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
• For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
• Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
• Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
• Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
• Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
• To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.

GOURMET 4-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• Fold a kitchen towel and set in the bottom of a large skillet. Fill with water and bring to a gentle simmer over medium heat.
• Place the chocolate in a small heatproof bowl. Set in the pan of simmering water and stir until the chocolate is completely melted, 3-5 minutes. Carefully remove the bowl from the water and set aside.
• Combine the egg whites and 1 tablespoon of sugar in a medium heatproof bowl. Set in the pan of simmering water and stir until the mixture reaches 140˚F (60˚C). Carefully remove the bowl from the water.
• Using an electric hand mixer, beat the egg white mixture until soft peaks form. Set aside.
• Set a medium heatproof bowl in the pan of simmering water. In the bowl, combine the egg yolks, water, and remaining tablespoon of sugar. Beat with an electric hand mixer until foamy and the temperature reaches 160-170˚F (70-75˚C). Carefully remove the bowl from the water.
• Add the melted chocolate to the yolk mixture and mix with a rubber spatula until well combined.
• Add a scoop of the egg white mixture and stir to combine. Add rest of the egg white mixture and fold to incorporate.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and cocoa powder, if desired.
• Enjoy!

EASY DARK CHOCOLATE MOUSSE

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.

CHOCOLATE VELVET MOUSSE

Steps:

• NOTE: The flavor of this mousse depends entirely on the chocolate you use.
• Please use the highest quality chocolate you can.
• DO NOT use Bakers chocolate.
• Do not use chocolate chips.
• I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
• DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• Stir until smooth.
• Whisk in the yolk and mix well.
• Set aside.
• Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
• Add the whites and whip until soft peaks form.
• Sprinkle in the sugar, beating on high until stiff, but not dry.
• Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
• Fold everything together gently until no streaks of white appear.
• Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
• Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
• Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
• This allows it to be formed into molds and terrines and be sliced or cut.
• It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
• I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
• The uses for this mousse are endless.