CHOCOLATE MOUSSE
This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!
Categories Desserts
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg
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.
DARK CHOCOLATE MOUSSE
Provided by Geoffrey Zakarian
Categories dessert
Time 3h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside.
- In a separate bowl, whip the heavy cream to soft peaks.
- Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours.
- For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings.
COCOA POWDER CHOCOLATE MOUSSE
This mousse served in shot glasses is perfect for when you're craving something sweet but just want a small portion. You can enjoy them as soon as you make them, or you can chill them in the fridge for a cooler dessert.
Provided by Yoly
Categories Desserts Chocolate Dessert Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
- Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 4 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 33.8 mg, Sugar 2.5 g
CHEF JOHN'S DARK CHOCOLATE MOUSSE
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
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
CHOCOLATE MOUSSE RECIPE BY TASTY
You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
- Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
- Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
- Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
- Enjoy!
BODEAN'S CHOCOLATE MOUSSE
Make and share this Bodean's Chocolate Mousse recipe from Food.com.
Provided by herby
Categories Frozen Desserts
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate to 104-113°.
- In a bowl combine sugar, yolks and cream. Whisk the bowl setting on top of a pan of steaming almost boiling water. This is a lengthy process and should take about 30 minutes. This is called sabayon and will thicken like a hollindaise sauce. Once it has thickened set it aside to cool slightly.
- Everything is going to be folded into the chocolate. Start with 1/2 of the whipped cream, then the sabayan and finish with the rest of the whipped cream.
- Once everything is blended together place the mouse in the freezer to setup.
- It will last for quite awhile so this can be made ahead of time and stored in the freezer till needed.
Nutrition Facts : Calories 306.3, Fat 29.4, SaturatedFat 17.6, Cholesterol 224, Sodium 32.6, Carbohydrate 8.8, Sugar 6.4, Protein 3.2
More about "bodeans chocolate mousse recipes"
CLASSIC CHOCOLATE MOUSSE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (424)Estimated Reading Time 9 minsServings 6
- Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
- Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
- Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.
CHOCOLATE MOUSSE | RECIPETIN EATS
From recipetineats.com
3-INGREDIENT DOUBLE CHOCOLATE MOUSSE (LOW CARB) - CAFE DELITES
From cafedelites.com
EASY CHOCOLATE MOUSSE - SIMPLE RECIPE, NO EGGS! - SWEETNESS AND …
From sweetnessandbite.com
THE BEST CHOCOLATE MOUSSE RECIPE - ROSEMARY & MAPLE
From rosemaryandmaple.com
BAILEYS CHOCOLATE MOUSSE - RECIPE GIRL
From recipegirl.com
EASY CHOCOLATE MOUSSE WITH COCOA POWDER | WANDERCOOKS
From wandercooks.com
CLASSICAL FRENCH CHOCOLATE MOUSSE RECIPE - CHEF DENNIS
From askchefdennis.com
CHOCOLATE MOUSSE | DONNA HAY
From donnahay.com.au
BEST CHOCOLATE MOUSSE RECIPE BY PAULA DEEN. SIMPLE TO MAKE
From pauladeen.com
CHOCOLATE MOUSSE RECIPE - COOKING CLASSY
From cookingclassy.com
DOMINIQUE ANSEL'S CHOCOLATE MOUSSE - JOY THE BAKER
From joythebaker.com
CHOCOLATE MOUSSE - IMMACULATE BITES
From africanbites.com
THE MOST DECADENT AND BOOZY CHOCOLATE MOUSSE EVER
From yuppiechef.com
BAILEY'S CHOCOLATE MOUSSE - KYLEE COOKS
From kyleecooks.com
CHOCOLATE MOUSSE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
HOW TO MAKE A PROPER OLD-SCHOOL CHOCOLATE MOUSSE - THE GUARDIAN
From theguardian.com
BELGIAN CHOCOLATE MOUSSE | HOW TO MAKE IT IN 7 EASY STEPS
From belgiansmaak.com
DARK CHOCOLATE MOUSSE (THE ONE AND ONLY) - DEL'S COOKING TWIST
From delscookingtwist.com
PERFECT CHOCOLATE MOUSSE RECIPE - CHEF BILLY PARISI
From billyparisi.com
FRENCH CHOCOLATE MOUSSE RECIPE – BON APPéT'EAT
From bonappeteat.ca
DREAMY AND DECADENT CHOCOLATE MOUSSE (FREEZE IT FOR FROZEN TREAT)!
From christinascucina.com
EASY BAILEYS CHOCOLATE MOUSSE RECIPE - COOKING LSL
From cookinglsl.com
BODEAN S CHOCOLATE MOUSSE RECIPE - WEBETUTORIAL
From webetutorial.com
EASY CHOCOLATE MOUSSE RECIPE - MOM ON TIMEOUT
From momontimeout.com
BODEAN’S CHOCOLATE MOUSSE - CHAMPSDIET.COM
EXTRA-CREAMY CHOCOLATE MOUSSE RECIPE - DOMINIQUE ANSEL | FOOD …
From foodandwine.com
BAILEYS CHOCOLATE MOUSSE - RICH AND SILKY MOUSSE RECIPE | BONNI …
From bonnibakery.com
THE BEST EASY CHOCOLATE MOUSSE - ERIN IRELAND
From erinireland.ca
CHOCOLATE MOUSSE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
DELICIOUS CHOCOLATE MOUSSE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
DECADENT CHOCOLATE MOUSSE (BEST TEXTURE EVER!)
From divascancook.com
FRENCH CHOCOLATE MOUSSE (MOUSSE AU CHOCOLAT) - MAD ABOUT …
From madaboutmacarons.com
DARK CHOCOLATE MOUSSE | CALLEBAUT
From callebaut.com
EASY CHOCOLATE MOUSSE * DIG IN WITH DANA
From diginwithdana.com
CHOCOLATE MOUSSE (QUICK & EASY) - CELEBRATING SWEETS
From celebratingsweets.com
PORTUGUESE CHOCOLATE MOUSSE (MOUSSE DE CHOCOLATE) - EASY …
From easyportugueserecipes.com
BAILEYS DARK CHOCOLATE MOUSSE RECIPE - THE SPRUCE EATS
From thespruceeats.com
INGREDIENTS IN CHOCOLATE MOUSSE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love