Bourbon Chocolate Mousse Recipe 425

BOURBON CHOCOLATE MOUSSE RECIPE - (4.2/5)

Steps:

• Put 4 small (at least 3/4 cup) individual serving bowls in the refrigerator. Bring the heavy cream and sugar to a boil in a small saucepan and remove the pan from the heat (don't just turn off the burner). Stir in the bourbon and vanilla. Add the chocolate and let it sit for 5 minutes without stirring. Whisk the chocolate and cream until smooth and then transfer the ganache to a large bowl. Don't refrigerate. In a medium bowl, beat the egg whites and the salt with a hand mixer on high speed just until they form stiff peaks when you lift the beaters. With a rubber spatula, fold about one-quarter of the beaten whites into the ganache to lighten it. Then gently fold in the remaining whites, taking care not to deflate them. Divide the mousse among the chilled bowls and refrigerate for at least 30 minutes but preferably 1 hour and up to 24 hours. Serving Suggestions Top the mousse with a dollop of whipped cream or crème fraîche and sprinkle with cocoa powder, if desired. Garnish with fresh raspberries or strawberries.

EASY CHOCOLATE MOUSSE

Steps:

• Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended. Refrigerate until chilled and serve.

EVERYONE LOVES IT CHOCOLATE MOUSSE

Steps:

• Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
• Beat egg yolks, one at a time, into the chocolate mixture.
• Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
• Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
• Chill in refrigerator until set, about 2 hours.

REAL CHOCOLATE MOUSSE

Steps:

• Place chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.
• In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually add the sugar, going slowly. Adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don't overbeat or the dissolved sugar may weep out of the whites.
• Wipe the beaters or whisk clean and then whip the cream in a large bowl until it's fairly thick and holds a soft peak when the beaters are lifted.
• With a large spatula, gently fold about 1/3 of the egg whites into the chocolate mixture until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream.Add the bourbon and fold mixture gently until uniform in color and texture.
• Divide mixture among 4 dessert glasses and serve immediately, or refrigerate for at least 30 minutes for a slighly firmer texture. Garnish with chocolate shavings.

THE BEST CHOCOLATE MOUSSE

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:.