2 NOTE CHOCOLATE MOUSSE
Eggs and really, really good chocolate. That's it. That's all it takes to make mousse. In the 20 years since I first concocted this confection, I've yet to meet one person who could tell me raw eggs made them sick. But, if you still feel wary about the eggs, feel free to use pasteurized shell eggs but beware, they won't beat to stiff peaks without the addition of an acid like cream of tarter or lemon juice, rendering this application "2-note mousse" no longer. This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Sweets
Time 1h40m
Number Of Ingredients 4
Steps:
- Fold a kitchen towel into quarters and place in the bottom of a straight-sided, 11-inch sauté pan and fill said pan with an inch or so of water. Place over medium-high heat and bring to a bare simmerYou should see steam and tiny bubbles, especially around the edge of the pan., about 190°F.
- Place the chocolate in a heat-safe bowl - either metal or heavy glass will do - and park right on top of the towel. Reduce the heat to medium-low and stir the chocolate with a rubber or silicone spatula off and on until it's almost melted - 3 to 5 minutes. Then move the bowl to a dry towel on the counter and stir the chocolate until completely melted.
- Whisk the yolks into the chocolate one at a time, followed by the whole egg and the salt. The mixture will look gnarly after the first two yolks, but it will smooth out once everything is in. Allow to cool to room temperature, then...
- Beat the egg whites using the whisk attachment(s) on your stand or electric hand mixer on medium-low speed until foamy -1 minute. Increase the speed to medium-high and keep beating until the whites form stiff peaks - about 1 minute more. (You'll know you're there when you pull a whisk straight out of the foam, hold it facing up and the points or "peaks" of the egg whites don't fall over.) If the whites start to look dry or chunky, you've gone too far and will need some new egg whites.
- Using the whisk, stir a third of the egg whites into the chocolate mixture. Then, switch to a large rubber spatula and gently fold the remaining whites into the chocolate in two doses, rotating the bowl as you go. Stop while your mousse still has tiny streaks of chocolate and white throughout.
- Chill the mousse until it begins to stiffen, about 45 minutes, then divide between four Champagne coupes or small bowls. Allow to warm on the counter 5 minutes prior to serving.
CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
CHOCOLATE MOUSSE
Take a handful of ingredients and two techniques, which are the basic knots of the dessert world - whipping cream and melting chocolate - put them together, and you get a light, airy, melt-in-your-mouth classic chocolate mousse. This recipe first appeared in Season 1 of Good Eats and was updated in Season 2 of Good Eats: Reloaded.
Provided by Level Agency
Categories Sweets
Time 1h40m
Number Of Ingredients 7
Steps:
- Add enough water to a large saucepan to come 1 inch up the side. Bring to a simmer over medium heat. Please the chocolate, salt, coffee, rum, and butter in a large mixing bowl and set over the simmering water.Don't get water in melting chocolate or it'll seize up. Stir occasionally until almost completely melted. Pull the mixture off the heat while a couple of small pieces are still floating around in there. Cool until just a bit warmer than body temperature (just touch the bowl).
- Pour 1/4 cup of the cream into a metal 1-cup measure and sprinkle in the gelatin. Let soak or "bloom" for 10 minutes.
- Meanwhile, add the remaining cream to the bowl of a stand mixer fitted with the whisk attachment and beat to medium peaks.
- Carefully heat the bloomed gelatin by swirling the measuring cup over a low gas flame. Don't let it boil.
- Stir the cream-gelatin mixture into the cooled chocolate. Stir one quarter of the whipped cream into the chocolate mixture to lighten it. Fold in the rest of the whipped cream in two doses. There may be streaks of whipped cream still visible in the chocolate, and that's okay. Whatever you do, don't over-mix the mousse.
- Spoon into bowls, mugs, or martini glasses and chill for at least 1 hour. Garnish with fruit, if desired, and serve. If mousses are to be refrigerated overnight, chill for 1 hour and then cover each tightly with plastic wrap.
CHOCOLATE MOUSSE - ALTON BROWN
Make and share this Chocolate Mousse - Alton Brown recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
Nutrition Facts : Calories 439.4, Fat 37.8, SaturatedFat 23.2, Cholesterol 86.6, Sodium 67.4, Carbohydrate 28.3, Fiber 2.5, Sugar 23.2, Protein 3.2
MOO-LESS CHOCOLATE PIE BY ALTON BROWN
This is an amazing, fantabulous, NO BAKE recipe! Don't let the tofu scare you. I only tried this recipe because I'm an Alton fan but it is simple, easy, quick and yummy!
Provided by Maribel skadoo
Categories Pie
Time 2h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
- Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
- Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
- Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
- Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.
Nutrition Facts : Calories 415.1, Fat 22.6, SaturatedFat 9.5, Cholesterol 0.3, Sodium 195.5, Carbohydrate 49.4, Fiber 3, Sugar 35.6, Protein 5.6
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- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses.
- (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)
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