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.
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
BOOZY CHOCOLATE BOMBES
Showstopping individual coffee sponges with hidden mousse, and a Baileys and white chocolate topping - stunning!
Provided by Good Food team
Categories Dessert
Time 1h15m
Yield Makes 6
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml ovenproof pudding moulds and put a disc of baking parchment in the base of each.
- To make the sponge, put the butter, chocolate and coffee in a bowl over a pan of simmering water. Gently heat until melted, add the vanilla and stir to combine. Set aside to cool a little. Sift the flour, cocoa and bicarb into another bowl, then scatter in the sugar, breaking up any clumps of sugar with your fingers. Mix the eggs and yogurt in a jug. Add the chocolate mixture and the egg mixture to the flour, and stir everything with a spatula until there are no visible lumps of flour. Divide the mixture between the 6 moulds, put on a baking tray and cook in the centre of the oven for 30 mins or until a skewer pushed into the cakes comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack and cool completely. Can be made up to 5 days ahead, wrapped well in cling film and stored in a sealed container; or freeze for up to 6 weeks.
- While the cakes cool, make the chocolate mousse. Melt the chocolate in a small bowl over a pan of simmering water. Leave to cool for 5 mins, then stir in the egg yolk. Whisk the egg white in another bowl until stiff, add the sugar and continue to whisk until glossy and thick. Pour the cream into a third bowl and lightly whisk until thick. Tip the cream into the chocolate and stir to combine. Add the beaten egg white and, using a metal spoon, fold together until there are no streaks of egg white remaining. Chill until needed.
- Line each pudding mould with cling film. Remove the tops of the cakes with a small serrated knife to create a flat surface. Carefully split the cakes into 2 or 3 layers through their middles. Reassemble the cakes in the pudding moulds, soaking each layer of sponge with the liqueur and layering with chocolate mousse. Cover the cakes with any overhanging cling film and press down gently. Chill the cakes for at least 3 hrs or for up to 2 days before serving.
- Melt the white chocolate in a small bowl over a pan of barely simmering water. Turn each cake out and unwrap. Drizzle the top of each with a little white chocolate, letting it drizzle down the sides. Decorate using a small sprig of real or artificial holly. Leave the white chocolate to set for 20 mins before serving.
Nutrition Facts : Calories 737 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
EVERYONE LOVES IT CHOCOLATE MOUSSE
Since this recipe was created, it has been requested at family holidays. I make it in big batches so that people can take some home. It is light and creamy in texture yet rich in flavor!
Provided by Valerie
Categories Chocolate Mousse
Time 3h
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 787.8 calories, Carbohydrate 55.1 g, Cholesterol 241.9 mg, Fat 63.9 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 38.6 g, Sodium 129.2 mg, Sugar 46 g
CHOCOLATE PEANUT BUTTER BOMBES
Kids of all ages are sure to love these creamy frozen bombes with the peanut butter "surprise" inside! The creative combo comes from our Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping. , Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm. , Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts.
Nutrition Facts : Calories 270 calories, Fat 8g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE BOMBE
This special dessert is a family tradition for Christmas dinner at our house. It's not too rich after a big meal, and it can be made ahead to give you time for other last-minute preparations. I've always loved trying new recipes, desserts especially.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 1-qt. round bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1-2 hours or until firm. , In a small saucepan, combine 1/4 cup cream, sugar, egg yolks and salt. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla and rum extract if desired. Refrigerate until cooled., Meanwhile, in a microwave-safe bowl, melt chocolate in water at 50% power for 30 seconds; stir until smooth. Gradually whisk into custard mixture. Beat remaining cream until stiff peaks form. Fold into chocolate mixture along with dates and nuts. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.
Nutrition Facts :
More about "chocolate mousse bombes recipes"
SPICED CHOCOLATE MOUSSE BOMBE | REDPATH SUGAR
From redpathsugar.com
Servings 12
CHOCOLATE MOUSSE - ONCE UPON A CHEF
From onceuponachef.com
GERMAN CHOCOLATE BOMBES - RECIPE - FINECOOKING
From finecooking.com
INDIVIDUAL CHOCOLATE MOUSSE BOMBES - WOMAN'S DAY
From womansday.com
MINI CHOCOLATE BOMBES - COLAVITA RECIPES
From colavitarecipes.com
CHOCOLATE MOUSSE COOKIE DOUGH BOMBE - SPRINKLE …
From sprinklebakes.com
CHOCOLATE BOMBES RECIPE - MOCO-CHOCO
From moco-choco.com
CHOCOLATE MOUSSE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE BOMB - PIES AND TACOS
From piesandtacos.com
HOW TO MAKE CHOCOLATE MOUSSE BROWNIE CAKES - LIZ BUSHONG
From lizbushong.com
CHOCOLATE MOUSSE BOMBES RECIPE | USE REAL BUTTER | STRAWBERRY …
From pinterest.ca
CHOCOLATE MOUSSE RECIPE - COOKING CLASSY
From cookingclassy.com
CHOCOLATE MOUSSE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CHOCOLATE MOUSSE BOMBES RECIPE | CHOCOLATE MOUSSE, ALMOND …
From pinterest.ca
HOME - DIERBERGS MARKETS
SIMPLE CHOCOLATE MOUSSE BOMB - SIMPLE PARTY FOOD
From simplepartyfood.com
RECIPE: CHOCOLATE MOUSSE (WITH PâTE à BOMBE) - ROAD TO PASTRY
From roadtopastry.com
DARK CHOCOLATE MOUSSE BASED ON PâTE à BOMBE | CALLEBAUT
From callebaut.com
CHOCOLATE MOUSSE | RECIPETIN EATS
From recipetineats.com
BOMBE AU CHOCOLAT WITH CHOCOLATE MOUSSE AND CHOCOLATE LIQUEUR …
From more.ctv.ca
EASY CHOCOLATE MOUSSE RECIPE - MOM ON TIMEOUT
From momontimeout.com
10 BEST WHITE CHOCOLATE BOMBE RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE MOUSSE BASED ON PâTE à BOMBE | CALLEBAUT
From callebaut.com
PâTE A BOMBE CHOCOLATE MOUSSE - WHEEL OF BAKING
From wheelofbaking.com
WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE
From seriouseats.com
EASY CHOCOLATE MOUSSE - BROMA BAKERY
From bromabakery.com
SWEET TECHNIQUE: HOW TO MAKE FROZEN MOUSSE BOMBES
From seriouseats.com
DELICIOUS CHOCOLATE MOUSSE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE MOUSSE BOMBES - FOOD & WINE CHICKIE INSIDER
From foodandwinechickie.com
CHOCOLATE AND RASPBERRY DRAMBUIE MOUSSE BOMBE
From drambuie.com
12 ICE CREAM BOMBE RECIPES THAT ARE SERIOUSLY THE BOMB - CO
From brit.co
BOMBE DESSERT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE MOUSSE BOMBES RECIPE
From pinterest.com
CHOCOLATE MOUSSE BOMBES RECIPE BY ANNCOO - COOKEATSHARE
From cookeatshare.com
CHOCOLATE MOUSSE BOMBES - BIGOVEN.COM
From bigoven.com
CHOCOLATE MOUSSE BOMBES RECIPE | USE REAL BUTTER
From userealbutter.com
10-MINUTE CHOCOLATE MOUSSE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
5 INGREDIENT CHOCOLATE MOUSSE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES
From fooddiez.com
CHOCOLATE MOUSSE BOMBES - ANNCOO JOURNAL
From anncoojournal.com
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