Chocolate Mousse Recipe Bobby Flay Recipe For Banana Recipe For Hand

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CARAMELIZED BANANA CREAM PIE WITH HAZELNUT WHIPPED CREAM AND HAZELNUT PRALINE



Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline image

Provided by Bobby Flay

Categories     dessert

Time 15h30m

Yield 1 (9-inch) pie

Number Of Ingredients 25

10 1/2 ounces all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon granulated sugar
6 ounces cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk plus more if needed
1 1/2 tablespoons unsalted butter
2 1/2 tablespoons light brown sugar
3 very ripe bananas, peeled and sliced into 1/4-inch thick slices
3 cups milk
1/2 cup sugar
1 1/2 ounces cornstarch
1/4 teaspoon fine salt
6 egg yolks
2 1/2 sheets gelatin, softened in cold water and excess water squeezed out
1 teaspoon pure vanilla extract
1/4 cup cold heavy cream
Hazelnut Brittle, recipe follows
Hazelnut Whipped Cream, recipe follows
1 1/2 cups hazelnuts, skins removed
2 cups sugar
1/2 cup water
1 1/2 cups cold heavy cream
1 vanilla bean split, seeds scraped
1 tablespoon superfine sugar
1 1/2 tablespoons Frangelico

Steps:

  • Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)
  • Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes.
  • Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour.
  • Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer.
  • In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.
  • Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer.
  • Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.
  • Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop.
  • Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife.
  • Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.

BOBBY FLAY'S DARK CHOCOLATE MOUSSE



Bobby Flay's Dark Chocolate Mousse image

Everybody knows Bobby is a master of all things food and his recipe does not disappoint.

Provided by Josi Miller

Time 2h20m

Number Of Ingredients 9

5 1/4 ounces bittersweet chocolate
14 ounces heavy whipping cream
3 large egg whites
1-ounce sugar
1 cup heavy whipping cream
1 tsp vanilla
1/4 cup powdered sugar
Shaved bittersweet chocolate for garnish
Strawberries or raspberries

Steps:

  • Gather all ingredients.
  • Melt the chocolate in a double broiler or a pot on low heat. Once melted, turn off heat and let it cool
  • In a bowl beat the 14 ounces of heavy whipping cream until soft peaks form.
  • In another bowl beat the egg whites until soft peaks form. Gradually add sugar and continue whipping until firm.
  • Pour chocolate into the bowl with the egg whites. Fold the egg whites and chocolate with a rubber spatula.
  • Fold the heavy whipping cream into the egg whites and chocolate mixture until there are no more white streaks. Cover the mousse and chill in fridge for at least 2 hours
  • To make whipped cream pour a cup of heavy whipping cream, vanilla, and powdered sugar into a bowl. Beat for 3 minutes until large peaks form.
  • Serve mousse in ramekins or goblets. Add a dollop of whipped cream, strawberries, and shaved chocolate.

CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE



Chocolate Mousse with Blackberry Sauce image

Provided by Bobby Flay

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 ounces dark chocolate pastilles, such as Valrhona Manjari
1 teaspoon instant espresso powder
12 ounces heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 large egg whites, at room temperature
Blackberry Sauce, recipe follows
Grated dark chocolate, for garnish
Whipped cream, optional, for serving
1 pint fresh blackberries
2 tablespoons sugar
1 lemon, juiced
2 tablespoons blackberry liqueur

Steps:

  • Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes.
  • Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes.
  • Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside.
  • Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using.
  • Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Tyler Florence

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Steps:

  • Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
  • In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
  • In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
  • Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

BOBBY FLAY'S COCONUT-BANANA COLADA



Bobby Flay's Coconut-Banana Colada image

Provided by Bobby Flay

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 ripe bananas, peeled, quartered and frozen
1 cup canned crushed pineapple in juice
3 ounces coconut rum or dark rum
1 cup canned cream of coconut (available in the international aisle)
1 lime, halved
1/4 cup shredded coconut, toasted, for garnish (optional)

Steps:

  • Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

MAGIC MOUSSE



Magic Mousse image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

2 ripe bananas, sliced
2 ripe avocados, cored and diced
1/4 cup unsweetened cocoa powder
2 tablespoons pure maple syrup
Fresh raspberries, for garnish
Freshly cracked pink peppercorns, for garnish

Steps:

  • Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Anne Burrell

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

6 ounces semisweet chocolate
2 egg yolks
1/4 cup sugar
2 tablespoons coffee liqueur
1 1/2 cups heavy cream
Fruit, nuts, cookies or whipped cream, for serving, optional

Steps:

  • Special Equipment: 4 (6 to 8-ounce) individual serving dishes
  • Melt the chocolate over a double boiler setup.
  • While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
  • In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
  • Garnish with fruit, nuts, cookies or whipped cream.
  • Chocolaty delicious!

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