Chocolate Mousse Recipe Bobby Flay Recipe For Hand Recipe For Zucchini

ZUCCHINI SALAD

Steps:

• Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

CHOCOLATE MOUSSE

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!

CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE

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.

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.

GRILLED ZUCCHINI SKEWERS WITH JALAPENO YOGURT DIPPING SAUCE

Steps:

• For the jalapeno yogurt dipping sauce: Heat the grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board; leave the grill on.
• Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt and set aside.
• For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill. Brush the zucchini with canola oil and season with salt and pepper. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a platter and drizzle with some olive oil. Serve with the jalapeno yogurt sauce.