Chocolate Mousse Recipe Bobby Flay Recipe For Shrimp Recipe For Lasagna

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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.

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

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

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

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.)

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.

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

Provided by Bobby Flay

Categories     dessert

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

5 1/4 ounces bittersweet chocolate, coarsely chopped
14 ounces cold heavy cream
3 large egg whites
1-ounce sugar
Sweetened whipped cream, for garnish, optional
Shaved bittersweet chocolate, for garnish, optional

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.

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.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup cold heavy cream
6 ounces semisweet chocolate
1/2 teaspoon instant espresso powder
2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water
1 large egg
2 large egg yolks
Pinch salt
1/3 cup sugar

Steps:

  • In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
  • Fill a saucepan about a third of the way with water, then bring to a simmer.
  • Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
  • In a small bowl, stir the espresso powder into the rum or water, to dissolve.
  • Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
  • Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon".
  • Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours.
  • Serve with cookies, if desired.
  • Copyright 2003 Television Food Network, G.P. All rights reserved
  • Serving Suggestions: Cookies .

BOBBY FLAY'S SHRIMP WITH BARBECUE SPICES



Bobby Flay's Shrimp With Barbecue Spices image

Great as an appetizer or main course, this dish is fast and healthy. If you don't want to fuss with shells, you can use shelled shrimp but cut the cumin in half and cook over moderate heat. Recipe from Food and Wine.

Provided by januarybride

Categories     High Protein

Time 16m

Yield 2 lb shrimp, 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons sweet smoked paprika
1 tablespoon dried ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Steps:

  • In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
  • Add the shrimp and toss to coat in the spices.
  • Heat 1/4 cup of the oil in 2 large skillets until shimmering.
  • Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
  • Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.

Nutrition Facts : Calories 383.7, Fat 25.2, SaturatedFat 5.4, Cholesterol 240.6, Sodium 532.6, Carbohydrate 7.6, Fiber 1.5, Sugar 2.8, Protein 31.8

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