Chocolate Mousse Recipe Bobby Flay Recipe For Stuffed Recipe For Stuffed

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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 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.

STUFFED CHOCOLATE PUFFS



Stuffed Chocolate Puffs image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 9

2 ounces bitter chocolate, broken into small chunks
1/2 teaspoon cinnamon
8 ounces semisweet chocolate, broken into small chunks
3 cups whipping cream
1/2 cup plus 1 tablespoon flour
1/2 cup milk
3 1/2 tablespoons unsalted butter
2 eggs
1/8 teaspoon salt

Steps:

  • For the mousse: Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
  • Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes.
  • In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.)
  • With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator.
  • For the cream puffs: Preheat the oven to 450 degrees. In a medium size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack.
  • For the assembly: Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs.

CHOCOLATE MOUSSE CREPES



Chocolate Mousse Crepes image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

6 ounces bittersweet chocolate
3 heaping tablespoons sugar
4 yolks
6 tablespoons cream, plus 1 1/2 cups cream, whipped
4 eggs
1 cup plus 1 tablespoon milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder
1 1/2 cups cream
2 ounces butter
1/4 cup sugar
Pinch salt
1/4 vanilla bean
2 ounces semisweet chocolate, chopped
2 drops mint extract
1 pint raspberries
White chocolate shavings (about 1 cup)

Steps:

  • For the mousse filling, melt the chocolate to 104 to 113 degrees F.
  • In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.
  • For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
  • For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
  • Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used.
  • Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Food Network

Time 35m

Yield 6 to 8 servings.

Number Of Ingredients 8

9 ounces Couverture or best-quality bittersweet chocolate, chopped
2 tablespoons espresso or other strong coffee
1 stick (1/2 cup) softened unsalted butter, cut into bits
4 large egg yolks
2/3 cup plus 2 tablespoons fine granulated sugar or instant sugar
4 tablespoons coffee flavored liqueur
1 cup heavy cream, whipped
Creme Anglaise or lightly whipped sweetened cream as an accompaniment

Steps:

  • In the top of a double boiler set over simmering water combine the chocolate and the espresso. Heat the mixture, stirring, until just melted. Remove the pan from the heat and whisk in the butter, a little at a time, until smooth.
  • In a bowl with an electric mixer beat the yolks with 2/3 cup of the sugar until the mixture ribbons. Beat in the coffee-flavored liqueur. Set the bowl over a pan of gently simmering water and beat for 3-4 minutes, or until mixture is foamy and very hot to the touch. Beat over cold water for 3-4 minutes until mixture is cool and forms a ribbon. Mixture should have consistency of mayonnaise. Whisk yolk mixture into chocolate mixture.
  • In a bowl with an electric mixer beat the cream with the remaining sugar until it is firm but not dry. Stir one-fourth of the whipped cream into the chocolate mixture and gently but thoroughly fold in the remaining whipped cream.
  • Transfer the mousse to a serving bowl, serve immediately or chill it, covered, briefly. Serve with Creme Anglaise or whipped cream. Drink: Coffee

CHEF JOHN'S DARK CHOCOLATE MOUSSE



Chef John's Dark Chocolate Mousse image

This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.

Provided by Chef John

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 10

3 ½ ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
⅛ teaspoon ground dried chipotle pepper
1 tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
½ cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled

Steps:

  • Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
  • Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
  • Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  • Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g

CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN



Chocolate Mousse - Barefoot Contessa - Ina Garten image

Make and share this Chocolate Mousse - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup semi-sweet chocolate chips
1 ounce unsweetened chocolate, chopped
1/4 cup freshly brewed coffee
1 teaspoon instant coffee powder
1/4 cup Grand Marnier
1 tablespoon cognac or 1 tablespoon brandy
1 teaspoon pure vanilla extract
12 tablespoons unsalted butter, diced, at room temperature
8 extra-large eggs, separated, at room temperature
1/2 cup sugar, plus
2 tablespoons sugar, divided
kosher salt
1/2 cup cold heavy cream
sweetened whipped cream, for decoration

Steps:

  • In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
  • Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
  • Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
  • In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
  • Decorate with sweetened whipped cream just before serving.

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