Chocolate Mousse Recipe Bobby Flay Recipes Recipe For Stuffed

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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.

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM



Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 24

1 1/2 cups half-and-half
1/2 vanilla bean, split lengthwise, seeds scraped
4 large egg yolks
2 tablespoons granulated sugar
3 ounces best-quality white chocolate, finely chopped
1 1/2 cups heavy cream
1/4 cup crushed cacao nibs
2 tablespoons crushed espresso beans
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 tablespoons confectioners' sugar, plus more for serving
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, separated
1/4 cup lightly packed brown sugar
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for the waffle iron
3 ounces bittersweet chocolate, finely chopped
1 pint strawberries, quartered

Steps:

  • For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
  • Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
  • For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
  • For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
  • Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
  • Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

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.

STRAWBERRIES FILLED WITH "CLOTTED" CREAM



Strawberries Filled with

Provided by Bobby Flay | Bio & Top Recipes

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup mascarpone cheese
1/2 cup heavy cream, very cold
3 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
1 vanilla bean, seeds scraped
16 large fresh strawberries

Steps:

  • Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
  • Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
  • With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.

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 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 - 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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