Chocolate Mousse Recipe Bobby Flay Recipes Recipe For Zucchini

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.

CHOCOLATE MOUSSE

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.
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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.

CHOCOLATE MOUSSE

Steps:

• In a bowl, whip the heavy cream to soft peaks--not too stiff.
• In a large bowl, using a hand-held mixer, whisk the eggs until thick, about 2 minutes
• Combine the sugar and water and bring to a boil for 1 minute. Pour the sugar mixture over the yolks, and beat mixture again.
• In a bowl set over a saucepan of simmering water (the water should not touch to bottom of the bowl), melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm.
• Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the chocolate mousse until set, about 2 hours.
• To serve: Set an ice cream scoop in a bowl of hot tap water for a few minutes.
• Lay a stencil cut from a piece of parchment paper (heart, snowflake, Easter egg, or Santa's boot), on a plate and sprinkle cocoa powder over the top. Remove the stencil and repeat on the remaining plates.
• Using the hot ice cream scoop, smoothly scoop the chocolate mousse and center a scoop on each plate. Decorate each plate with orange segments and mint.

CHOCOLATE MOUSSE

Steps:

• Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.

CHEF JOHN'S DARK CHOCOLATE MOUSSE

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.