CHOCOLATE MOUSSE
This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!
Categories Desserts
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg
CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
EASY CHOCOLATE MOUSSE WITHOUT EGGS
My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.
Provided by Stephanie Martins
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Place chocolate chips in a large bowl.
- Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
- Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
- Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
- Spoon into glasses and refrigerate until firm, at least 3 hours.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g
QUICK CHOCOLATE MOUSSE
Quick and easy recipe that contains no eggs or gelatine, suitable for any occasion. Great served with fruit.
Provided by sophiestowe
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt the chocolate in a bowl over a pan of simmering water.
- Heat the milk until boiling, then whisk in melted chocolate. Leave to cool.
- Whip 150ml of cream until soft peak stage, then fold into cooled chocolate.
- Reserve 6 strawberries for decoration, place remainder into 6 serving ramekins or small bowls.
- Evenly spoon in the chocolate mixture.
- Whip remaining cream and use to decorate the the top of the desert with the sliced strawberries.
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EGGLESS CHOCOLATE MOUSSE | PRETTY. SIMPLE. SWEET.
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4.8/5 (25)Servings 4
- In a medium saucepan, boil water and sugar over medium heat. Once sugar has melted, pour the hot syrup over the chocolate. Let stand for 30 seconds, then mix until chocolate has melted and the batter is smooth. If the chocolate hasn’t fully melted, microwave the mixture for 15-20 seconds. Stir in liquor of choice. If mixture is warm, leave on the counter until it reaches room temperature.
- In a mixer bowl, beat heavy cream and instant coffee until soft peaks form. Gently fold half of the whipped cream into the chocolate mixture until combined, then the remaining whipped cream until combined and smooth. Divide into serving cups.
- Chill the mousse until it's set. It will become quite firm after long refrigeration, so take it out of the fridge 15-20 minutes before serving.
CHOCOLATE MOUSSE - RECIPETIN EATS
From recipetineats.com
5/5 (121)Category DessertCuisine French, WesternCalories 375 per serving
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool - proceed with other steps.
CHOCOLATE MOUSSE RECIPE - EGG FREE - WONKYWONDERFUL
From wonkywonderful.com
4.5/5 (46)Total Time 10 minsCategory DessertsCalories 757 per serving
- Next, whip the heavy cream in your stand mixer using the whisk attachment. Whip until it thickens and peaks appear.
- Add the powdered sugar and melted chocolate (as quickly as possible!). Whip for another 30 seconds or until the mousse is thick and fully blended.
EASY CHOCOLATE MOUSSE (NO RAW EGGS!) - I HEART EATING
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5/5 (6)Total Time 10 minsCategory DessertCalories 384 per serving
- Remove from heat, and cool completely. This is key. If the chocolate mixture is still warm, it will melt the whipped cream.
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5/5 (26)Total Time 16 minsCategory DessertCalories 488 per serving
- In a small saucepan, bring 1 cup of the heavy cream to a bare simmer. Pour the cream over the chopped chocolate, let sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for about 20 minutes to cool.
- Beat 2 cups heavy cream and powdered sugar in a medium bowl with a hand mixer or stand mixer on medium-high speed to stiff peaks, about 3 minutes. Put 1/2 of the whipped cream in a container and store in the fridge until needed for decorating.
- Give the chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula until no streaks remain.
- Distribute between glasses or bowls and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
EASY CHOCOLATE MOUSSE - SIMPLE RECIPE, NO EGGS ...
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Reviews 517Calories 387 per servingCategory Desserts
- Heat half of the cream (250mls) in a small saucepan over medium-high heat until bubbles begin to form around the edges.
- Place the chopped chocolate into a heatproof bowl. When the cream is heated, pour it over the chocolate and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.
- Whisk in the remaining 250ml of cream. Adding this cold cream helps to cool the mixture down faster.
- Taste the mixture, and if the chocolate is a little too bitter you can add some caster or icing (confectioner’s) sugar until it’s as sweet as you want it.Cover and refrigerate until very well chilled (at least several hours or overnight). If you're in a hurry you can chill it faster by putting it in the freezer. Just stir it regularly and be careful not to let it actually freeze.
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Cuisine American, FrenchTotal Time 4 hrs 45 minsCategory DessertCalories 383 per serving
- Place the chocolate and the sweetened condensed milk in a medium heavy-bottomed sauce pot (I use a 3-quart pot). Heat over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.
- Transfer the chocolate mixture to a large bowl (one that will be large enough to fold in the whipped cream later); allow to cool completely, uncovered, about 1½ hours. Note: Don't cover the bowl, as you don't want any condensation to build up and get in your chocolate.
- Put the bowl that you will whip the cream in in the refrigerator to chill while the chocolate cools (having the heavy cream and the bowl super cold is key to ensuring that your cream whips up easily).
EGG-FREE MILK CHOCOLATE MOUSSE RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine FrenchCategory DessertsServings 6Total Time 15 mins
- Break 300g of chocolate into a medium heat-proof bowl. Heat cream and vanilla in a small saucepan over medium heat. Heat until almost boiling, remove from heat then pour into bowl, over the chocolate pieces. Add a pinch of salt and stir until chocolate is melted.
- Place chilled mixture in a stand mixer fitted with whisk attachment. Whisk mixture until stiff peaks form, then transfer mousse to serving glasses or bowls. Sprinkle with grated chocolate and serve with raspberries.
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Ratings 52Servings 2Cuisine IndianCategory Dessert
- furthermore, melt chocolate, butter and coffee powder over simmering water until smooth. adding coffee powder, enhances the flavour of chocolate.
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5/5 (8)Total Time 2 hrs 30 minsCategory DessertCalories 243 per serving
- Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate begins to melt, switch off the heat and stir until completely smooth, then take the bowl off the heat.
- Separate the extra egg, keeping the yolk aside for later (it's important the yolk is at room temperature). In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft and strong peaks form. Add the extra egg white and continue to whisk.
- When the whites are strong and hold well, continue to whisk in the egg yolk and add the fleur de sel.Gradually add the whipped egg whites to the chocolate using a strong yet flexible spatula, folding each carefully until well blended together. Repeat folding gently until the consistency is completely mixed together, light and airy.
- Either transfer the bowl to the fridge or pour/spoon into serving glasses and place in the fridge to set for at least 2 hours until ready to serve.Serve chilled and top with fresh fruit, shaved chocolate or a sprig of mint.
EGGLESS CHOCOLATE MOUSSE - SPICE UP THE CURRY
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4.9/5 (21)Calories 503 per servingCategory Dessert
- Heat it for 30 seconds. Start mixing until everything is combined, melted and becomes smooth and shiny. Let it cool to room temperature.
- Meantime whip the cream. Take the chilled heavy whipping cream and vanilla in a bowl. Start whipping it using a hand mixer (or stand mixer with a whisk attachment). Whip it until you get stiff peaks. Do not over-mix it otherwise cream will curdle and it will turn into butter.
- Save around ¼ cup of whipped cream in a small bowl for garnishing later on. Keep in the refrigerator.
CHOCOLATE MOUSSE RECIPE (NO EGGS, REFINED SUGAR FREE)
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Cuisine American, British, FrenchCategory DessertServings 3Total Time 1 hr 15 mins
- Place a glass or metal bowl over a saucepan of lightly simmering water to create a bain marie. Make sure the water isn’t touching the bottom of the bowl. Drop the chopped chocolate, butter, and water into the bowl and melt together, stirring frequently with a rubber spatula.
- Once the ingredients are emulsified, remove the bowl from the pan and stir in the vanilla paste. Allow the mixture to cool to room temperature.
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5/5 (2)Total Time 2 hrs 50 minsCategory DessertCalories 224 per serving
- Place the chocolate and butter in a microwave safe bowl, and microwave until melted and smooth, stopping to whisk the mixture often. This will take from 30 seconds to 3 minutes. Whisk in the egg yolks one at a time, making sure that each egg is fully incorporated before adding the next one. Set aside.
- Place the egg whites in a medium mixing bowl and whip with an electric mixer on low speed until they are foamy. Increase the speed to medium-high and continue to whip while slowly adding in the sugar, until the egg whites are glossy and form soft peaks. (Soft peaks will bend or droop slightly downward from the tip of the whisk or beater when it is held up.)
- Whisk one-fourth of the beaten egg whites into the chocolate mixture. Then, using a rubber spatula, gently fold the remaining egg whites into the chocolate mixture, until no large streaks of egg whites remain.
- Place the chilled cream in a medium mixing bowl and whip with an electric mixer set on medium speed until soft peaks form. Gently fold the whipped cream into the mousse.
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4/5 (1)Category CreamCuisine Balkan CuisineTotal Time 30 mins
- Melt the chocolate with the coffee in a water bath or in the microwave. Stir until homogenized and leave it to cool.
- Start beating the confectionery cream until you get stiff tips. Add 1/3 of the melted chocolate and carefully stir with a spatula.
- Once it homogenizes, add the rest of the chocolate and stir lightly once again. Dont stir too much or your mousse will deflate.
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From funfoodfrolic.com
Ratings 4Calories 512 per servingCategory Dessert
- Start with steeping coffee. Combine instant coffee with hot water. Mix, cover, and set aside to steep. You can use a tablespoon of filter coffee decoction or espresso coffee.
- Prepare a double boiler. Heat a cup of water in a saucepan. Place bowl with chopped chocolate on top of the saucepan (refer video for tutorial). Continuously, stir the chocolate to melt. Turn off the heat once the chocolate is 50% melted. Continue stirring until choclate is silky smooth.
- Add steeped coffee. Stir to combine for 1 minute. Set aside melted chocolate to cool down at room temperature.
- Combine whipping cream and sugar in a bowl. Whip the heavy cream using a hand mixer till soft peaks form.
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- In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
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- Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
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