Chocolate Mousse With Chocolate Liqueur Whipped Cream Recipes

CHOCOLATE MOUSSE WITH HAZELNUT WHIPPED CREAM

Steps:

• For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.
• In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.
• In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
• Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.
• Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.
• For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
• To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.

ULTIMATE IRISH CREAM CHOCOLATE MOUSSE

Steps:

• Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
• In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
• Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
• Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
• Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
• Enjoy!

IRISH CREAM CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

ELEGANT WHITE CHOCOLATE MOUSSE

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

JULIA CHILD'S CHOCOLATE MOUSSE

Steps:

• Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
• Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
• Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
• Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
• In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
• Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
• Place into a mold or serving dishes and chill for several hours or overnight.
• Serve with whipped cream if desired.

CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM

Steps:

• Grease a 9 inch springform pan.
• In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
• Combine ground hazelnuts and melted butter.
• Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
• In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
• Stir over low heat until chocolate is melted.
• Remove cream from heat.
• In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
• Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
• In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
• Stir about 1/4 of the egg mixture into the melted chocolate.
• Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
• Turn mixture into prepared pan.
• Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
• (Center will be slightly soft).
• Cool cake for 20 minutes.
• Remove pan sides.
• Cool on a rack 3 to 4 hours.
• Cake may be served at room temperature or chilled.
• If serving the cake the next day, cover and store in the refrigerator.
• Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
• Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
• Stir over low heat until all the chocolate is melted.
• Remove from heat and stir until there are no chocolate specks remaining.
• Pour mixture into a bowl and chill well.
• Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).