Chocolate Mousse With Cocoa Powder Recipes

CHOCOLATE MOUSSE WITH COCOA POWDER

Chocolate Mousse with Cocoa Powder image

No cooking involved, and it just doesn't get much easier than this for an elegant dessert. I like to pipe the mousse into small shooter glasses for a lovely presentation. Everybody has room for a mini dessert! Chilling the bowl and beaters will result in a better whipped cream.

Provided by lutzflcat

Yield 6

Number Of Ingredients 7

Ingredients

1 ⅓ cups heavy cream
½ cup powdered sugar
⅓ cup unsweetened cocoa powder
⅔ cup whipped cream cheese (such as Philadelphia(R))
2 tablespoons powdered sugar
½ teaspoon almond extract
1 tablespoon grated chocolate

Steps:

Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

Nutrition Facts : Calories 310 calories, Carbohydrate 19.1 g, Cholesterol 91 mg, Fat 26.4 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 16.1 g, Sodium 104.9 mg, Sugar 14.8 g

COCOA POWDER CHOCOLATE MOUSSE

Cocoa Powder Chocolate Mousse image

This mousse served in shot glasses is perfect for when you're craving something sweet but just want a small portion. You can enjoy them as soon as you make them, or you can chill them in the fridge for a cooler dessert.

Provided by Yoly

Categories Desserts Chocolate Dessert Recipes

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
1 pinch salt

Steps:

Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 4 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 33.8 mg, Sugar 2.5 g

CHOCOLATE MOUSSE WITH COCOA NIBS

Chocolate Mousse with Cocoa Nibs image

This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavour.

Provided by Food Network

Categories dessert

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 free-range egg yolks
2 ounces/50 grams caster sugar (superfine)
1 ounce/20 grams cornflour (cornstarch)
1 heaped tablespoon unsweetened cocoa powder
9 fluid ounces/250 milliliters whole milk
3 free-range egg whites
2 ounces/50 grams icing sugar (confectioners')
Couple drops lemon juice
Pinch of salt
5 1/2 ounces/150 grams dark chocolate, finely chopped
7 fluid ounces/200 milliliters whipping cream
2 tablespoons soft butter
2 ounces/50 grams cocoa nibs

Steps:

For the creme patissiere: Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch.
Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the eggs.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.
For the meringue: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed.
To make the mousse, beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.
To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than 2 days.

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