Chocolate Mousse With Sauce Recipes

CHOCOLATE MOUSSE

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

WHITE CHOCOLATE MOUSSE WITH DARK CHOCOLATE SAUCE

Steps:

• Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)
• Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired.

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.

FROZEN CHOCOLATE MOUSSE WITH CHERRY SAUCE

Steps:

• Mousse: Line an 8 1/2" X 4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse.
• Place 1 tablespoons water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.
• Using electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.
• Fit a small saucepan with candy thermometer and bring corn syrup, sugar, and 1/4 cup water to a boil. Cook until thermometer registers 238 degrees. Remove from heat and add gelatin, stirring to dissolve with mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.
• Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.
• Sour Cherry Sauce: Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.
• Meanwhile, bring cherry juice, sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8-12 minutes. Let cool. Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
• Topping and Assembly: Combine cream, sour cream, sugar, and salt in a medium bowl. Scrape seed from vanilla bean; discard pod. Beat to soft peaks.
• Let mousse thaw 5-10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping. Place mousse slice ON TOP of Cherry Sauce on dessert plate and topping on the side the mousse.
• Slice mousse into portions and freeze on a parchment-lined baking sheet the day of the party to make serving easy.

WHITE CHOCOLATE MOUSSE WITH STRAWBERRY SAUCE

Steps:

• White chocolate mousse:.
• In a bowl, on a boiling water, put 125 gr cream, white chocolate and vanilla essence and melt it stirring constantly.
• Remove it from the stove and leave it for 3 minutes to cool.
• Add the egg yolks and stir the bowl.
• Put the egg whites in a small bowl and beat with a mixer at high speed until it produce a foam.
• Take a heap of the white egg foam and mix it with chocolate mixture. than put the rest of the white egg foam to the chocolate mixture and stir it carefully.
• Divide the mixture of 6 dessert dish.
• Cover it top and refrigerate it for 3 hours.
• Strawberry sause:.
• Put the strawberries, cognac and the brown sugar in to a small saucepan.
• Cook it in a medium fire for approximately 5 minutes until the strawberries softens.
• Sprinkle a little strawberry sauce over each dish for service.
• And Voilà.