Chocolate Tequila Mousse Recipes

EASY CHOCOLATE MOUSSE

Easy Chocolate Mousse image

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!

Provided by Luna

Categories Desserts Mousse Recipes Chocolate Mousse Recipes

Yield 4

Number Of Ingredients 3

Ingredients

1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
1 (16 ounce) container frozen whipped topping, thawed

Steps:

Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g

CHOCOLATE TAHINI MOUSSE

Chocolate Tahini Mousse image

Dense and very creamy, this dark chocolate mousse has pockets of sesame tahini swirled through it, weaving a nutty flavor into the bittersweet. The candied cacao nibs add a piquant, caramelized crunch. But feel free to skip them, and simply sprinkle plain nibs on top of the mousse. Or substitute another crunchy topping, such as chopped, toasted almonds or walnuts, or sesame brittle.

Provided by Melissa Clark

Categories custards and puddings, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 cup/240 milliliters cold heavy cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Pinch of fine sea salt
5 ounces/140 grams extra bittersweet chocolate (around 70 percent), chopped
1/2 cup/65 grams confectioners' sugar
1/4 cup/60 milliliters tahini
1/3 cup/80 milliliters crème fraîche
1 teaspoon vanilla extract
Pinch of fine sea salt
2/3 cup/160 milliliters heavy cream
1/4 cup/50 grams granulated sugar
1/2 cup/60 grams cacao nibs
Flaky sea salt, for serving

Steps:

Make the cream for the chocolate mousse: Using an electric mixer fitted with a whisk or beaters, combine 3/4 cup cream, confectioners' sugar, vanilla and salt. Whip to medium-firm peaks, then transfer whipped cream to a bowl and refrigerate until ready to finish the mousse in Step 6.
Prepare the tahini mousse: In the same mixer bowl (no need to wipe it out), combine confectioners' sugar, tahini, crème fraîche, vanilla extract and salt. Beat everything together until smooth, scraping the sides of the bowl as necessary.
Reduce mixer speed to low and slowly beat in cream until the tahini mousse thickens. It will be thinner than whipped cream but should still mound on a spoon. Refrigerate while you finish preparing chocolate mousse.
Place chocolate in a small bowl. Melt in the microwave in 30-second bursts, stirring after each burst. Heat an inch of water in a medium pot over medium-high until simmering. (Alternatively, put chocolate into a large heatproof bowl and place it over the simmering water. Stir chocolate occasionally with a silicone spatula until it melts.)
Remove bowl of melted chocolate from the pot. Pour in remaining 1/4 cup cream, and let sit for 1 minute. Whisk until smooth.
Using a rubber spatula, fold in 1/3 of the prepared whipped cream into the chocolate mixture, then fold in remaining whipped cream.
Gently fold tahini mousse into chocolate mousse, leaving very visible streaks. Place mixture in serving bowls or ramekins, and chill until firm, at least 2 hours and up to 2 days.
As mousse sets, make the candied cacao nibs (if using): Heat oven to 325 degrees, and line a rimmed baking sheet with parchment paper. In a small pot, bring sugar and 1/4 cup/60 milliliters water to a boil, and simmer, stirring, until sugar has completely melted, 2 to 4 minutes. Remove from heat and stir in cacao nibs.
Spread nibs in an even layer on prepared baking sheet. Bake until dry and crunchy, about 20 minutes, stirring halfway through. Let cool completely.
Spoon nibs, if using, on top of mousse, sprinkle with flaky sea salt, and serve.

TEQUILA AND MEXICAN CHOCOLATE MOUSSE

Tequila and Mexican Chocolate Mousse image

Provided by Marcela Valladolid

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 1/2 ounces Ibarra chocolate, chopped fine
2 tablespoons milk
11/2 ounces butter, at room temperature
2 eggs, seperated
1 tablespoons Tequila Herradura Reposado
1/2 cup heavy cream
4 prepared phyllo cups
1 pomegranate, half seeded and half juiced, sweetened

Steps:

Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds.

THIERRY'S FLUFFY CHOCOLATE MOUSSE

Thierry's Fluffy Chocolate Mousse image

This classic chocolate mousse recipe is courtesy of Clare Vivier and her French journalist husband, Thierry. Lots of well-beaten egg whites make this chocolate mousse especially airy.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 4h25m

Number Of Ingredients 7

Ingredients

1 pound semisweet chocolate (61 percent cacao), finely chopped (2 1/4 cups)
6 tablespoons unsalted butter, cut into pieces
8 large egg yolks, room temperature
12 large egg whites, room temperature
Coarse salt
1/2 cup sugar
Lightly sweetened whipped cream and fruit, such as apricots, for serving

Steps:

Melt chocolate and butter in a large heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until completely smooth. Remove from heat and let cool 5 minutes. Add yolks, one at a time, stirring until fully incorporated.
Beat egg whites and a pinch of salt on medium speed in a mixer fitted with the whisk attachment until frothy, 1 minute. Increase speed to medium-high and continue beating whites until soft peaks form. Add sugar, 1 tablespoon at a time, until mixture is thick and glossy and stiff peaks form, 3 minutes.
Gently stir one-third of egg whites into chocolate mixture to incorporate. Fold in remaining egg whites in two additions, being careful not to overmix. Transfer mousse to a large serving bowl; refrigerate at least 4 hours and up to 1 day. Serve, with whipped cream and fruit.

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