Chocolate Velvet Mousse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DARK CHOCOLATE VELVET MOUSSE



Dark Chocolate Velvet Mousse image

Provided by Claire Thomas : Food Network

Categories     dessert

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Canola cooking spray
1 cup granulated sugar
10 ounces dark chocolate (at least 70-percent cocoa), chopped
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3 cups heavy cream
3 large egg whites
1 cup confectioners' sugar, sifted
3 tablespoons baker's sugar (superfine sugar)
Finely chopped dark chocolate, for garnish

Steps:

  • For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
  • Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
  • For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
  • Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
  • Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
  • Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
  • Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
  • To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.

CHOCOLATE VELVET MOUSSE



Chocolate Velvet Mousse image

This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.

Provided by P48422

Categories     Dessert

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 9

6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso, dissolved in
2 tablespoons water
2 tablespoons Kahlua or 2 tablespoons Grand Marnier
1 large egg yolk
2 large egg whites, room temperature
1 dash cream of tartar
1 tablespoon sugar
1/4 cup heavy cream

Steps:

  • NOTE: The flavor of this mousse depends entirely on the chocolate you use.
  • Please use the highest quality chocolate you can.
  • DO NOT use Bakers chocolate.
  • Do not use chocolate chips.
  • I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
  • DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
  • Stir until smooth.
  • Whisk in the yolk and mix well.
  • Set aside.
  • Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
  • Add the whites and whip until soft peaks form.
  • Sprinkle in the sugar, beating on high until stiff, but not dry.
  • Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
  • Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
  • Fold everything together gently until no streaks of white appear.
  • Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
  • Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
  • Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
  • This allows it to be formed into molds and terrines and be sliced or cut.
  • It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
  • I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
  • The uses for this mousse are endless.

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups semisweet chocolate chips
6 large egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE VELVET MOUSSE



Chocolate Velvet Mousse image

This chilled, layered dessert topped with strawberries is quite impressive. Be sure to allow time to let it set! It's well worth the wait.

Provided by Allrecipes Member

Time 8h25m

Yield 6

Number Of Ingredients 8

3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries

Steps:

  • Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
  • Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
  • Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
  • To serve, layer strawberries and mousse in 6 all- purpose wine glasses.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 15.1 g, Cholesterol 30.5 mg, Fat 16.1 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 9.7 g, Sodium 47.2 mg, Sugar 7.8 g

CHOCOLATE VELVET MOUSSE



Chocolate Velvet Mousse image

This chilled, layered dessert topped with strawberries is quite impressive. Be sure to allow time to let it set! It's well worth the wait.

Provided by Allrecipes Member

Time 8h25m

Yield 6

Number Of Ingredients 8

3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries

Steps:

  • Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
  • Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
  • Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
  • To serve, layer strawberries and mousse in 6 all- purpose wine glasses.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 15.1 g, Cholesterol 30.5 mg, Fat 16.1 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 9.7 g, Sodium 47.2 mg, Sugar 7.8 g

GORDON'S CHOCOLATE VELVET



Gordon's chocolate velvet image

Gordon Ramsay's tips make this elegant dessert a sure winner

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 9

150g dark chocolate (at least 60% cocoa solids)
2 free range organic egg yolks
50g caster sugar
142ml carton double cream
3 tbsp milk
40g white chocolate (broken up)
4 Pompadour ice cream fan wafers or 35g cornflakes
1 just-ripe mango
toasted almond flakes, for scattering

Steps:

  • For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
  • Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
  • Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
  • When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
  • Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
  • Melt the white chocolate as before, then mix into the crushed wafers.
  • Peel the mango using a sharp knife. Cut off 18 thin slices.
  • Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.

Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium

More about "chocolate velvet mousse recipes"

CHOCOLATE VELVET MOUSSE - MEANINGFULMAMA.COM
chocolate-velvet-mousse-meaningfulmamacom image
The mixture is heavy and thick. It will not fall back under its own weight. 4. Fold 1/4 of the egg whites into the chocolate. Set the rest on top of the mixture. 5. …
From meaningfulmama.com
Estimated Reading Time 3 mins


DARK CHOCOLATE VELVET MOUSSE - THE KITCHY KITCHEN
dark-chocolate-velvet-mousse-the-kitchy-kitchen image
Pour the hot cream into the bowl with the chocolate and stir until you have a smooth and glossy texture, about 2 minutes. Cool completely. In the bowl of the mixer, whisk the egg whites at the highest speed until soft peaks form, about 1 …
From thekitchykitchen.com


RED VELVET LAYER CAKE WITH WHITE CHOCOLATE MOUSSE …
red-velvet-layer-cake-with-white-chocolate-mousse image
2017-02-13 THE WHITE CHOCOLATE MOUSSE. Step One. Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth. Step Two. Add the heavy whipping cream to a bowl and beat …
From frostaholic.com


CHOCOLATE VELVET MOUSSE RECIPE - RECIPETIPS.COM
chocolate-velvet-mousse-recipe-recipetipscom image
Heat over medium heat until chocolate melts. Set aside. Stir together egg substitute, sweetener, cornstarch and brandy or Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while …
From recipetips.com


RECIPE: VELVET CHOCOLATE MOUSSE | STUFF.CO.NZ
recipe-velvet-chocolate-mousse-stuffconz image
2019-06-29 Ingredients 250g 70 per cent dark chocolate, chopped 2 tbsp butter 7 eggs, separated ¼ cup caster sugar 2 tbsp Cointreau or brandy 1¼ cups cream, whipped to soft peaks
From stuff.co.nz


CHOCOLATE VELVET MOUSSE | DIABETIC RECIPE - DIABETIC …
Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover. Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate.
From diabeticgourmet.com
Estimated Reading Time 2 mins


20 EASY MOUSSE DESSERTS - INSANELY GOOD
2021-10-13 Then, pop it in the fridge to chill. 10. Chocolate Chip Cookie Mousse Cheesecake. If you’re more of a chocolate cheesecake fan, then this recipe is for you. This show-stopping …
From insanelygoodrecipes.com


CLASSIC DARK CHOCOLATE MOUSSE - BAKE WITH ANNA OLSON
Melt the chocolate and butter in a metal bowl placed over a pot or barely simmering water, stirring gently until melted. Remove from the heat and allow to cool while preparing the other …
From bakewithannaolson.com


CHOCOLATE VELVET MOUSSE RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this …
From eatyourbooks.com


VELVET CHOCOLATE RASPBERRY MOUSSE – GT'S LIVING FOODS
Melt chocolate in a saucepan over low heat, then add the almond milk, maple syrup, and vanilla. Slowly add GT’s COCOYO Raspberry and stir until creamy. Let cool & pour the mixture …
From gtslivingfoods.com


DARK CHOCOLATE VELVET MOUSSE – FOOD NETWORK KITCHEN
404. The page you're looking for seems to have disappeared! Maybe you typed in the URL incorrectly; why don't you check the web address again? If you bookmarked the page, try our …
From foodnetwork.com


SILKY CHOCOLATE MOUSSE | CANADIAN LIVING
2013-10-01 Method. In heatproof bowl over saucepan of hot (not boiling) water, melt milk chocolate and dark chocolate, stirring until smooth. Set aside. In small saucepan, heat 1/2 …
From canadianliving.com


CHOCOLATE VELVET MOUSSE RECIPE
Crecipe.com deliver fine selection of quality Chocolate velvet mousse recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate velvet mousse recipe and …
From crecipe.com


CHOCOLATE VELVET | LOVE AND OLIVE OIL
2012-10-09 Directions: In a double boiler or a heat-proof bowl set over (but not touching) a pot of gently simmering water, combine chocolate with sugar and water and stir until melted and …
From loveandoliveoil.com


RED VELVET MOUSSE WITH VANILLA WHIPPED CREAM | MCCORMICK
1/2 teaspoon McCormick® All Natural Pure Vanilla Extract. INSTRUCTIONS. 1 Microwave chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 …
From mccormick.com


CHOCOLATE VELVET MOUSSE RECIPE
Recipe Serves: 8. Ingredients for Chocolate Velvet Mousse Recipe. 12 oz Semi-sweet or bittersweet-chocolate, cut into bits 2 ts Powdered instant coffee (not-freeze-dried), dissolved …
From free-recipes.co.uk


CHOCOLATE VELVET MOUSSE FROM THE CHOCOLATE LOVER'S COOKBOOK …
For a new approach to an old favourite, serve scoops of this velvety dark mousse on a luscious sea of Crème Anglaise.
From app.ckbk.com


THIS MONTH'S RECIPES - ANNA OLSON
Melt the chocolate and butter in a metal bowl placed over a pot or barely simmering water, stirring gently until melted. Remove from the heat and allow to cool while preparing the other …
From annaolson.ca


RED VELVET MOUSSE - CADBURY
BEAT the egg whites until stiff peaks form; gradually beat in the sugar until dissolved to make a light meringue. Fold cream through the PHILLY, then meringue. Spoon into serving glasses …
From cadbury.com.au


RED VELVET BEET CHOCOLATE MOUSSE - VEGGIE DESSERTS
2014-02-14 Puree the beetroot until smooth and set aside. Separate the eggs and beat the whites until soft peaks form, add the sugar and continue to beat until stiff. Melt the chocolate …
From veggiedesserts.com


ASTRAY RECIPES: CHOCOLATE VELVET MOUSSE
Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl set in a barely simmering pan of water. Stir frequently to hasten melting. Or, melt in a microwave on medium …
From astray.com


VALENTINE'S RED VELVET CHOCOLATE MOUSSE RECIPE - EIGHTY MPH MOM
2012-02-09 Give this mousse recipe a try. Ingredients: 3 cups heavy whipping cream (divided) 1/2 cup sugar 2 tablespoons butter 2 teaspoons vanilla 2 squares semi-sweet chocolate 4 …
From eightymphmom.com


CHOCOLATE VELVET PIE | VERY BEST BAKING - TOLL HOUSE®
Step 1. Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, …
From verybestbaking.com


CHOCOLATE VELVET MOUSSE - BIGOVEN.COM
Chocolate Velvet Mousse recipe: Try this Chocolate Velvet Mousse recipe, or contribute your own. Add your review, photo or comments for Chocolate Velvet Mousse. American Desserts …
From bigoven.com


CHOCOLATE VELVET MOUSSE RECIPE | YUMMLY | RECIPE | MOUSSE …
Feb 5, 2013 - Chocolate Velvet Mousse With Bittersweet Chocolate, Instant Espresso, Water, Dark Rum, Large Egg Yolk, Large Egg Whites, Cream Of Tartar, Sugar, Heavy Cream
From pinterest.ca


VELVET CHOCOLATE MOUSSE - ANNABEL LANGBEIN – RECIPES
STEP 1. Place chocolate and 1 cup of the cream in a saucepan. Stir over gentle heat or microwave at 50% power for 2 minutes until chocolate is melted. Cool. STEP 2. Whisk egg whites in a clean bowl with sugar until stiff. In another bowl whisk remaining cream with vanilla …
From langbein.com


CHOCOLATE VELVET MOUSSE CAKE WITH RASPBERRIES RECIPE
Preheat the oven to 350℉ (180℃).; Grease and a line 25cm (10 in) around loose-bottomed cake tin. Break the chocolate into a bowl and add the butter. Stand the bowl over a saucepan of …
From recipeland.com


VELVETY CHOCOLATE MOUSSE | CRAVINGS JOURNAL
2018-08-12 Nothing like a chocolate mousse with an intense flavour and a smooth texture. This mousse has completely in love. It has the perfect amount of chocolate so that it’s not overly …
From cravingsjournal.com


CHOCOLATE MOOSE RECIPE
Chocolate Velvet Moose-with Mountains of Teton Ice The recipe said Chocolate Velvet Mousse should be smooth and sweet. This moose variety I found to be course and a bit rough …
From sites.google.com


RECIPE: CHOCOLATE VELVET MOUSSE
Chocolate Velvet Mousse Yield: 8 Servings Categories: Desserts, Puddings, Alcohol, Coffee, Mousse 12 oz Semi-sweet or bittersweet -chocolate, cut into bits 2 ts Powdered instant …
From mealsteps.com


RED VELVET CUPCAKES WITH WHITE CHOCOLATE MOUSSE
2014-01-28 Preheat oven to 350 degrees and line pans with cupcake liners. 2. Sift cake mix into a small bowl and set aside. 3. In a large bowl, combine eggs, butter, sour cream, milk and …
From yourcupofcake.com


CHOCOLATE VELVET MOUSSE
Related recipes like Chocolate Velvet Mousse. 71% Crunchy Chocolate Malt Ice Cream Sandwiches Foodnetwork.com Get this all-star, easy-to-follow Crunchy Chocolate Malt Ice …
From crecipe.com


CHOCOLATE VELVET MOUSSE
Chocolate Velvet Mousse Stiff & sliceable. Coffee optional. Good for filling charlottes or other molded desserts, also wonderful with plain whipped cream and berries. Serves eight. (makes …
From ari-blenkhorn.github.io


CHOCOLATE VELVET MOUSSE CAKE WITH RASPBERRIES RECIPE
2011-07-25 The best delicious Chocolate Velvet Mousse Cake With Raspberries recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this …
From bakerrecipes.com


CHOCOLATE VELVET MOUSSE | CHOCOLATE VELVET CAKE, CHOCOLATE …
Jan 25, 2013 - This creamy, chocolate velvet mousse is absolutely delicious. This recipe is great to make for a cake filling or plain dessert.
From pinterest.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #desserts     #holiday-event     #puddings-and-mousses     #chocolate     #dietary     #low-sodium     #low-calorie     #low-carb     #valentines-day     #low-in-something     #number-of-servings

Related Search