CHOCOLATE MOUSSE
This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!
Categories Desserts
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
CHOCOLATE MOUSSE NAPOLEONS
Makes 4 three-layered napoleons
Number Of Ingredients 11
Steps:
- Bake the pastry thirds according to box directions.
- Cool completely and slice each one in half horizontally.
- Beat eggs and sugar 3 mins.
- Heat 1 c. heavy cream in saucepan until hot and slowly pour it into egg mixture while mixer running on low.
- Add this mixture back to the saucepan and stir over med-low for 7 minutes to thicken.
- Remove heat and stir in chocolate.
- Cover and chill 2 hours.
- After 2 hours, whip the 1½ c. cream to stiff peaks.
- Fold it into the mousse.
- Mix all until smooth.
- Add more milk as needed to thin it.
- For each napoleon you will need 3 phyllo rectangles.
- Stack them as you fill each layer with the mousse generously.
- On top add lots of powdered sugar and a chocolate drizzle.
CHOCOLATE MOUSSE NAPOLEONS
Yield 18
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F.Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving. Tips Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.
CHOCOLATE MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
- Fill a saucepan about a third of the way with water, then bring to a simmer.
- Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
- In a small bowl, stir the espresso powder into the rum or water, to dissolve.
- Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
- Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon".
- Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours.
- Serve with cookies, if desired.
- Copyright 2003 Television Food Network, G.P. All rights reserved
HEAVENLY CHOCOLATE MOUSSE
"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 205 calories, Fat 20g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE MOUSSE RECIPE BY TASTY
You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
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!
CREAMIEST CHOCOLATE MOUSSE
This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.
Provided by je_suis_unique
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h45m
Yield 10
Number Of Ingredients 7
Steps:
- Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
- In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
- In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
- Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g
CHOCOLATE MOUSSE NAPOLEONS
These non-traditional Napoleons are filled with cinnamon-flavored chocolate mousse and drizzled with melted chocolate. Give them a try...they're exquisite.
Time 1h30m
Yield Serves: 18
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.
- Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.
- Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
- Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving.
- Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.
More about "chocolatemoussenapoleons recipes"
CHOCOLATE MOUSSE NAPOLEONS WITH RASPBERRIES & CREAM
From pepperidgefarm.com
BEST CHOCOLATE MOUSSE RECIPE (WITH COOKED EGGS)
From veenaazmanov.com
HOW TO MAKE EASY CHOCOLATE MOUSSE | KITCHN
From thekitchn.com
CLASSIC FRENCH CHOCOLATE MOUSSE RECIPE - THE SPRUCE …
From thespruceeats.com
HALLOWEEN CHOCOLATE MOUSSE - THE ENDLESS MEAL®
From theendlessmeal.com
CLASSICAL FRENCH CHOCOLATE MOUSSE RECIPE - CHEF DENNIS
From askchefdennis.com
CHOCOLATE MOUSSE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE MOUSSE | RECIPETIN EATS
From recipetineats.com
CHOCOLATE MOUSSE CAKE WITH CHOCOLATE MOUSE …
From askchefdennis.com
CHOCOLATE RASPBERRY NAPOLEONS RECIPES
From recipes.servegame.org
CHOCOLATE MOUSSES AND SAUCES | CALLEBAUT
From callebaut.com
SKY HIGH CHOCOLATE MOUSSE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE MOUSSE NAPOLEONS | NAPOLEON DESSERT, FOOD, DESSERTS
From pinterest.ca
EASY CHOCOLATE MOUSSE IN 1 MINUTE - SPEND WITH PENNIES
From spendwithpennies.com
1970'S STYLE HOMEMADE CHOCOLATE MOUSSE - BAKE THEN EAT
From baketheneat.com
CHOCOLATE MOUSSE RECIPE - COOKING CLASSY
From cookingclassy.com
CHOCOLATE MOUSSE NAPOLEONS WITH RASPBERRIES & CREAM
From stage.puffpastry.com
CHOCOLATE MOUSSE | EASY RECIPE FOR AN AMAZING CHOCOLATE DESSERT!
From blessthismessplease.com
CHOCOLATE MOUSSE NAPOLEONS
From bigoven.com
MILK CHOCOLATE MOUSSE | RICARDO
From ricardocuisine.com
MOUSSE AU CHOCOLAT (EASY FRENCH CHOCOLATE MOUSSE ... - CURIOUS …
From curiouscuisiniere.com
CLASSIC CHOCOLATE MOUSSE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHOCOLATE MOUSSE NAPOLEONS - RECIPE | COOKS.COM
From cooks.com
CHOCOLATE MOUSSE NAPOLEONS RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPE: CHOCOLATE MOUSSE NAPOLEONS (USING PUFF PASTRY)
From recipelink.com
CHOCOLATE MOUSSE {TWO INGREDIENTS!} - MAMA LOVES FOOD
From mamalovesfood.com
CHOCOLATE MOUSSE NAPOLEONS | RECIPE | NAPOLEON DESSERT, PASTRY …
From pinterest.ca
CHOCOLATE MOUSSE NAPOLEONS RECIPE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE MOUSSE MADE FROM SCRATCH RECIPE - THE MOUNTAIN …
From themountainkitchen.com
CHOCOLATE MOUSSE {EASY SHOWSTOPPER} | LIL' LUNA
From lilluna.com
CHOCOLATE MOUSSE NAPOLEONS WITH RASPBERRIES & CREAM - PUFF …
From puffpastry.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 »
You'll also love