CHOCOLATE VELVET MOUSSE
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
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.
VEGAN CHOCOLATE MOUSSE RECIPE
This decadent chocolate mousse works for any occasion where you need a rich and chocolatey dessert. We love its whipped, creamy texture.
Provided by Ariane Resnick
Categories Dessert
Time 9h10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Scrape the solid coconut cream from the cans into the bowl of a stand mixer fitted with the whisk attachment (alternatively, use a handheld electric mixer and a large mixing bowl), leaving the liquid coconut milk behind. This should yield slightly less than two cups of solid coconut cream. Reserve the liquid coconut milk for another use.
- Sift the cocoa powder, confectioners' sugar, and salt together in a medium bowl. Set aside.
- Beat the coconut cream until very smooth and soft peaks appear, about 2 minutes. Remove 1/4 cup of the cream. Cover and transfer to the refrigerator for topping the mousse.
- With the mixer running on low, slowly sprinkle in the sifted cocoa-sugar mixture into the remaining coconut cream until well combined, scraping down the bowl as needed. Continue beating until stiff peaks form. Beat in vanilla extract until just combined.
- Divide the mousse between four dessert cups. Refrigerate for one hour, or until firm. Top each cup with the reserved whipped topping and serve.
Nutrition Facts : Calories 529 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 7 g, SaturatedFat 40 g, Sodium 292 mg, Sugar 14 g, Fat 47 g, UnsaturatedFat 0 g
SUGAR-FREE CHOCOLATE MOUSSE
I have not tried this recipe. I got this recipe from Switch Recipes. This recipe was posted by Frozen Peach. The slight bit of gelatin helps stablize the mousse so you can make it in advance.
Provided by internetnut
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preparation:.
- Chill a medium mixing bowl in the refrigerator.
- Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.
- In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.
- Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
- May be made a day in advance.
Nutrition Facts : Calories 234.9, Fat 23.5, SaturatedFat 14.6, Cholesterol 81.5, Sodium 99, Carbohydrate 7.6, Fiber 3.6, Sugar 0.4, Protein 3.8
EASY CHOCOLATE MOUSSE WITHOUT EGGS
My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.
Provided by Stephanie Martins
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Place chocolate chips in a large bowl.
- Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
- Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
- Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
- Spoon into glasses and refrigerate until firm, at least 3 hours.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g
FLOURLESS CHOCOLATE MOUSSE CAKE
Uses no flour so it is perfect if you have allergies or for Passover.
Provided by ZIP1992
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.
- Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.
- Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.
- Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.
- Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 24.2 g, Cholesterol 93.7 mg, Fat 21.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 6.4 g, Sodium 189.2 mg, Sugar 22.3 g
CHOCOLATE VELVET MOUSSE - SUGAR FREE
Make and share this Chocolate Velvet Mousse - Sugar Free recipe from Food.com.
Provided by lastrohm
Categories Dessert
Time 4h15m
Yield 6 3/4 Cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1 Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
- 2 Stir together egg substitue, Splenda, cornstarch and liquor in small mixing bowl. Add to choccolate mixture. Cook over medium heat, stirring constantly until mix begins to thicken (about 3 - 4 mins.). Pour into medium bowl.
- 3 Refrigerate 2 - 3 hours. Top with whipped cream and berries to serve.
- 4 Before refrigerating, mix may be blended in food processor or blender for 10 - 20 seconds to whip to creamier texture.
Nutrition Facts : Calories 167, Fat 15.5, SaturatedFat 9.5, Cholesterol 29.3, Sodium 47.4, Carbohydrate 7.3, Fiber 2.4, Sugar 2.3, Protein 4.9
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