Classic Chocolate Mousse Recipes

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CLASSIC CHOCOLATE MOUSSE



Classic Chocolate Mousse image

There are a lot of mousse recipes out there. This is the one I prefer. Easy to make and so good. It makes me happy!

Provided by evelynathens

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces semisweet chocolate, chopped
3/4 cup whipping cream
2 large egg yolks
2 teaspoons brandy (optional)
1/3 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup chilled whipping cream
2 teaspoons sugar
2 teaspoons brandy (optional)

Steps:

  • For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
  • Remove from heat and add chocolate.
  • Stir until the chocolate has completely melted.
  • Whisk in the egg yolks and brandy.
  • Set aside to cool completely.
  • Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
  • Fold into cooled chocolate mixture.
  • Spoon into wineglasses.
  • Cover with plastic wrap and refrigerate until firm, about 3 hours.
  • For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
  • Top mousse with dollops of cream.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Tyler Florence

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

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.

CLASSIC CHOCOLATE MOUSSE



Classic Chocolate Mousse image

Provided by Mary Frances Heck

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup chilled heavy cream, divided
4 large egg yolks
1/4 cup espresso or strong coffee, room temperature
1/8 teaspoon kosher salt
3 tablespoons sugar, divided
6 ounces semisweet chocolate (61-72% cacao), chopped
2 large egg whites

Steps:

  • Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
  • Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°F, about 1 minute.
  • Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
  • Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.
  • Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
  • Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
  • Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.

CHOCOLATE MOUSSE



Chocolate Mousse image

Take a handful of ingredients and two techniques, which are the basic knots of the dessert world - whipping cream and melting chocolate - put them together, and you get a light, airy, melt-in-your-mouth classic chocolate mousse. This recipe first appeared in Season 1 of Good Eats and was updated in Season 2 of Good Eats: Reloaded.

Provided by Level Agency

Categories     Sweets

Time 1h40m

Number Of Ingredients 7

12 ounces quality semisweet or bittersweet chocolate, finely chopped
Pinch kosher salt
3 fluid ounces brewed espresso or strong coffee
1 tablespoon dark rum ((not spiced))
4 tablespoons unsalted butter
1 1/2 cups heavy cream, cold, divided
1 teaspoon unflavored gelatin

Steps:

  • Add enough water to a large saucepan to come 1 inch up the side. Bring to a simmer over medium heat. Please the chocolate, salt, coffee, rum, and butter in a large mixing bowl and set over the simmering water.Don't get water in melting chocolate or it'll seize up. Stir occasionally until almost completely melted. Pull the mixture off the heat while a couple of small pieces are still floating around in there. Cool until just a bit warmer than body temperature (just touch the bowl).
  • Pour 1/4 cup of the cream into a metal 1-cup measure and sprinkle in the gelatin. Let soak or "bloom" for 10 minutes.
  • Meanwhile, add the remaining cream to the bowl of a stand mixer fitted with the whisk attachment and beat to medium peaks.
  • Carefully heat the bloomed gelatin by swirling the measuring cup over a low gas flame. Don't let it boil.
  • Stir the cream-gelatin mixture into the cooled chocolate. Stir one quarter of the whipped cream into the chocolate mixture to lighten it. Fold in the rest of the whipped cream in two doses. There may be streaks of whipped cream still visible in the chocolate, and that's okay. Whatever you do, don't over-mix the mousse.
  • Spoon into bowls, mugs, or martini glasses and chill for at least 1 hour. Garnish with fruit, if desired, and serve. If mousses are to be refrigerated overnight, chill for 1 hour and then cover each tightly with plastic wrap.

MOM'S OLD FASHIONED CHOCOLATE MOUSSE



Mom's Old Fashioned Chocolate Mousse image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

4 ounces good quality bittersweet chocolate
5 large eggs, separated
2 teaspoons instant espresso dissolved in 1 teaspoon or two of boiling water so it makes a paste; cooled
Slivered toasted almonds
Whipped cream, optional

Steps:

  • Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture.
  • Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.

CLASSIC CHOCOLATE MOUSSE



Classic Chocolate Mousse image

This recipe comes from Dominique's Restaurant in Washington, DC. It's one of our favorite French restaurants in the world. The desserts are heavenly!

Provided by Penny Stettinius

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 ounces sweet chocolate
2 tablespoons coffee, strong and hot
4 eggs, separated
1/4 cup extra finely granulated sugar
1 teaspoon jamaican rum
1 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • Grate the chocolate and melt over hot water, stirring constantly.
  • Add hot coffee and blend well.
  • Beat egg yolks and fine granulated sugar together with a whisk or electric beater for approximately 3 minutes or until they are thick and pale yellow in color.
  • Stir in the chocolate mixture and rum.
  • Whip the cream with the 1 tsp of sugar then beat the egg whites stiff but not dry and gently fold into the chocolate mixture alternatively with the whipped cream.
  • Pour into chilled cups, champagne glasses, or a souffle dish.
  • Chill for approximately 1 hour, or until set.

Nutrition Facts : Calories 238.6, Fat 18.3, SaturatedFat 10.5, Cholesterol 146.5, Sodium 48.6, Carbohydrate 16.3, Fiber 0.8, Sugar 14.3, Protein 4.3

CLASSIC CHOCOLATE MOUSSE



Classic Chocolate Mousse image

This is a tasty, tried and tested dessert that relies on only three ingredients. Perfect for Dinner Parties - enjoy :)

Provided by jesscox

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place the chocolate pieces into a heatproof bowl and place over a bowl of barely simmering water, making sure the bottom of the bowl is not touching the water (this ensures the chocolate is evenly melted and prevents burning). When the chocolate has melted, remove from the heat.
  • Take the egg whites and whisk until they form soft peaks. Stir in the sugar and whisk until well combined and glossy.
  • In a different bowl, whisk the egg yolks then beat them into the melted chocolate with a wooden spoon. This can become quite hard work as the mixture becomes quite stiff but take a spoonful of the egg whites and add to the chocolate mixture to loosen it. Then gently fold in the rest of the egg whites and the sugar, (taking care not to over-mix) to combine the ingredients. The mixture needs to be light and fluffy.
  • Spoon the mixture into small pots or one large bowl, cover and allow to set in the fridge for at least 4 hours.

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