Dark Chocolate Mousse Recipe Recipes Recipe For Zucchini

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EASY DARK CHOCOLATE MOUSSE



Easy Dark Chocolate Mousse image

Your family and friends are going to ask for more of this dark chocolate mousse!

Provided by Mandi

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 6h20m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
4 egg yolks
6 ounces dark chocolate
¾ stick butter
4 egg whites
1 pinch salt
1 tablespoon white sugar

Steps:

  • Beat 3/4 cup sugar and egg yolks together in a bowl.
  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
  • Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 35 g, Cholesterol 125.3 mg, Fat 16.4 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 9.4 g, Sodium 117.9 mg, Sugar 20.5 g

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

Provided by Bobby Flay

Categories     dessert

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

5 1/4 ounces bittersweet chocolate, coarsely chopped
14 ounces cold heavy cream
3 large egg whites
1-ounce sugar
Sweetened whipped cream, for garnish, optional
Shaved bittersweet chocolate, for garnish, optional

Steps:

  • Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
  • Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
  • Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

CHEF JOHN'S DARK CHOCOLATE MOUSSE



Chef John's Dark Chocolate Mousse image

This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.

Provided by Chef John

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 10

3 ½ ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
⅛ teaspoon ground dried chipotle pepper
1 tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
½ cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled

Steps:

  • Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
  • Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
  • Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  • Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g

DARK-CHOCOLATE MOUSSE



Dark-Chocolate Mousse image

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 11

Mousse:
7 ounces semisweet or bittersweet chocolate (preferably 70% cacao)
6 tablespoons unsalted butter
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
Topping and assembly:
1 cup chilled heavy cream
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Special equipment:
Eight 6-ounce ramekins or bowls

Steps:

  • Mousse:
  • Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
  • Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
  • Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
  • Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
  • Do Ahead
  • Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 6

1/2 cup chopped chocolate (72 percent)
1 cup heavy cream
4 large egg yolks
1/3 cup sugar
Whipped cream, for serving
Chocolate shavings, for garnish

Steps:

  • For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside.
  • In a separate bowl, whip the heavy cream to soft peaks.
  • Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours.
  • For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings.

EASY AND HEALTHY DARK CHOCOLATE MOUSSE



Easy and Healthy Dark Chocolate Mousse image

From Fitness Magazine,this dessert created by Ellie Krieger is heart healthy and delicious...you won't even know the tofu's in it! The cook time is chill time.

Provided by FLKeysJen

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

12 1/3 ounces silken tofu, drained
3 ounces dark chocolate, finely chopped (60 to 70 percent cocoa solids)
1/4 cup unsweetened cocoa powder
1/4 cup water
1 tablespoon brandy
1/2 cup confectioners' sugar
fat-free whipped topping (optional)
chocolate shavings (optional)

Steps:

  • In a blender, process tofu until smooth.
  • Combine chocolate, cocoa, water and brandy in a small saucepan over medium heat; stir until melted.
  • Remove from heat; mix in sugar, a little at a time, until smooth.
  • Add chocolate mixture to tofu; process until smooth.
  • Spoon mousse into champagne glasses; cover and refrigerate for at least one hour.
  • Top with whipped cream and shaved chocolate, if desired, and serve!

Nutrition Facts : Calories 157, Fat 9.5, SaturatedFat 5.1, Sodium 7.6, Carbohydrate 18, Fiber 3.6, Sugar 10.7, Protein 5.3

CHOCOLATE MOUSSE RECIPE BY TASTY



Chocolate Mousse Recipe by Tasty image

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

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish

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!

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