DARK CHOCOLATE MOUSSE
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.
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER
Always elegant, chocolate mousse is not at all difficult to make, and it can be prepared up to two days in advance. A classic chocolate mousse gets its foamy consistency from stiffly beaten egg whites. Though many recipes call for also folding in whipped cream, this one does not, the better to savor the intense chocolate experience. It has a hint of orange liqueur, a splash of espresso and a garnish of crystallized ginger.
Provided by David Tanis
Categories custards and puddings, dessert
Time 2h20m
Yield 6 (4-ounce) servings
Number Of Ingredients 10
Steps:
- Set a medium bowl over a saucepan of boiling water. (Don't let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
- Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
- In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.
- Gently fold in the remaining whites to incorporate, taking care not to deflate. (It's OK if mixture looks a little streaky.)
- Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
- To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.
DARK CHOCOLATE MOUSSE
Steps:
- In a blender or food processor, puree the tofu until it is smooth.
- Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
- Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
- Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
Nutrition Facts : Calories 279 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 18 milligrams, Sodium 8 milligrams, Carbohydrate 36 grams, Fiber 2.5 grams, Protein 6 grams, Sugar 28 grams
EASY DARK CHOCOLATE MOUSSE
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
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
SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY
This smooth and creamy mousse makes a perfect date night dessert, or just a cool and refreshing chocolatey treat. Homemade salted caramel is stirred into melted chocolate, then whipped with egg whites and cream for a fluffy texture with a sweet and salty flavor. Pro-tip: Using chocolate with a higher cocoa content will result in a rich, deep chocolate flavor.
Provided by Tikeyah Whittle
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
- Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
- Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
- In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
- Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
- To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.
Nutrition Facts : Calories 487 calories, Carbohydrate 34 grams, Fat 38 grams, Fiber 3 grams, Protein 10 grams, Sugar 23 grams
CHEF JOHN'S DARK CHOCOLATE MOUSSE
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
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
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
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
Create a deep, dark chocolate mousse in just 15 minutes using Greek yogurt and five other ingredients.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
- In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
- Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
CHOCOLATE MOUSSE WITH FRESH GINGER
Provided by Craig Claiborne
Categories dessert
Time 45m
Yield About 10 servings
Number Of Ingredients 9
Steps:
- Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.
- Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.
- Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.
- Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 41 milligrams, Sugar 23 grams, TransFat 0 grams
More about "dark chocolate mousse with candied ginger recipes"
DARK-CHOCOLATE PUDDING WITH CANDIED GINGER RECIPE
From foodandwine.com
5/5 Total Time 15 minsServings 8
CHOCOLATE MOUSSE WITH CANDIED GINGER RECIPE | EAT …
From eatsmarter.com
Servings 4Total Time 1 hr 30 mins
DARK CHOCOLATE CRYSTALLIZED GINGER RECIPES
From stevehacks.com
GINGER CHOCOLATE MOUSSE - ORGANIC UK
From goorganicuk.com
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER RECIPE - NYT COOKING
From linkingin.co
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RECIPES THAT USE CANDIED GINGER - THERESCIPES.INFO
From therecipes.info
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER RECIPE
From pinterest.co.uk
BEST DARK CHOCOLATE MOUSSE RECIPES | FOOD NETWORK …
From foodnetwork.ca
DARK-CHOCOLATE MOUSSE RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE-GINGER MOUSSE WITH VANILLA-CANDIED KUMQUATS
From ricardocuisine.com
DARK CHOCOLATE FUDGE WITH CANDIED GINGER AND PISTACHIOS
From foodandwine.com
DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLACKBERRY-GINGER SCENTED CHOCOLATE MOUSSE - VEGANIFICATION
From veganification.com
DARK CHOCOLATE MOUSSE FOR ENTREMET MOUSSE CAKES - DESSERTISANS
From dessertisans.com
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER - LADIES ROOM
From theladiesroom.net
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER
From inspiced.co
BEST CLASSIC DARK CHOCOLATE MOUSSE RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
CHOCOLATE GINGER MOUSSE | CALLEBAUT
From callebaut.com
CHOCOLATE GINGER MOUSSE | CALLEBAUT
From callebaut.com
EASY CHOCOLATE GINGERBREAD MOUSSE RECIPE - CINNAMON&CORIANDER
From cinnamonandcoriander.com
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER RECIPE
From pinterest.com
DARK-CHOCOLATE PUDDING WITH CANDIED GINGER RECIPE - DELISH
From delish.com
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER RECIPE
From pinterest.com
DARK CHOCOLATE MOUSSE - THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
DARK CHOCOLATE MOUSSE | RECIPES - HERSHEYLAND
From hersheyland.com
PATRICE DEMERS’ DARK CHOCOLATE MOUSSE WITH CLEMENTINE JUICE
From ricardocuisine.com
CHOCOLATE MOUSSE WITH FIERY GINGER SHORTBREAD AND CANDIED
From bbc.co.uk
DARK CHOCOLATE MOUSSE RECIPE - DESSERTISANS
From dessertisans.com
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER - TARTAR SAUCE RECIPE
From tartarsaucerecipe.blogspot.com
CHOCOLATE-DIPPED, CANDIED GINGER - THE PRACTICAL HERBALIST
From thepracticalherbalist.com
DARK CHOCOLATE MOUSSE (THE ONE AND ONLY) - DEL'S COOKING TWIST
From delscookingtwist.com
PUMPKIN GELATO WITH CANDIED GINGER AND DARK CHOCOLATE HOW …
From driftaway.blogspot.com
DARK CHOCOLATE GINGER MOUSSE - WAFFLEPARTY.COM: VEGAN WAFFLE …
From waffleparty.com
HEAVENLY DARK CHOCOLATE MOUSSE | NATREL
From natrel.ca
DARK CHOCOLATE MOUSSE WITH CANDIED KUMQUATS - DIVERSIVORE
From diversivore.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