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 ORANGE MOUSSE RECIPE - (4.3/5)
Provided by JillMTM
Number Of Ingredients 4
Steps:
- Break the chocolate orange up into segments and place in a heatproof bowl or Pyrex jug. Chocolate Orange segments In a saucepan, bring some water to the boil and then reduce to a simmer. Hold the bowl of chocolate just over the simmering water and stir the chocolate once it has started to melt. Once melted add the cubes of butter and when all has melted and blended move the mixture away from the pan of water and set aside to cool for a few minutes. While it's cooling, mix the separated egg yolks with the caster sugar. And then add the yolks to the chocolate and butter. Don't add them if the mixture is too hot as you don't want scrambled egg in your chocolate mousse! In a separate bowl, whisk the egg whites until they are thick and when you remove the whisk from the mixture it shouldn't drip. Fold the whisked egg whites into the chocolate mixture and stir until all is mixed together. Spoon or pour your mixture into small bowls, glasses or espresso cups. Place the individual mousses in the fridge to set. Allow at least 3 hours for the mousse to set properly.
CHOCOLATE ORANGE MOUSSE
This easy-to-make dessert looks so elegant. Its velvety texture with a hint of orange flavor is a perfect ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the eggs, egg yolks, cream, brown sugar, juice and zest until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reached 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.
Nutrition Facts : Calories 542 calories, Fat 41g fat (23g saturated fat), Cholesterol 294mg cholesterol, Sodium 63mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 9g protein.
ORANGE CHOCOLATE MOUSSE
This easy-to-make dessert is one of my favorites to serve. It looks so elegant, and the velvety texture, with a subtle hint of orange, is a perfect ending to any meal. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first six ingredients until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reaches at least 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.
Nutrition Facts : Calories 400 calories, Fat 32g fat (18g saturated fat), Cholesterol 294mg cholesterol, Sodium 63mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
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
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
CHOCOLATE ORANGE MOUSSE
Provided by Ina Garten
Categories dessert
Time 20h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
- Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
- Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
CHOCOLATE-ORANGE MOUSSE
This is the best mousse ever! It is so quick, is low Gi and tastes amazing. It's incredibly rich. For a change use raspberry jelly instead. In Australia we have sachets of jelly that make up 500mls of jelly each. I simply measured one of these. Use the best chocolate you can find (70% or higher)), this is a simply recipe and relies on top ingredients. Have fun, dress it up for a fancy dinner, it never fails to impress!
Provided by canthelpmyself
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt the dark chocolate in a large bowl over hot water.
- Dissolve the jelly crystals in 250 mls of boiling water and put aside.
- Meanwhile, separate the eggs and whip the egg whites until firm peaks form.
- While still over heat, using a whisk combine the dark chocolate, the egg yolks, the sugar (if using) and the jelly mixture. Remove from heat. Don't panic if it goes lumpy, this is normal and it will become smooth.
- Once the mixture is smooth and it has cooled slightly fold the egg whites in and mix until completely even in colour.
- Pour into dishes and cool.
Nutrition Facts : Calories 203.7, Fat 18.3, SaturatedFat 10.5, Cholesterol 141.6, Sodium 80.9, Carbohydrate 9.4, Fiber 4.8, Sugar 0.6, Protein 10.1
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5/5 (1)Category DessertServings 4Estimated Reading Time 4 mins
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat ½ cup cold cream until stiff peaks form. Transfer to a medium bowl. Cover with plastic wrap and keep in the fridge.
- In a large heatproof bowl, whisk together egg yolks, orange juice, salt, and ¼ cup sugar. Set the bowl over a pot of simmering water. Make sure the water is not touching the bowl. Whisk constantly until the sugar has dissolved, the mixture is lighter in color and doubled in volume, about 5 minutes (160˚F on instant thermometer). Remove the bowl from heat. Whisk in the chocolate until melted and smooth. Let it cool to room temperature, whisking occasionally.
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat the egg whites until foamy with uniform small bubbles. Add 2 tablespoons sugar and beat on high speed until stiff peaks form.
- Fold the egg whites into the chocolate mixture in 2 additions. Fold in the whipped cream until just blended. With a piping bag, pipe the chocolate mousse into the 4 (5-ounce) containers. Cover each container with plastic wrap and chill in the fridge until firm, about 2 hours. Let stand at room temperature for 10 minutes before serving.
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