Double Chocolate Mousse With A Touch Of Lemon Recipes

LEMON CHOCOLATE MOUSSE

Steps:

• For the lemon mousse: Separate the yolks from the whites. Place in a bowl the condensed milk and the yolks and mix well with a wire whisk.
• Place the gelatin sheets in a bowl along with the milk about four minutes. Melt in microwave about 15 seconds. Remove from microwave and dissolve the gelatin sheets in the milk with the help of a spoon.
• Add the lemon juice and the gelatin sheets dissolved in the milk to the condensed milk mixture and mix well. Whisk the egg whites with two tablespoons sugar until stiff. Add the egg whites to the previous mixture and fold gently with a spatula. Refrigerate for three hours.
• For the chocolate mousse: In a bowl melt in the microwave the chocolate broken into pieces and the margarine; set aside.
• Separate the yolks from the whites and beat the egg whites until soft peaks form. Set aside in the fridge.
• With an electric mixer, beat well the egg yolks with the sugar. Add the melted chocolate with the margarine and beat well. Then, add the egg whites and fold gently with the help of a spatula. Pour the chocolate mousse over the lemon mousse and refrigerate until solidify.

DOUBLE-CHOCOLATE MOUSSE RECIPE

Steps:

• Microwave semi-sweet chocolate and 1 cup milk in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is completely melted and mixture is well blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate 20 min.
• Whisk in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.
• Top with remaining COOL WHIP and raspberries.

DOUBLE CHOCOLATE MOUSSE RECIPE

Steps:

• Break the two chocolates into two small bowls, melt in the microwave or place one at time over a pan of simmering water. Cool slightly.
• Lightly whip the cream until it forms soft peaks. Whisk the egg whites in a separate bowl until they are shiny and stiff.
• Stir the liqueur (optional) and two egg yolks into the dark chocolate, then fold in one third of the cream and half the egg whites.
• Stir the remaining egg yolk into the white chocolate, then fold in the remaining cream and egg whites.
• Layer the two mousses into four glasses and decorate with grated chocolate. Chill for at least 1 hour before serving.

CHOCOLATE AND LEMONGRASS MOUSSE

Steps:

• Finely chop the lemongrass into small pieces or finely grind in a food processor or mortar and pestle.
• Pour the milk into a large, heavy-based saucepan, add the lemongrass, and bring to a boil. Remove from the heat and leave to infuse for 1 hour.
• Break the chocolate into cubes and melt in a bainmarie or microwave. Soften the gelatin in a small bowl filled with cold water and stir it into the chocolate until dissolved.
• In a medium bowl, whisk the egg yolks and sugar. Semiwhip the heavy cream in a separate bowl. Whisk the egg-sugar mixture into the milk. Return to low heat, stirring continuously to slowly cook the egg until the mixture has slightly thickened. Remove from the heat and stir in the melted chocolate. Leave to cool slightly.
• Pass the mixture through a sieve to remove the lemongrass. Allow to cool completely.
• Slowly fold in the heavy cream (do not overwhip the cream or it will separate). Pour the mousse into molds (see Note) and leave to set in the refrigerator, about 2 hours.
• Just prior to serving, make the sauce, juicing the lemons into a small heavy-based saucepan. Reduce by two-thirds over a low heat. Add a little sugar to taste. Thicken with cornstarch as desired.
• To serve, turn each mousse out onto a plate. Garnish with caramelized lemon rind and drizzle with sauce.

EASIEST EVER CHOCOLATE MOUSSE WITH LEMON CREAM

Steps:

• Place chocolate in blender.
• Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar.
• Pour over chocolate.
• Cover tightly; blend 5 seconds.
• Add egg whites.
• Cover tightly; blend on high 1 minute.
• Pour into 4 small bowls.
• Chill until firm, about 2 hours.
• Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks.
• Spoon over mousse; serve.

DOUBLE CHOCOLATE MOUSSE

Steps:

• Melt chocolates in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until almost melted; stir until completely melted. Cool 10 min. or to room temperature, stirring occasionally.
• Whisk in 1-1/2 cups COOL WHIP. Pipe or spoon into 6 dessert dishes.
• Refrigerate 1 hour. Garnish with remaining COOL WHIP just before serving.

DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE

Steps:

• For Cake:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
• Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
• For Mousse:
• Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
• Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
• Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
• Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
• Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.

DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY

Steps:

• Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
• Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
• Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
• Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
• Freeze for 2 hours, or until the mousse is set.
• Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
• Remove from the cake from the freezer and gently take the cake out of the springform pan.
• Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
• Pairs well with Cabernet Sauvignon.
• Enjoy!

MOM'S BLENDER CHOCOLATE MOUSSE WITH LEMON CREAM

Steps:

• Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
• Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.

DOUBLE CHOCOLATE MOUSSE WITH A TOUCH OF LEMON

Steps:

• Chop up 1/3 of the chocolate (finely or coarsely, your choice!), set aside.
• Whip cream with sugar until stiff peaks form.
• Separate egg whites and yolks. Whip yolks until light; in another bowl, whip egg whites until stiff.
• Melt the remaining 2/3 of the chocolate on top of a double boiler.
• Add the whipped egg yolks to the melted chocolate; stir to combine.
• Add whipped cream, chopped chocolate and lemon liqueur, stir.
• Carefully fold in whipped egg whites.
• Divide the mousse evenly among 4-6 individual dessert bowls and refrigerate for a few hours, or overnight. Garnish with mint or lemon balm leaves.