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
DARK CHOCOLATE MOUSSE
At once light and creamy, dark and rich, chocolate mousse is a classic for a reason. And with chef Mindy Segal's recipe, you can strike that perfect balance anytime, whether it's a special occasion or you just have that craving.
Provided by Mindy Segal
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a double boiler, melt chocolate and butter together, stirring occasionally with a whisk. (If you don't have a double boiler, use a heatproof bowl set over a pot of barely simmering water, making sure the bowl isn't touching the water.) Meanwhile, in a stand mixer fitted with a whisk attachment, whip egg yolks and 2 tablespoons sugar at high speed, 2 minutes, until it reaches the "ribbon stage"-i.e., the batter resembles a ribbon when you lift the whisk.
- Pour warm chocolate mixture into a large mixing bowl. Using a rubber spatula, quickly fold the egg yolk mixture into the chocolate, stopping after the mixture is combined three-fourths of the way. Set aside.
- In a stand mixer fitted with a whisk attachment, whip the egg whites and salt at medium speed until the mixture is frothy and forms soft peaks, 1 minute. With the mixer still running, slowly add the remaining 4 tablespoons of sugar in a steady stream, then turn mixer to high and whip until medium peaks form, 1 more minute.
- Fold a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites gently but thoroughly using the following method: Look at the mixing bowl like a clock-the top is 12 o'clock, the bottom 6 o'clock. Place the rubber spatula, point side down, into the bowl at 12 o'clock. Stir the mousse clockwise around the edge of the bowl to 9 o'clock, while turning the bowl counterclockwise. Repeat, about 6 times, until there are no more visible egg whites.
- In a stand mixer fitted with a whisk attachment, whip the vanilla extract and heavy cream at medium speed, 30 seconds. Then turn to high and whip until medium peaks form, 1 more minute. Fold whipped cream into mousse gently but thoroughly, using the clock method from Step 4. Makes 4 cups mousse.
- Assembly: Evenly divide mousse into 8 individual serving bowls (an ice cream scoop works well for this). Chill in the refrigerator to set, 2 hours or up to overnight. Serve with additional whipped cream dolloped on top.
AMAZING CHILI CHOCOLATE MOUSSE
Make and share this Amazing Chili Chocolate Mousse recipe from Food.com.
Provided by Anna M.
Categories Dessert
Time 30m
Yield 4 small ramekins, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate.
- Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs.
- Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes).
- Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy").
- Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream.
- Fill into ramekins or similar container.
- Chill overnight or at least 3-4 hours.
EASY AND HEALTHY DARK CHOCOLATE MOUSSE
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
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
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