Jamie Oliver Chocolate Mousse Recipes

DAIRY-FREE CHOCOLATE MOUSSE

Steps:

• Place a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.
• Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
• Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
• Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
• Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
• Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
• Serve with an extra grating of chocolate and a fresh fruit salad.

KILLER CHOCOLATE MOUSSE

Steps:

• Place the chocolate and a tiny pinch of sea salt in a heatproof bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally. Meanwhile, in another bowl add the sugar to the egg yolks and beat until it has dissolved and is silky-smooth. Whisk the whites in a clean bowl with a tiny pinch of salt until they form soft peaks. Cook's Note: You should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until it forms soft peaks. Once the chocolate has melted, carefully lift the bowl out of the pan and put it to one side. Mix 2 1/2 ounces/ 75 ml of amaretto and the cocoa powder into your egg yolks then tip the whipped cream in and mix again. Fold through the melted chocolate until everything is well combined. Finish by tipping in the egg whites and keep folding gently, from the outside in, doing a figure-of-eight, until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide it between little glasses or cappuccino cups. Cover with cling film then pop in the refrigerator for 1 to 2 hours until set. Right before you're ready to serve your guests, dust some cocoa powder over the mousse. Pop the dried cherries in a small pan with the rest of the amaretto then top up with enough water to just cover the berries. Bring to the boil, then turn the heat off and leave to stand for a bit. Bash up the packets of sesame snaps in a pestle and mortar then open them and tip the contents into the mortar. Serve that next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and customize their own mousse. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!

CHOCOLATE CAMBRIDGE CREAM

Steps:

• Run a knife along the length of the vanilla pods, scraping out the seeds, and then chop up the pods. Put the seeds and pods in to a thick-bottomed pan with the milk and cream. Simmer slowly for 5 minutes for the flavor to infuse.
• In a bowl that will fit into the top of the pan, but not fall into the pan, whisk the egg yolks, sugar, and cocoa powder for a minute. Still slowly whisking, add the vanilla-flavored milk and cream and keep whisking until well mixed.
• Add 1-inch (2.5 centimeters) of hot water to the dirty pan bring to a simmer and put the bowl on top of the pan. Cook the custard slowly over the simmering water for 5 minutes, stirring often until it coats the back of the spoon.
• Strain the custard through a fine sieve into a clean container. Discard the vanilla pods.
• Preheat the oven to 300 degrees F (150 degrees C).
• Put 4 ovenproof serving dishes in a high-sided roasting tray. Divide the chocolate between them and shake flat. Carefully divide the custard mix between the dishes; making sure the chocolate isn't disturbed. Fill the tray with water until it is halfway up the sides of the dishes.
• Cook in the preheated oven for around 30 to 45 minutes until slightly wobbly in the middle. Allow to cool, then sprinkle with some sugar, and caramelize with a blowtorch.
• Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.;

CHOCOLATE POTS

Steps:

• In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.
• PS. Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again.