Kits Chocolate Mousse Recipes

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

KIT'S CHOCOLATE MOUSSE

Steps:

• Melt the chocolate over hot water.
• Let it cool until only warm.
• While the chocolate cools, whip the cream until it forms medium-stiff peaks.
• Do not overbeat or the mousse will lose some of its smooth, light texture.
• Separate 4 of the eggs and set the whites aside.
• Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer.
• Beat until eggs are thick and lemon colored, around 5 minutes.
• While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen.
• Sprinkle on the confectioners' sugar and beat until you have firm peaks.
• Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks.
• Stir until smooth, then add the remaining cream.
• When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.
• This mousse can be poured into small individual serving dishes or into 1 larger dessert dish.
• Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks.
• Remove from the freezer and let it sit in the refrigerator overnight before serving.
• VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
• Chill for 4 hours, then pipe whipped cream on top.