CHOCOLATE MOUSSE
Steps:
- Special Equipment: 4 (6 to 8-ounce) individual serving dishes
- Melt the chocolate over a double boiler setup.
- While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
- In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
- Garnish with fruit, nuts, cookies or whipped cream.
- Chocolaty delicious!
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.
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
CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
MARIAN BURROS'S GANACHE
Steps:
- Place the chocolate in a large bowl and set aside.
- In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
- Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
- Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 23 milligrams, Sugar 6 grams, TransFat 0 grams
MARIAN BURROS'S CHOCOLATE MOUSSE
Provided by Marian Burros
Categories dessert
Time 10m
Yield 16 or more servings
Number Of Ingredients 5
Steps:
- Beat the yolks and sugar together until light. Mix in liqueur.
- Meanwhile melt chocolate over hot water and whip the cream. Mix a little of cream into yolk mixture.
- Then mix in the chocolate until it is smooth. Fold in whipped cream and spoon into individual serving dishes. Chill.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 32 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 19 grams, Sodium 30 milligrams, Sugar 25 grams
CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
- Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
- Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
- Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
- Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
- Divide between 4 serving glasses.
- Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
- Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
- Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
- Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
- After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
- Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.
MOUSSE AU CHOCOLAT
Steps:
- In top of double boiler over hot water, melt the chocolate with the water and the sugar. Remove and cool.
- Add the yolks, one at a time, mixing well after each addition. Add the vanilla bean.
- Beat the whites until stiff. Fold into chocolate mixture. Spoon into six or eight individual pots, souffle dishes or ramekins. Refrigerate.
- To serve, top with whipped cream.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 41 milligrams, Sugar 21 grams, TransFat 0 grams
MOCHA MOUSSE FLOWERPOTS
Steps:
- To assemble: Crush a few of the cookies into the holes in bottom of flowerpots. Divide the creme anglaise among the flowerpots and spoon in. Place two crushed cookies on top of creme anglaise in each pot and top with mocha mousse, mounding it high.
- Decorate with chocolate flowers attached to small sticks, or with real flowers.
CHOCOLATE MOUSSE PIE
Provided by Marian Burros
Categories dessert
Time 15m
Yield 1 pie or 16 small individual soufflé dishes
Number Of Ingredients 11
Steps:
- Beat yolks in top of double boiler with 1 1/2 cups sugar, vanilla, salt and brandy, over simmering water, until mixture is thick. Remove from water and set aside.
- Melt chocolates over hot water or over direct heat, carefully. Remove; beat in butter a little at a time. Gradually beat chocolate into yolks until mixture is smooth. Beat in coffee.
- Beat whites until soft peaks form. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat one cup of whites into chocolate mixture to thin it. Then fold in remaining whites until well blended.
- Whip cream until stiff and fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator.
- Or spoon mixture into 16 individual souffle dishes, each holding less than 1/8 cup.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 30 grams, Sodium 119 milligrams, Sugar 29 grams, TransFat 1 gram
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
More about "marian burross chocolate mousse recipes"
CHOCOLATE MOUSSE | RECIPETIN EATS
From recipetineats.com
CHOCOLATE MOUSSE - ONCE UPON A CHEF
From onceuponachef.com
JAMES MARTIN'S CHOCOLATE MOUSSE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
CHOCOLATE MOUSSE RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
BY BURROS, MARIAN COOKING FOR COMFORT: MORE THAN 100 WONDERFUL …
From amazon.ca
Reviews 11Format PaperbackAuthor Marian Burros
COOKING FOR COMFORT: MORE THAN 100 WONDERFUL RECIPES THAT ARE …
From amazon.ca
Reviews 11Format PaperbackAuthor Marian Burros
CHOCOLATE MOUSSE - IMMACULATE BITES
From africanbites.com
CHOCOLATE MOUSSE RECIPE – MARION KANE
From marionkane.com
WORLD FAMOUS ORIGINAL PLUM TORTE BY MARIAN BURROS - KOSHER
From koshereye.com
CHOCOLATE MOUSSE - AMANDA'S COOKIN' - TRIFLES & PARFAITS
From amandascookin.com
MARS BAR CHOCOLATE MOUSSE! - JANE'S PATISSERIE
From janespatisserie.com
CLASSY CHOCOLATE MOUSSE WITH GRAND MARNIER TO INDULGE IN
From bringonthespice.com
HOW TO MAKE A PROPER OLD-SCHOOL CHOCOLATE MOUSSE
From theguardian.com
QUEEN ELIZABETH II'S FORMER CHEF SHARES CHOCOLATE MOUSSE RECIPE
From townandcountrymag.com
EASY CHOCOLATE MOUSSE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
THE BEST CHOCOLATE MOUSSE ONLY TASTES COMPLICATED
From nytimes.com
CHOCOLATE MOUSSE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
MARIAN BURROS PLUM CRUMBLE RECIPE - EASY RECIPES
From recipegoulash.cc
THE CHOCOLATE MOUSSE OF MY DREAMS - REAL BAKING WITH ROSE
From realbakingwithrose.com
THE BEST CHOCOLATE MOUSSE RECIPE - ROSEMARY & MAPLE
From rosemaryandmaple.com
CHOCOLATE MOUSSE RECIPES | ALLRECIPES
From allrecipes.com
RACHEL KHOO’S CHOCOLATE MOUSSE WITH CACAO NIBS
From mondomulia.com
COOKING FOR COMFORT: MORE THAN 100 WONDERFUL RECIPES THAT ARE …
From amazon.ca
CHOCOLATE MOUSSE RECIPE - COOKING CLASSY
From cookingclassy.com
MARIAN BURROS PLUM TORTE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THE MYSTERIOUS ORIGINS OF TIRAMISU, THE DESSERT THAT TOOK THE 80S …
From meridian.net
MICHEL ROUX’S CHOCOLATE MOUSSE - BIGOVEN
From bigoven.com
MARIAN BURROS'S CHOCOLATE MOUSSE - DINING AND COOKING
From diningandcooking.com
PERFECT CHOCOLATE MOUSSE RECIPE - CHEF BILLY PARISI
From billyparisi.com
ROYAL CHEF REVEALS QUEEN'S RECIPE FOR BOOZY CHOCOLATE MOUSSE
From dailymail.co.uk
CHOCOLATE MOUSSE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
HERVé THIS' CHOCOLATE MOUSSE - RECIPES | BLUE JEAN CHEF
From bluejeanchef.com
MARY BERRY'S CHOCOLATE MOUSSE | BAKING RECIPES | GOODTO
From goodto.com
COOKING FOR COMFORT: MORE THAN 100 WONDERFUL RECIPES THAT
From amazon.ca
THE BEST EASY CHOCOLATE MOUSSE - ERIN IRELAND
From erinireland.ca
PIN ON RECIPES TO TRY - BAKING - PINTEREST
From pinterest.com
WORLD CHOCOLATE DAY 2022: ÉCLAIRS, MOUSSE AND OTHER YUMMY …
From timesfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love