CHOCOLATE MOUSSE
This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!
Categories Desserts
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg
MORTON'S CHOCOLATE MOUSSE
Steps:
- 1. Bring half of the heavy cream to a boil in a saucepan. 2. Place the chopped chocolate and cocoa powder in a medium mixing bowl and pour the boiling cream over the chocolate. 3. Let the chocolate, cocoa and cream sit for 1 minute, then wisk together with a wire whisk until blended. Be sure any large balls of cocoa have been broken up and set aside. 4. When the chocolate's temperature has come down to 80 degrees, beat the egg whites on high speed in a chilled mixer for approximately 10 seconds until they begin to foam. 5. Add the cream of tartar and salt to the egg whites. Beat for about 1 more minute, until soft peaks form. 6. Sprinkle in sugar, continuing to beat until stiff, but not dry, for another minute. The whites should make "wop, wop, wop" sound in mixing bowl and be very stiff. 7. Check the temperature of the chocolate again to be sure it has come down to 80 degrees; fold in the beaten egg white mixture. 8. Add remaining heavy cream to chilled mixing bowl. Whip on high speed until soft peaks form, about 2 minutes. 9. Fold the whipped cream into the chocolate - egg white mixture. 10. Cover with plastic wrap. Refrigerate overnight or at least 4 hours.
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.)
PAT'S FAVORITE CHOCOLATE MOUSSE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the chocolate by adding to a bowl placed over simmering water and stirring until melted and smooth. Remove from the heat.
- Whisk together the egg yolks, 4 tablespoons sugar, 3/4 cup heavy cream and a pinch of salt in a medium 2-quart curved bottom saucepan. Place over medium heat and stir constantly until the mixture is thick, about 3 minutes. Whisk in the chocolate and vanilla. Strain the mixture into a large bowl using a fine mesh sieve and place in the refrigerator until chilled, at least 30 minutes.
- Beat the remaining 1 cup heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Gently fold the whipped cream into the chilled chocolate. Divide the mousse evenly among 4 individual serving dishes and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate.
S'MORES CHOCOLATE MOUSSE
Martha transforms the nostalgic combination of chocolate, marshmallow, and graham cracker from campfire classic to the most sophisticated mini dessert (the "marshmallow" is meringue!).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 17
Steps:
- Crust: Preheat oven to 350 degrees. On a parchment-lined rimmed baking sheet, arrange eight 3-by-3-inch round ring molds. In a food processor, pulse graham crackers until finely ground. Add flour, salt, butter, and sugar; pulse to combine. Transfer mixture to another rimmed baking sheet and bake 10 minutes. Using a bench scraper or metal spatula, coarsely chop until no large clumps remain. Bake 10 minutes more. Remove and chop again; set aside to cool.
- Meanwhile, melt milk chocolate in a small heatproof bowl set over (not in) a pot of simmering water. Transfer graham cracker mixture to a large bowl. Add melted milk chocolate and stir to combine. Add 1/4 cup to each ring mold and press with a small spoon to pack tightly. Refrigerate until set.
- Mousse Filling: In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes. Melt semisweet chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved. Remove from heat; add egg yolks and whisk until well combined. Let cool to room temperature.
- In a large bowl, whisk together egg whites and salt until stiff peaks form. Whisk one-third of egg-white mixture into semisweet-chocolate mixture; gently fold in remaining egg-white mixture. Gently fold in whipped cream. Divide mousse evenly among ring molds (about 1/4 cup each). Refrigerate until set, at least 2 hours.
- Meringue Topping: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Add cornstarch and vanilla. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
- Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe on top of mousse to fill mold. Using a small offset spatula, smooth meringue to make it flush with top of mold.
- Refrigerate until set, about 1 hour. Let stand at room temperature 5 minutes. To unmold, place ring mold on top of a narrow glass or spice jar; gently pull mold down. If necessary, briefly torch sides of molds with a kitchen torch to loosen (be careful not to overheat). Transfer to a heatproof plate. Repeat process with remaining molds. Use kitchen torch to brown tops of meringues. Serve immediately.
GORDON RAMSAY CHOCOLATE MOUSSE
Make and share this Gordon Ramsay Chocolate Mousse recipe from Food.com.
Provided by joiekc
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
- Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
- Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.
Nutrition Facts : Calories 805, Fat 82.8, SaturatedFat 51.4, Cholesterol 186.6, Sodium 66.7, Carbohydrate 28.5, Fiber 10.3, Sugar 6.8, Protein 10.8
MORTON'S LEGENDARY HOT CHOCOLATE CAKE
Chocolate cake - and not just any only chocolate cake - Morton's Legendary Hot Chocolate Cake. Learn how to make it yourself. Impressive and delicious! This is definitely not a lean recipe but everything in moderation, right? As seen in Morton's Steak Bible, Author Klaus Fritsch, co-founder Morton's The Steakhouse. To get the right consistency, you must bake small individual cakes, using 6-ounce souffle dishes or ramekins.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
- Tap out the excess sugar.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
- Remove the top of the double boiler pan from the heat.
- In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
- With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
- Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
- With the mixer on medium speed, beat for 30 seconds, or until well mixed.
- Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
- Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
- The centers will be soft but not sticky.
- Remove the cakes from the oven and immediately invert each onto a serving plate.
- Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Nutrition Facts : Calories 814.5, Fat 62, SaturatedFat 35.6, Cholesterol 664.3, Sodium 128.3, Carbohydrate 52.3, Fiber 1, Sugar 37.9, Protein 14.4
SIMPLE CHOCOLATE MOUSSE
This amazing dessert is made with just 3 ingredients and comes together in minutes. A word of warning - once you've tasted this simple chocolate mousse, you will never eat regular chocolate mousse again. I know you've been told not to mix water and chocolate, but trust me, this works.
Provided by Chris D. Williams
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
Steps:
- Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
- Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
- Chill for at least 1 hour before serving. Mousse can be spooned or sliced.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 28.2 g, Cholesterol 81.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 21.2 g, Sodium 27.6 mg, Sugar 23 g
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 "mortons chocolate mousse recipes"
CHOCOLATE MOUSSE | RECIPETIN EATS
From recipetineats.com
5/5 (132)Calories 375 per servingCategory Dessert
JAMES MARTIN'S CHOCOLATE MOUSSE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
CLASSIC FRENCH CHOCOLATE MOUSSE RECIPE - THE SPRUCE …
From thespruceeats.com
CHOCOLATE MOUSSE RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
MORTON'S LEGENDARY HOT CHOCOLATE CAKE - GOODTASTE WITH TANJI
From goodtaste.tv
CHOCOLATE MOUSSE - MATT MORAN
From mattmoran.com.au
CHOCOLATE MOUSSES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LINDT CHOCOLATE MOUSSE RECIPE FROM LINDT CANADA
From lindt.ca
CHOCOLATE MOUSSE IN UNDER 5 MINUTES WITH 4 INGREDIENTS
From ritzymom.com
CLASSIC CHOCOLATE MOUSSE FROM SCRATCH RECIPE | ALTON BROWN
From altonbrown.com
CHOCOLATE MOUSSE — MARK BITTMAN
From markbittman.com
10 BEST MORTONS RECIPES | YUMMLY
From yummly.com
THE HOME OF NORTHERN IRISH BAKING | MORTONS FLOUR
From mortonsflour.com
MOLTEN CHOCOLATE MOUSSE CUPS RECIPE | MYRECIPES
From myrecipes.com
CLASSIC FRENCH CHOCOLATE MOUSSE - PARDON YOUR FRENCH
From pardonyourfrench.com
PRIME PLATTERS | MORTON'S THE STEAKHOUSE | CHAIN OF STEAK …
From mortons.com
MARS BAR CHOCOLATE MOUSSE! - JANE'S PATISSERIE
From janespatisserie.com
CHOCOLATE MOUSSE | RICARDO
From ricardocuisine.com
HOW TO MAKE A PROPER OLD-SCHOOL CHOCOLATE MOUSSE - THE GUARDIAN
From theguardian.com
CHOCOLATE MOUSSE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
ALMOND CHOCOLATE MOUSSE :: MORTON & BASSETT SPICES
From mortonbassett.com
PRIVATE DINNER MENU | MORTON'S THE STEAKHOUSE | CHAIN OF STEAK ...
From mortons.com
MORTON’S RECIPES USING MORTON’S PRODUCTS - ALLIED KENCO SALES
From alliedkenco.com
DOUBLE CHOCOLATE MOUSSE AT MORTON'S STEAKHOUSE | EASY …
From pinterest.com
CHOCOLATE MARTINI MOUSSE - COOKING WITH CURLS
From cookingwithcurls.com
DAIRY-FREE AVOCADO CHOCOLATE MOUSSE WITH AQUAFABA - MORTON SALT
From mortonsalt.com
2 NOTE MOUSSE RECIPE - ALTON BROWN
From altonbrown.com
CHOCOLATE MOUSSE RECIPES | ALLRECIPES
From allrecipes.com
FRENCH CHOCOLATE MOUSSE RECIPE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
EASY CHOCOLATE MOUSSE RECIPE - MOM ON TIMEOUT
From momontimeout.com
RECIPE CENTRE - MORTONS FLOUR
From mortonsflour.com
CHOCOLATE MOUSSE - AMANDA'S COOKIN' - TRIFLES & PARFAITS
From amandascookin.com
THE BEST CHOCOLATE MOUSSE RECIPE - ROSEMARY & MAPLE
From rosemaryandmaple.com
CHOCOLATE MARQUISE - SERIOUS EATS
From seriouseats.com
DELICIOUS CHOCOLATE MOUSSE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
THE BEST TOBLERONE MOUSSE (SO EASY) - BELLY RUMBLES
From bellyrumbles.com
CHOCOLATE MOUSSE - IMMACULATE BITES
From africanbites.com
EASY CHOCOLATE MOUSSE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
MILK CHOCOLATE MOUSSE | RICARDO
From ricardocuisine.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