MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)
Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
Provided by Babs7
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
- Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
- Boil 3 to 4 minutes.
- Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
- Gradually add the sugar syrup, beating constantly.
- Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
- Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
- Stir in the melted chocolate.
- Beat the egg whites with a rotary or electric beater until stiff and shiny.
- As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
- Finally, fold in the whipped cream.
- Pour into a large serving bowl and refrigerate until serving time.
CHOCOLATE MOUSSE (MOUSSE AU CHOCOLAT)
Chocolate Mousse - also known as Mousse au chocolat - is a classic French dessert. Made from rich chocolate, raw egg, and whipped cream, this sweet treat is light, airy, and topped with berries and chocolate for perfection!
Provided by Recipes From Europe
Categories Desserts
Time 30m
Number Of Ingredients 6
Steps:
- Separate the eggs. Place the egg yolks into a medium-large mixing bowl and the egg whites into a separate mixing bowl.
- Add a pinch of salt to the bowl with the egg whites, then beat it with the normal beaters of your electric mixer until stiff. The egg whites are stiff enough when two small "mountains" form and stay standing as you lift the beaters out of the eggs. When done, set the bowl aside for now.
- Break the chocolate into small pieces and add these pieces to a heat-resistant bowl. Place the bowl into a hot water bath and melt the chocolate while stirring consistently.
- Once all the chocolate has melted, remove the bowl from the heat and set it aside to allow the chocolate to cool slightly.
- In the meantime, lightly whip the cream in another bowl using the normal beaters of your electric mixer. Then set the whipped cream aside.
- Now add the sugar to the bowl with the egg yolks and beat with your clean beaters until creamy.
- Next, quickly add the warm melted chocolate to the egg yolk mixture while whisking constantly. It is important that the chocolate isn't too hot since you don't want to cook the egg. At the same time, it shouldn't be too cold as this could cause the chocolate to harden when coming in contact with the egg yolks.
- Right after you added the melted chocolate to the egg yolks, quickly fold in the whipped cream with a spatula. Once it's incorporated, also add the stiff egg whites and gently fold them in with the spatula until there are no lumps left.
- Pour the chocolate mousse into serving bowls, cover them with cling film, and place them in the fridge for at least 2 hours.
- You can garnish the chocolate mousse with chocolate shavings, berries, and/or whipped cream before serving.
Nutrition Facts : ServingSize 1 g, Calories 483 kcal, Carbohydrate 31 g, Protein 8 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 210 mg, Sodium 112 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 12 g
CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT
Steps:
- In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
- In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
- In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
- Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
- Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
- To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.
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
Provided by Bryan Miller And Pierre Franey
Categories project, dessert
Time 20m
Yield Six servings
Number Of Ingredients 5
Steps:
- Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
- Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
- Add the chocolate mixture to the yolks and blend well with a rubber spatula.
- Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 39 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 127 milligrams, Sugar 37 grams, TransFat 1 gram
CHOCOLATE MOUSSE RECIPE BY TASTY
You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
- Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
- Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
- Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
- Enjoy!
MOUSSE AU CHOCOLAT
Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal
Provided by Marie Pierre Moine
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 7
Steps:
- Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
- Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
- Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.
Nutrition Facts : Calories 283 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
LA MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)
I was shown this recipe in Jr. High French Class. The teacher thought it would be fun and educational to learn a recipe from France and she was right. It's a wonderful dessert that incorporates Orange Juice and Coffee into the mixture. Check it out....
Provided by BM171676
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Chill all mixing bowls and utensils before making the mousse to help it set up.
- Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
- Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
- Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
- Beat egg whites until soft peaks form.
- Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.
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