Recipe Chocolate Mousse

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CHOCOLATE MOUSSE I



Chocolate Mousse I image

Use a chocolate with a high cocoa content for best results. Feel free to use whisky, orange liqueur or anything you fancy, really, instead of the rum. This recipe can be made per person, using one ounce of chocolate and one egg for each. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by S.EKSTEIN

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h30m

Yield 6

Number Of Ingredients 3

6 ounces bittersweet chocolate, chopped
6 eggs, separated
6 teaspoons rum
Calories238.7 calories
Carbohydrate16.4 g
Cholesterol187.2 mg
Fat14.4 g
Fiber2.2 g
Protein8.2 g
SaturatedFat7.3 g
Sodium71.5 mg
Sugar13 g

Steps:

  • Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer.
  • Beat in rum, orange liqueur, or vanilla extract, if desired. In a separate bowl, beat egg whites to medium-stiff peaks. Stir a large spoonful of egg whites into the chocolate mixture to loosen. Then gently fold the remaining egg whites into the chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator.

EASY CHOCOLATE MOUSSE



Easy Chocolate Mousse image

All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.

Provided by By Brooke Lark

Categories     Dessert

Time 1h15m

Yield 2

Number Of Ingredients 2

1 pint (2 cups) heavy whipping cream, well chilled
10 to 12 oz bittersweet baking chocolate (60% to 70% cacao), broken into small pieces
ServingSize1 Serving

Steps:

  • In large bowl, beat whipping cream at medium speed just until stiff peaks form.
  • In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Provided by Claire Robinson

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
12 fresh blackberries, for garnish
Mint sprigs, for garnish, optional

Steps:

  • In a large glass bowl, place the chopped white chocolate and set aside.
  • Add the egg yolks and sugar to a small bowl and whisk until pale in color.
  • In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
  • Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
  • In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
  • Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
  • Garnish each serving with 3 blackberries and a sprig of mint, if using.

CHOCOLATE MOUSSE



Chocolate Mousse image

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

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

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.

CHOCOLATE MOUSSE RECIPE BY TASTY



Chocolate Mousse Recipe by Tasty image

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

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish

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!

CHOCOLATE MOUSSE



Chocolate Mousse image

Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.

Categories     Chocolate     Dessert     Freeze/Chill     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Easter

Yield 8 servings

Number Of Ingredients 8

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special Equipment
an instant-read thermometer

Steps:

  • Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  • Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
  • Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  • Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

EASY CHOCOLATE MOUSSE



Easy chocolate mousse image

Make this classic chocolate dessert in minutes with just a few ingredients - light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Provided by Elena Silcock

Categories     Dessert, Treat

Time 7m

Number Of Ingredients 4

150g 70% dark chocolate, plus extra to serve
6 egg whites
2 tbsp golden caster sugar
4 tbsp crème fraîche and grated chocolate, to serve
Calories277 calories
Fat16 grams fat
SaturatedFat9 grams saturated fat
Carbohydrate23 grams carbohydrates
Sugar19 grams sugar
Fiber4 grams fiber
Protein8 grams protein
Sodium0.24 milligram of sodium

Steps:

  • Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
  • Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

CHOCOLATE MOUSSE



Chocolate Mousse image

...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone.

Provided by Sandra Silver

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar
Calories359
Fat30.5
SaturatedFat18.7
Cholesterol81.5
Sodium26.2
Carbohydrate23.6
Fiber1.7
Sugar19.3
Protein2.4

Steps:

  • Melt chocolate and water in saucepan.
  • Whisk in the vanilla.
  • Allow to cool.
  • Whip the cream.
  • Add the confectioner's sugar.
  • On low beater, blend in the chocolate.
  • Scoop the Chocolate Mousse into a clear, glass bowl.
  • Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

CHOCOLATE MOUSSE



Chocolate Mousse image

So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 4

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
8 oz semisweet baking chocolate, chopped
Calories430
Carbohydrate27 g
Cholesterol175 mg
Fat6
Fiber2 g
Protein5 g
SaturatedFat20 g
ServingSize1 Serving
Sodium30 mg
Sugar24 g
TransFat1 g

Steps:

  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Tyler Florence

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Steps:

  • Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
  • In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
  • In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
  • Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

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2018-02-16  · Cover and chill in the fridge for about 20 minutes to cool. Beat 2 cups heavy cream and powdered sugar in a medium bowl with a hand mixer or stand mixer on …

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  • In a small saucepan, bring 1 cup of the heavy cream to a bare simmer. Pour the cream over the chopped chocolate, let sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for about 20 minutes to cool.
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CHOCOLATE MOUSSE - ONCE UPON A CHEF
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2019-04-15  · 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 …

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  • 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.
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  • 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.
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CHOCOLATE MOUSSE | RECIPETIN EATS
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2018-09-21  · A classic, proper Chocolate Mousse recipe. I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse …

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Category Dessert

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CHOCOLATE MOUSSE CAKE | RICARDO
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5/5 (114)
Category Desserts
Servings 8-10
Total Time 1 hr

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
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2018-12-14  · Directions. Combine the chocolate, butter, sugar and coffee in a small heavy saucepan and place over medium-low heat. Stir frequently until the chocolate is just melted and everything is …

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Category Dessert
Servings 4
Total Time 5 hrs 15 mins

  • Combine the chocolate, butter, sugar and coffee in a small heavy saucepan and place over medium-low heat. Stir frequently until the chocolate is just melted and everything is smooth. Remove from the heat, stir in the salt, and transfer to a mixing bowl, and cool to warm room temperature.
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CLASSICAL FRENCH CHOCOLATE MOUSSE RECIPE - CHEF DENNIS
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2020-08-02  · Yesterday I made chocolate mousse using raw eggs & I was concerned about salmonella & the recipe made a godawful mess of my blender. Your recipe looks wonderful, safer, and easy to make. The mousse I made, yesterday was delicious & I like the addition of coffee. I’ll never buy the faux mousse …

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  • Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.
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2020-02-12  · How to Make Chocolate Mousse 1. Whip egg yolks and sugar: In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and …

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CHOCOLATE MOUSSE | RECIPES - HERSHEYLAND
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2021-06-14  · Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. 2. Stir together sugar …

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Total Time 1 hr
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  • Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
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EASY CHOCOLATE MOUSSE RECIPE- MADE IN 15 MINUTES! -BAKING ...
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2020-02-16  · Instructions Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl, and microwave in short, 30-second bursts, stirring after each interval, until the mixture is melted and …

4.6/5 (7)
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From allrecipes.com
Chocolate Mousse II. Rating: 4.35 stars. 98. This is an easy mousse that is still light, fluffy, and very tasty! Substitute hot coffee for the water for a subtle flavor difference. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
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Mousse au chocolat recipe. Beat egg whites until stiff peaks form refrigerate. Whip cream until very stiff refrigerate. Beat well with a wire whisk for about four minutes until very thick and. Ingredients 3 egg yolks 23 cup sugar divided 12 cup milk 8 ounces dark chocolate I use 60 cacao roughly chopped 2 tablespoons Cognac or whatever liquor ...
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CHOCOLATE MOUSSE RECIPES - BBC GOOD FOOD
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NEIGHBORHOOD FRESH - RECIPE: CHOCOLATE MOUSSE
From neighborhoodfresh.com
Melt chocolate in double boiler or microwave oven. Remove from heat. Combine egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla and mix well. Beat egg whites with sugar until soft peaks form. Gently fold egg whites into chocolate mixture. Spoon mousse into decorative mold or individual dessert cups.
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CLASSIC CHOCOLATE MOUSSE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
2020-09-27  · Melt the chocolate Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth. Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch.
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CHOCOLATE MOUSSE RECIPES - BBC FOOD
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The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil ...
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