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.
RICH CHOCOLATE MOUSSE
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse in that the eggs are not cooked. You'll find it unbelievably smooth and voluptuous.
Categories Milk/Cream Mixer Chocolate Egg Dessert Quick & Easy Brandy Chill Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth. Remove from heat.
- Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
- Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
- Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
- Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses, 4-ounces ramekins, or a serving dish.
RICH DARK CHOCOLATE MOUSSE RECIPE
The Rich Dark Chocolate Mousse is a delicious holiday party food recipe that is made from dark chocolate and whisked up cream and and egg whites. It tastes great with a strawberry compote and may be some whipped cream to top off. I have also shown you in the recipe below on how to make an eggless chocolate mousse. It is simple and a quick recipe and equally delicious too. I have also used the Sprig Extract of Natural Bourbon Vanilla, which is a very high quality vanilla extract which derives its signature flavour from the finest imported vanilla beans grown in Madagascar Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe. Other Mousse recipes that you can try are: Butterscotch Marshmallow Mousse Recipe Eggless Mango Mousse Recipe Thandai Mousse Recipe
Provided by Archana Doshi
Time 50m
Yield Makes: 8 Servings
Number Of Ingredients 6
Steps:
- To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate. For this, heat about 1 inch of water in a large pan till it boils. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling and melting the chocolate.
- In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the chocolate is melted and smooth. Remove from the water bath and set aside to cool.
- In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar. Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow. Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly. Allow it to cool completely.
- While the above mixture is cooling. In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.
- Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it. Then gently fold in the remaining whites. Gradually add in the heavy cream and whisk gently until soft peaks form.
- Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.
- Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries. You can also sprinkle the mousse with grated chocolate.
- Heat about 1 inch of water in a large skillet/pan until bubbles form. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling.
- In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth. Remove from the water bath and set aside to cool. Once cooled, stir in the dissolved agar agar/china grass.
- Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well.
- Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.
- Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe.
EASY DARK CHOCOLATE MOUSSE
Your family and friends are going to ask for more of this dark chocolate mousse!
Provided by Mandi
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 6h20m
Yield 8
Number Of Ingredients 7
Steps:
- Beat 3/4 cup sugar and egg yolks together in a bowl.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
- Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 35 g, Cholesterol 125.3 mg, Fat 16.4 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 9.4 g, Sodium 117.9 mg, Sugar 20.5 g
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
RICH CHOCOLATE MOUSSE
A rich chocolate mousse. Go and indulge.
Provided by jescat
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the chocolate and cream in a heat proof bowl over a sauce pan of simmering water. Stir untill chocolate has melted. Leave to cool for 5 minutes.
- Once cooled, beat in the egg yolks one at a time.
- Whisk the egg whites in a separate bowl untill stiff.
- Then, fold into chocolate mixture.
- Spoon into 4 dessert glasses and chill for 2 hours.
- Dust with Cocoa powder or Icing sugar before serving.
DARK CHOCOLATE MOUSSE
At once light and creamy, dark and rich, chocolate mousse is a classic for a reason. And with chef Mindy Segal's recipe, you can strike that perfect balance anytime, whether it's a special occasion or you just have that craving.
Provided by Mindy Segal
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a double boiler, melt chocolate and butter together, stirring occasionally with a whisk. (If you don't have a double boiler, use a heatproof bowl set over a pot of barely simmering water, making sure the bowl isn't touching the water.) Meanwhile, in a stand mixer fitted with a whisk attachment, whip egg yolks and 2 tablespoons sugar at high speed, 2 minutes, until it reaches the "ribbon stage"-i.e., the batter resembles a ribbon when you lift the whisk.
- Pour warm chocolate mixture into a large mixing bowl. Using a rubber spatula, quickly fold the egg yolk mixture into the chocolate, stopping after the mixture is combined three-fourths of the way. Set aside.
- In a stand mixer fitted with a whisk attachment, whip the egg whites and salt at medium speed until the mixture is frothy and forms soft peaks, 1 minute. With the mixer still running, slowly add the remaining 4 tablespoons of sugar in a steady stream, then turn mixer to high and whip until medium peaks form, 1 more minute.
- Fold a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites gently but thoroughly using the following method: Look at the mixing bowl like a clock-the top is 12 o'clock, the bottom 6 o'clock. Place the rubber spatula, point side down, into the bowl at 12 o'clock. Stir the mousse clockwise around the edge of the bowl to 9 o'clock, while turning the bowl counterclockwise. Repeat, about 6 times, until there are no more visible egg whites.
- In a stand mixer fitted with a whisk attachment, whip the vanilla extract and heavy cream at medium speed, 30 seconds. Then turn to high and whip until medium peaks form, 1 more minute. Fold whipped cream into mousse gently but thoroughly, using the clock method from Step 4. Makes 4 cups mousse.
- Assembly: Evenly divide mousse into 8 individual serving bowls (an ice cream scoop works well for this). Chill in the refrigerator to set, 2 hours or up to overnight. Serve with additional whipped cream dolloped on top.
RICH CHOCOLATE MOUSSE
I love to serve this impressive dessert because people think I went to a lot of trouble. Actually, it's easy to make.-Florence Palmer, Marshall, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. , Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping.
Nutrition Facts : Calories 260 calories, Fat 16g fat (12g saturated fat), Cholesterol 159mg cholesterol, Sodium 6mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
MIRJ'S INCREDIBLY RICH CHOCOLATE MOUSSE
This mousse is so incredibly rich that you can stand a spoon in it and it will not fall. I have been making this recipe for the last 18 years, it's based on a recipe I found in a Marks & Spencer's cookbook I got as a wedding present. [Edited to say that this was posted in 2001, now it's 2006 and it's been 23 years since I've been making this recipe, and it's still going strong!]
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate up into small pieces.
- Melt them either over a double boiler or in the microwave.
- Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate.
- You have to stir fast so the chocolate doesn't cook the yolks.
- Add the brandy.
- Whip the whites until stiff.
- Slowly fold them into the chocolate mixture.
- Pour into individual dessert glasses, or into one large serving bowl.
- Chill in the fridge for at least 2 hours.
- Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie.
- Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc.
- Just remember, use 2 eggs for every 4 ounces (100 grams) of chocolate.
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