Rich Chocolate Mousse Recipes

RICH CHOCOLATE MOUSSE

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 CHOCOLATE MOUSSE

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.

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

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.

RICH CHOCOLATE MOUSSE

Steps:

• Put the chocolate and cream in a heatproff bowl set over a saucepan of gently simmering water (do not let the bowl touch the water).
• Stir until the chocolate has melted.
• Allow to cool for 5 minutes.
• Then beat in the egg yolks one at a time.
• Beat the egg whites in a separate clean bowl with an electric mixer until stiff.
• Lightly fold the egg whites into the chocolate mixture until combined.
• Spoon the mousse into 4 ramekins or dessert glasses and chill for 2 hours.
• Dust with cocoa powder before serving.

CHEF JOHN'S DARK CHOCOLATE MOUSSE

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.

MIRJ'S INCREDIBLY RICH CHOCOLATE MOUSSE

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.

RICH CHOCOLATE MOUSSE

Steps:

• Separate the eggs carefully and whisk the yolks gently until just turning light
• Whisk the egg whites to soft peaks using a food processor, electric hand whisk, or by hand (this will take longer). Make sure no trace of grease or yolk is in with the whites.
• Melt the chocolate until smooth gently in a bowl suspended in a saucepan half-filled with water. Constantly stir with a dessert spoon to ensure the chocolate does not burn.
• Take off the heat and add the egg yolks to the chocolate - this will cook the eggs slightly. Leave to cool for 15 minutes
• Fold in the egg whites into the chocolate mixture until fully mixed then split mixture between ramekins or wine glasses. Cover with foil or cling film and chill for 2 hours. Add topping if desired.

RICH CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a baking sheet. , Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon., Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight., For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over baking sheet and drag a fork through chocolate. Let stand at room temperature until set., Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45° angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls.