Semisweet Chocolate Mousse Recipes
CHOCOLATE MOUSSE
Steps:
- Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.
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CHOCOLATE MOUSSE - LIVE WELL BAKE OFTEN
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- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the egg yolks on medium-high speed for 3-4 minutes until thickened and a light yellow color. Gradually beat in the granulated sugar and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, beat the ½ cup (120 ml) cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
SEMI-SWEET CHOCOLATE MOUSSE - CURIOUS COOKERY
From curiouscookery.com
- Combine the chocolate, water, cocoa, and rum in a heatproof metal bowel set over a saucepan filled with 1 1/2 inches simmering water. Stir until the chocolate is melted. Set aside, and let it cool slightly.
- Whisk the egg yolks, 1 1/2 teaspoons sugar, and salt together in a medium bowl until it thickens slightly. Add the melted chocolate to the egg mixture and whisk together. Let it cool for 5 minutes.
- Add the egg whites to a medium bowl. Whisk with an electric hand mixer at low speed until foamy. Add the remaining sugar to the whipped egg whites. Turn up the mixer to medium-high speed and whisk until the the foam has firm peaks.
- Stir about 1/2 the whipped egg whites into the chocolate mixture to lighten the color. Using a rubber spatular, fold in the remaining whipped egg white very gently until there are no white streaks.
SEMISWEET CHOCOLATE MOUSSE RECIPE - RECIPES.NET
From recipes.net
- Cut butter and chocolate into cubes. Transfer this in a heat-safe or metal mixing bowl then add in the salt and sugar.
- Melt the ingredients by setting the bowl over a saucepan of simmering water. Whisk for about 1 minute until the mixture is smooth.
- Add the whisked cream bit by bit into the chocolate and butter mixture and fold using a spatula until the mix is uniform.
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