Silky Chocolate Mousse Recipes

SILKY CHOCOLATE MOUSSE

Silky Chocolate Mousse image

From Foodnetwork.com, How to Boil water. We made this last week and I just had to post it! This is the fluffy kind of mousse opposed to the creamy kind (Also good). Yum!!

Provided by Kitty Kat Cook

Categories Dessert

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cold heavy cream
6 ounces good quality semisweet chocolate
1/2 teaspoon instant coffee powder
2 tablespoons liqueur, of choice or 1 tablespoon water
1 large egg
2 large egg yolks
1 pinch salt
1/3 cup sugar
frozen raspberries (to garnish) or chocolate shavings (to garnish)

Steps:

In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
Fill a saucepan about a third of the way with water, then bring to a simmer.
Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
In a small bowl, stir the espresso powder into the rum or water, to dissolve.
Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon".
Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 serving dishes and refrigerate for at least 2 hours.

SILKY CHOCOLATE MOUSSE

Silky Chocolate Mousse image

Name says it all really! Not suitable to freeze. The original recipe stipulates Irish Cream liqueur but you could use your imagination and whatever liqueur you have on hand. Note to recipe says best made one day ahead. Cooking time does not include refrigeration time.

Provided by ballarat

Categories Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

300 g dark chocolate (chopped)
50 g unsalted butter (chopped)
3 eggs (separated)
1 tablespoon liqueur
1/4 cup caster sugar
300 ml thickened cream (whipped)

Steps:

Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat.
Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool.
Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches.
Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.

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