EASY CHOCOLATE MOUSSE WITHOUT EGGS
My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.
Provided by Stephanie Martins
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Place chocolate chips in a large bowl.
- Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
- Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
- Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
- Spoon into glasses and refrigerate until firm, at least 3 hours.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g
WHITE AND DARK CHOCOLATE MOUSSE (NON-DAIRY)
Make and share this White and Dark Chocolate Mousse (Non-Dairy) recipe from Food.com.
Provided by Shosh
Categories Frozen Desserts
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Whip topping until in doubles in volume. In another bowl, whip egg whites. Fold egg whites into whipped topping. Fold in yolks. Divide whipped mixture in half. Place dark chocolate chips in microwave-safe bowl and heat until melted. Add dark melted chocolate to 1/2 of whipped mixture. Melt white chocolate and add to the other 1/2 of whipped mixture. Place in decorative serving dish and alternate layers of white/dark chocolate. Freeze. Take out of freezer 20 minute before serving.
Nutrition Facts : Calories 201.5, Fat 13.2, SaturatedFat 8.3, Cholesterol 54.9, Sodium 34.9, Carbohydrate 20.2, Fiber 0.8, Sugar 19, Protein 3.1
BLACK AND WHITE CHOCOLATE MOUSSE
Steps:
- Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.
- White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
- Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.
- When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve.
WHITE CHOCOLATE MOUSSE WITH DARK CHOCOLATE SAUCE
Provided by Susie Campbell
Categories Chocolate Dairy Dessert Fall Chill Bon Appétit Guam Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)
- Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired.
NON-DAIRY CHOCOLATE MOUSSE
My mother has been making this incredibly easy mousse for years as a Passover dessert, but I like it year round! She makes chocolate cups, fills them with the mousse and tops them with berries - better than sponge cake any day in my book...
Provided by Kishka
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream the margarine.
- Add the sugar, vanilla and melted chocolate and beat until fluffy.
- Add the eggs and beat for 3 minutes until smooth and thick.
- Refrigerate until serving.
Nutrition Facts : Calories 376.9, Fat 24.4, SaturatedFat 9.5, Cholesterol 124, Sodium 185.5, Carbohydrate 39.5, Fiber 3.1, Sugar 33.7, Protein 6.8
2-INGREDIENT DAIRY-FREE CHOCOLATE MOUSSE RECIPE
This luscious dairy-free chocolate mousse is made with just two ingredients-eggs and sugar-and can easily be transformed into a rich flourless chocolate cake.
Provided by Benedetta Jasmine Guetta
Yield Makes 10 servings
Number Of Ingredients 3
Steps:
- Break up or chop the chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, remove it from the heat and let cool until tepid.
- In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
- When the chocolate has cooled, pour it into the bowl with the egg yolks and whisk well. Using a rubber spatula, stir in about one-third of the egg whites to lighten the mixture. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in (do not stir). Add the remaining whites, folding just until the egg whites are incorporated.
- Spoon the mixture into ten 4- or 5-oz. (120- or 150-ml) ramekins or small coffee cups. Refrigerate for at least 2 hours, or overnight, until set.
- Serve the chocolate mousse cold, decorated with chocolate shavings, if desired.
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- Break the egg into a small bowl, remove the yolk into a medium bowl, and pour the whites into the stand mixer bowl. You can use an egg separator to help. If an egg breaks, don’t use it...just get a new egg.
- Place the chocolate in a medium microwave-safe bowl and melt in a microwave on HIGH, stirring after each 30-second increment, until smooth. Let it cool slightly. Stir in the olive oil, espresso, vanilla extract, and salt until combined. Set aside.
- Place the egg yolks and ¼ cup sugar in a medium bowl and whisk until pale yellow. Add to the melted chocolate and stir until smooth.
DARK AND WHITE CHOCOLATE MOUSSE - FORK IN THE KITCHEN
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5/5 (1)Category DessertCuisine AmericanCalories 651 per serving
- Whipped Cream: Place the bowl of a stand mixer in the freezer for 15 minutes before preparing the whipped cream. Once the bowl is chilled, add the heavy cream and powdered sugar to the bowl. Mix on medium speed, gradually increasing the speed as it thickens, for 3-5 minutes until thick with medium peaks. Place in the fridge while you prepare the mousse.
- Dark Chocolate Mousse: Prepare a double boiler by placing an inch or two of water in a medium saucepan and topping with a glass bowl, being sure the bowl does not touch the water. Add the chopped chocolate to the saucepan, stirring occasionally, until melted. Meanwhile, add the 1/3 cup whole milk to a small saucepan and heat over low until warm. Once the chocolate is melted, slowly pour the milk into the bowl of melted chocolate, stirring until combined, smooth, and silky (if it looks like it's separating - just keep stirring!). If using, stir in the vanilla and the pinch of salt.
- Set the chocolate mixture aside to cool slightly for about 10 minutes. Then, fold in half of the whipped cream (approximately 1 cup and around 2 tablespoons). Fold until it is combined and then divide the mousse between individual serving glasses, ramekins, or dessert dishes. You can also pipe the filling in to create layers with the white chocolate mousse.
- White Chocolate Mousse: Prepare a double boiler by placing an inch or two of water in a medium saucepan and topping with a glass bowl, being sure the bowl does not touch the water. Add the chopped white chocolate to the saucepan, stirring occasionally, until melted. Meanwhile, add the 1/3 cup creme fraiche to a small saucepan and heat over low until warm. Once the chocolate is melted, slowly pour the milk into the bowl of melted chocolate, stirring until combined, smooth, and silky (if it looks like it's separating - just keep stirring!).
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