Belgian Chocolate Mousse Recipes
BELGIAN CHOCOLATE MOUSSE
Make and share this Belgian Chocolate Mousse recipe from Food.com.
Provided by juulkumuul
Categories Dessert
Time 16m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 3
Steps:
- Separate the eggs.
- Mix the egg yolks with the melted chocolate.
- Mix with whipped cream.
- Mix with whipped egg white.
- (Look at my video recipe on http://www.youtube.com/watch?v=Onl5Lh0u3Lo ).
EASY CHOCOLATE MOUSSE
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
Provided by By Brooke Lark
Categories Dessert
Time 1h15m
Yield 2
Number Of Ingredients 2
Steps:
- In large bowl, beat whipping cream at medium speed just until stiff peaks form.
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
MOUSSE AU CHOCOLAT (BELGIUM)
This recipe was found on www.recipes.wuzzle.org where it was adapted from Everybody Eats Well in Belgium. I'm posting it here as I look forward to the ZWT6! The preparation time does not include the several hours needed for the mousse to firm up in the refrigerator.
Provided by Sydney Mike
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
- Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
- In a separate bowl, beat whipping cream into soft peaks.
- Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
- Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
- Before serving, garnish with chocolate shavings.
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