Chocolate Dice Dark Chocolate Mousse Recipes

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.

Steps:

• For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside.
• In a separate bowl, whip the heavy cream to soft peaks.
• Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours.
• For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings.

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

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.

Steps:

• Beat 3/4 cup sugar and egg yolks together in a bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
• Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

Steps:

• In a double boiler, melt chocolate and butter together, stirring occasionally with a whisk. (If you don't have a double boiler, use a heatproof bowl set over a pot of barely simmering water, making sure the bowl isn't touching the water.) Meanwhile, in a stand mixer fitted with a whisk attachment, whip egg yolks and 2 tablespoons sugar at high speed, 2 minutes, until it reaches the "ribbon stage"-i.e., the batter resembles a ribbon when you lift the whisk.
• Pour warm chocolate mixture into a large mixing bowl. Using a rubber spatula, quickly fold the egg yolk mixture into the chocolate, stopping after the mixture is combined three-fourths of the way. Set aside.
• In a stand mixer fitted with a whisk attachment, whip the egg whites and salt at medium speed until the mixture is frothy and forms soft peaks, 1 minute. With the mixer still running, slowly add the remaining 4 tablespoons of sugar in a steady stream, then turn mixer to high and whip until medium peaks form, 1 more minute.
• Fold a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites gently but thoroughly using the following method: Look at the mixing bowl like a clock-the top is 12 o'clock, the bottom 6 o'clock. Place the rubber spatula, point side down, into the bowl at 12 o'clock. Stir the mousse clockwise around the edge of the bowl to 9 o'clock, while turning the bowl counterclockwise. Repeat, about 6 times, until there are no more visible egg whites.
• In a stand mixer fitted with a whisk attachment, whip the vanilla extract and heavy cream at medium speed, 30 seconds. Then turn to high and whip until medium peaks form, 1 more minute. Fold whipped cream into mousse gently but thoroughly, using the clock method from Step 4. Makes 4 cups mousse.
• Assembly: Evenly divide mousse into 8 individual serving bowls (an ice cream scoop works well for this). Chill in the refrigerator to set, 2 hours or up to overnight. Serve with additional whipped cream dolloped on top.

Steps:

• In a blender or food processor, puree the tofu until it is smooth.
• Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
• Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
• Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Steps:

• While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed.
• Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
• Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.

Steps:

• Mousse:
• Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
• Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
• Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
• Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
• Do Ahead
• Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.