BOURBON-SOAKED CHERRY-CHOCOLATE MOUSSE PIE
Provided by Food Network
Categories dessert
Time 10h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the pie: The day before making the pie, put the cherries and bourbon in an airtight container and let set overnight.
- Preheat the oven to 350 degrees F.
- Line an 8-inch pie dish with the pie crust. Trim the excess off, crimp the edges and poke the bottom and sides with a fork. Place a piece of parchment or wax paper on the crust in the pie dish and fill three-quarters full with dried beans.
- Bake for 15 to 20 minutes. Remove the beans and paper, return to the oven and finish baking until medium brown, another 15 to 20 minutes. Let cool completely.
- In a medium mixing bowl, add the cream cheese, sugar and cocoa powder and whip until light and fluffy. Add the cream, vanilla and salt and whip on low to combine. Turn to high and whip until light and fluffy and stiff peaks form.
- Drain the bourbon off the cherries (save the bourbon and make a nice cocktail for later). Reserve 5 to 6 cherries for decorating the top of the pie.
- Spoon half of the chocolate mousse into the cooled pie shell and spread evenly. Sprinkle half of the remaining cherries over the filling. Spoon the rest of the mousse over the cherries and smooth out. Top with the remaining cherries.
- For the topping: In the same mixing bowl, add the cream, sugar and vanilla and whip until stiff peaks form. Pipe or spoon on the topping and decorate with the saved cherries. Put in the fridge for at least an hour and up to overnight.
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.)
FOAM WHIPPER CHOCOLATE MOUSSE
Provided by Alton Brown
Categories dessert
Time 45m
Yield Four 4-ounce servings
Number Of Ingredients 4
Steps:
- Create an ice bath by filling a large bowl with ice and water.
- Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch. Bring to a simmer over medium heat.
- Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
- Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.
CHOCOLATE MOUSSE WITH CHOCOLATE LIQUEUR WHIPPED CREAM
This mousse is light and slightly dense with bold semisweet flavors. I first fell in love with chocolate mousse when I was a small boy and my grandma would make it from scratch. I was able to master the technique once I arrived at the Ritz Carlton Hotel while in high school and started working with the world's best pastry chefs.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Separate the eggs whites from the yolks. Set the yolks aside, then put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed. Slowly add the granulated sugar to the egg whites in the mixer as they are whipping. Whip until soft peaks form.
- Over a double boiler, melt the chocolate and butter together. Remove from the heat and stir occasionally to help cool; let cool 10 minutes. One by one, add the egg yolks to the chocolate-butter mixture until fully incorporated. (The mixture will stiffen slightly.) Mix the whipped egg whites into the chocolate mixture in thirds, folding very gently so as to not mix the air out of the mousse.
- Carefully and evenly divide the mixture among 4 rocks glasses. Set the glasses in the refrigerator until fully chilled, about 30 minutes.
- For the chocolate liqueur whipped cream: Combine the heavy cream, liqueur and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form.
- Spoon a dollop of the whipped cream into each of the chilled mousse glasses. Garnish each with a small sprig of mint.
CHOCOLATE MOUSSE WITH HAZELNUT WHIPPED CREAM
Steps:
- For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.
- In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.
- In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
- Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.
- Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.
- For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
- To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.
CREAMIEST CHOCOLATE MOUSSE
This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.
Provided by je_suis_unique
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h45m
Yield 10
Number Of Ingredients 7
Steps:
- Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
- In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
- In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
- Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g
QUICK CHOCOLATE-CINNAMON MOUSSE WITH CHERRIES
Provided by Dave Lieberman
Categories Dairy Fruit Dessert Freeze/Chill Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- For cherries:
- Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
- For mousse:
- Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
- Spoon cherries with syrup atop mousse and serve.
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- In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
- In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.
- Divide the whipped cream in half, transferring half to the refrigerator to use for topping the mousse. Fold* the remaining whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving. Top each serving with some of the reserved whipped cream.
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- Using a stand mixer, beat the egg yolks on high until it's thick and lemon-colored, about 3 minutes. Reduce the speed to low and slowly beat in the sugar.
- Heat 1 cup whipping cream in a medium saucepan over medium heat until hot. Temper the eggs by slowly drizzling in half of the hot whipping cream into the egg yolk mixture while vigorously whisking. Add the egg mixture to the remaining cream on the stove. Cook over low heat until the mixture thickens, about 6 minutes. Remove from the heat.
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- Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside.
- Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.
- Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.
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