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.)
CHOCOLATE AND CINNAMON MOUSSE
Steps:
- Place grated chocolate in bowl. Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil. Remove from heat. Add chocolate and cinnamon and blend gently and well. Set aside.
- In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours.
CINNAMON BASIL CHOCOLATE MOUSSE
Provided by Matt Lee And Ted Lee
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.
- Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours. Top with remaining whipped cream and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 37 milligrams, Sugar 28 grams, TransFat 0 grams
DARK CHOCOLATE MOUSSE
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.
CINNAMON CHOCOLATE MOUSSE
This eggless, stovetop mousse is supersilky. Its homemade chocolate sauce blends perfectly with cinnamon to create a sophisticated taste.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Pour milk into a small bowl; sprinkle gelatin over the top. Let stand for 5 minutes or until softened. Place 3/4 cup chocolate chips in a large bowl; set aside. , In a small saucepan, bring 2 cups cream and sugar to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Fold in gelatin mixture. Stir in cinnamon and vanilla. Pour into five dessert dishes. Cover and chill for at least 2 hours., Place remaining chocolate chips in a small bowl. In a small heavy saucepan, bring corn syrup and remaining cream to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Cool to room temperature; carefully spoon over each dessert. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 979 calories, Fat 72g fat (44g saturated fat), Cholesterol 201mg cholesterol, Sodium 103mg sodium, Carbohydrate 89g carbohydrate (63g sugars, Fiber 4g fiber), Protein 8g protein.
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