Easy Chocolate Mousse Without Eggs Recipes
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
QUICK AND EASY CHOCOLATE COFFEE MOUSSE (NO EGGS)
Make and share this Quick and Easy Chocolate Coffee Mousse (No Eggs) recipe from Food.com.
Provided by Andtototoo
Categories Dessert
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Put the chocolate chips and the coffee in a small saucepan and heat over medium-low heat. Stir frequently until the mixture is smooth. Remove from heat and set aside.
- Next, in a large mixing bowl put the cream and beat with an electric beater until the cream starts to thicken.
- Slowly add the sugar, 1 Tablespoon at a time (8 total), until all of the sugar has been added. You may have to beat anothe minute or two until stiff peaks form.
- Pour the chocolate mixture into the whipped cream and blend gently but thoroughly.
- Spoon mixture into 6-8 ramekins and chill in the fridge.
- Note: If you put the mixing bowl in the freezer for about 5 minutes before using, the cream will thicken a bit more quickly.
Nutrition Facts : Calories 519.7, Fat 40.7, SaturatedFat 25, Cholesterol 108.7, Sodium 34.5, Carbohydrate 42.8, Fiber 2.2, Sugar 37.3, Protein 3.2
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- Heat half of the cream (250mls) in a small saucepan over medium-high heat until bubbles begin to form around the edges.
- Place the chopped chocolate into a heatproof bowl. When the cream is heated, pour it over the chocolate and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.
- Whisk in the remaining 250ml of cream. Adding this cold cream helps to cool the mixture down faster.
- Taste the mixture, and if the chocolate is a little too bitter you can add some caster or icing (confectioner’s) sugar until it’s as sweet as you want it.Cover and refrigerate until very well chilled (at least several hours or overnight). If you're in a hurry you can chill it faster by putting it in the freezer. Just stir it regularly and be careful not to let it actually freeze.
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- In a small saucepan, bring 1 cup of the heavy cream to a bare simmer. Pour the cream over the chopped chocolate, let sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for about 20 minutes to cool.
- Beat 2 cups heavy cream and powdered sugar in a medium bowl with a hand mixer or stand mixer on medium-high speed to stiff peaks, about 3 minutes. Put 1/2 of the whipped cream in a container and store in the fridge until needed for decorating.
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