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.)
LOVELY FLUFFY CHOCOLATE MOUSSE SCROLL
My Mum and I found this recipe in our local supermarket's food magazine. It was an Easter/Mother's Day theme. All very pretty. Next time we went out we got the ingredients and I got stuck in in the kitchen. This recipe is so fluffy from the sponge. It goes perfectly with the moose. It's still nice a few days later as well, when the sponge goes a little stiffer. Yum.
Provided by Snuffelump
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sponge:
- Preheat your oven to 180 degrees Celsius.
- Crack the eggs into a nice big bowl and beat them until nice and fluffy and pale. Slowly add in the caster sugar while still beating until thick and shiny. Add the vanilla now.
- Into the same bowl, sift the flour, baking powder, cocoa and melted butter. Gently fold this into the egg mixture, taking care not to knocked out all that air.
- Pour the mixture into a greased and lined baking tray, approximately 18cmx28cm.
- Bake for around 8-10 minutes. The sponge should be just pulling away from the edges.
- Cool before flipping out onto baking paper, or put onto a cooling rack presentation side up.
- Moose:.
- Heat up 3/4 cup of the cream until it is just about to boil. Pour this over the chocolate and butter and mix till it's all combined and glossy. Set aside and wait till it's cool.
- Set aside 1/2 cup of the chocolate mixture to make little chocolate easter eggs to pop on top, and another 1/4 cup for a sauce to drizzle on top when finished.
- Once the mixture is cooled, whip up the left over 3/4 cup of cream and fold in the chocolate. Now, the recipe said to then 'whisk until firm', but I almost turned mine to butter. I would say just fold it in and leave it at that.
- Generously spread the moose over your lovely sponge and roll it up firmly. But not too firmly, just until the ends over lap. You can now chill it until you are ready to serve.
- To decorate, drizzle your reserved chocolate over the top, make some eggs by rolling up the cold chocolate and dusting with cocoa powder and make some chocolate leaves - Either paint some clean glossy leaves with melted chocolate or simply cut some basic shapes from grease proof paper and dip one side in the chocolate. Chill before using.
- Enjoy :).
THIERRY'S FLUFFY CHOCOLATE MOUSSE
This classic chocolate mousse recipe is courtesy of Clare Vivier and her French journalist husband, Thierry. Lots of well-beaten egg whites make this chocolate mousse especially airy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h25m
Number Of Ingredients 7
Steps:
- Melt chocolate and butter in a large heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until completely smooth. Remove from heat and let cool 5 minutes. Add yolks, one at a time, stirring until fully incorporated.
- Beat egg whites and a pinch of salt on medium speed in a mixer fitted with the whisk attachment until frothy, 1 minute. Increase speed to medium-high and continue beating whites until soft peaks form. Add sugar, 1 tablespoon at a time, until mixture is thick and glossy and stiff peaks form, 3 minutes.
- Gently stir one-third of egg whites into chocolate mixture to incorporate. Fold in remaining egg whites in two additions, being careful not to overmix. Transfer mousse to a large serving bowl; refrigerate at least 4 hours and up to 1 day. Serve, with whipped cream and fruit.
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
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- Fill a saucepan with about an inch of water. Bring the water to a simmer. Place a heatproof bowl on top of the pan, making sure the bottom doesn’t touch the water.
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