Mousse Au Chocolat Belgium Recipes

Steps:

• Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
• Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
• Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

Steps:

• In top of double boiler over hot water, melt the chocolate with the water and the sugar. Remove and cool.
• Add the yolks, one at a time, mixing well after each addition. Add the vanilla bean.
• Beat the whites until stiff. Fold into chocolate mixture. Spoon into six or eight individual pots, souffle dishes or ramekins. Refrigerate.
• To serve, top with whipped cream.

Steps:

• Separate the eggs.
• Mix the egg yolks with the melted chocolate.
• Mix with whipped cream.
• Mix with whipped egg white.
• (Look at my video recipe on http://www.youtube.com/watch?v=Onl5Lh0u3Lo ).

Steps:

• In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
• Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
• In a separate bowl, beat whipping cream into soft peaks.
• Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
• Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
• Before serving, garnish with chocolate shavings.

Steps:

• In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
• In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
• In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
• Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
• Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
• To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

Steps:

• Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
• Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
• Boil 3 to 4 minutes.
• Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
• Gradually add the sugar syrup, beating constantly.
• Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
• Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
• Stir in the melted chocolate.
• Beat the egg whites with a rotary or electric beater until stiff and shiny.
• As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
• Finally, fold in the whipped cream.
• Pour into a large serving bowl and refrigerate until serving time.

Steps:

• Chill all mixing bowls and utensils before making the mousse to help it set up.
• Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
• Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
• Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
• Beat egg whites until soft peaks form.
• Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.

Steps:

• Melt chocolate in bain marie, set aside.
• Seperate egg yolks from egg whites.
• Beat egg whites until stiff peaks form, refrigerate.
• Whip cream until very stiff, refrigerate.
• Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
• Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
• Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
• As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
• As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
• Serve with any garnish you like :-).
• Enjoy.

Steps:

• Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
• Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
• Add the chocolate mixture to the yolks and blend well with a rubber spatula.
• Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.