Oscars Chocolate Box With Oscars Chocolate Mousse Recipes

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.)

Steps:

• For the chocolate box: Chop up the chocolate until very fine. In a microwave safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Add remaining finely chopped chocolate. Stir until smooth.
• Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box.
• Remove from refrigerator and gently tweak the box to gently conjoal the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries.
• For the chocolate mousse: Chop up chocolate until very fine. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve. Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogenous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use.

Steps:

• For the chocolate box: Chop up the chocolate until very fine. In a microwave-safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10-second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Add remaining finely chopped chocolate. Stir until smooth.
• Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box.
• Remove from refrigerator and gently tweak the box to gently cajole the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries.
• For the chocolate mousse: Chop up chocolate until very fine. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10-second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve.
• Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree F chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogenous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use.