Real 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:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

Steps:

• Place chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.
• In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually add the sugar, going slowly. Adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don't overbeat or the dissolved sugar may weep out of the whites.
• Wipe the beaters or whisk clean and then whip the cream in a large bowl until it's fairly thick and holds a soft peak when the beaters are lifted.
• With a large spatula, gently fold about 1/3 of the egg whites into the chocolate mixture until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream.Add the bourbon and fold mixture gently until uniform in color and texture.
• Divide mixture among 4 dessert glasses and serve immediately, or refrigerate for at least 30 minutes for a slighly firmer texture. Garnish with chocolate shavings.

Steps:

• Combine the vanilla and 1 teaspoon water in a medium bowl. Sprinkle the gelatin on top, and set it aside for 3 to 5 minutes to allow the gelatin to bloom.
• Bring a medium pot of water to a simmer. Meanwhile, in a metal bowl, whisk together the egg substitute, unsweetened chocolate, agave nectar, salt, and espresso powder. Place the bowl over the simmering water and whisk until the chocolate is fully melted and the mixture is hot and thickened. Do not allow the egg substitute to fully cook. (You can also do this in a double boiler.) Whisk the hot chocolate mixture into the bloomed gelatine until the gelatin is melted and fully incorporated. Allow the chocolate mixture to cool to room temperature, stirring occasionally. This will take only a few minutes.
• When the chocolate mixture has cooled, place the egg whites in the bowl of an electric mixer fitted with the whip attachment, and begin to beat them on medium speed. When they begin to foam, add the cream of tartar. When very soft peaks begin to form, gradually add the Splenda. Whip the whites until they form medium peaks. They should look somewhat creamy and should not be stiff or dry.
• Fold one-third of the egg whites into the chocolate mixture to lighten it. Then, in two increments, fold the chocolate mixture into the whites until it is just incorporated. Spoon the mousse into 4 dessert dishes, and refrigerate for 1 hour or up to 5 hours.
• Sprinkle the chocolate chips, raspberries, and sliced strawberries on top, and serve.
• Fat 32.3g (before), 7.2g (after)
• Calories: 455 (before), 145 (after)
• Protein: 8g
• Carbohydrates: 17g
• Cholesterol: 0mg
• Fiber: 3g
• Sodium: 168mg