Rich Dark Chocolate Mousse Recipes

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

Steps:

• Mousse:
• Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
• Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
• Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
• Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
• Do Ahead
• Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.

Steps:

• Chop up the chocolate and put it in a bowl. Make sure it is chopped up really well, into very small pieces.
• Heat half the cream until it is almost boiling. Remove from heat and add the chocolate pieces. Stir vigorously until all the chocolate is melted.
• Add the rest of the cream to it and pour it into a small bowl that can sit inside a larger bowl.
• Fill the larger bowl with ice and water. Put the small bowl in the larger bowl and mix with an electric mixer until it forms soft peaks.
• Beat the egg white in separate bowl until it forms stiff peaks.
• Add icing sugar to egg white 1 tablespoon at a time and whisk until it forms a soft meringue.
• Fold the meringue carefully into the chocolate mixture.
• Spoon into serving dishes (or leave in one bowl if you want), and chill in refrigerator for at least 2 hours,.

Steps:

• Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
• Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
• Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
• Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Steps:

• In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer).
• Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes.
• Reduce heat if too much liquid is evaporating.
• In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less).
• Cover with the"jam" you have just made.
• Set aside and refrigerate when cool.
• Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around.
• Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized.
• Add kirsch, brandy or juice and beat again.
• Leave to cool for 15 minutes.
• Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture.
• Spoon the mousse over the chilled sponge and jam in the ramekins.
• Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency).
• To serve add a dollop of whipped cream and some shaved chocolate.