Chocolate Mousse Ii Recipes

Chocolate Mousse II image

This is an easy mousse that is still light, fluffy, and very tasty! Substitute hot coffee for the water for a subtle flavor difference. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Recipe From allrecipes.com

Provided by Sharon

Categories Desserts Mousse Recipes Chocolate Mousse Recipes

Time 15m

Yield 7

Number Of Ingredients 3

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From bonappetit.com
Jan 10, 2013 ounces semisweet chocolate (60–72% cacao), chopped 2 large egg whites Preparation Step 1 Beat ½ cup cream in a small bowl to …

3.9/5 (426)

Estimated Reading Time 8 mins

Servings 6

Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.

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Aug 9, 2018 Fold into chocolate mixture. Using electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft peaks …

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Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside.
Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.
Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.

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CHOCOLATE MOUSSE - ONCE UPON A CHEF

From onceuponachef.com
Apr 15, 2019 This classic chocolate mousse is light yet intensely chocolate. Don’t be fooled by the French name — it’s quick and easy to …

Cuisine French

Total Time 20 mins

Category Desserts

Calories 415 per serving

Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
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Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.

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5/5 (15)

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