Buvette Chocolate Mousse Recipes
BUVETTE CHOCOLATE MOUSSE
To create the lightest and fluffiest results for this popular and delectable French dessert, beat egg whites in a copper bowl. This recipe comes from Jody Williams, chef and owner of Buvette restaurant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Place chocolate, butter, and 1/4 cup water in a large heatproof bowl set over (but not touching) simmering water; cook, stirring until chocolate and butter have melted and mixture is well combined. Remove from heat and let cool slightly.
- In a large copper bowl, or the bowl of an electric mixer, whisk together egg yolks and 4 teaspoons sugar until pale yellow in color. Add some of the melted chocolate mixture to egg yolk mixture; whisk until well combined. Continue to slowly add chocolate mixture to egg yolk mixture, whisking constantly, until completely combined.
- In a large copper bowl, whisk egg whites and salt until soft peaks form. Add remaining 4 teaspoons sugar and whisk until semifirm peaks form, 10 to 12 minutes. Gently fold egg white mixture into egg yolk mixture.
- Gently transfer mousse to a 2-quart ceramic dish and transfer to refrigerator. Refrigerate at least 8 hours and up to overnight before serving. Serve chilled garnished with whipped cream, if desired.
CHOCOLATE MOUSSE
So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 4
Steps:
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g
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