Chocolate Mousse With Exotic Spices Recipes

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

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:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Steps:

• In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.

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:

• Fold a kitchen towel and set in the bottom of a large skillet. Fill with water and bring to a gentle simmer over medium heat.
• Place the chocolate in a small heatproof bowl. Set in the pan of simmering water and stir until the chocolate is completely melted, 3-5 minutes. Carefully remove the bowl from the water and set aside.
• Combine the egg whites and 1 tablespoon of sugar in a medium heatproof bowl. Set in the pan of simmering water and stir until the mixture reaches 140˚F (60˚C). Carefully remove the bowl from the water.
• Using an electric hand mixer, beat the egg white mixture until soft peaks form. Set aside.
• Set a medium heatproof bowl in the pan of simmering water. In the bowl, combine the egg yolks, water, and remaining tablespoon of sugar. Beat with an electric hand mixer until foamy and the temperature reaches 160-170˚F (70-75˚C). Carefully remove the bowl from the water.
• Add the melted chocolate to the yolk mixture and mix with a rubber spatula until well combined.
• Add a scoop of the egg white mixture and stir to combine. Add rest of the egg white mixture and fold to incorporate.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and cocoa powder, if desired.
• Enjoy!

Steps:

• Melt chocolate in a heat-proof bowl put on a saucepan with warm water (not boiling). Personnaly, I would melt the chocolate in the microwave. When the chocolate is melted, remove the bowl from the heat, and add the butter while whisking.
• In a small saucepan, mix cream, sugar, spices until sugar is dissolved. Put the small saucepan on low heat and cook until there is bubble around the saucepan. Remove from the heat, add the egg yolk while whisking.
• At low heat, heat this mixture (don't let it boil), stirring until enough thick to coat a wooden spoon. Add this mixture to the chocolate mixture by passing it through a fine sieve. Add vanilla and whisk until bright and unctuous. Let cool.
• Beat egg white until soft picks. While beating, add icing sugar. Add slowly to the chocolate mixture and stir well.
• Pour the mousse in ramequins or any small bowls. Put in the fridge for 4 to 6 hours until set. You can keep them in the fridge up to 2 days. If wanted, garnish with whipped cream.

Steps:

• Break the white chocolate and melt. Beat in the egg yolk and the water. Leave to cool. Whip the cream and gently fold in the cooled white chocolate. Leave it in a bowl and cover with clingfilm in the fridge for about two hours or until set.
• To make the sauce:
• Wash and cut the sharon fruits in 4. Whizz in a blender and add sugar and lemonjuice to taste. Place in the fridge.
• To make the chocolate grid:
• Gently melt the dark chocolate and place in a small plastig bag. Cut a small hole in the plastic bag with sizzors and pipe several small grids (aprox 3cmx3cm) on to a sheet of baking paper. Leave to cool/set in the fridge.
• To assemble the dish:
• Scoop out spoonfulls of the white chocolate mousse on to 4 small plates. Drizzle some of the sharon fruit sauce around. Scoop out the pulp from the passionfruits and dot around. Place a few dark chocolate grids on top of each dessert.

Steps:

• Melt chocolate in a double boiler or carefully in the microwave.
• Pour the melted chocolate into the cool whip.
• Whisk gently until it is well combined.
• Refrigerate for 1 hour.
• Spoon into small dessert dishes and garnish with small chocolate piece.