CHOCOLATE MOUSSE WITH COCOA NIBS
Make and share this Chocolate Mousse With Cocoa Nibs recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the pastry cream, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornstarch.
- Add the cocoa powder to the milk and bring to a boil then switch off the heat.
- Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.).
- Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
- The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
- Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
- For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
- Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
- Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
- Whip the cream until soft peaks form when the whisk is removed.
- To make the mousse, beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
- To serve, brush 4 ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
- Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).
Nutrition Facts : Calories 381.7, Fat 29.5, SaturatedFat 17.4, Cholesterol 145.9, Sodium 157.9, Carbohydrate 31.9, Fiber 6.4, Sugar 16.1, Protein 10.4
CHOCOLATE MOUSSE
Do you want to make a chocolate mousse but you don't have a cream? Well this might be perfect recipe for you.
Provided by Hanka
Categories Dessert
Time 45m
Yield 6-8 glasses, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
- Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
- Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
- Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
- Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
- Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
- Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
- Pour mousse into small ramekins or glasses.
- Refrigerate over night.
- Serve with berries and chocolate curls if desired.
Nutrition Facts : Calories 396.8, Fat 34.9, SaturatedFat 20.9, Cholesterol 168.5, Sodium 202.5, Carbohydrate 19.7, Fiber 5, Sugar 10.9, Protein 8.2
COCOA CHOCOLATE MOUSSE WITH EGG WHITES
A good lighter version with no whipped cream or egg yolks. From the First magazine for Women, January 2009, in their insider secrets for slimming resolutions. "Rich enough to hit the spot and light enough to fit into my diet" from Chef Jennifer Iserloh. Slimming Perk: Italian researchers found that cocoa's flavanols can accelerate fat burning in 15 days. The compounds enhance the body's insulin sensitivity, so sugar is rushed to the cells and used for fuel. Cooking time is chilling time.
Provided by Chef Johnsonville
Categories Dessert
Time 1h10m
Yield 4 6 ounces ramekins, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl of electric mixer beat egg whites 2 minutes or until they're fluffy and cling to bowl when tilted.
- In a separate bowl, whisk together sour cream, sugar, cocoa, coffee and vanilla.
- Using spatula, fold egg whites into sour cream mixture in 3 batches.
- Divide among four 6 ounce ramekins.
- Cover and chill 1 hour.
WHITE CHOCOLATE MOUSSE
Provided by Food Network
Categories dessert
Time 1h53m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
- The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
- In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
- Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
- Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.
CHOCOLATE MOUSSE WITH COCOA NIBS
This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavour.
Provided by Food Network
Categories dessert
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the creme patissiere: Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch.
- Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the eggs.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
- Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.
- For the meringue: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
- Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed.
- To make the mousse, beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.
- To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than 2 days.
CHOCOLATE WATTLESEED MOUSSE WITH WATTLESEED CREAM
wattleseed and chocolate flavoured mousse. Wattleseed is a native Australian seed from the acacia tree. It has a coffee-like aroma and blends well with chocolate. This really is an easy recipe. This recipe does contain raw eggs. Prep time does not include refrigeration time
Provided by Jubes
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
- Whisk in the wattleseed and cocoa powder.
- Add the 2 egg yolks and the liqueur. Set aside to cool.
- Meanwhile, in another bowl, beat the cream until soft peaks form - set aside.
- In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
- Fold the whites into the chocolate mixture.
- Next, fold in the cream to the chocolate mixture.
- Transfer to a large serving bowl or individual bowls, and refrigerate.
- For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.
EASY CHOCOLATE MOUSSE WITHOUT EGGS
My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.
Provided by Stephanie Martins
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Place chocolate chips in a large bowl.
- Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
- Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
- Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
- Spoon into glasses and refrigerate until firm, at least 3 hours.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g
COCOA POWDER CHOCOLATE MOUSSE
This mousse served in shot glasses is perfect for when you're craving something sweet but just want a small portion. You can enjoy them as soon as you make them, or you can chill them in the fridge for a cooler dessert.
Provided by Yoly
Categories Desserts Chocolate Dessert Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
- Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 4 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 33.8 mg, Sugar 2.5 g
CHOCOLATE MOUSSE WITH COCOA POWDER
No cooking involved, and it just doesn't get much easier than this for an elegant dessert. I like to pipe the mousse into small shooter glasses for a lovely presentation. Everybody has room for a mini dessert! Chilling the bowl and beaters will result in a better whipped cream.
Provided by lutzflcat
Yield 6
Number Of Ingredients 7
Steps:
- Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
- Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
- Spoon or pipe mousse into small serving dishes. Top with grated chocolate.
Nutrition Facts : Calories 310 calories, Carbohydrate 19.1 g, Cholesterol 91 mg, Fat 26.4 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 16.1 g, Sodium 104.9 mg, Sugar 14.8 g
MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)
Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
Provided by Babs7
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
- Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
- Boil 3 to 4 minutes.
- Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
- Gradually add the sugar syrup, beating constantly.
- Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
- Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
- Stir in the melted chocolate.
- Beat the egg whites with a rotary or electric beater until stiff and shiny.
- As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
- Finally, fold in the whipped cream.
- Pour into a large serving bowl and refrigerate until serving time.
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