CHOCOLATE MOUSSE
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.
FRENCH CHOCOLATE MOUSSE
Smooth and creamy! I can't find anything wrong with chocolate and cream...can you?? Use the best quality chocolate that you can find...because over all, it will determine how good this mousse is. Hope you enjoy it.
Provided by luvcookn
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, sugar and chocolate in saucepan and scald over low heat.
- Add a part of this mixture to the beaten egg yolks and stir.
- Return the sauce to the pan.
- Stir in the custard over low heat until it thickens.
- Strain it.
- Cool by placing the pan in cold water.
- In a separate bowl, whip the cream until stiff.
- Add vanilla and brandy.
- Fold the cold custard into the whipped cream mixture until it is well blended.
- Fill custard cups/ramekins with the pudding.
- Chill thoroughly before serving.
Nutrition Facts : Calories 307.1, Fat 21.5, SaturatedFat 12.5, Cholesterol 178, Sodium 58.4, Carbohydrate 21.9, Fiber 0.8, Sugar 15.8, Protein 5.5
FRENCH CHOCOLATE MOUSSE
Steps:
- Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
- Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
- Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
FRENCH CHOCOLATE MOUSSE
I can't remember where I received this recipe, but my best guess is from the side of a Semi-Sweet Chocolate Morsels package.
Provided by AcadiaTwo
Categories Dessert
Time 21m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine next 4 ingredients: (cream cheese, sugar, vanilla, and salt).
- Beat until well blended.
- Add egg yolks and beat until smooth.
- In a microwave safe dish, mix semi-sweet chocolate with milk and microwave in 20 second intervals until chocolate is melted.
- Blend in melted semi-sweet chocolate.
- Beat egg whites until stiff and fold in with whipped cream.
- Mix everything together until well blended.
- Pour into cups: Chill until firm.
Nutrition Facts : Calories 597, Fat 43.5, SaturatedFat 25.5, Cholesterol 172.2, Sodium 419.5, Carbohydrate 45.8, Fiber 2.3, Sugar 39.6, Protein 7.1
FRENCH CHOCOLATE MOUSSE WITH ORANGE
A traditional chocolate mousse with a hint of orange flavor. This luxurious dairy-free and low-carb mousse is made simply with eggs and chocolate. Omit the orange zest for a plain chocolate mousse.
Provided by chatoune
Categories World Cuisine Recipes European French
Time 6h30m
Yield 10
Number Of Ingredients 5
Steps:
- Grind orange zest using a mortar and pestle until it forms a smooth paste.
- Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
- Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
- Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
- Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 12.3 g, Cholesterol 99.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 53.7 mg, Sugar 9.9 g
MOUSSE AU CHOCOLAT
Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal
Provided by Marie Pierre Moine
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 7
Steps:
- Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
- Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
- Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.
Nutrition Facts : Calories 283 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
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