Ghirardelli Chocolate Mousse Recipes

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

Steps:

• Preheat oven to 350°F.
• Use a 9 inch springform pan.
• With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
• This step will prevent batter from leaking during baking.
• In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
• Remove from heat.
• In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
• Stir in chocolate and mix to a uniform color.
• Pour in pan and bake for 50 to 60 minutes.
• Cake will fall slightly as it cools.
• When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
• Serve at room temperature.
• Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
• For Christmas, decorate center with holly leaves and cranberries.

Steps:

• In double boiler over hot water, melt chocolate with liqueur and water; stir gently to blend. Cool until chocolate mixture no longer feels warm to the touch. In large bowl with electric mixer, beat cream until soft peaks form; fold cream into chocolate mixture.
• In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour.

Steps:

• In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
• Cook and stir until chocolate is melted and mixture is smooth.
• Cool to room temperature.
• In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
• Fold about 1/4 cup into chocolate mixture.
• Fold in remaining whipped cream mixture.
• Spoon into dessert dishes.
• Cover and refrigerate for at least two hours.

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.

Steps:

• Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.
• Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.