Mousseauchocolatchocolatemousse Recipes

Steps:

• In a bowl, whip the heavy cream to soft peaks--not too stiff.
• In a large bowl, using a hand-held mixer, whisk the eggs until thick, about 2 minutes
• Combine the sugar and water and bring to a boil for 1 minute. Pour the sugar mixture over the yolks, and beat mixture again.
• In a bowl set over a saucepan of simmering water (the water should not touch to bottom of the bowl), melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm.
• Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the chocolate mousse until set, about 2 hours.
• To serve: Set an ice cream scoop in a bowl of hot tap water for a few minutes.
• Lay a stencil cut from a piece of parchment paper (heart, snowflake, Easter egg, or Santa's boot), on a plate and sprinkle cocoa powder over the top. Remove the stencil and repeat on the remaining plates.
• Using the hot ice cream scoop, smoothly scoop the chocolate mousse and center a scoop on each plate. Decorate each plate with orange segments and mint.

Steps:

• Beat the egg yolks and sugar until it turns into a a thick yellow mixture.
• Melt chocolate and coffee in a mixing bowl. (Put the mixing bowl over hot water so that mixing is easier.) Add butter gradually and beat until cream is smooth.
• Beat the chocolate with the egg yolks and sugar mixture.
• Beat the egg whites and a pinch of salt until stiff.
• Sprinkle 1 tablespoon of sugar above and beat again for a two minutes.
• Stir about one third of the egg whites into the chocolate mixture. Stir well, then add the remaining whites.
• Refrigerate for at least 2 hours. Can be served with whipped cream or custard sauce.

Steps:

• In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
• In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
• In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
• Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
• Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
• To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

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.

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.

Steps:

• Melt the chocolate over hot water.
• Let it cool until only warm.
• While the chocolate cools, whip the cream until it forms medium-stiff peaks.
• Do not overbeat or the mousse will lose some of its smooth, light texture.
• Separate 4 of the eggs and set the whites aside.
• Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer.
• Beat until eggs are thick and lemon colored, around 5 minutes.
• While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen.
• Sprinkle on the confectioners' sugar and beat until you have firm peaks.
• Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks.
• Stir until smooth, then add the remaining cream.
• When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.
• This mousse can be poured into small individual serving dishes or into 1 larger dessert dish.
• Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks.
• Remove from the freezer and let it sit in the refrigerator overnight before serving.
• VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
• Chill for 4 hours, then pipe whipped cream on top.

Steps:

• Combine 1/4 cup of the whipping cream with the chocolate chips.
• Microwave for 1 minute or until mixture is smooth when stirred with a spoon.
• Cool.
• Beat the rest of the cream until stiff peaks form.
• (don't let it turn into butter) Fold the chocolate mixture in to the whipped cream.
• Chill and serve.

Steps:

• Add gelatin to a small cup or bowl and add brandy to gelatin.
• Next, add the chocolate chips to a medium sized mixing bowl and also use a small pot on the stove top to heat the milk until it just starts to simmer.
• And then, just as the milk starts to simmer, turn the heat down a bit, add the gelatin and brandy using a whisk to completely incorporate that and then pour the hot milk and gelatin mixture over the chocolate chips.
• After a minute whisk the mixture and let the mixture cool down to room temperature, you can pop it into the fridge to help move it along -- while that is happening, use an electric mixer to whip heavy cream.
• Whip that until it is nice and stiff but don't go too far.
• Once the chocolate has cooled down to room temperature, add it to the bowl with the whipped cream and very gently fold them together so that the chocolate is completely incorporated.
• At this point you could fill wine glasses with the mousse and serve it like that or add it to a plastic wrap lined 9x5-inch loaf pan and then cover that with additional layer of plastic wrap and put it in the fridge to set up for a few hours or overnight.

Steps:

• Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
• Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
• Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

Steps:

• Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
• Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
• Add the chocolate mixture to the yolks and blend well with a rubber spatula.
• Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.