THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.)
EDIBLE CHOCOLATE BOWL
Steps:
- Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons.
- Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides.
- Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off.
- If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes.
CHOCOLATE COOKIE MOUSSE
"I have family members who beg for this rich yummy dessert whenever I visit," notes Carol Mullaney of Pittsburgh, Pennsylvania. "It calls for just four ingredients, and it's handy to keep in the freezer for a special occasion."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature. , Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 170mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
SEMISWEET CHOCOLATE MOUSSE
A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. -Judy Spencer, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.
Nutrition Facts : Calories 367 calories, Fat 31g fat (18g saturated fat), Cholesterol 188mg cholesterol, Sodium 29mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMIEST CHOCOLATE MOUSSE
This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.
Provided by je_suis_unique
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h45m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g
More about "worlds easiest chocolate mousse in a cookie bowl recipes"
CHOCOLATE MOUSSE RECIPE - COOKING CLASSY
From cookingclassy.com
4.9/5 (20)Total Time 2 hrs 55 minsCategory DessertCalories 538 per serving
- In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
- Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil).
- While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
- Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
CLASSIC CHOCOLATE MOUSSE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (426)Estimated Reading Time 8 minsServings 6
- Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
- Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
- Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.
CHOCOLATE MOUSSE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 4 hrs 35 minsCategory DessertCalories 276 per serving
EASY CHOCOLATE MOUSSE RECIPE | BAKE OR BREAK
From bakeorbreak.com
THE BEST CHOCOLATE MOUSSE RECIPE YOU'LL EVER TRY!
From hungryhappenings.com
EASY CHOCOLATE MOUSSE RECIPE: EAT IN HOMEMADE CHOCOLATE BOWLS
From funhappyhome.com
EASY CHOCOLATE MOUSSE - A SIMPLE CHOCOLATE MOUSSE …
From thefirstyearblog.com
WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL RECIPE | BRANDI ...
From foodnetwork.cel29.sni.foodnetwork.com
1-INGREDIENT CHOCOLATE MOUSSE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TWO INGREDIENT EASY CHOCOLATE MOUSSE RECIPE
From thethingswellmake.com
WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL | RECIPE | EASY ...
From pinterest.com
EASY CHOCOLATE MOUSSE RECIPE - MOM ON TIMEOUT
From momontimeout.com
WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL
From pinterest.com
WORLD CHOCOLATE DAY: TRY THESE HEALTHY CHOCOLATE RECIPES
From healthshots.com
CLASSICAL FRENCH CHOCOLATE MOUSSE | CHEF DENNIS
From askchefdennis.com
CHOCOLATE CHIP COOKIE MOUSSE BOMB | CHOCOLATE MOUSSE COOKIE …
From cookiesandcups.com
WORLD’S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL
From recipenet.org
2-INGREDIENT CHOCOLATE MOUSSE RECIPE (NO EGGS …
From thekitchn.com
WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL | PUNCHFORK
From punchfork.com
You'll also love