Do you have to use dark chocolate to make chocolate mousse (give recipe please)?!
Chocolate Mousse
1 (14 oz. can) sweetened condensed milk
2 (1 oz. ) squares unsweetened chocolate, melted
? cup cold water
1 (4 serving size) box instant chocolate pudding mix
1 cup whipping cream, stiffly whipped
Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box.
In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour.
This can be served as-is for dessert, used to frost cakes, or layered in trifles.
--Eagle brand site
Answers: Nope, use what you like.
Chocolate Mousse
1 (14 oz. can) sweetened condensed milk
2 (1 oz. ) squares unsweetened chocolate, melted
? cup cold water
1 (4 serving size) box instant chocolate pudding mix
1 cup whipping cream, stiffly whipped
Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box.
In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour.
This can be served as-is for dessert, used to frost cakes, or layered in trifles.
--Eagle brand site
No
CHOCOLATE MOUSSE
300 g (1 1/2 cups) chocolate, chopped
2 tablespoons milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve
Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.
Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.
Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.
Serves - 12 Preparation Time - 15 minutes Cooking time - 5 minutes Chilling time - 4 hours
nope
Choc-Hazelnut Mousse
1 1/2 x 200g blocks dark cooking chocolate – chopped
1 x 300ml Carton thickened cream
4 eggs separated
2 tablespoons hazelnut flavoured liqueur
1/4 cup caster sugar
Whipped cream to serve
Chocolate curls, roasted hazelnuts and fresh raspberries to decorate
Combine chocolate and cream in a medium pan; stir over a low heat until smooth.
Transfer mixture to a large bowl; cook for 5 minutes. Stir in egg yolks, then
liqueur. Beat egg whites in a small bowl, with an electric mixer until soft
peaks form. Gradually add sugar, beating until dissolved after each addition. In
two batches fold egg whites into chocolate mixture. Spoon mixture into medium
serving bowl (7cup capacity). Cover; refrigerate overnight. Serve mousse topped
with whipped cream chocolate curls, roasted hazelnuts and fresh raspberries. –
Serves 6-8
Chocolate Mint Mousse
* 8 oz semisweet chocolate
* 4 egg yolks
* 1/3 c granulated sugar
* 1/3 c white cr?me de menthe
* 1 1/2 t unflavored gelatin (1/2 package)
* 2 c heavy cream
* Fresh mint sprigs for garnish (optional)
Chop the chocolate into small pieces and put into a bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat.Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool.
Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk
constantly until egg mixture is slightly thickened, about 3 minutes.
Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes. In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream.
To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual goblets. Spoon all of the mint mousse on top. Make a final layer using the remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.
Choc Banana Mousse
1 ounce unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced
Combine chocolate, 1/4 cup of the milk and the sugar replacement in top of
double
boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of hot
chocolate
mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on
top of
double boiler. Stir in salt. Cook and stir over hot water until mixture
thickens. Cool completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff.
Fold chocolate
mixture into stiffly beaten milk. Fold in vanilla extract and banana slices.
Spoon into mold,
freezer tray or individual cups and freeze until firm.
Sugar Free Chocolate Silk Mousse
1 1/4 ounce envelope unflavored gelatin
1/4 cup cold water
8 packets DiabetiSweet (or splenda, equal etc)
1/3 cup unsweetened cocoa powder
3/4 cup nonfat, skim milk
1/2 cup part skim ricotta cheese
2 tablespoons natural vanilla
2 tablespoons rum extract
1/2 cup frozen non dairy whipped topping, thawed
fresh strawberries, optional
In a small bowl, sprinkle gelatin over water; allow to stand 2
minutes to soften. In a medium saucepan, stir together the
Diabetisweet and cocoa. Stir in milk and cook over medium heat,
stirring constantly, until the mixture is very hot. Add the gelatin
mixture, stirring until gelatin is dissolved. Transfer mixture to a
medium bowl and refrigerate until slightly cold, do not allow to
gel. In a food processor or blender, combine ricotta cheese, vanilla
and rum extract. Blend until smooth. Transfer to a small bowl. Add
the whipped topping; stir until well combined. Gradually fold
ricotta mixture into the cocoa mixture. Spoon into 4 dessert cups.
Refrigerate until set, about 4 hours. If desired, decorate each
serving with strawberries. 4 servings.
Nope... Dark, milk, bittersweet, white... Up to you...
Show: Good Eats
Chocolate Mousse:
http://www.foodnetwork.com/food/recipes/...
Episode: The Art of Darkness
http://www.foodnetwork.com/food/show_ea/...
Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a mousse and hits upon the ultimate chocolate recipe.
Episode: Art of Darkness II: Cocoa
http://www.foodnetwork.com/food/show_ea/...
Alton gets the dirt on Dutch processing and the dead Dutch guy who invented it, choose a few powders then apply them to hot chocolate, brownies, sorbet and homemade chocolate syrup.