Chocolate mousse recipe?!
Answers: I have lost my chocolate mousse recipe. - I know that it was (only) made with eggs - white and yolks - sugar and dark chocolate. But I don;t remember the quantities. Have anyone a recipe using these ingredients (not with cream) that I could use? Thanks
I found an italian recipe without cream: (1pound = 454 gr)
Time Required (in minutes): 30
Ingredients (4 people): 250 gr of dark chocolate, 40 gr of softened butter, 50 grams of sugar, 100 gr of vanilla icing sugar, 4 eggs, salt
Preparation: Chop the chocolate coarsely with a knife. Put it in a saucepan and melt it gently in water bath. Remove it and add the butter into small pieces, mix with a wooden spoon until the butter is completely dissolved and absorbed. Break the eggs separated from the egg yolks. Incorporate the compound of chocolate the egg yolks, one at a time, always mixing them. Mount Snow stops the 4 egg whites with a pinch of salt and two types of sugar. Merge them little by little at the compound of chocolate, stirring from the bottom upwards. Pour the mousse obtained in a large glass bowl (or 6 individual bowls) cover it with the film and put it in the refrigerator until you are ready to serve.
This might help.
Chocolate Mousse Cake
7 oz. semi-sweet chocolate
1/4 lb. (1 stick) unsalted butter
7 eggs, separated (a portion of the eggs will be eaten raw so substitute pasteurized egg product and pasteurized egg whites or reconstituted dried egg whites)
1 c. sugar, divided
1 tsp. vanilla
1/8 tsp. cream of tartar
Chocolate curls (shave off of thick chocolate bar)
Whipped cream frosting (below)
Preheat oven to 325 degrees. In saucepan, melt chocolate and butter over low heat. In large bowl, beat egg yolks and 3/4 cup sugar until light and fluffy (about 5 minutes). Gradually add to warm chocolate mixture and add vanilla. In another large bowl, beat egg whites and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time. Continue beating until stiff. Fold egg whites into chocolate mixture. Pour 3/4 of batter into an ungreased springform pan. Cover remaining batter and refrigerate. Bake cake for 35 minutes. Cool in pan and remove sides of springform pan. (Cake will drop as it cools.) Stir refrigerated batter to soften. Spread on top of cake and refrigerate until firm. (Top with chocolate curls.)
WHIPPED CREAM FROSTING:
1/2 pt. (1 c.) whipping cream
1/3 c. powdered sugar
1 tsp. Vanilla
Chocolate Mousse Cake
1/2 lb. (8 sq.) unsweetened chocolate
1/2 lb. sweet butter, cut into cubes, plus butter for greasing pan
8 egg yolks (a portion of the eggs will be eaten raw so substitute pasteurized egg product and pasteurized egg whites or reconstituted dried egg whites)
1 1/4 c. sugar
5 egg whites (pasteurized egg whites or reconstituted dried egg whites)
1 tbsp. powdered cocoa
1 tsp. confectioners' sugar
Preheat oven to 350 degrees. Put chocolate squares and butter in saucepan. Set saucepan in skillet of boiling water. Keep the water at a simmer. Stir the chocolate and butter until chocolate is melted. Combine egg yolks and sugar in bowl of electric mixer. Beat until mixture is light and lemon colored. Add chocolate sauce to egg mixture, stirring to blend thoroughly. Beat egg whites until stiff but not "brittle". If the egg whites are too stiffly beaten, they will not fold in properly. Add half of the egg whites to the chocolate mixture and beat. Fold in remaining egg whites. Butter the bottom and sides of an 8 inch springform pan. Pour in 3/4 of mixture into pan. Set the remaining chocolate mixture aside. This will be used as filling and frosting. Place pan in oven and bake 1 hour and 15 minutes. When cake is done transfer it to rack. Let stand for 10 minutes. Remove rim from springform pan. Let cake stand until thoroughly cool. Spoon portion of reserved, uncooked chocolate mixture around sides of cake, smoothing it over like icing. Build it up slightly around top of cake. Spoon remaining on top of cake and smooth over. Hold a sieve over cake and spoon cocoa into it. Sprinkle over cake. Chill briefly. Add confectioners' sugar to sieve and spoon over top of cake.
FUDGE FUDGE AND MORE FUDGE
Chocolate Mousse
8 ounces semisweet baking chocolate, chopped
1/2 cup water, divided
2 tablespoons butter (no subs)
3 egg yolks
3 tablespoons sugar
1 1/4 cups whipping cream, whipped
Have your cream whipped and chilling in the fridge.
Melt chocolate with 1/4 cup water and butter on low, stirring until smooth.
Cool for 10 minutes.
In heavy saucepan, whisk yolks, sugar and remaining water.
Cook and stir on med heat until mixture reaches 160*, about 2 minutes.
Remove from heat; whisk in chocolate.
Set saucepan in ice and stir until cooled.
Fold in whipped cream.
Spoon into dessert bowls.
Chill.
http://www.recipezaar.com/30418
(*-*)
Chocolate Mousse Recipe
This recipe will yield 8 servings.
Ingredients
· 2 cups chilled heavy cream
· 4 large egg yolks
· 3 tablespoons white sugar
· 1 teaspoon vanilla
· 7oz finely chopped bittersweet chocolate (not unsweetened)
Garnish with lightly sweetened whipped cream
Special equipment needed - thermometer
Preparation
In a 1-quart heavy saucepan, heat ? cup cream until hot. Whisk together egg yolks, sugar and pinch of salt in a metal bowl until combined well, then add hot cream, in a slow, steady stream, whisk until combined. Transfer mixture into saucepan and cook over moderately low heat, stirring constantly until the temperature reaches 160 degrees F on thermometer. Pour thickened liquid through a fine-mesh sieve into a bowl and add vanilla.
Melt chocolate in a double-boiler or metal bowl set over simmering water (or melt in microwave in a glass bowl at 50o for 3-5 minutes), stirring frequently. Add mixture into chocolate, whisk until smooth, and then chill.
Beat remaining 1? cups cream into a bowl with an electric beater until it just holds stiff peaks. Whisk ? of the cream into the chocolate to lighten, and then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins, chill covered for at least 6 hours. Let stand at room temperature at least 20 minutes before serving.
Cook’s notes:
· Mousse can be chilled for up to one day.
· Vanilla can be replaced with 2 tablespoons Cognac or 3 tablespoons Grand Marnier
There are variations of mousse recipes. Another option is to add rum and instant-coffee granules usually dissolved in the melted chocolate to enhance flavor. Some recipes call for gelatin to be added to help to set the mousse to maintain the right consistency.
Chocolate Mousse Recipe 2
Ingredients
· 2 squares unsweetened chocolate
· 2 tablespoons boiling water
· ? cup powdered sugar
· ? cup sugar
· 1 cup cream
· 1 teaspoon vanilla
· ? tablespoon granulated gelatin
· 1 quart cream
Preparation
Melt chocolate, add powdered sugar, and add gradually 1 cup cream. Stir over heat until boiling point is reached, then add dissolved gelatin, sugar and vanilla. Strain into bowl, set in a pan of ice water, stirring constantly until mixture thickens. Whip remaining cream and add to thickened mixture. Place in dishes or cups. Chill for at least 4 hours.
Different things can be used to garnish the finished mousse. Sprigs of mint, or chocolate shavings provide a finishing touch. Raspberries are a colorful compliment to any chocolate dish. The recipes all contain the same basic properties of using good quality chocolate and heavy cream to achieve an inviting chocolate mousse.
Chocolate mousse
http://www.chocolate-playground.com/choc...
White Chocolate mousse
http://www.chocolate-playground.com/choc...
Have fun
Ayelet