Chocolate mousse ?!
Whats a good recipe for chocolate mousse !? i either like thick chocolate mouse or really light mousse!.
Help me out !?
=)Www@FoodAQ@Com
Help me out !?
=)Www@FoodAQ@Com
Answers:
Sixty-Second Chocolate Mousse
1 cup chocolate chips
1 cup heavy cream
1 egg
whipped cream
1 tsp!. vanilla Place chocolate; egg, and flavoring in blender and chop!. Heat cream until small bubbles appear at edge!. Do not boil!. With blender running, pour in hot cream!. Blend until chocolate is melted and mixture is smooth!. Pour into dessert dishes and cover with plastic and chill!. Serve with whipped cream dollops!.
DARK CHOCOLATE MOUSSE~ THE ROYAL ORLEANS
Yield: 12 Servings
Chocolate Mousse
12 oz Top-quality semi-sweet
Chocolate (the better
The chocolate, the better
The mousse)
1 c Whipping cream
1/4 c Hot coffee
1/4 c Hot water
3 Egg yolks, beaten
1 ts Vanilla
5 Egg whites
1/3 c Sugar
For dark chocolate mousse, as was served at the Royal Orleans (and was
considered to be the best chocolate mousse anyone had ever tasted),
use the list of ingredients below and follow the same procedure as
above, except using hot coffee instead of brandy, and whisking the
vanilla into he egg yolk-chocolate mixture instead of into the whites!.
Melt the chocolate in a double boiler over low heat!. It's a good idea
to stand over the chocolate while it is melting and stir it until it's
completely melted, then take it off the heat immediately!.
Whip the cream and set aside!. Pour the hot coffee and hot water
slowly into a bowl with the egg yolks, whisking briskly as you go
until completely mixed!. Add the vanilla to the egg yolks!.
Whisk in the melted chocolate!. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate!. Whip the
egg whites and the sugar until peaking but not dry!.
Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon!.
Fold in the whipped cream!. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE!. The key to a great chocolate mousse is that you can't
incorporate hot melted chocolate into whipped cream!. The chocolate
mixture must be cool to the touch or the cream will break!. Lightly
blend the two mixtures until uniform!.
This mousse is at its best cloudlike texture right after
incorporating the whipped cream!. But at Andrea's, they pipe it into
dish-shaped champagne glasses, sprinkle chocolate shavings and
powdered sugar over the top, and refrigerate!. This causes the mousse
to set, which gives it a different, heavier texture!.
Chocolate Truffle Mousse
Makes 6 servings
Chocolate Truffle Mousse
Ingredients
1 cup whipping cream, divided
1 egg yolk
2 tablespoons corn syrup
2 tablespoons butter
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 squares (1 ounce each) milk chocolate, coarsely chopped
5 teaspoons powdered sugar
1/2 teaspoon vanilla
Sweetened whipped cream, fresh raspberries and mint leaves (optional)
1!. Whisk 1/2 cup cream, egg yolk, corn syrup and butter in medium heavy saucepan over medium heat until mixture simmers!. Continue whisking while mixture simmers 2 minutes!. Remove from heat; add chocolates, stirring until smooth!. Cool to room temperature!.
2!. Beat remaining 1/2 cup cream in medium bowl with electric mixer at high speed until soft peaks form!. Add powdered sugar and vanilla; beat until stiff peaks form!.
3!. Stir whipped cream into chocolate mixture!. Pour into medium serving bowl!. Chill 4 hours or overnight!. Garnish with sweetened whipped cream, fresh raspberries and mint leaves, if desired!.Www@FoodAQ@Com
1 cup chocolate chips
1 cup heavy cream
1 egg
whipped cream
1 tsp!. vanilla Place chocolate; egg, and flavoring in blender and chop!. Heat cream until small bubbles appear at edge!. Do not boil!. With blender running, pour in hot cream!. Blend until chocolate is melted and mixture is smooth!. Pour into dessert dishes and cover with plastic and chill!. Serve with whipped cream dollops!.
DARK CHOCOLATE MOUSSE~ THE ROYAL ORLEANS
Yield: 12 Servings
Chocolate Mousse
12 oz Top-quality semi-sweet
Chocolate (the better
The chocolate, the better
The mousse)
1 c Whipping cream
1/4 c Hot coffee
1/4 c Hot water
3 Egg yolks, beaten
1 ts Vanilla
5 Egg whites
1/3 c Sugar
For dark chocolate mousse, as was served at the Royal Orleans (and was
considered to be the best chocolate mousse anyone had ever tasted),
use the list of ingredients below and follow the same procedure as
above, except using hot coffee instead of brandy, and whisking the
vanilla into he egg yolk-chocolate mixture instead of into the whites!.
Melt the chocolate in a double boiler over low heat!. It's a good idea
to stand over the chocolate while it is melting and stir it until it's
completely melted, then take it off the heat immediately!.
Whip the cream and set aside!. Pour the hot coffee and hot water
slowly into a bowl with the egg yolks, whisking briskly as you go
until completely mixed!. Add the vanilla to the egg yolks!.
Whisk in the melted chocolate!. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate!. Whip the
egg whites and the sugar until peaking but not dry!.
Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon!.
Fold in the whipped cream!. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE!. The key to a great chocolate mousse is that you can't
incorporate hot melted chocolate into whipped cream!. The chocolate
mixture must be cool to the touch or the cream will break!. Lightly
blend the two mixtures until uniform!.
This mousse is at its best cloudlike texture right after
incorporating the whipped cream!. But at Andrea's, they pipe it into
dish-shaped champagne glasses, sprinkle chocolate shavings and
powdered sugar over the top, and refrigerate!. This causes the mousse
to set, which gives it a different, heavier texture!.
Chocolate Truffle Mousse
Makes 6 servings
Chocolate Truffle Mousse
Ingredients
1 cup whipping cream, divided
1 egg yolk
2 tablespoons corn syrup
2 tablespoons butter
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 squares (1 ounce each) milk chocolate, coarsely chopped
5 teaspoons powdered sugar
1/2 teaspoon vanilla
Sweetened whipped cream, fresh raspberries and mint leaves (optional)
1!. Whisk 1/2 cup cream, egg yolk, corn syrup and butter in medium heavy saucepan over medium heat until mixture simmers!. Continue whisking while mixture simmers 2 minutes!. Remove from heat; add chocolates, stirring until smooth!. Cool to room temperature!.
2!. Beat remaining 1/2 cup cream in medium bowl with electric mixer at high speed until soft peaks form!. Add powdered sugar and vanilla; beat until stiff peaks form!.
3!. Stir whipped cream into chocolate mixture!. Pour into medium serving bowl!. Chill 4 hours or overnight!. Garnish with sweetened whipped cream, fresh raspberries and mint leaves, if desired!.Www@FoodAQ@Com
Chocolate Mousse
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator!. Chill metal mixing bowl and mixer beaters in freezer!.
In top of a double boiler, combine chocolate chips, coffee, rum and butter!. Melt over barely simmering water, stirring constantly!. Remove from heat while a couple of chunks are still visible!. Cool, stirring occasionally to just above body temperature!.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin!. Allow gelatin to "bloom" for 10 minutes!. Then carefully heat by swirling the measuring cup over a low gas flame or candle!. Do not boil or gelatin will be damaged!. Stir mixture into the cooled chocolate and set aside!.
In the chilled mixing bowl, beat cream to medium peaks!. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it!. Fold in the remaining whipped cream in two doses!. There may be streaks of whipped cream in the chocolate and that is fine!. Do not over work the mousse!.
Spoon into bowls or martini glasses and chill for at least 1 hour!. Garnish with fruit and serve!.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)Www@FoodAQ@Com
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator!. Chill metal mixing bowl and mixer beaters in freezer!.
In top of a double boiler, combine chocolate chips, coffee, rum and butter!. Melt over barely simmering water, stirring constantly!. Remove from heat while a couple of chunks are still visible!. Cool, stirring occasionally to just above body temperature!.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin!. Allow gelatin to "bloom" for 10 minutes!. Then carefully heat by swirling the measuring cup over a low gas flame or candle!. Do not boil or gelatin will be damaged!. Stir mixture into the cooled chocolate and set aside!.
In the chilled mixing bowl, beat cream to medium peaks!. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it!. Fold in the remaining whipped cream in two doses!. There may be streaks of whipped cream in the chocolate and that is fine!. Do not over work the mousse!.
Spoon into bowls or martini glasses and chill for at least 1 hour!. Garnish with fruit and serve!.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)Www@FoodAQ@Com
This is good:
MARVELOUS CHOCOLATE MOUSSE
300 g (1 1/2 cups) dark 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 hoursWww@FoodAQ@Com
MARVELOUS CHOCOLATE MOUSSE
300 g (1 1/2 cups) dark 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 hoursWww@FoodAQ@Com
someone on here gave me this great recipe and it turned out delicious! here it is:
Ingredients
50g/1?oz cocoa powder, plus extra to dust
2 tbsp water
3 tbsp whole milk- full fat
1 tbsp icing sugar
15g/?oz butter
75ml/2?fl oz double cream
Method
1!. Heat the cocoa powder, water, milk, icing sugar and butter in a saucepan and stir until smooth and combined!.
2!. In a large mixing bowl, whisk the cream until soft peaks form when the whisk is removed!. Gently fold in the cocoa mixture!.
2!. Serve in a wine glass, sprinkled with a dusting of cocoa powder!.
instead of coco powder i used nesquiq chocolate milkshake powder, turned out fab after being in the fridge for a bitWww@FoodAQ@Com
Ingredients
50g/1?oz cocoa powder, plus extra to dust
2 tbsp water
3 tbsp whole milk- full fat
1 tbsp icing sugar
15g/?oz butter
75ml/2?fl oz double cream
Method
1!. Heat the cocoa powder, water, milk, icing sugar and butter in a saucepan and stir until smooth and combined!.
2!. In a large mixing bowl, whisk the cream until soft peaks form when the whisk is removed!. Gently fold in the cocoa mixture!.
2!. Serve in a wine glass, sprinkled with a dusting of cocoa powder!.
instead of coco powder i used nesquiq chocolate milkshake powder, turned out fab after being in the fridge for a bitWww@FoodAQ@Com
1 env!. of unflavored gelatin
1/4 cup of cold water
1/3 cup of boiling water
1c of splenda
2tsp vanilla
1 pt heavy cream
2/3 c hersheys s!.d!. cocoa
Sprinkle gelatin over cold water and allow to melt a bit, pour over the boiling water and stir until all dissolved!. In the meantime add splenda, vanilla cream and cocoa together and mix on med!. speed until thick!.!.(and it gets soooo thick) add gelatin mix until all combined, pour into 8 dessert glasses and refridgerate until thickenedWww@FoodAQ@Com
1/4 cup of cold water
1/3 cup of boiling water
1c of splenda
2tsp vanilla
1 pt heavy cream
2/3 c hersheys s!.d!. cocoa
Sprinkle gelatin over cold water and allow to melt a bit, pour over the boiling water and stir until all dissolved!. In the meantime add splenda, vanilla cream and cocoa together and mix on med!. speed until thick!.!.(and it gets soooo thick) add gelatin mix until all combined, pour into 8 dessert glasses and refridgerate until thickenedWww@FoodAQ@Com
I highly suggest going to http://www!.allrecipes!.com and searching for chocolate mouse!. You will come up with a bunch of recipes and see which one is the highest rated!.
I use this all the time, hope it helps!. :-)Www@FoodAQ@Com
I use this all the time, hope it helps!. :-)Www@FoodAQ@Com
here this is a great recipe:http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
go to www!.recipezaar!.com!.Www@FoodAQ@Com
I like reindeer xDWww@FoodAQ@Com
do wot jazzy says dat a gd siteWww@FoodAQ@Com