How do you make chocolate mousse?!


Question: Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time. In fact, you do need to make it at least several hours ahead of time. I decided to prepare chocolate mousse using the darkest chocolate I could find (Trader Joe's has some Belgian 70% cocoa 1 lb bricks). Chocolate mousse is a little bit tricky. If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added. If you stir and not fold the egg whites and whipped cream in, your mousse will not be fluffy, but dense.

Almost all recipes I reviewed called for bittersweet chocolate. From what I can tell, bittersweet has a bit more sugar and a bit less cocoa than the 70% dark chocolate I used. If you are going to serve the mousse straight - with no added cream or fruit, and you love the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%. If you layer in fruit (raspberries complement the chocolate quite well) and or more whipped cream, you'll want either to add sugar or use bittersweet chocolate to begin with.

4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar

(Optional) Raspberries and extra whipped cream


1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Serves 5-8, depending on the size of the servings.

Recipe based on one in Bouchon by Thomas Keller.


Answers: Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time. In fact, you do need to make it at least several hours ahead of time. I decided to prepare chocolate mousse using the darkest chocolate I could find (Trader Joe's has some Belgian 70% cocoa 1 lb bricks). Chocolate mousse is a little bit tricky. If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added. If you stir and not fold the egg whites and whipped cream in, your mousse will not be fluffy, but dense.

Almost all recipes I reviewed called for bittersweet chocolate. From what I can tell, bittersweet has a bit more sugar and a bit less cocoa than the 70% dark chocolate I used. If you are going to serve the mousse straight - with no added cream or fruit, and you love the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%. If you layer in fruit (raspberries complement the chocolate quite well) and or more whipped cream, you'll want either to add sugar or use bittersweet chocolate to begin with.

4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar

(Optional) Raspberries and extra whipped cream


1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Serves 5-8, depending on the size of the servings.

Recipe based on one in Bouchon by Thomas Keller.

ok this is easy

chocolate pudding, mix it with cool whip and chill

you should check this website.

http://allrecipes.com/Search/Recipes.asp...

my advice would be to see the reviews of the recipes to know which ones are the best. :)

White chocolate mousse

Ingredients:
100 g (3 1/2 oz) white chocolate melts (buttons)
125 ml (1/2 cup) skim milk
2 tsp. gelatine
400 g (14 oz) low-fat French vanilla fromage frais or whipped yoghurt
3 egg whites
3 tbsp. passionfruit pulp
icing sugar, to dust

Directions:
Place the chocolate and milk in a small saucepan and stir over low heat until the chocolate has melted. Allow to cool. Place 60 ml (1/4 cup) boiling water in a heatproof bowl,l sprinkle evenly with the geletine, and stir until dissolved. Using a wooden spoon, stir the gelatine into the chocolate mixture.

Place the fromage frais in a large bowl and gradually stir in the chocolate mixture, a little at a time, stirring until smooth after each addition.

Beat the egg whites in a clean, dry bowl with electric beaters until soft peaks form. Gently fold the egg whites and the passionfruit pulp into the chocolate mixture. Divide the mixture equally among eight 125 ml (1/2 cup) serving dishes or a litre (4 cup) glass bowl. Refrigerate for 3 hours, or until set. Serve with a light dusting of icing sugar.

Serve 8
Note: it's important to have the ingredients at room temperature to ensure the texture is smooth.

Chocolate Mousse
4 ounces sweet cooking chocolate
1 Tablespoon sugar
1/2 cup sugar
1/2 cup light cream
2 eggs ,separated
1/2 teastpoon vanilla
1/4 cup sugar
Heat chocolate,1 tablespoon sugar, and the cream in medium saucepan over medium heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat. Beat egg yolks slightly; slowly stir in chocolate mixture. Blend in vanilla. Beat egg whites in another bowl until foamy. Gradually beat in 1/4 cup sugar just until stiff peaks form. Fold in chcolate mixture. Pour into soffle cups or other small serving dishes and refrigerate. Serves 6 to 8 .

This is the recipe i use and i like it a lot. Good luck hope this is what you are looking for.

Easy Chocolate Mousse:

1 1/2 cups miniature marshmallows or 15 large marshmallows
1/3 cup milk
36 milk chocolate kisses or 1 cup semisweet chocolate morsels
3/4 cup whipping cream
1/8 teaspoon almond extract
4 milk chocolate kisses, optional

Serves 4

Heat marshmallows and milk in a small saucepan over low heat, stirring continually until marshmallows melt, about 2 minutes. Remove from heat.

Chop chocolate kisses; add to marshmallow mixture in saucepan. Heat over low heat, stirring continually, until chocolate melts, about 2 minutes; let stand at room temperature until cooled.

Beat whipping cream with an electric mixer until stiff. Set half aside. Fold the chocolate mixture into half of the whipped cream. Spoon into 4 dessert or parfait glasses.

Fold almond extract into remaining whipped cream; spoon onto chocolate mixture. Top each serving with a chocolate kiss. Chill until serving time.

CHOCOLATE MOUSSE

12 oz. semisweet chocolate chips
1 1/2 C. whipping cream
2 tsp. vanilla
1/3 C. powdered sugar

Place chocolate chips in a glass bowl along with half of the whipping cream and microwave on high at 1 minute intervals until chocolate melts and mixture is smooth. Allow mixture to cool. Meanwhile, beat remainder of whipping cream until soft peaks form. Add vanilla and sugar and continue beating. Slowly add chocolate mixture and mix well. Divide mixture into 4 dessert glasses. Top with remaining whipped cream.

For Chocolate Mousse Pie purchase--1 9-inch chocolate pre-packaged piecrust.

Follow the directions as above, but place the mousse in the chocolate piecrust instead of glasses. Top with whipped cream. Refrigerate for several hours before serving.

Chocolate Mousse


Ingredients;
7 ounces bittersweet chocolate, chopped
7 egg yolks, beaten
2 tablespoons sugar
1 pinch salt
7 egg white
1 1/4 cups heavy cream
1 tablespoon kirschwasser (optional)

Directions;
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. Enjoy!

Also, you should try the All Recipes website, it has some good ones on there! ;]

How To Make A Classic Chocolate Mousse

Classic Chocolate Mousse Recipe. A delicious, light and easy-to-make dessert that everyone will enjoy. Appreciate our Classic Chocolate Mousse recipe.

You Will Need

6 large eggs
120 g good quality chocolate
cream , for serving
or ice cream , for serving
1 small pan
1 small metal bowl
1 medium bowl
1 larger bowl
1 whisk/ electric beater
1 large metal spoon
1 spatula
cling film
weighing scales

Step 1: Break The Chocolate
Break the chocolate into rough chunks.

--------------------------------------...
Step 2: Melt The Chocolate
Gently heat a pan of water and simmer. Put the chunks of chocolate into the metal bowl and place over the simmering pan of water, making sure the bowl is not touching the water. Stir occasionally until melted.

--------------------------------------...
Step 3: Separate The Eggs
Separate the egg yolks from the whites and put them both into separate bowls, making sure the whites are in the larger of the two bowls.

--------------------------------------...
Step 4: Remove The Chocolate From The Heat
Carefully remove the bowl of melted chocolate from the heat and allow to cool.

--------------------------------------...
Step 5: Beat The Egg Whites
Beat the egg whites with the whisk until they are stiff, but not too dry.

--------------------------------------...
Step 6: Add The Chocolate
Add the melted chocolate to the egg yolks and stir. Keep stirring until the mixture is smooth and glossy.

--------------------------------------...
Step 7: Add The Egg White
Add some of the egg white to loosen the mixture and stir well.

--------------------------------------...
Step 8: Fold The Mixture
Scrape the chocolate mixture into the egg whites and then gently fold together, keeping as much air in the mixture as possible.
TOP TIP
As an option add Brandy, Tia Maria, Cointreau or Orange Zest before folding the mixture.
--------------------------------------...
Step 9: Refrigerate
When the ingredients are thoroughly mixed, pour into individual serving dishes and cover with cling film. Refrigerate for a couple of hours.
--------------------------------------...
Step 10: Serve
When completely chilled, serve with cream or vanilla ice cream.





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