Best 7 Chocolate Mousse Mousse Au Chocolat Recipes

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
• Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
• Boil 3 to 4 minutes.
• Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
• Gradually add the sugar syrup, beating constantly.
• Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
• Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
• Stir in the melted chocolate.
• Beat the egg whites with a rotary or electric beater until stiff and shiny.
• As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
• Finally, fold in the whipped cream.
• Pour into a large serving bowl and refrigerate until serving time.

CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT

Steps:

• In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
• In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
• In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
• Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
• Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
• To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

CHOCOLATE MOUSSE (MOUSSE AU CHOCOLAT)

Steps:

• Separate the eggs. Place the egg yolks into a medium-large mixing bowl and the egg whites into a separate mixing bowl.
• Add a pinch of salt to the bowl with the egg whites, then beat it with the normal beaters of your electric mixer until stiff. The egg whites are stiff enough when two small "mountains" form and stay standing as you lift the beaters out of the eggs. When done, set the bowl aside for now.
• Break the chocolate into small pieces and add these pieces to a heat-resistant bowl. Place the bowl into a hot water bath and melt the chocolate while stirring consistently.
• Once all the chocolate has melted, remove the bowl from the heat and set it aside to allow the chocolate to cool slightly.
• In the meantime, lightly whip the cream in another bowl using the normal beaters of your electric mixer. Then set the whipped cream aside.
• Now add the sugar to the bowl with the egg yolks and beat with your clean beaters until creamy.
• Next, quickly add the warm melted chocolate to the egg yolk mixture while whisking constantly. It is important that the chocolate isn't too hot since you don't want to cook the egg. At the same time, it shouldn't be too cold as this could cause the chocolate to harden when coming in contact with the egg yolks.
• Right after you added the melted chocolate to the egg yolks, quickly fold in the whipped cream with a spatula. Once it's incorporated, also add the stiff egg whites and gently fold them in with the spatula until there are no lumps left.
• Pour the chocolate mousse into serving bowls, cover them with cling film, and place them in the fridge for at least 2 hours.
• You can garnish the chocolate mousse with chocolate shavings, berries, and/or whipped cream before serving.

MOUSSE AU CHOCOLAT

Steps:

• Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
• Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
• Add the chocolate mixture to the yolks and blend well with a rubber spatula.
• Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

MOUSSE AU CHOCOLAT

Steps:

• Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
• Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
• Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.