Best 2 Ghirardelli Chocolate Mousse Recipes

Indulge in the velvety richness of Ghirardelli chocolate mousse, a classic dessert that elevates any occasion. This decadent mousse boasts a luscious texture and intense chocolate flavor, crafted with premium Ghirardelli chocolate. Discover three variations of this delectable treat: the classic Ghirardelli chocolate mousse, a luscious white chocolate mousse, and a refreshing raspberry swirl mousse. Each recipe promises an unforgettable sensory experience, perfect for chocolate lovers and those seeking a luxurious dessert.

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GHIRARDELLI CHOCOLATE MOUSSE

Ghirardelli Chocolate Mousse image

Made with 60% Ghirardelli chocolate, this delicate flavorful mousse makes for a great dessert.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 2h25m

Yield 10

Number Of Ingredients 4

Ingredients

2 cups heavy cream
2 (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, broken or chopped into 1-inch pieces
4 eggs, at room temperature
2 tablespoons white sugar

Steps:

Whip the cream to form light peaks. Set aside in the refrigerator.
Melt the chopped chocolate in a large mixing bowl set over barely simmering water.
Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. Quickly stir the beaten eggs into the melted chocolate, then fold in the whipped cream.
Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 16.1 g, Cholesterol 139.6 mg, Fat 28 g, Protein 4.5 g, SaturatedFat 16.8 g, Sodium 46.1 mg, Sugar 11.1 g

GHIRARDELLI® CHOCOLATE AND ORANGE MOUSSE CAKE

Ghirardelli® Chocolate and Orange Mousse Cake image

A decadent flourless chocolate cake featuring a creamy chocolate mousse. The combination of chocolate cake, rich mousse and orange make this an impressive holiday dessert.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 11h20m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2 sticks salted butter
1 ¼ cups sugar
6 large room temperature eggs, separated
1 cup Ghirardelli® Unsweetened Cocoa Powder
½ teaspoon salt
1 teaspoon vanilla extract
¾ cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
½ tablespoon butter
¼ cup warm water
3 whole eggs, separated
½ tablespoon grated orange zest

Steps:

Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan and line with parchment paper.
In a large microwaveable bowl melt 1 cup chocolate chips and butter together. You can do this over a pot of simmering water (bain marie) or gently in the microwave.
When the chocolate has cooled, whisk in sugar then add 6 egg yolks, one at a time. Add in the vanilla extract.
Sift cocoa and salt over chocolate mixture and whisk to combine.
In a stand mixer (or using a hand mixer) beat 6 egg whites at medium high speed until peaks form and it becomes stiff.
Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called "introducing." It will loosen up the chocolate mixture. Then follow with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
Pour batter into the prepared pan and bake for 40 to 45 minutes or until it is just set. Take care not to overbake or it won't be as moist. Cool the cake in the tin until totally cold. The cake will naturally fall in the center but that is normal.
Cover the cake and set it aside until ready to decorate. This cake is best made the day before.
For the Chocolate Mousse: Put 3/4 cup chocolate chips, butter and orange zest in a heatproof bowl and place over a pot of simmering water (bain marie) to melt. Gently stir until melted. Remove from the heat and cool.
Whisk 3 egg whites in a large clean bowl until stiff peaks form.
Whisk 3 egg yolks into the chocolate mix until combined.
Gently fold the egg whites into the chocolate mix. Start by folding in one spoonful to loosen the mix, then fold in the rest until fully incorporated.
Place the mousse in the refrigerator to set overnight or a minimum of 10 hours.
The next day, spoon the mousse over the cold cake. The cake naturally falls during baking, which creates a nice crater for the mousse.
Once the mousse is on top of the cake, store it in the refrigerator for up to 3 days.
Optional: decorate the cake with colorful fruit on top.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 38.6 g, Cholesterol 175.9 mg, Fat 31.3 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 18.3 g, Sodium 259.9 mg, Sugar 30.7 g

Tips:

Use high-quality chocolate, preferably with a cocoa content of at least 70%. This will ensure a rich, intense flavor in your mousse.
Make sure the chocolate and cream are both cold before you start. This will help the mousse to set properly.
Whip the cream until it forms stiff peaks. This will help to incorporate air into the mousse, making it light and fluffy.
Fold the whipped cream into the chocolate mixture gently. Over-mixing will cause the mousse to deflate.
Chill the mousse for at least 4 hours before serving. This will allow it to set properly and develop its full flavor.

Conclusion:

Ghirardelli chocolate mousse is a classic dessert that is sure to impress your guests. With its rich, decadent flavor and light, fluffy texture, it is the perfect way to end a special meal. Whether you are a chocolate lover or just looking for a delicious and easy dessert, this mousse is sure to satisfy.