Best 8 La Mousse Au Chocolat Chocolate Mousse Recipes

LA MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• Chill all mixing bowls and utensils before making the mousse to help it set up.
• Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
• Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
• Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
• Beat egg whites until soft peaks form.
• Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.

CHOCOLATE MOUSSE

Steps:

• Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
• In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
• In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
• Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
• Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
• Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

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

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 (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.

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.

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.