Best 2 Silky Chocolate Mousse Recipes
Indulge in the velvety richness of this Silky Chocolate Mousse, a classic dessert that promises an explosion of flavors in every bite. This decadent mousse features a combination of dark and semisweet chocolate, whipped cream, and egg whites, resulting in a light, airy texture that melts in your mouth. Accompanying this divine mousse are three equally tempting recipes: a luscious Chocolate Ganache Sauce, a refreshing Raspberry Coulis, and a delightful Chocolate Tuile. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to guide you in creating an unforgettable dessert experience.
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SILKY CHOCOLATE MOUSSE
Name says it all really! Not suitable to freeze. The original recipe stipulates Irish Cream liqueur but you could use your imagination and whatever liqueur you have on hand. Note to recipe says best made one day ahead. Cooking time does not include refrigeration time.
Provided by ballarat
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat.
- Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool.
- Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches.
- Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.
SILKY CHOCOLATE MOUSSE
From Foodnetwork.com, How to Boil water. We made this last week and I just had to post it! This is the fluffy kind of mousse opposed to the creamy kind (Also good). Yum!!
Provided by Kitty Kat Cook
Categories Dessert
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
- Fill a saucepan about a third of the way with water, then bring to a simmer.
- Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
- In a small bowl, stir the espresso powder into the rum or water, to dissolve.
- Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
- Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon".
- Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 serving dishes and refrigerate for at least 2 hours.
Tips:
- Use high-quality chocolate for the best flavor. A chocolate with a cocoa content of at least 70% is ideal.
- Make sure the heavy cream is very cold before whipping it. This will help it whip up quickly and easily.
- Don't overbeat the egg whites. Overbeaten egg whites will make the mousse too stiff.
- Fold the whipped cream and egg whites into the chocolate mixture gently. Overmixing will deflate the mousse.
- Chill the mousse for at least 4 hours before serving. This will allow it to set properly.
Conclusion:
This silky chocolate mousse is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a dessert that will impress your friends and family.
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