Best 3 Sinful Chocolate Mousse Recipes
Indulge in the symphony of flavors with our tantalizing Sinful Chocolate Mousse. This decadent dessert is a masterpiece of culinary art, expertly crafted to provide an unforgettable taste experience. Discover the perfect balance of rich, velvety chocolate and light, airy mousse, creating an explosion of textures in every bite. Dive into the lusciousness of the classic Chocolate Mousse, or embark on an exotic adventure with our tantalizing Chocolate-Raspberry Mousse. Elevate your dessert game with our sophisticated Chocolate Avocado Mousse, where creamy avocado adds a delightful twist, or relish the sheer bliss of our guilt-free Chocolate Mousse, crafted with wholesome ingredients for a healthier indulgence. Each recipe in this collection is a testament to the boundless creativity of dessert making, offering a unique journey into the realm of chocolate ecstasy.
Let's cook with our recipes!
SINFUL CHOCOLATE MOUSSE
Creamy and chocolaty, this mousse is sinful. We loved the Grand Marnier and Kahlua. The Kahlua adds a slight coffee flavor while the Grand Marnier gives a faint taste of orange. Its texture is perfect - light and fluffy. This is definitely a rich and decadent dessert.
Provided by Bill Wesley
Categories Puddings
Time 35m
Number Of Ingredients 8
Steps:
- 1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
- 2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
- 3. Mix at medium speed for 3 minutes.
- 4. Add the cream and mix until smooth.
- 5. Finally, add the chocolate mixture and mix in completely.
- 6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
- 7. Refrigerate for 6 hours or more. Mousse should be well set.
- 8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.
SINFUL CHOCOLATE MOUSSE
a really beautiful chocolate mousse, light texture; chocolate, coffee and orange come together perfectly with the little bit of alcohol. I got this recipe from the chef herself at a California Winery, from Patti Ballard's book "Wine in Everyday Cooking."
Provided by ali Bresnahan
Categories Other Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. Melt chocolate with the Coffee Marsala and Orange Marsala in the top of a double boiler and set aside.
- 2. Put the eggs and yolks, vanilla and sugar in blender and mix at medium speed for 3 minutes. Add the cream and blend until smooth, then add chocolate mixture, blending until just mixed in completely.
- 3. Pour into 6 half-cup containers and refrigerate for 6 hours. Serve and feel happy about it.
- 4. **NOTE: this recipe canNOT be successfully doubled. If you need more make two batches.
SINFUL CHOCOLATE MOUSSE DESSERT
This is one of my most requested desserts--a chocoholics delight! It's easy and can be made the day before--what more do you need? There rarely are any leftovers!
Provided by Leslie in Texas
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- For crust: combine crumbs and butter.
- Press on bottom and 2/3 up the sides of a 10 inch springform pan.
- Chill in freezer while making filling.
- For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
- Let cool about 5 minutes.
- Add whole eggs, one at a time, beating well with each addition.
- (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
- Whip cream with powdered sugar until soft peaks form.
- Beat egg white until stiff, but not dry.
- Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
- Fold in remaining cream and whites until completely incorporated.
- Pour into prepared crust and chill at least 6 hours, preferably overnight.
- To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
- Add 4 T powdered sugar and whip until firm.
- This whipped cream will hold up indefinitely.
- Garnish top of dessert with this.
- You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
- A dusting of cocoa powder is a nice finishing touch.
- For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
- Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
- Peel off the leaves and place the chocolate leaves around the edge of the mousse.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the mousse will be. Look for chocolate with a cocoa content of at least 70%.
- Make sure your cream is cold. Cold cream will whip up better and create a lighter, fluffier mousse.
- Don't overbeat the cream. Overbeaten cream will become grainy and stiff. Beat the cream until it is just stiff enough to hold peaks.
- Fold the whipped cream into the chocolate mixture gently. Overmixing will deflate the mousse and make it less fluffy.
- Chill the mousse for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set properly.
- Serve the mousse with your favorite toppings. Some popular toppings include chocolate shavings, whipped cream, and berries.
Conclusion:
Chocolate mousse is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. With a few simple tips, you can make a chocolate mousse that will impress your friends and family.
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