Chocolate Mousse
Chocolate mousse is the quintessential romantic French dessert. It is the ideal treat to offer at the end of a special meal because it can be prepared in advance and kept in the refrigerator until ready to serve.
The name "mousse" comes from the French word meaning "foam." The light and airy texture of this classic dessert comes from whipping air into cream and gently folding it into the chocolate mixture.
For the best chocolate mousse, it is important to use the highest quality chocolate available. The better the chocolate, the better the mousse. Semisweet or bittersweet chocolate is preferred because it will impart a rich flavor without being too sweet.
You can incorporate a splash of cognac or coffee liqueur into the chocolate mixture for added panache. Brewed espresso also works well if you prefer a non-alcoholic option.
Chocolate Mousse
Recipe courtesy Tyler Florence
6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
4 servings
Chocolate Mousse
Recipe courtesy Alton Brown
1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
(If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)
6 - 8 servings
Chocolate Mousse: Mousse au Chocolat
Recipe courtesy Emeril Lagasse, 2003
8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish
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.
8 servings
How To Make the Absolute Easiest (2-Ingredient!) Chocolate Mousse
from https://www.thekitchn.com/
Chocolate mousse is the decidedly decadent, old-school dessert you’ve been overlooking for far too long. And honestly, I get it: Classic chocolate mousse is a little fussy and requires separating eggs, getting melted chocolate to the just right temperature, and lots of careful folding. But did you know there’s an easy two-ingredient version that absolutely anyone can pull off?
This chocolate mousse is the fastest, fanciest dessert I know, and the results are so creamy, rich, and perfectly sweet that we’re willing to call it the only dessert you need to master for life.
A very good chocolate mousse should be two things: light and airy, and yet deeply rich and decadent. The very classic French pastry version uses egg whites for volume and egg yolks for creaminess, and it really requires your complete attention while you’re making it. Our (equally-delicious) version is far less complicated: It uses a simple ganache for decadence and whipped cream for airiness, and calls for no eggs whatsoever.
1 1/2 cups cold heavy cream, divided
1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle
Warm 1/2 cup cream and use it to melt the chocolate. Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.
Whisk the chocolate and cream together. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
Beat the remaining cream to medium peaks. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
Fold the whipped cream into the chocolate in three additions. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
Portion the mousse and chill before serving. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.
4 servings
