Chocolate Mousse Alton Brown Recipes

FOAM WHIPPER CHOCOLATE MOUSSE

Steps:

• Create an ice bath by filling a large bowl with ice and water.
• Add enough water to a 10-inch straight-sided saute pan to come 1 inch up the side. Bring to a simmer over medium heat.
• Combine the chocolate, coffee, water, and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60ºF and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
• Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.

FOAM WHIPPER CHOCOLATE MOUSSE

Steps:

• Create an ice bath by filling a large bowl with ice and water.
• Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch. Bring to a simmer over medium heat.
• Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
• Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.

2 NOTE CHOCOLATE MOUSSE

Steps:

• Fold a kitchen towel into quarters and place in the bottom of a straight-sided, 11-inch sauté pan and fill said pan with an inch or so of water. Place over medium-high heat and bring to a bare simmerYou should see steam and tiny bubbles, especially around the edge of the pan., about 190°F.
• Place the chocolate in a heat-safe bowl - either metal or heavy glass will do - and park right on top of the towel. Reduce the heat to medium-low and stir the chocolate with a rubber or silicone spatula off and on until it's almost melted - 3 to 5 minutes. Then move the bowl to a dry towel on the counter and stir the chocolate until completely melted.
• Whisk the yolks into the chocolate one at a time, followed by the whole egg and the salt. The mixture will look gnarly after the first two yolks, but it will smooth out once everything is in. Allow to cool to room temperature, then...
• Beat the egg whites using the whisk attachment(s) on your stand or electric hand mixer on medium-low speed until foamy -1 minute. Increase the speed to medium-high and keep beating until the whites form stiff peaks - about 1 minute more. (You'll know you're there when you pull a whisk straight out of the foam, hold it facing up and the points or "peaks" of the egg whites don't fall over.) If the whites start to look dry or chunky, you've gone too far and will need some new egg whites.
• Using the whisk, stir a third of the egg whites into the chocolate mixture. Then, switch to a large rubber spatula and gently fold the remaining whites into the chocolate in two doses, rotating the bowl as you go. Stop while your mousse still has tiny streaks of chocolate and white throughout.
• Chill the mousse until it begins to stiffen, about 45 minutes, then divide between four Champagne coupes or small bowls. Allow to warm on the counter 5 minutes prior to serving.

CHOCOLATE MOUSSE

Steps:

• 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)

CHOCOLATE MOUSSE - ALTON BROWN

Steps:

• 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.