DEATH BY CHOCOLATE: CHOCOLATE MOUSSE
Steps:
- While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed.
- Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
- Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.
DEATH BY CHOCOLATE A LA TRELLIS
Warning: This dessert is not meant to be eaten, or baked, by the faint of heart!! Created by Marcel Desaulniers of The Trellis restaurant in Williamsburg, this recipe takes a big commitment to make, but the payoff is worthwhile. I have not made it yet myself, but I have eaten it...many times...and the interplay of all those rich, chocolaty flavors is divine. Be forewarned that, in addition to standard kitchen equipment, you will also need an electric mixer, a 9x1 1/2 inch cake pan, and a 9x3 inch springform pan, and 9 inch cardboard cake circles. A double boiler and a pastry bag with decorating tips will make the process go smoother, but they can be improvised. If you are planning on serving this for dinner, you will want to start working on it that morning, or even better, make it a day or two before and wrap it up in the fridge. You can also mix the different layers and then set them aside over a period of several days to break it up so that it isn't quite as overwhelming. Recipe from "Death by Chocolate: the last word on a consuming passion" by Marcel Desaulniers.
Provided by Oenophilly
Categories Dessert
Time P1DT4h
Yield 1 9 Inch Cake, 12-15 serving(s)
Number Of Ingredients 42
Steps:
- Take a deep breath. Make sure that you will have several uninterrupted hours to cook, and that you've cleaned off all of your kitchen space. Preheat the oven to 225°F
- Good job! Now trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet.
- COCOA MERINGUE LAYER:
- Put the 4 egg whites, cream of tartar, and salt into the electric mixer bowl. Whip on high (using the balloon whip attachment) until soft peaks fom - about 45 to 50 seconds.
- Gradually add 1 cup sugar while still on high. Continue to whip until the peaks are stiff, about another 1 1/2 minutes.
- Remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tbsp cocoa, and 1 tbsp cornstarch.
- Fill a pastry bag with the cocoa meringue (if you have no pastry bag, fill a ziploc bag and snip off one of the corners). Fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled.
- Place the meringue in the oven and bake for 15 minutes. Then lower the oven temperature to 200°F and bake for 2 hour, 45 minutes more.
- Remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling. Raise the oven temperature to 325°F.
- CHOCOLATE MOUSSE LAYER:
- You can begin preparing this while the meringue is baking and cooling. Heat 1 inch of water in the bottom half of a double boiler over medium heat (If you are not fortunate enough to own a double boiler, just stack a small saute pan on top of a small sauce pan. The lip of the saute pan should be just a bit wider than the sauce pan so that no steam escapes. Be very careful to keep any moisture out of your chocolate while you are melting it, or else it will seize and be very difficult to work with).
- Place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap (do not allow the wrap to touch the bottom half).
- Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
- Place 1 1/2 cups heavy cream in the well-chilled bowl of an electic mixer. Whip on high (using the balloon whip attachment) until peaks form, about 1 minute. Set aside.
- Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks form (about 3 minutes).
- Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
- Add a quarter of the heavy cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add it to the eggs whites. Now add the remaining heavy cream. Fold everything together gently but thoroughly, and put it in the fridge until needed (for at least 2 hours).
- CHOCOLATE BROWNIE LAYER:
- Make sure that the oven is still set to 325°F
- Butter a 9 x 1 1/2 inch cake pan, then coat it with flour (shake out any excess).
- Sift together 1/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/3 tsp salt a small bowl, and set aside.
- Set up another double boiler. Place the 3 oz unsweetened chocolate, 4 tbsp butter, and 2 oz semi-sweetened chocolate in the top half.
- Tightly cover the top with plastic wrap, and heat for about 4 1/2 to 5 minutes. Remove from the heat and stir until smooth.
- Put 3 eggs, 1 cup sugar, and 1 tsp vanilla extract in an electric mixer. Whip on high (using the balloon whip attachment) until slightly thickened, about 1 1/2 minutes.
- Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds.
- Add the sifted dry ingredients and mix on low for 10 seconds, then on medium for 10 seconds.
- Add the sour cream and mix on medium for 5 seconds.
- Remove the bowl and use a spatula to thoroughly combine any unmixed elements.
- Pour the batter into the prepared care pan, spreading evenly. Gently bang it down on the table a few time to help level out the batter.
- Bake in the oven until an inserted toothpick comes out clean, about 35 minutes.
- Remove and allow to cool for about 5 minutes, then refrigerate for 15 to 20 minutes.
- Remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle. Now, cut it in half horizontally: if it is still in the pan, take it out and cut it so that you have a top half and a bottom half, both of which are still 9 inch circles.
- GANACHE LAYER:.
- Heat 1 1/2 cups heavy cream and 3 tbsp butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.
- Put 22 oz semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- MOCHA MOUSSE:.
- Set up another double boiler.
- Put 14 oz of semi-sweet chocolate, 4 oz unsweetened chocolate, 1/2 cup water, instant coffee, and 2 tbsp cocoa in the top half of the double boiler.
- Tightly cover with plastic wrap and heat for about 6 to 7 minutes, remove, and stir until smooth.
- Put 5 egg whites in an electric mixer. Whip on high (with the balloon whip attachment) until soft peaks form, about 1 minute.
- Continue to whip while gradually adding 2 tbsp sugar. Whip an additional 30 seconds or so, until stiff.
- Whip 3/4 cup heavy cream in a chilled stainless steel bowl until stiff.
- Fold a fourth of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites.
- MOCHA RUM SAUCE:.
- Heat 6 oz butter in a 2 1/2 qt saucepan over medium heat.
- Once melted, add 1 1/3 cups sugar, 1 1/3 cups heavy cream, 8 tbsp cocoa, 2 tbsp rum, and 1/4 tsp salt. Whisk to combine.
- Bring to a boil and lower the heat, then allow to simmer for 5 minutes. Stir occasionally.
- Remove the saucepan from heat. Add 4 tsp instant coffee, 1 tsp vanilla, and 1 tbsp rum. Stir until smooth.
- Allow to cool before serving.
- ASSEMBLY!:.
- Put a closed 9x3 inch springform pan on a baking sheet.
- Carefully place the top half of the brownie circle inside, topside up.
- Ladle 1 1/2 cups of ganache over the brownie layer. (If the ganache has solidified, put the bowl in a pan of hot water and stir until the correct texture is achieved).
- Use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it.
- Then peel off the parchment paper and very carefully place the meringue, top-side up, inside of the pan. Press down gently to eliminate air pockets.
- Spoon the mocha mousse evenly on top of the cocoa meringue.
- Place the remaining chocolate brownie half, bottom side down, on top of the mocha mousse.
- Chill the cake in the fridge for 1 hr, or in the freezer for 30 minutes.
- Take out the cake and cut along the inside of the pan to release it.
- Pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides.
- Put the cake back into the fridge for another 10 to 15 minutes to set the ganache.
- Fill a pastry bag fitted with a large star tip (Once again, use a ziploc bag if you do not have this. you will not be able to achieve the same decorative effects, but practice a few times on a plate and you can use this system to make little bulbs or a criss-cross pattern on the top).
- Pipe a circle of stars (each closely touching the other) along the outside edge of the top of the cage. Circle inwards until the cake is covered. Refrigerate the cake for at least 4 hours (12 is preferable) before serving.
- To serve, run a serrated knife under hot water between each time you slice the cake. Arrange the slice on a decorative plate (larger slice/smaller servings will stand upright better and look nicer).
- Flood the plate with 3-4 tbsp of the Mocha Rum Sauce, and serve with a smile. And a stiff drink ;).
DEATH BY CHOCOLATE MOUSSE
I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.
Provided by DEME
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 7h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
- In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
- Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
- Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
- In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
- Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 61.2 g, Cholesterol 178.3 mg, Fat 67.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 39.5 g, Sodium 236.9 mg, Sugar 46.2 g
DARK CHOCOLATE MOCHA MOUSSE CAKE
Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
- Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
- Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
- Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
- Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
- Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
- Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
- Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
- Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
- Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
DEATH BY CHOCOLATE MOUSSE
Make and share this Death by Chocolate Mousse recipe from Food.com.
Provided by Sous Chef Sue
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat water in the bottom half of a double boiler over medium heat. Place semisweet chocolate in the top half of the double boiler. Allow the chocolate to melt slowly, about 9-10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
- Chill the bowl and balloon whip for mixer. Place the cream in chilled bowl and whisk on high speed until peaks form, about one minute. Set aside.
- Whisk 3 eggs in a large stainless-steel bowl until soft peaks form, about 3 minutes. Add sugar and combine to whisk until stiff peaks form, about 2-3 minutes. Add 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously and thoroughly. Gently fold in egg whites, then add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate until served.
Nutrition Facts : Calories 279.1, Fat 27.6, SaturatedFat 17.2, Cholesterol 61.1, Sodium 42.6, Carbohydrate 10.8, Fiber 3.5, Sugar 3.5, Protein 5
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