THE BEST CHOCOLATE MOUSSE RECIPE
The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try.
Provided by Beth Jackson Klosterboer
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Pour water into the bottom of a saucepan set over medium high heat.
- Add sugar and allow to come to a boil.
- Boil until all the sugar is dissolved, stirring if needed.
- Pour egg yolks into a mixing bowl and whisk to break up.
- Continue whisking while slowly drizzling in the sugar syrup.
- Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
- Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
- You may heat until thickened, if desired.
- Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
- Discard anything that remains in the sieve.
- Stir the chocolate until glossy and smooth.
- Fold the whipped cream into the chocolate in two stages.
- Cover and chill until the mousse thickens.
- Spoon or pipe into bowls or chocolate cups.
- Let sit at room temperature for at least 15 minutes before serving.
NO-BAKE CHOCOLATE MOUSSE BARS
Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it's important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.
Provided by Samantha Seneviratne
Categories cookies and bars, custards and puddings, dessert
Time 30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
- In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 13 grams, Sodium 124 milligrams, Sugar 15 grams, TransFat 0 grams
DECADENT CHOCOLATE MOUSSE BARS
I made these for a company bake-off and won first prize. This is time consuming, but is one of the most fabulous chocolate desserts I have ever made! It can be made with or without the ganache topping, but I strongly suggest that you make it totally awesome by adding the ganche! Don't eat too many -- they are rich!
Provided by Cook4_6
Categories Bar Cookie
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- To make crust:.
- Line a 9 x 13" cake pan with parchment paper.
- Melt milk chocolate in a double boiler.
- Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
- Spread mixture evenly into prepared pan and cool in refrigerator.
- To make Mousse:.
- Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
- Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
- Continue mixing and add egg yolks, one at a time, beating well after each addition.
- Fold in heavy cream that has been beaten to firm peak.
- Mix well to incorporate, leaving no white streaks in the chocolate.
- Spread mousse over crust.
- Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
- Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
- If bars are soft, place rack in freezer until ganache is ready.
- To make ganache:.
- Melt chocolate in double boiler.
- Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
- Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
- Strain mixture to remove any pieces of unmelted chocolate.
- Let cool for about 1 hour.
- Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
- The bars should be stored in the refrigerator.
Nutrition Facts : Calories 495.1, Fat 40.1, SaturatedFat 22.6, Cholesterol 99.7, Sodium 172, Carbohydrate 35.8, Fiber 4.7, Sugar 21.8, Protein 7.9
WHITE CHOCOLATE MOUSSE BARS
Treat yourself to a decadent chocolate bar made of three simple and delicious layers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly grease 8- or 9-inch square pan with shortening or cooking spray. In small bowl, mix cookie crumbs and butter with spoon; press firmly in pan. Bake 10 minutes.
- Meanwhile, in 1-quart saucepan, heat whipping cream and baking chips over low heat, stirring frequently, until chips are melted. Remove from heat. Cool 5 minutes. In large bowl, beat eggs, sugar and salt with wire whisk until foamy. Pour white baking chip mixture into egg mixture, stirring constantly.
- Pour filling over baked crust. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool in pan on cooling rack 15 minutes.
- Meanwhile, in 1-quart saucepan, melt topping ingredients over low heat, stirring frequently.
- Spread topping over bars. Refrigerate uncovered until chilled, about 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 7 g, TransFat 0 g
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