CHOCOLATE MOUSSE
This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!
Categories Desserts
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg
BELGIAN CHOCOLATE MOUSSE
Make and share this Belgian Chocolate Mousse recipe from Food.com.
Provided by juulkumuul
Categories Dessert
Time 16m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 3
Steps:
- Separate the eggs.
- Mix the egg yolks with the melted chocolate.
- Mix with whipped cream.
- Mix with whipped egg white.
- (Look at my video recipe on http://www.youtube.com/watch?v=Onl5Lh0u3Lo ).
CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT
Steps:
- 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.
MOUSSE AU CHOCOLAT (BELGIUM)
This recipe was found on www.recipes.wuzzle.org where it was adapted from Everybody Eats Well in Belgium. I'm posting it here as I look forward to the ZWT6! The preparation time does not include the several hours needed for the mousse to firm up in the refrigerator.
Provided by Sydney Mike
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
- Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
- In a separate bowl, beat whipping cream into soft peaks.
- Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
- Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
- Before serving, garnish with chocolate shavings.
MOUSSE AU CHOCOLAT
Make and share this Mousse Au Chocolat recipe from Food.com.
Provided by Mia in Germany
Categories Dessert
Time 4h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate in bain marie, set aside.
- Seperate egg yolks from egg whites.
- Beat egg whites until stiff peaks form, refrigerate.
- Whip cream until very stiff, refrigerate.
- Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
- Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
- Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
- As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
- As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
- Serve with any garnish you like :-).
- Enjoy.
MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)
Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin
Provided by Babs7
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
- Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
- Boil 3 to 4 minutes.
- Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
- Gradually add the sugar syrup, beating constantly.
- Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
- Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
- Stir in the melted chocolate.
- Beat the egg whites with a rotary or electric beater until stiff and shiny.
- As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
- Finally, fold in the whipped cream.
- Pour into a large serving bowl and refrigerate until serving time.
MOUSSE AU CHOCOLAT
Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal
Provided by Marie Pierre Moine
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 7
Steps:
- Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
- Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
- Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.
Nutrition Facts : Calories 283 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
More about "mousse au chocolat belgium recipes"
BELGIAN CHOCOLATE MOUSSE | HOW TO MAKE IT IN 7 EASY STEPS
From belgiansmaak.com
- MEASURE YOUR INGREDIENTS. The first thing you need to do is carefully measure your ingredients. The texture and taste of your chocolate mousse will change if you use too much of one ingredient or not enough of something else.
- MELT THE CHOCOLATE AND CREAM. Start with measuring the chocolate and the cream. Put them together in a bowl which sits on a pot with hot water on the hob (au-bain-marie) and let the chocolate and cream melt.
- SEPARATE YOUR EGGS AND BEAT. Separate the egg yolks from the egg whites. It’s extremely important to do this carefully as having any egg yolk in your egg whites will cause problems when you come to whipping the egg whites later.
- MIX THE CHOCOLATE AND EGG MIX. Next, add the molten chocolate and cream to the mix of yolks and sugar and blend carefully until you have a dark brown smooth mixture.
- BEAT THE EGG WHITES. Put the egg whites in a bowl and add a little bit of salt. Beat the egg whites until you have a creamy fluffy white substance which doesn’t come out if you turn your bowl upside down.
- CREATE YOUR CHOCOLATE MOUSSE MIX. Add the fluffy egg whites to the chocolate and cream and blend it under that mix very gently. This is an important moment and will give your chocolate mousse the light fluffy airy texture in mouthfeel.
- SERVE AND ENJOY. I served the chocolate mousse in small glasses. You can choose to use something else or to serve it with some fruit or ice cream on a plate, but a good chocolate mousse is perfect on its own!
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- Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
- Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
- Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.
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