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.
SIMPLE CHOCOLATE MOUSSE
This amazing dessert is made with just 3 ingredients and comes together in minutes. A word of warning - once you've tasted this simple chocolate mousse, you will never eat regular chocolate mousse again. I know you've been told not to mix water and chocolate, but trust me, this works.
Provided by Chris D. Williams
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
Steps:
- Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
- Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
- Chill for at least 1 hour before serving. Mousse can be spooned or sliced.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 28.2 g, Cholesterol 81.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 21.2 g, Sodium 27.6 mg, Sugar 23 g
EASIEST CHOCOLATE MOUSSE
You can make the chocolate cream in larger batches and then whip what you need, when you need it. The chocolate cream will keep as long as the expiry date on the cream container.
Provided by Anna Olson
Categories chocolate,dessert,eggs and dairy
Number Of Ingredients 3
Steps:
- Place the chocolate in a mixing bowl. Heat the cream over medium heat until it begins to simmer and then pour over the chocolate. Let this sit a minute and then gently stir, then switching to a whisk until the chocolate is melted and the cream smooth. Add flavouring as desired. Chill.
- Whisk the chocolate cream by hand or using beaters until a mousse consistency. Spoon or pipe this into glasses and serve immediately or chill until ready to serve.
EASY CHOCOLATE MOUSSE
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
Provided by By Brooke Lark
Categories Dessert
Time 1h15m
Yield 2
Number Of Ingredients 2
Steps:
- In large bowl, beat whipping cream at medium speed just until stiff peaks form.
- In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
CHOCOLATE MOUSSE
Steps:
- 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.
EASIEST CHOCOLATE MOUSSE EVER
A friend gave me this recipe and I use it all the time. It's a great time saver when your in a hurry. It's great to fill a cake with!
Provided by Elise Malm
Categories Chocolate
Time 10m
Number Of Ingredients 2
Steps:
- 1. Notice the amount of milk your box calls for. It will be either 2 cups, or 3 cups. Measure out the correct amount and put into medium sized bowl.
- 2. Add the contents of the jello pudding box into the same bowl.
- 3. Mix the two ingredient at a quick pace for around 2 minutes. You may notice that it becomes tough to mix, push through, it's worth the end result.
- 4. Put it in the fridge in individual cups or one big bowl, for at least 5 minutes. Make sure you cover the mousse or else you may find a hard top layer will form. (Although I doubt 5 minutes will create it; but if you have it in there longer you may want to)
- 5. ENJOY! (You may find it a bit thick; and if you have some extra 'heavy whipping cream', adding a small amount helps thin it out a little. A little goes a long way when adding more cream.)
- 6. Extra Tip: To give it an extreme chocolate flavor add 3-4 Tablespoons of cocoa powder (sifted)when you add the pudding mix into the whipping cream.
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