Wicked Hot Chocolate Mousse 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 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.

THE BEST CHOCOLATE MOUSSE

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 WITH CHOCOLATE LIQUEUR WHIPPED CREAM

Steps:

• Separate the eggs whites from the yolks. Set the yolks aside, then put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed. Slowly add the granulated sugar to the egg whites in the mixer as they are whipping. Whip until soft peaks form.
• Over a double boiler, melt the chocolate and butter together. Remove from the heat and stir occasionally to help cool; let cool 10 minutes. One by one, add the egg yolks to the chocolate-butter mixture until fully incorporated. (The mixture will stiffen slightly.) Mix the whipped egg whites into the chocolate mixture in thirds, folding very gently so as to not mix the air out of the mousse.
• Carefully and evenly divide the mixture among 4 rocks glasses. Set the glasses in the refrigerator until fully chilled, about 30 minutes.
• For the chocolate liqueur whipped cream: Combine the heavy cream, liqueur and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form.
• Spoon a dollop of the whipped cream into each of the chilled mousse glasses. Garnish each with a small sprig of mint.

HOT COCOA MOUSSE

Steps:

• In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
• On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
• Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.

WICKED HOT CHOCOLATE MOUSSE RECIPE

Steps:

• Total: 3 hr 25 min Prep: 20 min Inactive: 3 hr Cook: 5 min Yield: 6 servings Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat. Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve. Chili Oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. Yield: 2 cups Inactive Prep Time: 2 hours Spicy Whipped Cream: With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.