ALTON BROWN CHOCOLATE MOUSSE RECIPES
CHOCOLATE MOUSSE - ALTON BROWN RECIPE - FOOD.COM
Make and share this Chocolate Mousse - Alton Brown recipe from Food.com.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
Nutrition Facts : Calories 439.4, FatContent 37.8, SaturatedFatContent 23.2, CholesterolContent 86.6, SodiumContent 67.4, CarbohydrateContent 28.3, FiberContent 2.5, SugarContent 23.2, ProteinContent 3.2
CHOCOLATE MOUSSE RECIPE | ALTON BROWN | COOKING CHANNEL
Provided by Alton Brown : Cooking Channel
Categories dessert
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
- (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)
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CHOCOLATE MOUSSE - ALTON BROWN RECIPE - FOOD.COM
Make and share this Chocolate Mousse - Alton Brown recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 439.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 439.4 per serving
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