CHOCOLATE MOUSSE WITH CHOCOLATE CHIPS RECIPES
CHOCOLATE MOUSSE RECIPE | ALTON BROWN | FOOD NETWORK
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)
CREAMY CHOCOLATE MOUSSE RECIPE - SOUTHERN KISSED
This luscious chocolate mousse is creamy and velvety and made with only four ingredients. Make it to celebrate a joyous occasion or just because.
Provided by Jane Smith
Categories Desserts
Total Time 140 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Heat 1 cup of heavy cream with chocolate chips over medium-low heat, stirring constantly until chips have melted. Set aside.
- In a medium bowl, beat eggs and sugar with a hand-held mixer at medium speed for 3-minutes.
- While mixing on the same setting as above, slowly add the melted chocolate mixture to the egg mixture. Once combined, pour back into the pan used to melt the chocolate. Heat over medium heat, stirring constantly, until thickened.
- Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours.
- Once chilled, whip the remaining heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency.
- To serve, spoon chocolate mousse into a piping bag and pipe into small dessert dishes. Enjoy!
Nutrition Facts : ServingSize 1, Calories 605 kcal, CarbohydrateContent 37 g, ProteinContent 7 g, FatContent 51 g, SaturatedFatContent 32 g, TransFatContent 1 g, CholesterolContent 174 mg, SodiumContent 56 mg, FiberContent 3 g, SugarContent 32 g, UnsaturatedFatContent 16 g
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