CLASSIC CHOCOLATE MOUSSE RECIPE RECIPES

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CLASSIC CHOCOLATE MOUSSE RECIPE - FOOD.COM



Classic Chocolate Mousse Recipe - Food.com image

There are a lot of mousse recipes out there. This is the one I prefer. Easy to make and so good. It makes me happy!

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces semisweet chocolate, chopped
3/4 cup whipping cream
2 large egg yolks
2 teaspoons brandy (optional)
1/3 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup chilled whipping cream
2 teaspoons sugar
2 teaspoons brandy (optional)

Steps:

  • For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
  • Remove from heat and add chocolate.
  • Stir until the chocolate has completely melted.
  • Whisk in the egg yolks and brandy.
  • Set aside to cool completely.
  • Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
  • Fold into cooled chocolate mixture.
  • Spoon into wineglasses.
  • Cover with plastic wrap and refrigerate until firm, about 3 hours.
  • For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
  • Top mousse with dollops of cream.

Nutrition Facts : Calories 587.2, FatContent 59.4, SaturatedFatContent 36.3, CholesterolContent 233.9, SodiumContent 50.1, CarbohydrateContent 20.9, FiberContent 7.1, SugarContent 5.8, ProteinContent 8.8

CLASSIC CHOCOLATE MOUSSE RECIPE | BON APPÉTIT



Classic Chocolate Mousse Recipe | Bon Appétit image

Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse recipe.

Provided by Mary-Frances Heck

Yield 6 Servings

Number Of Ingredients 7

¾ cup chilled heavy cream, divided
4 large egg yolks
¼ cup brewed espresso or strong coffee, room temperature
? teaspoon kosher salt
3 tablespoons sugar, divided
6 ounces semisweet chocolate (60–72% cacao), chopped
2 large egg whites

Steps:

  • Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
  • 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.
  • Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.
  • Just before serving, whisk remaining 1/4 cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.
  • Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.

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