EASY MOUSSE RECIPES RECIPES

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EASY CHOCOLATE MOUSSE RECIPE - BBC GOOD FOOD



Easy chocolate mousse recipe - BBC Good Food image

Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Provided by Elena Silcock

Categories     Dessert, Treat

Total Time 7 minutes

Prep Time 5 minutes

Cook Time 2 minutes

Yield 4

Number Of Ingredients 4

150g 70% dark chocolate, plus extra to serve
6 egg whites
2 tbsp golden caster sugar
4 tbsp crème fraîche and grated chocolate, to serve

Steps:

  • Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
  • Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

Nutrition Facts : Calories 277 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.24 milligram of sodium

EASY CHOCOLATE MOUSSE RECIPE - BETTYCROCKER.COM



Easy Chocolate Mousse Recipe - BettyCrocker.com image

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 Brooke Lark

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 2

1 pint (2 cups) heavy whipping cream, well chilled
10 to 12 oz bittersweet baking chocolate (60% to 70% cacao), broken into small pieces

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

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CHOCOLATE MOUSSE RECIPES - BBC GOOD FOOD
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Total Time 30 minutes
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Calories 574 calories per serving
    1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
    2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
    3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
    4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
    5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
    6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
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EASY CHOCOLATE MOUSSE RECIPE - BETTYCROCKER.COM
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.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
  • 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.
See details


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Use dark, milk or white chocolate to make a silky smooth, light mousse. Our recipes include dinner party desserts and easy versions.
From bbcgoodfood.com
See details


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This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 574 calories per serving
    1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
    2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
    3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
    4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
    5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
    6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
See details


VEGAN CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES
Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 332 calories per serving
    1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
    2. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
    3. Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
    4. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
    5. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
    6. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
    7. Serve with an extra grating of chocolate and a fresh fruit salad.
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CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES
This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 574 calories per serving
    1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
    2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
    3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
    4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
    5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
    6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
See details


VEGAN CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES
Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 332 calories per serving
    1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
    2. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
    3. Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
    4. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
    5. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
    6. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
    7. Serve with an extra grating of chocolate and a fresh fruit salad.
See details


EASY VEGAN CAKE RECIPES - OLIVEMAGAZINE
We've taken classic British cakes and made them vegan friendly. Our decadent chocolate cake, moist carrot cake and tangy lemon loaf are just as moist and moreish without the dairy
From olivemagazine.com
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