Best Alices Luscious Chocolate Mousse Recipes

ALICE'S LUSCIOUS CHOCOLATE MOUSSE

Steps:

• Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
• Melt chocolate in the microwave for 30 sec on HIGH, stir.
• Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
• Stir in brandy (or other liquor), if using and set aside.
• In a medium heatproof bowl, whisk eggs with the 3 TB water and sugar until well-blended.
• Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
• Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
• Fold about 1/4 of the egg mixture into the melted chocolate.
• Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
• If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
• Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
• You may also use the mousse as a cake filling- I've done this with success, using a cake ring (or a springform pan).
• If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4 1/2 TB.

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.)