Best Chocolate And Cinnamon Mousse Recipes

CHOCOLATE MOUSSE

Steps:

• Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
• In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
• In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
• Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
• Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
• Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

CINNAMON CHOCOLATE MOUSSE

Steps:

• Pour milk into a small bowl; sprinkle gelatin over the top. Let stand for 5 minutes or until softened. Place 3/4 cup chocolate chips in a large bowl; set aside. , In a small saucepan, bring 2 cups cream and sugar to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Fold in gelatin mixture. Stir in cinnamon and vanilla. Pour into five dessert dishes. Cover and chill for at least 2 hours., Place remaining chocolate chips in a small bowl. In a small heavy saucepan, bring corn syrup and remaining cream to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Cool to room temperature; carefully spoon over each dessert. Garnish with chocolate curls if desired.

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.)

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

CHOCOLATE AND CINNAMON MOUSSE

Steps:

• Place grated chocolate in bowl. Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil. Remove from heat. Add chocolate and cinnamon and blend gently and well. Set aside.
• In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours.

QUICK CHOCOLATE-CINNAMON MOUSSE WITH CHERRIES

Steps:

• For cherries:
• Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
• For mousse:
• Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Spoon cherries with syrup atop mousse and serve.

CINNAMON BASIL CHOCOLATE MOUSSE

Steps:

• In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.
• Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours. Top with remaining whipped cream and serve.

CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM

Steps:

• Make cake:
• Preheat oven to 325°F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
• In medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
• In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.
• Put cake in pan in larger pan and add enough water to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in pan on rack.
• Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.
• Run a thin knife around pan to loosen cake and put pan on hot stove burner for 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
• Make cream:
• In a bowl with an electric mixer or whisk beat cream with sugar and cinnamon until it just holds stiff peaks.
• Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.