Best Chocolate Berry Mousse Pots Recipes
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.)
EASY BERRY AND CHOCOLATE MOUSSE
I was making a dinner for my family one night so I came up with this dessert by looking at things we had in our fridge/cupboards. Works great & is very sweet! Other types of fruit would be fine (ex.all blackberries, kiwis, strawberries).
Provided by Stickee Bear
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop all berries in food processor, but set aside enough berries to.
- Put on top of each bowlful of mousse (each kind of berry will be on every mousse).
- Next put broken up bar of dark chocolate in a bowl in the microwave for 30 seconds at a time (until almost all melted).
- Add the tbsp of milk if too thick.
- Put the thawed Cool Whip in a bowl & FOLD in mixed berries.
- Now FOLD in dark chocolate slowly until combined with the mousse.
- Fill about 6-8 ramekins OR small bowls with mousse.
- Melt chocolate chips in microwave for 30 seconds at a time until melted.
- Spoon melted chocolate chips onto mousse until the top if pretty much covered.
- Add one blueberry, blackberry, and raspberry to each bowl of mousse while chocolate is still semi-melted.
- Chill in fridge for at least 1 hour.
- Serve.
Nutrition Facts : Calories 289.3, Fat 19.6, SaturatedFat 16.5, Sodium 19.8, Carbohydrate 29.3, Fiber 3.8, Sugar 24.1, Protein 1.8
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