Best Chocolate Mousse Flan Recipes

Chocolate Mousse Flan image

Provided by Annisette

Categories Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

8 ounces plain chocolate cookies, finely crushed
4 ounces butter, melted
6 1/2 ounces dark baking chocolate, chopped
2 tablespoons cream
2 egg yolks
2 teaspoons gelatin
2/3 cup heavy cream, whipped
2 egg whites
1 1/2 teaspoons instant coffee
1 cup cream
1 tablespoon caster sugar
cocoa powder, for dusing

Steps:

Brush an 11-inch round fluted pan with melted butter or oil. Line the base of the pan with paper. Mix the chocolate crumbs and butter, and press into the pan. Refrigerate until firm.
Make the Filling: In a small pan add the chocolate and cream. Stir over low heat until smooth. Cool slightly. Stir in the yolks.
In a small bowl, sprinkle the gelatin over 1 tablespoon water and set it aside until it is spongy. Stir to dissolve. Stir into the filling. Fold in the whipped cream.
Beat the egg whites until soft peaks form. Fold into the filling and spread over the cookie base. Refrigerate until set.
Just before serving, remove from the pan and spread with the topping.
Make the topping: Dissolve instant coffee in 3 teaspoons water. Stir in the cream and sugar. Beat until soft peaks form. When ready to serve, spread the topping over the flan.
Dust the top with sifted cocoa powder and serve.

Nutrition Facts : Calories 431.1, Fat 33.4, SaturatedFat 19.5, Cholesterol 115.1, Sodium 226.6, Carbohydrate 30.1, Fiber 2, Sugar 16.9, Protein 5.2

Chocolate Mousse Flan image

Provided by Kitchen Crew

Categories Puddings

Number Of Ingredients 14

Steps:

1. PASTRY: Combine flour, icing sugar and 1 melted square chocolate.
2. Cut in 1/2 cup softened butter (with pastry blender or in food processor) until mixture resembles coarse crumbs and form into ball with your hands. Press into bottom and sides of flan ring pan with removable bottom that has been greased and chill for 1 hour.
3. Bake at 425 for 10 minutes and then cool.
4. MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil and add 5 squares of chocolate and 2 tablespoons butter; stir until melted.
5. Blend in 2 eggs yolks well and remove from heat.
6. Beat egg whites until frothy, gradually add 1/4 cup sugar, beating until stiff peaks form.
7. Gently fold into chocolate mixture; pour into pastry crust, chill 10 minutes.
8. GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated - use a vegetable peeler to make curls) over mousse.
9. Lay 3 strips of wax paper across flan.
10. Sift icing sugar over flan; remove wax paper.
11. NOTE: Don\'t make or serve this on a hot day; it will melt.