Best Chocolate Mousse Loaf Recipes

CHOCOLATE MOUSSE LOAF WITH RASPBERRY PURÉE

Steps:

• Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside. Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool. Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill. Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

CHOCOLATE MOUSSE LOAF

Steps:

• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture. , Pour into a 9x5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. , For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.

CHOCOLATE MOUSSE LOAF

Steps:

• Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper. In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan. Combine chocolate, butter and cocoa in heavy 1-qt. saucepan and cook over low heat , stirring occasionally until chocolate and butter are melted. Remove from heat. Set pan in bowl of ice water to cool. Transfer mixture to large bowl of electric mixer. Add sugar and beat at medium speed until well mixed. Beat in eggs one at a time. set aside. beat egg whites and salt in another large bowl until whites are stiff and glossy. Stir 1/4 of egg whites into chocolate mixture until well blended, then gently fold in remaining whites.Turn into prepared pan. Cover with plastic wrap and refrigerate until well chilled. Carefully separate mousse from pan using a thin, sharp knife or spatula. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving. The mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.