Best Chocolate Mousse With Fresh Ginger Recipes

Chocolate-Ginger Mousse Cones image

Provided by Valerie Bertinelli

Categories dessert

Time 55m

Yield 15 servings

Number Of Ingredients 14

8 ounces bittersweet chocolate
3 cups heavy cream, chilled
1 1/3 cups all-purpose flour
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup whole milk
3 tablespoons ground ginger
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of kosher salt
2 large eggs
1 teaspoon vanilla extract
Cooking spray

Steps:

For the mousse: Place a medium bowl in the freezer for 10 minutes. Meanwhile, melt the chocolate in a medium microwave-safe bowl on low power for 3 minutes. Let cool slightly. Pour the cream into the chilled bowl and whip until it holds stiff peaks. Fold one-third of the cream into the chocolate. Fold half of the remaining cream into the chocolate and then fold in the rest of the cream. Refrigerate until ready to use.
For the cones: Preheat a pizzelle iron.
Whisk together the flour, sugar, butter, milk, ginger, baking powder, cinnamon, cloves, salt, eggs and vanilla extract until smooth. Coat the pizzelle iron with the cooking spray, then close to continue heating.
When the iron is hot, spoon about 1 tablespoon of the batter onto each pizzelle well. Slowly close and let cook until golden, 50 seconds to 1 minute. Immediately roll one of the cookies around a wooden cone mold, slide it off, and transfer to a rack to cool completely. Leave the other cookie(s) on the iron while you work with the first one--they will firm up if you take them off the heat. Continue cooking and rolling in this way with the remaining batter.
Just before serving, fill a large resealable plastic bag with the mousse and snip off one corner. Dividing evenly, pipe the mousse into the cones. Serve immediately.

Dark Chocolate Mousse With Candied Ginger image

Provided by David Tanis

Time 2h20m

Yield 6 (4-ounce) servings

Number Of Ingredients 10

6 ounces/170 grams 70 percent dark chocolate (not unsweetened baking chocolate), in small chunks (about 1 cup)
1/2 cup/115 grams unsalted butter (1 stick)
2 tablespoons orange liqueur, such as Grand Marnier
1/4 cup/60 milliliters espresso
1/4 cup/50 grams granulated sugar
4 large eggs, whites and yolks separated, at room temperature
1/2 cup/120 milliliters whipping cream, for garnish
1 tablespoon granulated sugar (optional)
Drop of vanilla extract (optional)
1 1/2 ounces/40 grams crystallized ginger, chopped or slivered, for garnish (about 1/4 cup)

Steps:

Set a medium bowl over a saucepan of boiling water. (Don't let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.
Gently fold in the remaining whites to incorporate, taking care not to deflate. (It's OK if mixture looks a little streaky.)
Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.