Best Eeeeasy Sinful Rocky Road Chocolate Mousse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

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

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

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.)

SINFUL CHOCOLATE MOUSSE



Sinful Chocolate Mousse image

Creamy and chocolaty, this mousse is sinful. We loved the Grand Marnier and Kahlua. The Kahlua adds a slight coffee flavor while the Grand Marnier gives a faint taste of orange. Its texture is perfect - light and fluffy. This is definitely a rich and decadent dessert.

Provided by Bill Wesley

Categories     Puddings

Time 35m

Number Of Ingredients 8

1 pkg semi-sweet chocolate chips (6 oz)
2 Tbsp Kahlua
1 Tbsp Grand Marnier
1 tsp vanilla
2 large eggs
2 large egg yolks
1/4 c sugar
1/2 pt heavy cream

Steps:

  • 1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
  • 2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
  • 3. Mix at medium speed for 3 minutes.
  • 4. Add the cream and mix until smooth.
  • 5. Finally, add the chocolate mixture and mix in completely.
  • 6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
  • 7. Refrigerate for 6 hours or more. Mousse should be well set.
  • 8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.

ROCKY ROAD CHOCOLATE MOUSSE



Rocky Road Chocolate Mousse image

Provided by Tyler Florence

Categories     dessert

Number Of Ingredients 17

6 ounces semisweet chocolate, chopped
1/2 cup sugar
3 tablespoons unsalted butter, softened
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup cold heavy cream
1/2 teaspoon vanilla extract
2 cups California red seedless grapes
1 brioche roll
Extra-virgin olive oil
1 navel orange, cut into 1/4 -inch-thick slices
2 cups buttered popcorn, lightly salted
1 cup salted roasted cashews
Fresh mint buds
Fleur de sel
Extra-virgin olive oil

Steps:

  • Make the chocolate mousse. Put a medium mixing bowl in the refrigerator to chill. Bring about 1 inch of water to a simmer in a saucepan; put the chocolate and butter in a medium heat-proof bowl and set it over the pan, making sure that it doesn't touch the water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let the mixture cool slightly. Then whisk the egg yolks into the chocolate one at a time, beating until smooth after each addition. Set aside. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the 1/4 cup sugar and continue beating until stiff peaks form. In the chilled mixing bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla, and continue beating until the cream holds soft peaks.
  • Now combine the three mixtures: Stir a spoonful of the egg whites into the chocolate mixture to lighten it; then fold in the rest. Fold in the whipped cream, taking care not to overwork the mousse. Chill in the refrigerator for 1 to 2 hours.
  • Prepare the raisins. Reduce the oven temperature to 200 degrees F. Spread the grapes out on a roasting tray and bake them in the oven for 2 hours. Remove and set aside to cool.
  • Toast the brioche. Preheat the oven to 350 degrees F. Thinly slice the brioche roll, place the slices on a sheet tray, and drizzle them with olive oil. Bake in the oven until golden brown, 7 to 8 minutes. Set aside and allow to cool.
  • Candy the orange slices. In a medium saucepan, combine the sugar and 1 1/2 cups of water and bring to a boil over high heat. Add the orange slices and return to a boil. Then reduce the heat to medium and simmer, turning the oranges occasionally, until the liquid has reduced to a thin syrup and the oranges have turned translucent, about 25 minutes. When done, the orange slices will be tender and the sauce will be thick like a glaze. Transfer the oranges to a tray lined with waxed paper and allow to cool.
  • To assemble the rocky road, smear chocolate mousse on the center of each plate. Top with raisins, popcorn, cashews, and brioche toast. Garnish with mint buds and orange slices, and season with fleur de sel and olive oil.

SINFUL CHOCOLATE MOUSSE DESSERT



Sinful Chocolate Mousse Dessert image

This is one of my most requested desserts--a chocoholics delight! It's easy and can be made the day before--what more do you need? There rarely are any leftovers!

Provided by Leslie in Texas

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 11

3 cups chocolate wafer crumbs (I use Oreo crumbs in the box or Nabisco chocolate wafer cookies crushed in the food processor)
1/2 cup unsalted butter, melted (1 stick)
1 lb nestle chocolate chips
2 eggs
4 egg yolks
2 cups whipping cream
6 tablespoons powdered sugar
4 egg whites, room temperature
1 cup whipping cream (to garnish)
3/4 teaspoon unflavored gelatin
4 tablespoons powdered sugar

Steps:

  • For crust: combine crumbs and butter.
  • Press on bottom and 2/3 up the sides of a 10 inch springform pan.
  • Chill in freezer while making filling.
  • For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
  • Let cool about 5 minutes.
  • Add whole eggs, one at a time, beating well with each addition.
  • (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
  • Whip cream with powdered sugar until soft peaks form.
  • Beat egg white until stiff, but not dry.
  • Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
  • Fold in remaining cream and whites until completely incorporated.
  • Pour into prepared crust and chill at least 6 hours, preferably overnight.
  • To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
  • Add 4 T powdered sugar and whip until firm.
  • This whipped cream will hold up indefinitely.
  • Garnish top of dessert with this.
  • You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
  • A dusting of cocoa powder is a nice finishing touch.
  • For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
  • Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
  • Peel off the leaves and place the chocolate leaves around the edge of the mousse.

EEEEASY, SINFUL, ROCKY ROAD CHOCOLATE MOUSSE



Eeeeasy, Sinful, Rocky Road Chocolate Mousse image

I originally found this in the deli counter of the grocery store, I loved it so much I recreated it. I call it "mousse" since it is the closest in texture to a mousse, however I realize it is not a traditional mousse in the true sense of the word, but it is nice when you don't feel like messing with complicated preparation. It is great because it's so easy, and uses common ingredients (for those times when you're in a pinch) and is adaptable to suit individual tastes & preferences. It's great for any take alongs or potlucks, because it isn't likely to be duplicated by others and it goes well with many other types of food, any time of year, any weather, & for any occasion. It is best to make 24 hrs. ahead as the marshmallows soften over night, (which makes your end result even more airy and light), but it can also be made in a hurry. Don't forget to allow for thaw time on the whipped topping when you are planning ahead (since it will be frozen when you buy it). I even took it one year to a Halloween party, made a scary little sigh for it and called it "Ghost Poop". This is also a great one to make with the kids. It can be rich or light depending on how you alter it to suit you taste, as I have it here, it is on the richer side. It lasts nicely throughout the week for your family as well, when you need just a moment of sweet comfort. It just reminds me that in life, sometimes the best things don't have to be complicated to be good and satisfying... Also, one variation is that after you have refrigerated it for 24 hrs or so to let the marshmallows soften, you can then freeze this and serve frozen or partially frozen.

Provided by Yrhaven aka Condime

Categories     Dessert

Time 15m

Yield 10-20 serving(s)

Number Of Ingredients 6

1 (16 ounce) container whipped topping (thawed according to package directions)
3/4 cup miniature marshmallow
1/4-1/2 cup of chopped walnuts
1/4-1/2 cup chocolate chips
1/4-1/2 cup flaked coconut or 1/4-1/2 cup shredded coconut
2 -6 ounces chocolate syrup, to taste

Steps:

  • Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
  • Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
  • Add the rest of your ingredients.
  • Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
  • Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
  • Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
  • Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.

Nutrition Facts : Calories 204.3, Fat 14.9, SaturatedFat 8.3, Cholesterol 36.5, Sodium 91.8, Carbohydrate 16.8, Fiber 0.8, Sugar 11.1, Protein 2.5

Related Topics