Best French Chocolate Mousse Recipes

FRENCH CHOCOLATE MOUSSE WITH ORANGE

Steps:

• Grind orange zest using a mortar and pestle until it forms a smooth paste.
• Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
• Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
• Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

FRENCH CHOCOLATE MOUSSE

Steps:

• Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
• Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
• Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

STANDING OVATION: SWEET CHOCOLATE PORT CUPCAKES, PORT WINE REDUCTION SYRUP, RASPBERRY CREME FRAICHE FILLING, FRENCH CHOCOLATE MOUSSE

Steps:

• Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
• Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.
• To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center. Drizzle with 1 teaspoon Port Wine Reduction Syrup. Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling. Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake. Garnish with the gold leaf flake.
• Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.;
• Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from the heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
• Beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks.
• Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse.
• Whisk the creme fraiche with the raspberry preserves to combine.

FRENCH CHOCOLATE MOUSSE

Steps:

• Separate the egg whites from the yolks. Be very careful not to introduce any yolk into the whites or they will not beat up as well. Begin by melting the chocolate in a double boiler, and beating or whipping each of the other ingredients. Beat the egg whites until light and fluffy, and forming soft peaks. Also beat the egg yolks until light yellow and fluffy, and whip the whipped cream. To assemble the mouse, the melted chocolate, egg yolks, egg white, and whipped cream are mixed together. To keep the mousse light and fluffy, start with the chocolate, the heaviest item, and mix the egg yolks into it, folding gently. Then fold in the next heaviest ingredient, the egg whites. Fold in the whipped cream last of all. Each addition raises the volume of the confection. If you try mixing a heavy item into a light item, you will only flatten it out, and it is important to a good mousse that it remain light. Depending on the sweetness of the chocolate you used, you may need to add sugar to taste, but the mousse should not be too sweet. Pour into parfait glasses and chill.

FRENCH CHOCOLATE MOUSSE

Steps:

• Combine milk, sugar and chocolate in saucepan and scald over low heat.
• Add a part of this mixture to the beaten egg yolks and stir.
• Return the sauce to the pan.
• Stir in the custard over low heat until it thickens.
• Strain it.
• Cool by placing the pan in cold water.
• In a separate bowl, whip the cream until stiff.
• Add vanilla and brandy.
• Fold the cold custard into the whipped cream mixture until it is well blended.
• Fill custard cups/ramekins with the pudding.
• Chill thoroughly before serving.

FRENCH CHOCOLATE MOUSSE

Steps:

• Combine next 4 ingredients: (cream cheese, sugar, vanilla, and salt).
• Beat until well blended.
• Add egg yolks and beat until smooth.
• In a microwave safe dish, mix semi-sweet chocolate with milk and microwave in 20 second intervals until chocolate is melted.
• Blend in melted semi-sweet chocolate.
• Beat egg whites until stiff and fold in with whipped cream.
• Mix everything together until well blended.
• Pour into cups: Chill until firm.