Best Marian Burross Chocolate Mousse Recipes

MOUSSE AU CHOCOLAT

Steps:

• In top of double boiler over hot water, melt the chocolate with the water and the sugar. Remove and cool.
• Add the yolks, one at a time, mixing well after each addition. Add the vanilla bean.
• Beat the whites until stiff. Fold into chocolate mixture. Spoon into six or eight individual pots, souffle dishes or ramekins. Refrigerate.
• To serve, top with whipped cream.

CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN

Steps:

• In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
• Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
• Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
• Decorate with sweetened whipped cream just before serving.

MARIAN BURROS'S GANACHE

Steps:

• Place the chocolate in a large bowl and set aside.
• In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
• Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
• Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.

THE BEST CHOCOLATE MOUSSE

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.)

CHOCOLATE MOUSSE PIE

Steps:

• Beat yolks in top of double boiler with 1 1/2 cups sugar, vanilla, salt and brandy, over simmering water, until mixture is thick. Remove from water and set aside.
• Melt chocolates over hot water or over direct heat, carefully. Remove; beat in butter a little at a time. Gradually beat chocolate into yolks until mixture is smooth. Beat in coffee.
• Beat whites until soft peaks form. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat one cup of whites into chocolate mixture to thin it. Then fold in remaining whites until well blended.
• Whip cream until stiff and fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator.
• Or spoon mixture into 16 individual souffle dishes, each holding less than 1/8 cup.

MOCHA MOUSSE

Steps:

• Whip cream until soft and firm.
• In small saucepan combine sugar and cream of tartar. Add 1/4 cup water. Stir and cook slowly until sugar dissolves and water boils. Boil without stirring until syrup reaches 242 degrees.
• Add salt to egg whites and beat until stiff peaks form. Beat in hot syrup and beat to form stiff peaks.
• Fold in coffee and chocolate.
• Whip cream until soft and firm. Fold into meringue mixture and chill.

MARIAN BURROS'S CHOCOLATE MOUSSE

Steps:

• Beat the yolks and sugar together until light. Mix in liqueur.
• Meanwhile melt chocolate over hot water and whip the cream. Mix a little of cream into yolk mixture.
• Then mix in the chocolate until it is smooth. Fold in whipped cream and spoon into individual serving dishes. Chill.