Best Mocha Mousse With Sichuan Peppercorns Mousse Au Moka Et Poivre Recipes

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MOCHA MOUSSE



Mocha Mousse image

Provided by Corby Kummer

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

14 ounces bittersweet chocolate
1/2 cup espresso or strong brewed coffee
1 cup heavy cream
10 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
Pinch of salt
1 to 2 tablespoons Cognac (optional)

Steps:

  • Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating. Remove from over boiling water. Let cool to room temperature.
  • Meanwhile, whip cream until peaks hold their shape.
  • In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise). Beat in vanilla.
  • If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water. In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam. Increase speed to medium. When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
  • Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer. If the chocolate is not, stir it briefly over boiling or hot water. Add Cognac, if desired.
  • Fold in whipped cream, working quickly and being careful not to deflate the mixture. Fold in half the egg whites, then remaining egg whites.
  • Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 12 grams, Carbohydrate 52 grams, Fat 31 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 130 milligrams, Sugar 47 grams, TransFat 0 grams

MOCHA MOUSSE



Mocha Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.

MOCHA MOUSSE WITH SICHUAN PEPPERCORNS (MOUSSE AU MOKA ET POIVRE)



Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre) image

In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.

Provided by Raquel Carena

Categories     Coffee     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Spice     Chill     Ramekin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1/4 teaspoon Sichuan peppercorns
1/3 cup heavy cream
1 1/2 teaspoon ground coffee beans
4 ounces 70%-cacao bittersweet chocolate, chopped
3 large egg whites
1 tablespoon sugar
Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins
4 (4- to 5-ounces) serving glasses or ramekins
Accompaniment: lightly sweetened whipped cream

Steps:

  • Grind peppercorns with mortar and pestle.
  • Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
  • Melt chocolate in a large bowl. Stir in cream. Cool slightly.
  • Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
  • Spoon mousse into glasses and chill at least 3 hours.

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