Best Moms Chocolate Mousse Recipes
MOM'S CHOCOLATE "MOUSSE"
While technically a Pots de Creme, my mother always made this dessert to great acclaim and demand and called it Chocolate Mousse because that is what the recipe called it. This led to a lifetime of disappointment every time we've ever tried any other ACTUAL chocolate mousse, as it wasn't a rich, decadent chocolatey delight! Later, mom began to stretch the recipe by adding in cubes of pound cake to the demitasse cups, and then simply put it all in a bowl as more of a trifle, perhaps, which is the simplest of all! In our family, no holiday or celebration is complete without chocolate mousse, and I felt like a real adult the year the officially passed the responsibility of making it on to me. I hope you enjoy it as much as our family and friends have!
Provided by Lizzymommy
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Put chocolate chips in blender. Top with egg yolks.
- While adding half & half slowly, start blender. After adding half & half, add brandy. Run blender on high for 1 minute.
- Pour into demitasse cups, and chill overnight. Top with raspberries and whipped cream to serve.
- To make Chocolate Mousse Cake:.
- Slice pound cake and arrange in glass bowl in one layer. Slowly pour in the hot chocolate mixture so that it has time to saturate the cake slices. I even pour directly onto each slice first, as if they were sponges, and then fill the empty space.
- Chill thoroughly (at least overnight, a full day or even two is preferable).
- Reserve several whole raspberries and set aside. Pour the rest of the thawed raspberries AND the collected juice onto the bowl. Top with whipped cream. Decorate with the reserved raspberries.
- Variations:.
- Substitute flavored liqueurs for the brandy, such as Chambord (delicious with the raspberries!).
- Substitute HOT espresso or strong HOT coffee for some of the scalded half & half, skip the raspberries, and decorate with shaved chocolate and/or chocolate covered espresso beans. This would be particularly delicious paired with kahlua or bailey's substituted for the brandy!
- To have the Mousse Cake still in the demitasse cups, simply cut small cubes of pound cake and place one or two in each cup prior to filling with the chocolate mixture.
- Notes for Success:.
- There are two things truly necessary to make this very easy yet very impressive dessert pull together properly. First, the half & half (and coffee if you are using any) must be very hot, as it is what will melt all of the chocolate and cook the egg yolks. This is why measuring and assembling everything beforehand is your secret weapon. The other half of this temperature game is to have the egg yolks at room temperature. Frankly, I've always achieved this by putting the chocolate and egg yolks in the blender prior to putting the half & half on the stove, but if you would like to take extra precautions, set out your eggs beforehand for them to come to room temperature.
Nutrition Facts : Calories 205.9, Fat 11.1, SaturatedFat 6.4, Cholesterol 53.4, Sodium 17.7, Carbohydrate 22.5, Fiber 2.5, Sugar 17.8, Protein 2.6
CHOCOLATE MOUSSE
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
THE BEST CHOCOLATE MOUSSE
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
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.)
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