THE ESSENTIAL CHOCOLATE MOUSSES

The Essential Chocolate Mousses image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 ounces unsweetened chocolate, broken into 1/2ounce pieces
2 cups heavy cream
3/4 cup granulated sugar
10 ounces white chocolate, broken into
4 tablespoons water
2 cups heavy cream

Steps:

EQUIPMENT: Measuring cup, measuring spoons, double boiler, film wrap, whisk, 2 stainless steel bowls, rubber spatula, electric mixer with balloon whip, 2 2quart plastic containers with lids
To make the Dark Chocolate Mousse, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 4 to 5 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl, using a rubber spatula to remove all the chocolate from the double boiler. Place the heavy cream and the sugar in the wellchilled bowl of an electric mixer fitted with a wellchilled balloon whip. Mix on medium until soft peaks form, about 4 to 5 minutes. Using a handheld whisk, vigorously whisk 11/2 cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and the chocolate are smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use the rubber spatula to fold together until smooth. Transfer the Dark Chocolate Mousse to a plastic container and refrigerate for 2 to 3 hours before serving
Heat 1-inch of water in the bottom half of a double boiler over low heat. When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler. Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes. Remove from the heat and keep at room temperature until needed. Place the heavy cream in the wellchilled bowl of an electric mixer fitted with a wellchilled balloon whip. Mix on high until stiff, about 1 minute. Remove the bowl from the mixer. Using a handheld whisk, vigorously whisk 1/3 of the whipped cream into the melted white chocolate. Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined. Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth. Transfer the White Chocolate Mousse to a plastic container and refrigerate for 2 to 3 hours before serving;