Chocolate mousse recipes
Our top 3 of 55 Chocolate mousse recipes
- Chocolate Mousse
- Tracey's Spectacular Chocolate Mousse
- Chocolate Mousse
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by GolearntoViewed 910 times
- Separate the eggs, placing the whites into a roomy bowl.
- Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water.
- Add the butter and allow both to gently melt. Stir occasionally.
- In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage.
- In a separate bowl, break up the yolks. When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.
- Cut and fold in the whites in three batches until seamlessly combined.
- Pour into ramekins and refrigerate for a couple of hours to set.
Tips for a good mousse: - Use really fresh top quality free-range eggs. - Never over-heat chocolate as it will 'seize' i.e. split and turn grainy. - When whisking the whites, make sure that all the equipment is spotlessly clean and make sure that absolutely no yolk finds its way into the whites. - When combining the chocolate and meringue use a large sharp-edged metal spoon as this helps with the 'cut and fold' technique. A wooden spoon will bash out all the air you've taken so much trouble to retain.
- 320g(12oz) Strong dark eating chocolate
- 30g (1oz) unsalted butter
- 6 eggs
- pinch of salt
Tracey's Spectacular Chocolate Mousse
by Racey ToseViewed 3892 times
- Break the chocolate into squares and melt the chocolate in a double boiler (or in a bowl over a pan of simmering water)
- Remove from heat as soon as the chocolate is fully melted.
- Whisk the 7 egg whites until very stiff then put 1 large cupful of the whisked whites into a separate bowl.
- Whisk the 6 egg yolks into the melted chocolate.
- The slowly fold the large bowl of whisked whites in with the chocolate mixture.
- When the colour is even add the last bowl of whisked whites and fold in
- Set in fridge for 1 hour
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- 12oz Bourneville Chocolate
- 6 eggs - seperated
- 1 extra egg white
by Myrna YoungViewed 3534 times
- Break chocolate in a double boiler, add coffe and cook until thick cream (or use microwave).
- Beat in beaten egg yolks.
- Stir in stiffly beaten egg whites and mix well with a fork. Chill and decorate with chocolate vermicelli
Decorate this mousse with almost anything you like. I sometimes use fruit or cream blobs which I add via an icing piper to give it a special decorative look and feel.
- 350 gm Plain chocolate
- 6 Eggs
- small coffee cup Black Coffee
- 2 Tablesp Brandy or Rum
- Sprinkling Chocolate Vermicelli
Easy Chocolate Mousse
by amyfielding_1Viewed 18 times
- 1. Place the chocolate, milk and sugar in a saucepan over low heat and stir until smooth.
- 2. Pour the chocolate mixture into a bowl and place over a larger bowl of ice.
- 3. Using a hand-held electric mixer, beat for 6-10 mins or until light and fluffy. Do not overbeat the mixture or the mousse will be grainy.
- 4. Spoon into glasses and serve immediately.
- 400g/ 14oz dark chocolate chopped
- 330ml / 10 ½ fl oz milk
- 1 ½ tbsp icing sugar