Recipes for "chocolate mousse"

Whip the heavy whipping cream to soft peaks, then chill.

Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.

Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don't let the chocolate get tool cool or the mixture will seize when the other ingredients are added.

Once you've taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.

When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.

Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.

Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.

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Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

Combine espresso and butter in the top of a double boiler over simmering water.

Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.

Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.

Stir mascarpone cheese into marsala mixture.

Combine chocolate mixture with mascarpone mixture. Cool to room temperature.

Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.

Fold half of whipped cream into cooled chocolate mixture.

Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.

Grind orange zest using a mortar and pestle until it forms a smooth paste.

Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly

Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).

Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.

Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.

Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.

Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.

Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.

Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.

Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.

Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.

In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.

In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.

Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.

Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.

Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.

Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.

To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.

In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest

Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.

To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.

Break up or chop chocolate into small pieces and set aside with butter.

Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F (63 to 65 degrees C)).

Once the yolk mixture is thick and hot, add chocolate and butter, and whisk until all chocolate is melted. Let rest for a few minutes on the counter, whisking occasionally to further cool the mixture to just above or at room temperature. The chocolate mixture shouldn’t go into the whipped cream while still warm, but if cooled too long, the mixture may get too firm to fold in.

Whisk cold cream until medium stiff peaks form. If cream is whisked further, it will separate and the final texture will be grainy.

Transfer about 1/3 of chocolate mixture into whipped cream, and fold with a spatula until almost incorporated. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible.

Transfer into 4 serving dishes, wrap, and chill before serving, at least 1 hour.

Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.

Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

Mix mascarpone cheese, whipping cream, and vanilla together in a bowl.

Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Fold melted chocolate into mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.

Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.

In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.

Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.

In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.

Spread remaining mousse over cooled cake and dust with cocoa.

Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.

Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.

Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.

Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.

Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.

Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.

Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.

Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.

Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.

Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.

Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.

Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.

Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.

Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.

Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.

Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.

Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.

Generously frost cake; sprinkle with grated chocolate for fur.

Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.

Refrigerate cake until ready to serve.

Chill a large bowl for about 1 hour.

Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.

Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.

Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.

Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.

Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

Combine heavy whipping cream, Bailey's, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl. Beat with an electric mixer until stiff peaks form.

Serve immediately or chill until serving.

Place chocolate chips in a large bowl.

Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.

Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.

Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.

Spoon into glasses and refrigerate until firm, at least 3 hours.

Add the chocolate chips and baker’s chocolate to a blender.

Heat the milk to scalding temperature (180°F to 185°F), either in a microwave-safe measuring cup in the microwave for about 1 minute and 30 seconds, or in a small saucepan on the stove over medium heat. It should be steaming but not actively boiling.

Pour the hot milk over the chocolate in the blender and let it sit to allow the chocolate to melt a bit, about 2 minutes.

Add the eggs, sugar, vanilla, and salt to the blender. Blend at high speed until the mousse is smooth and slightly aerated, about 1 minute.

Pour the mousse into 6 ramekins, pot de creme cups, or coupe glasses—you’ll use about 1/3 cup per serving.

Cover the ramekins and transfer to the fridge to chill for at least 12 hours or up to 24 hours.

Serve the mousse chilled, on its own or with whipped cream and chocolate shavings on top. They will keep, covered, in the fridge for up to 3 days.

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Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9-inch springform pan with 2 3/4-inch sides.

Make crust: Mix together crushed cookies and butter in a medium bowl until well combined. Press mixture evenly into the prepared pan.

Bake in the preheated oven for 5 minutes. Set aside to cool.

Make filling: Combine 1 cup cream, chocolate chips, vanilla, and salt in the top of a double boiler. Heat, stirring occasionally, until chocolate is fully melted and mixture is smooth. Pour chocolate mixture into a large bowl; cool to room temperature, stirring occasionally.

Beat 2 cups cream in a second large bowl until stiff peaks form. Fold into chocolate mixture until well combined. Pour mixture into cooled crust. Chill pie in the refrigerator for at least 6 hours before topping and serving.

Make topping: Beat chilled cream and sugar with an electric mixer in a medium bowl until stiff. Pipe onto the top of pie with a star tip, or spoon dollops onto each slice to serve.

Add the chocolate, 1/2 cup of the heavy cream, and the espresso or coffee to a large heatproof bowl. Place the bowl over a saucepan of simmering water. Make sure the water doesn’t touch the bottom of the bowl. Stir frequently until the chocolate is melted, smooth, and completely incorporated into the cream, 6 to 8 minutes.  Remove from the heat and let cool for 10 minutes.

While the chocolate is cooling, add the remaining heavy cream and powdered sugar to a large bowl. Using an electric mixer, whip until soft peaks form, 2 to 3 minutes. Reserve 1/2 cup of the whipped cream for garnish and refrigerate.

Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture in 3 to 4 additions. Make sure the cream is fully mixed in and there are no white streaks showing. Divide the mousse into 4 to 6 ramekins or transfer to a large serving bowl. Let the mousse chill in the fridge for at least 1 hour.

Once chilled, remove the mousse and top each serving with a spoonful of the reserved whipped cream. Store leftovers in an airtight container or covered with plastic wrap in the fridge for 3 to 5 days.

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In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne.

In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.)

Add the dry ingredients to the wet, a third at a time, beating after each addition. When well mixed, remove the dough from the mixer, and form it into a ball. It should have the consistency of Play-Doh. If not, if it's stiff and unmanageable, work some water into it, a tablespoon at a time until easily pliable.

Then wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175° C).

Break off a chunk of dough from the ball of dough (about a quarter of it) and place it between two pieces of parchment paper. Use a rolling pin to roll the dough out to an even 1/8-inch thickness.

Simply Recipes / Elise Bauer

Use a cookie cutter or the rim of a small glass to cut out cookie shapes from the rolled out dough. Place on a parchment paper or silicone-lined baking sheet, allowing at least 1/2 inch between cookies on the cookie sheet. (If you are making different sizes of cookies, don't mix them on the baking sheet or the smaller ones will be done before the larger ones.)

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Bake at 350°F (175° C) in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. (I recommend doing a test batch of a few cookies to see what is the optimal time for your batch of cookies in your oven.)

The cookies should bounce back when you press on their centers, and some of them should be a little dark around the edges. When cool, they should be crispy, but not burnt.

Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.

Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.

In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.

When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.

To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

Preheat the oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.

In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 minutes.

Remove chocolate mixture from the refrigerator and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.

Place one layer of cake onto a serving plate. Top with 1 1/2 cups of mousse, then cover with remaining cake layer. Frost with remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.