Anyone have any recipes for a good chocolate mousse?

Question

I've just learned that taking a dump in a bowl and mixing it with some sugar and cocoa powder does not make a good chocolate mousse. Indeed, the customers of my catering business weren't at all pleased. Anyone have a recipe for a decent chocolate mousse?

Answer 1

CHOCOLATE MOUSSE
Many of the fine-quality bittersweet chocolates sold at supermarkets typically contain 50 to 60 percent cocoa solids. If you choose chocolate with a higher percentage, your mousse may be slightly denser.
Active time: 45 min Start to finish: 7 hr (includes chilling)


2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Cooks' notes:
• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).

Makes 8 servings.
Gourmet

Answer 2

Decadent Chocolate Mousse recipe.
(it has to be decadent, anything around here using chocolate is called decadent)

For a decent quantity, you need:

200-250g (1/2 lb.) of dark chocolate (Belgian of course)
4 eggs
4/10 litres of whipping cream (that's 400 ml, just shy of a pint)
4 teaspoons of sugar
and you don t absolutely need it, but it adds something to the taste:

2 coffeespoons of instant coffee
Mix the yolks and the sugar in the bowl you want your mousse to end in.

The order of the rest depends on whether you use a double boiler or not.
If you use a double boiler:

Melt the chocolate in the double boiler, making sure the water never gets to boil. Meanwhile, beat the egg whites until stiff. Beat the whipping cream in a separate bowl.

If you don t use a double boiler:

Start by raising the egg whites and the whipping cream (separately). Then, melt the chocolate directly in a pan, but make sure it never burns. To help you, use a bit of extra whipping cream.

Add the melted chocolate to the yolks-sugar mix. Try to get them to mix as much as you can. Before the chocolate cools down completely, pour some whipping cream into the mix and stir with a wooden spoon. Then fold some egg whites into your mix. And so on. It is very important that you alternate, and be really gentle all along that process.

Let stand in the fridge for at least 1 hour. That's it!

Answer 3

White chocolate mousse Serves a million-2 coaching time below 30 minutes Cooking time below 10 minutes aspects 110g/4oz white chocolate 110ml/4fl ozdouble cream technique a million. convey a medium pan of water to the boil. 2. place a non-steel bowl over the water. 3. smash the chocolate into the bowl and stir till it melts. 4. Whip the cream. 5. get rid of the chocolate from the warmth whilst melted. 6. gently fold the whipped cream into the chocolate. 7. circulate the mousse mixture to the freezer and freeze till stable, yet no longer frozen. 8. get rid of mousse from freezer, scoop into glasses and serve.

Answer 4

Depending on the crowd I like one of these:

Super Easy Chocolate Mousse

1 1/4 cups heavy whipping cream
2/3 cup any flavor chocolate chips

Combine 1/4 cup of the whipping cream with the chocolate chips.
Microwave for 1 minute or until mixture is smooth when stirred with a spoon.
Cool.
Beat the rest of the cream until stiff peaks form.
(don't let it turn into butter) Fold the chocolate mixture in to the whipped cream.
Chill and serve.

Kahlua Chocolate Mousse

180 g milk chocolate or dark chocolate, broken
4 eggs, separated
1 tablespoon Kahlua (or other liqueur)
300 ml thickened cream

Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
Stir until melted.
Remove from heat.
Stir in combined egg yolks and Kahlua.
Allow to cool slightly.
Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
Gently fold chocolate mixture through whipped cream.
In a clean, dry bowl, beat egg whites until soft peaks form.
Lightly fold egg whites into chocolate mixture until well combined.
Spoon into 4 individual dishes or 1 large dish.
Refrigerate for several hours until firm.
Serve with extra cream, chocolate flakes and berries.
Note: Chocolate may also be melted in the microwave on MEDIUM power.
Heat in 30 second bursts, stirring after each burst, until melted.

Answer 5

Here is a quick one I picked up from the Magic Bullet Blender

1/4 cup heavy cream
2 tbs. chocolate syrup

You can tell when it is ready cause the blender will change pitch. When it does its ready to enjoy. and its really fast

I tried the same thing with strawberry syrup it was ok but missing something...

Answer 6

No, but when you find one .. invite me over .. I'm hungry ..

Answer 7

go to allrecipes.com!