how to make a chocolate mousse?

Question

i've known from a novel that chocolate mousse is very delicious..
isn't it right? i wanna try to make it, but i don't know how...

Answer 1

Chocolate Mousse:

6 ounces (175 grams) bittersweet or semisweet chocolate, cut into small pieces
1 1/2 cups (360 ml) heavy whipping cream
3 large egg yolks
1/3 cup (66 grams) granulated white sugar
1/4 cup (60 ml) water

Garnish:
Fresh Raspberries
Shaved Chocolate

Chocolate Mousse: In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate. Set aside but keep the bowl over the warm water so the chocolate will stay slightly warm.

In the bowl of an electric mixer (or with a hand mixer), whip the heavy cream until soft peaks form. Refrigerate, covered, until needed.

Place the egg yolks in a large heatproof bowl and set aside.

In a small saucepan, combine the sugar and water and bring to a boil. Boil until the sugar dissolves, a minute or two. This produces a sugar syrup. Then, whisking constantly, pour the boiling syrup over the egg yolks. Set the bowl over a pan of simmering water and whisk constantly (can use a hand mixer on low speed) until the mixture is thick and light in color. This mixture should be hot to the touch. (About 10 minutes)

Remove the bowl from the heat and, working quickly, scrape the egg mixture into a clean large bowl of your electric mixer. On medium speed (or with a hand mixer) beat until the volume has doubled and the bottom of the bowl is completely cool to the touch. Turn speed to low, and beat in the warm melted chocolate until well combined. Fold in half the reserved whipped cream and then fold in the remaining cream. The mixture should resemble softly whipped cream. This can be used immediately or refrigerated, covered, until needed. If the mixture seems a little runny, the chocolate may have been too warm, but after refrigerating for an hour or so, it will firm up. Can be made and refrigerate a day ahead of time.

Answer 2

4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local coffe store)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar

(Optional) Raspberries and extra whipped cream


1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Serves 5-8, depending on the size of the servings.

Answer 3

You can do a pie instead. Buy a graham cracker pie shell and make a chocolate mousse to place in the shell and chill for 4-6 hours. To make the mousse, whip some heavy cream until you have medium stiff peaks. Make a ganache by boiling some half and half in a pot and pour over chocolate chips and whisk well. You need a ratio of 2:1 in favor of chocolate, and I would make about 3 ounces of the ganache, so you would need 1 ounce of 1/2 and 1/2 and 2 ounces of chocolate. Add the ganache to the whipped cream and fold the ganache into it.

Answer 4

Step one: Get six to eight small coffee-bean bags. Your local grocery store usually will either sell or give you coffee bean bags. Coffee bags are a must for this trick because they are lined with a plastic coating that is perfect for painting on melted chocolate.

Step two: Cut the coffee bags to about three inches tall. Then cut out a half-circle (about half an inch long) at the top of the bag so that it looks like a paper grocery bag.

Step three: Melt four cups of semisweet chocolate morsels in a double boiler over low heat. Chocolate chips, available in any grocery store, make stronger bags than fine Belgian or French chocolate.

Step four: Using a small pastry brush, paint the melted chocolate over the interior of the bag. Start at the bottom and work your way up the sides. Be generous with the chocolate. If you paint it too thinly, it will crack when you peel off the paper bag. After the insides of the bags are thoroughly coated with chocolate, gently stand them upright on a cookie sheet.

Step five: Refrigerate the bags until the chocolate is completely chilled, about 30 minutes. You can also store the bags in the refrigerator, unpeeled, until you need them.

Step six: Gently peel away the bag starting in one corner. Then snip the paper off a little at a time with scissors. Continue peeling and snipping until all the paper is off.

Step seven: Serve. The bags are fairly sturdy at this point and can hold mousse or Bavarian cream for a plated dessert. I have also filled them with candies then wrapped them in cellophane to give to the kids on Halloween.

Answer 5

Pure Chocolate Mousse

200g whipping cream
80g chopped dark chocolate
110ml milk
1 chocolate sponge
20g physallis, blueberries (Garnish)

Mix A:

350g pure dark chocolate (70% cocoa)
35g butter
1 tbsp rum
1 tbsp vanilla Essene
70g fine sugar

1. Place Mix A into a pot and melt it on a bain marie
2. Add milk to the melted chocolate mix and allow to cool.
3. Fold in whipping cream and chopped chocolate.
4. Place chocolate sponge layer in a nonstick baking tray, top with chocolate mousse and repeat a layer of sponge. Repeat with mousse layer.
5. Chill and garnish with a dusting of cocoa and berries.

Have fun.... _;-)

Good luck!

Answer 6

there is a recipe o the back of swiss miss hot chocolate that is wonderful, and if you need some qwik, then get frozen chocolate coolwhip, and set it out of the frezzer for 10 minutes, and enjoy

Answer 7

Chocolate Mousse Recipe
6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

Chocolate mousse

6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped
1 cup heavy cream
1 tablespoon warm water
1/2 teaspoon instant espresso powder, optional
1 large egg
2 large egg yolks
Pinch fine salt
1/3 cup sugar

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs.

Whisk the water and espresso powder together in a small bowl.
Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the espresso.

Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. Finally fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. Serve.

For a dark, double-rich mousse, use all bittersweet chocolate instead of the semisweet, and decrease the cream to 3/4 cup.

Chocolate Mousse:
8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish

In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.

In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.

Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.

Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.

To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

Answer 8

I just posted a very simple one yesterday, check out: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=17

Answer 9

check out recipe books or google it. there's a variety of recipes out there. :) and yes it's very nice.