i want a good recipe of chocolate mousse?

Question

i have 300 gm of dark chocolate and want a good recipe of mousse. it should not contain other kind of chocolate. it is for the first time i will be trying so i want a perfect recipe of it.

Answer 1

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 Starbucks or may be some melted chocolate)
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.

hope this helps

Answer 2

Dark Chocolate Mousse

Ingredients:
1/4 c Hot coffee
12 oz Top-quality semi-sweetChocolate
1/4 c Hot water
3 Egg yolks, beaten
1 ts Vanilla
5 Egg whites
1 c Whipping cream
1/3 c Sugar


Directions
For dark chocolate mousse, as was served at the Royal Orleans (and was considered to be the best chocolate mousse anyone had ever tasted), use the list of ingredients below and follow the same procedure as above, except using hot coffee instead of brandy, and whisking the vanilla into he egg yolk-chocolate mixture instead of into the whites. Melt the chocolate in a double boiler over low heat. Its a good idea to stand over the chocolate while it is melting and stir it until its completely melted, then take it off the heat immediately. Whip the cream and set aside. Pour the hot coffee and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. Add the vanilla to the egg yolks. Whisk in the melted chocolate. Keep whisking even after the mixture is completely combined; this will help to cool the chocolate. Whip the egg whites and the sugar until peaking but not dry. Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon. Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE RECIPE. The key to a great chocolate mousse is that you can't incorporate hot melted chocolate into whipped cream. The chocolate mixture must be cool to the touch or the cream will break. Lightly blend the two mixtures until uniform. This mousse is at its best cloudlike texture right after incorporating the whipped cream.

Answer 3

Chocolate Mousse

3 egg yolks
6 squares (6 oz) semisweet chocolate
1/3 cup water
1 cup heavy cream
3 tablespoons confectioner's sugar
1 teaspoon vanilla extract
Semisweet chocolate shavings for garnish

In a small bowl, lightly beat the egg yolks. In a saucepan, melt the chocolate with water, stirring until smooth. Add 3 tablespoons of chocolate mixture to the egg yolks, then pour mixture back into the pan with the remaining chocolate. Cook over low heat, stirring until thickened, about 1 minute. Transfer to a new bowl and let cool for 15 minutes.

Meanwhile, mix the cream, sugar, and vanilla with a mixer on high speed until soft peaks form. Transfer 1/2 cup of mixture to a small bowl and refigerate. Fold the remaining mixture into the chocolate mixture. Spoon into 4 dessert cups. Refrigerate until firm (approx. 2 hours). Spoon refrigerated cream mixture onto mousse before serving and add chocolate shavings as garnish.

Answer 4

White chocolate mousse Serves one million-2 coaching time below 30 minutes Cooking time below 10 minutes components 110g/4oz white chocolate 110ml/4fl ounces.double cream approach one million. deliver a medium pan of water to the boil. 2. place a non-metallic 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 combination to the freezer and freeze till good, yet no longer frozen. 8. get rid of mousse from freezer, scoop into glasses and serve.