What is a good recipe for chocolate mousse?

Question

I want a recipe that tastes like the kind you get in good places, like (if you live in houston) ciros. With both dark or milk chocolate and white chocolate would be great?

Answer 1

You will love this one.

4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee
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.)

Answer 2

Bournville Mocha Mousse - Makes 5 or 6

A really rich, velvety smooth mousse to serve on special occasions.

Ingredients
4 egg yolks
l25g (4oz) caster sugar
275ml (½ pint) milk
5ml (1 tsp) vanilla essence
10ml (2 tsp) gelatine
20ml (1 Tbs) instant coffee
l00g Cadbury Bournville chocolate
284ml (½ pint) double cream
6 Cadbury Flake's from the 99 pack or chocolate decorations

A piping bag and star nozzle 5-6 glasses

Whisk the egg yolks and sugar together well. Heat the milk and essence almost to boiling point, then whisk slowly on to the eggs. Pour into a pan and stir the custard over a low heat until thickened a little, but do not allow it to boil. Sprinkle gelatine over the hot custard and allow it to dissolve before straining to ensure it is quite smooth.

Dissolve the coffee in 2 tablespoons hot water and melt the chocolate in this. Whisk into the custard. Cool before folding in the lightly whipped cream. Refrigerate until beginning to set, then pipe or spoon the mousse into the glasses. Decorate with Flake or a made chocolate decoration.
Serve chilled.

Answer 3

this is my fav chocolate mouse recipe, its from food network.

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)


Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings

Answer 4

8 ounces imported white chocolate, chopped
1 3/4 cups whipping cream
4 tablespoons light corn syrup
3 ounces semisweet chocolate (or bittersweet), chopped

Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in saucepan over very low heat until chocolate is melted and smooth.

Pour into a bowl and allow to cool to lukewarm.

Beat 3/4 cup cream with electric mixer to firm peaks.

Fold cream into the white chocolate mixture in 2 batches.

Divide mousse among 4 custard cups.

Cover and refrigerate until firm, about 4 hours.

Can be prepared up to 2 days ahead.

Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy saucepan over high heat.

Reduce heat to low, add bittersweet or semi-sweet chocolate and stir until melted and smooth.

Cool to room temperature. Spoon enough sauce over each mousse to cover completely.

Garnish with mint leaves, chocolate leaves, or chocolate curls, if desired. Or serve with berries, such as rasberries or strawberries.

Serve with a dollop of chocolate whipped cream.

Answer 5

White chocolate mousse Serves one million-2 training time below 30 minutes Cooking time below 10 minutes factors 110g/4oz white chocolate 110ml/4fl ozdouble cream approach one million. deliver a medium pan of water to the boil. 2. place a non-steel bowl over the water. 3. destroy 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. flow the mousse mixture to the freezer and freeze till good, yet no longer frozen. 8. get rid of mousse from freezer, scoop into glasses and serve.

Answer 6

here it is...

Chocolate Mousse
(Mousse au Chocolat)

What You Need:

4 egg yolks
¼ cup superfine sugar
2 tablespoons Cognac
6 ounces semisweet chocolate, cut in small chunks
3 tablespoons strong coffee
8 tablespoons soft unsalted butter (1 quarter-pound stick), cut in ½-inch pieces
4 egg whites
½ cup heavy cream, whipped

How To Cook:

1. Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a film of vegetable oil. Invert the mold on paper towels to drain. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes, or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the Cognac.

2. Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes, or until the mixture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonnaise.

3. In a heavy 1- to 1½-quart saucepan set over low heat, or in the top of a double boiler over simmering water, melt the chocolate with the coffee, stirring constantly. When all the chocolate has dissolved, beat in the butter, one piece at a time, to make a smooth cream. Then beat the chocolate mixture into the egg yolks and sugar.
4. In a separate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about one fourth of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups, and refrigerate for at least 4 hours or until it has set.

5. To unmold and serve the mousse au chocolat,run a long, sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process.

6. With a wire whisk, rotary or electric beater, whip the chilled cream in a large chilled bowl until it is firm enough to hold its shape softly. Garnish the mousse with the whipped cream.
To serve 6 to 8

Answer 7

if you search on foodnetwork.com (i think thats right, if not google "food network canada") when you get to the site search chocolate mousse and professional chef recipes (that are easy!) come up and taste amazing. also if you want you can go to a grocery store and buy a instant chocolate mousse(yummy as well) and on the back of the box theres usually a recipe

good luck
vote me for best answer please.
peace

Answer 8

Find a simple recipe online with only dark chocolate, eggs, sugar and heavy cream. (Can have a little bit of liquor like Amaretto or GrandMarnier for flavor)