mousse

Perfect Chocolate Mousse! Decadently creamy, light and billowy, and indulgently chocolaty. This recipe is a staple for chocolate lovers everywhere!

Chocolate Mousse

(50 grams) granulated sugar

sea salt ((optional))

tsp (10 milliliters) vanilla extract

bittersweet chocolate,** (chopped small)

In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.

Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don&#039;t let it boil).

While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour  combined egg yolk and cream mixture back into saucepan.

Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.

Off heat add in chocolate and vanilla. Stir well until chocolate is melted.

Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 minutes total.***

Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.

Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.

Classic chocolate mousse makes any dinner feel a little more fancy. It's great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead. 

Classic Chocolate Mousse

whipping cream

bittersweet chocolate, finely chopped

(1 ounce) unsalted butter, cubed

espresso

eggs,

sugar

Raspberries and extra whipped cream, optional to serve

"The coffee, is it power or liquid. I am not a mind reader."

"I just made your mousse recipe. I got mixed up on adding the whipped cream and the beaten egg whites. I folded the whipped cream into the beaten egg whites....then folded all into the chocolate mixture. I realize now that's not what you advised. However, I think it turned out amazing and I don't think we are going to wait the 8 hours to eat it!! Thank you!"

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

Melt the chocolate: 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.

Whip the egg whites: 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.

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

Add whipped cream and egg whites: 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 into serving dishes, chill: 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.

"Amazing! I have better sweet, so I mixed semi sweet and unsweetened. I also added a little extra espresso holy moly what a recipe!"

"Love it.  I make a quadruple batch every month or so and share with neighbors.  They love it and if it has been too long they ask when the next batch is coming."

"Thanks for sharing this recipe - the flavors are great.\r\n\r\nHowever, I feel there needs to be a bit more detail in regards to the most critical steps of the recipe - that is - when the chocolate mixture is removed from heat so that it can cool down so it is  \"cool to the touch\" so that egg yolks can be added.  This is the \"make or break step\" of the entire recipe and not enough detail is provided.\r\n\r\nI have made chocolate mousse many times and struggle with this step.  Add the yolks too early and they will cook, too late, and the chocolate mixture cools and sets up too early yielding a non-homogenous mousse mixture with little brown chocolate flecks in the mousse.  Still tastes good, mind you, but lacks the desired silky consistency.\r\n\r\nThus, more detailed instruction\/tips would be helpful for this part of the recipe.\r\n\r\nSimply saying to wait for the chocolate to be \"cool to the touch\" is too vague in my opinion.  Would be nice to have more specifics. . . is the time off the heat 1 minute, 5 minutes, 15 minutes???   Better yet, is there a temperature range I can aim for so that I can use a thermometer and be more accurate? \r\n\r\nThere are a lot of variables that can influence this process so knowing what temperature range to allow the chocolate to cool to would be very helpful.\r\n\r\nAside from the desire for greater detail in the recipe instructions, the flavors are great.  The coffee does boost the intensity of the chocolate flavor.  However, mousse is great without it as well. . .just personal preference.\r\n\r\nThanks again for sharing!"

Easy Chocolate Mousse

eggs

heavy whipping cream, divided

oz semi-sweet chocolate (about 1 cup semi-sweet chips)

Beat eggs and granulated sugar with your mixer for about 3 minutes.

Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.

Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.

Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.

When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. I found using the paddle attachment on low speed worked best.

Serve immediately as-is, or refrigerate until ready to use.

Light, airy, and creamy vegan Peanut Butter Mousse. This fluffy dairy-free dessert literally melts in your mouth. The recipe is easy to make with only 6 simple ingredients, it&#039;s gluten-free and can be made nut-free &amp; refined sugar-free.

Vegan Peanut Butter Mousse

oz silken tofu (firm, drained (*see notes))

banana ((*see notes))

peanut butter ((*see notes))

maple syrup ((*see notes))

aquafaba (from one 15 oz can of chickpeas)

lemon juice (or lime juice)

Add silken tofu, banana, peanut butter, and maple syrup to a blender or food processor and blend until completely smooth and creamy. Put the container into the refrigerator.

To whip up the aquafaba, simply drain the chickpea water into a large and clean mixing bowl (see step-by-step photos in the blog post above). You will need 1/3 to 1/2 cup (100 ml) of chickpea water. Don&#039;t use more and discard the rest or freeze it for later use.

Whip up the aquafaba with an electric hand mixer or stand mixer. Add the lemon juice (or lime juice) after about 8 minutes and whip until you have stiff peaks. It takes about 10 minutes in total. If you can invert the mixing bowl, you can stop mixing. If not, keep going for a few more minutes.

Gently fold the aquafaba into the peanut butter mixture by using a spatula.

Then spoon the mousse into 2 large or 4 small clean jars and put them into the refrigerator to set, preferably overnight. You can also freeze the mousse for about one hour! Decorate with dairy-free chocolate and enjoy cooled! Check the recipe notes below for substitutes.

https://content.jwplatform.com/videos/NUGQAYg0.mp4

Light, airy, and creamy vegan Peanut Butter Mousse. This fluffy dairy-free dessert literally melts in your mouth. It’s easy to make with only 6 simple ingredients and tastes heavenly!

Peanut Butter Mousse With 6 Simple Ingredients (Vegan)

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

Lemon syllabub

caster sugar

white wine

zest and juice from ½ lemon

almond thins or berries,to serve

Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

Chicken or Duck Liver Mousse Recipe

For the spice mix:

bay leaf

cloves

white peppercorns

allspice berries

For the mousse:

large onion, finely diced (about 1 cup)

salt pork backfat

chicken livers,

heavy cream

salt

brandy

Preheat the oven to 250°F. Grind the spices together into a fine powder and pass it through a fine mesh strainer. Set aside.

Cover the onions and pork fat in a medium saucepan with water and bring to a boil over high heat, stirring occasionally. Drain and allow to drip dry for a few minutes.

Place the chicken livers, egg, heavy cream, salt, brandy, and spices in a blender and blend on high heat until completely smooth. With the blender running, slowly add the fat and onions.  Don't add too quickly or the mixture will break. Blend for at least a minute or two after the last addition of fat. Pass the liquid mixture through a fine mesh strainer.

Pour the liquid into a terrine mold or individual ramekins (a bread pan will do in a pinch) and place them in a roasting pan lined with a kitchen towel. Fill the pan with boiling water to just under the edge of the mold. Cover the top of the mold with a lid (or anything to block moisture from evaporating). Carefully transfer to the middle rack of the oven and back until it reaches 160°F in the center (about 1 1/2 hours or so).

Remove from the oven and let it cool completely. Chill overnight in the refrigerator.

Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that’s perfect for Valentine’s Day or any day!

Easy White Chocolate Mousse

chocolate chocolate chips

cream cheese

sugar, divided

vanilla extract

In a medium mixing bowl, beat the whipping...

In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.

Gently melt the white chocolate in a small...

Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.

Using the same beaters you used to beat...

Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.

Beat in the white chocolate, vanilla extract and...

Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.

Fold in the whipped cream. If it's not...

Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!

Taste the mousse and if it's not sweet...

Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.

Serve immediately or refrigerate for 1-2 hours for...

Serve immediately or refrigerate for 1-2 hours for a firmer version.

Refrigerate any leftovers for up to 2 days.

There are lots of recipes for vegan chocolate mousse, some using avocado and many using chia or avocado cream, but would you believe the liquid from a tin of chickpeas can be whisked to stiff peaks and made into a mousse? Crazy but true,” says Tobie.

Vegan Chocolate Mousse Berries Pistachio

dark vegan chocolate, chopped

tbs rice malt syrup

tsp vanilla extract

chickpeas

raspberies

chopped pistachios

Vegan chocolate mousse berries pistachio

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

This is the most bizarre thing I've ever done in the kitchen — I am still astounded by the transformation chickpea water undergoes after 15 minutes of intense whipping. But I would never blog about this if I didn't also think this were not completely delicious. This vegan chocolate mousse is SO tasty, SO light, SO satisfying. It's kind of a miracle.
Notes:

When I cooked chickpeas with the intention of making mousse with the liquid, I didn't do my usual brining, then cooking with seasonings method. Instead, I soaked the chickpeas overnight, then transferred them to the pot, soaking liquid and all and added a little more water to ensure they were covered by an inch or so. Then I simmered the chickpeas until they were cooked through, about 1 hour. I didn't add any salt or seasonings. I stored the cooled chickpeas in their cooking liquid in the fridge for 2 days before I drained them, measured out 200 ml (about a cup) of aquafaba, and proceeded with the recipe.
If you don't care about keeping this recipe vegan, use any milk you'd like in place of the almond. I prefer Califia Farms almond milk. Most recently I made it with Oatly oat milk and loved it.
Re chocolate and sugar: I think you need to make this once to gauge the ratio of sugar to chocolate, which will depend on the kind of chocolate you like. Every time I've made this, I've used a mix of what I've had on hand, all of which were in the 62%- to 70%-cacao range. In the most recent batch I used a part of a bar of Sharffen Berger, which was flavored with cacao nibs, which offered the nicest little bits of texture. Loved it.


Vegan Chocolate Mousse with Aquafaba and Almond milk

cream of tartar

(36 g) confectioners sugar

200 g (7 oz.) dark chocolate (62% to 70% cacao)

Chocolate top,

In the bowl of a stand mixer, place the chickpea water, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 10 to 15 minutes (or less), until tripled in volume. After the 15 minutes, the liquid should have tripled in volume, and it should be able to hold stiff peaks. Reference the photos above or the video. 

Meanwhile melt the chocolate and almond milk in a double boiler or in the microwave at 30 second intervals until the chocolate is all melted. Stir to combine the mixture, then transfer it to a large mixing bowl. It&#8217;s OK if the mixture is slightly warm, but it shouldn&#8217;t be hot.

Fold the whipped aquafaba into the chocolate-almond milk mixture in batches—be delicate if you can. Transfer the chocolate mousse into small serving vessels, then transfer to the fridge to let the mousse set up — in about an hour it will start to set, but it&#8217;s best to let it set longer. Store in fridge.

Shave chocolate over top before serving, if you wish. 

I've made this recipe so many times and it's always delicious and a crowd-pleaser! I'm curious if anyone has ever tried it with white chocolate and can give some feedback on that process? I assume since white chocolate is so sweet that I may be able to eliminate the powdered sugar. Any thoughts? I'm hoping to make it for a baby shower and want to stay with the white, pink, and gold color-scheme. I thought white chocolate vegan mousse with a raspberry on top in individual serving cups would be just the best. Thoughts, anyone?

I've made this recipe twice and its delicious (swapping citric acid for the cream tartar since I didn't have any). Used 70% Schaeffer Berger bittersweet baking chunks and coconut milk. Both times, after the mousse set, there was little chunks of chocolate throughout (it wasn't smooth). I was expecting smooth...any reason this might happen and ways to avoid it? I was thinking the chocolate is simply solidifying again as it cools down and therefore can't be avoided. Another thing: could melting the chocolate in the microwave be a factor?

https://www.youtube.com/watch?v=J3OhF4AVVkE

Vegan Chocolate Mousse: so light, so tasty, so satisfying! If you have never experienced the miracle that is aquafaba — whipped chickpea cooking water — this is the recipe to start with: in just about 10 minutes, you will watch the chickpea water transform into stiff, glossy peaks, ready to be folded into anything you please. I recommend chocolate. 


Full Recipe Here: https://alexandracooks.com/2016/09/23/vegan-chocolate-mousse-aquafaba-almond-milk/

Vegan Chocolate Mousse with “Aquafaba” (Whipped Chickpea Water)

This is a not-very-sweet, very grown up chocolate mousse, and it is quite easy to make. If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol. In any case, eating it is an example of living well.

Chocolate Cherry Mousse

bittersweet chocolate, chopped into small pieces

cherry brandy

butter

corn syrup

In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.

Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.

Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse recipe.

heavy cream, divided

semisweet chocolate (60–72% cacao), chopped

Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse. Remember, the higher the cacao percentage, the less sweet the chocolate.

Bon Appétit

Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.

Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.

Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.

Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.

Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.

Just before serving, whisk remaining 1/4 cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.

Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.

This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form.

Baked Chocolate Mousse Cake Recipe

Cocoa

unsalted butter

(3 1/2 ounces) plus 2 tablespoons granulated sugar, divided

Adjust oven rack to middle position and preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan and dust with cocoa. Set pan on baking sheet.

Place butter, chocolate, and salt in very large heatproof bowl. Heat over saucepan of barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly, about 5 minutes.

In mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and continue to beat until whites have turned opaque. While whites are beating, slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peak. Transfer beaten whites to a bowl.

Using same unwashed mixing bowl and whip, beat yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.

Gently whisk yolks into chocolate mixture until combined (trying not to deflate yolks). Gently fold whites into chocolate mixture in three batches, until just combined and no streaks of white remain.

Pour batter into pan and bake until cake is puffed, edges feel set, center is jiggly set, and temperature in center reads 150°F, about 40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 3 hours. Run knife along inside edge of pan to release cake. Let cake come to almost room temperature before serving, about 30 minutes (see note). 

Come preparare in casa il liquore di more selvatiche, ingredienti e procedimento di un'antica ricetta della nonna simile alle amarene sciroppate.

Liquore di more selvatiche

fresche

zucchero semolato 600 g

acqua 500 ml

alcol 95° 1 litro

The creamy toffee notes of homemade condensed milk set this recipe apart from the custardy, yolk-rich profile of traditional chocolate mousse. The result is a dark, silky smooth chocolate custard that lightens to a mousse-like texture with the addition of freshly whipped cream. If you like, the chocolate base can be made up to a week in advance to help streamline dessert prep for special occasions.

Eggless Chocolate Mousse Recipe

For the Base:

sugar (1 cup; 195 grams)

Dutch cocoa powder,

milk, any percentage will do (4 cups; 910 grams)

heavy cream (3/4 cup; 170 grams)

For the Mousse:

heavy cream (about 1 1/4 cups; 285 grams)

For the Base: Combine sugar, Dutch cocoa, and salt in a 5-quart stainless steel or enameled Dutch oven. When the cocoa is distributed into the sugar, whisk in the milk and cream. If you have a scale, weigh the pot and ingredients together so you can digitally track the reduction. Place over medium heat, stirring occasionally with a heat resistant spatula, until the milk begins to simmer, about 12 minutes. 

Continue simmering an additional 30 minutes, scraping continuously to prevent a milky buildup from forming around the sides, until the mixture is as thick and dark as chocolate pudding and reduced to about 2 1/3 cups or 24 ounces. If using a scale, the pot will weigh 23 ounces less than when you started. Transfer to a wide dish, such as a 7- by 11-inch casserole, cover with plastic, and refrigerate until thick and cold, about 1 hour.

In the bowl of a stand mixer fitted with a whisk attachment, whip remaining cream to medium-stiff peaks. Meanwhile, stir the chilled cocoa-base until smooth. Fold in about half of the whipped cream, and, when well combined, gently fold in the rest. Immediately divide between individual dishes, using a pastry bag fitted with a star tip, if you prefer, then cover and refrigerate at least 30 minutes before serving. If you like, garnish with shaved chocolate, Crunchy Pearls, fresh fruit, or dollops of unsweetened whipped cream.

No need for gelatin in this whipped banana custard that's thickened with cornstarch and lightened by cream.

Light and Silky Banana Cr&#233;meux Recipe

banana

vanilla bean

cornstarch (a shy 1/3 cup; 35 grams)

(.5 grams) ground cloves

egg yolk (from about 10 large eggs; 140 grams)

vanilla extract (1 1/2 teaspoons; 7 grams)

heavy cream (about 1 1/2 cups; 340 grams)

Infuse the Milk: Combine milk, sliced banana, and empty vanilla bean pod (if using) in 3-quart stainless steel saucier and bring to simmer over medium heat, stirring from time to time with flexible spatula to prevent scorching along bottom. When dairy comes to a simmer, remove from heat, cover and let cool to room temperature, about 4 hours. Proceed to next step, or refrigerate up to 24 hours to extract stronger banana flavor. The exact timing will depend on both personal preference and convenience. 

Make the Custard: Return banana milk to simmer over medium heat, stirring as before; then strain through fine-mesh sieve into medium bowl. Press gently on banana pulp to release liquid, but don't allow pulp to pass through sieve. Pulp can be refrigerated to use in muffins, pancakes, or smoothies, but it will not benefit the custard. If using vanilla pod, scrape out flavorful milk inside each half with flexible spatula before discarding. 

Using the same 3-quart saucier as before (no need to wash), whisk sugar, cornstarch, salt, and cloves together until well combined, followed by egg yolks. Whisk in infused milk. Return to stovetop and warm over medium-low heat, whisking gently until custard is steaming hot, about 5 minutes. 

Increase heat to medium and continue cooking until the custard thickens, about 5 minutes more. When it begins to bubble, set timer and continue whisking for 90 seconds. This step is important to neutralize starch-dissolving protein found in egg yolks. Off-heat, stir in vanilla extract and season to taste with additional vanilla, salt, or cloves. If desired, strain custard through same sieve as before (again, no need to wash) to remove bits of chalazae that may remain or any accidentally curdled custard. Scrape into large glass or ceramic baking dish; then cover and refrigerate until firm and cold, at least 2 hours, although timing will vary. Alternatively, the prepared custard can be refrigerated up to one week.

Finishing the Crémeux: In the bowl of a stand mixer, whip cream to stiff peaks. Meanwhile, use flexible spatula to stir chilled custard until smooth and soft (this can be done right in the baking dish or in a separate bowl if you prefer). Add about 1/3 of the cream to banana custard; then fold and stir until smooth before folding in remaining whipped cream. Transfer to disposable piping bag fitted with a large star tip and divide between serving dishes. Serve immediately, or cover and refrigerate until needed, up to 24 hours. Pair with toasted nuts, cocoa nibs, fresh fruit, unsweetened whipped cream, or whatever toppings you desire.

This dark chocolate mousse has a rich and creamy taste thanks to the addition of extra virgin olive oil and a splash of liqueur.

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