Chocolate Mousse Recipes
White Chocolate Mousse with Raspberry Sauce
2 (10 oz.) packages frozen raspberries in syrup
juice of half a lemon
1/4 C. sugar
2 T. cornstarch
1/2 C. cold water
1 T. Grand Marnier or other liqueur (optional)
Mousse
1 t. unflavored gelatin
1/4 C. water
1/4 C. milk
5 oz. white chocolate; broken up
1 1/2 C. heavy whipping cream
For the raspberry sauce, combine undrained berries and lemon juice in processor or blender; puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat; bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use.
For the mousse, in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1 minute. Cook on high (100% power) for 20 seconds to 40 seconds and allow to stand for 2 minutes or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.)
In a small saucepan, bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled, about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream.
Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses. Refrigerate one to two hours. To serve, garnish with partially frozen whole berries, or fresh if available.
Yield: 4 servings
Chocolate Espresso Mousse
3 ounces semisweet chocolate, chopped
1 cup heavy or whipping cream, chilled
2 ounces mascarpone
1 teaspoon sugar
3/4 teaspoon instant espresso powder
1. Set a medium bowl over a small saucepan of simmering water. Add 2/3 of the chocolate to the bowl. Stir until it melts. Remove the bowl from the saucepan, dry the bottom of the bowl and set it aside to cool.
2. In an electric mixer, beat 1/4 cup of the cream with the mascarpone, sugar, and espresso just until smooth. Remove the expresso mixture from the mixer bowl and set it aside.
3. Add the remaining 3/4 cup cream to the mixer bowl. Beat the cream until stiff peaks form. Fold in the melted chocolate.
4. In 2 large parfait or wine glasses, layer the chocolate mixture alternately with the espresso mixture. Top with the remaining chopped chocolate. Refrigerate until serving.
Serves 2
Bittersweet Chocolate Mousse
4 ounces bittersweet chocolate, chopped
2 tablespoons grapeseed or canola oil
2 teaspoons instant coffee, dissolved in 1 teaspoon hot water
6 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar
Place chocolate in a large microwave-safe bowl and melt on medium-low, about 2 minutes. Whisk in oil and coffee and blend until smooth. Set aside.
In a large bowl of an electric mixer, beat egg whites and cream of tartar on medium speed. Gradually add sugar and continue beating until you have soft peaks.
Fold 1/4 of the chocolate mixture into the egg whites, then fold egg white mixture into remaining chocolate mixture and stir until completely incorporated. Divide among dessert dishes and chill 1 hour before serving.
Serves 6.
Chocolate Mousse
* 1 teaspoon unflavored gelatin
* 1 tablespoon cold water
* 2 tablespoons boiling water
* 1/2 cup sugar
* 1/4 cup cocoa
* 1 cup whipping cream
* 1 teaspoon vanilla extract
* chocolate curls
In a small bowl sprinkle unflavored gelatin over the cold water; let stand 1 minute. Add the boiling water, stirring, until gelatin is dissolved. In a separate bowl combine the sugar, cocoa, whipping cream, and vanilla; stir to blend.
Beat on medium speed of electric mixer, scraping the bottom of the bowl a few times, until the mixture is stiff. Add the gelatin mixture and beat until well blended. Spoon the chocolate mousse into dessert dishes or glasses. Sprinkle mousse with chocolate curls, if desired. Chill for at least 1 hour before serving.
Makes 4 servings.
Chocolate Mousse
* 1 cup chocolate chips
* 1 egg, room temperature
* 1 teaspoon vanilla
* 1 cup heavy cream
* whipped cream
Place chocolate chips, egg, and vanilla in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth.
Pour into dessert dishes, cover with plastic wrap, and chill. Serve with whipped cream and shaved chocolate.
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