Bon Appetit Chocolate Mousse Cake Recipes

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BON APPETIT CHOCOLATE MOUSSE CAKE



BON APPETIT CHOCOLATE MOUSSE CAKE image

Categories     Cake     Chocolate     Dessert

Yield 12-16 slices

Number Of Ingredients 17

Crust:
3 Cups Chocolate Wafer Crumbs, you know, the famous ones.
1 Stick unsalted butter melted
Filling:
1 Pound semisweet chocolate - (I've had great luck with Callebaut)
2 whole eggs
4 egg yolks
2 cups heavy cream
4 egg whites, room temperature
Chocolate Leaves: (they're a pain but look really cool)
8 oz. semisweet chocolate
1 T solid vegatable shortening
Camelia or other waxy leaves with 1/8" stems
Topping:
2 Cups Heavy Cream (yes, more cream, we're not talking diet here)
Powdered Sugar - to taste
1/2 t Pure Vanilla

Steps:

  • For Crust: Combine crumbs and butter. Press on bottum and up sides of 10" springform pan. For Filling: Melt chocolate in top of double boiler. Let cool back to 95 degrees F. Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip heavy cream and powdered sugar until soft peaks form. In a separate bowl, beat egg whites until stiff, but not dry. In a large bowl, pour in chocolate. A little at a time, add some of the egg whites and fold, then some of the whipped cream, and fold. Keep alternating into chocolate until all cream and eggs whites have been incorporated. Pour the mousse (thats what you have now) into the crust and let chill in the refrigerator overnight, or at least 6 hours. For Leaves: Melt Chocolate with shortening in top of double boiler. Spread thin layer on shiny side of the leaves. Dont let it drip on the underside or you wont be able to pull the chocolate off. Let rest on some parchment and place in refrigerator until firm Whip Remaining 2 Cups of cream until firm and add powdered sugar to taste and add a bit of vanilla. Not too sweet works best. Assemble: Loosen crust on all sides with a sharp knife and remove the springform. Spread all except 1/2 cup of the whipped cream over the top. Pipe remaining cream in rosettes in center. Gently peel off leaves from chocolate starting at the stem end. Arrange in overlapping pattern around rosettes, Cut pie in wedges with sharp knife.

DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE



Double-Chocolate Tangerine Mousse Cake image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Christmas     Orange     Winter     Chill     Tangerine     Hazelnut     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 12

Number Of Ingredients 18

Cake
1 cup (2 sticks) unsalted butter
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse
3 cups strained fresh tangerine or orange juice
1/3 cup sugar
2 1/2 teaspoons unflavored gelatin
3 tablespoons fresh lemon juice
14 ounces imported white chocolate (such as Callebaut or Lindt), chopped
6 tablespoons sour cream
2 cups chilled whipping cream
9 ounces imported white chocolate (such as Callebaut or Lindt)
Unsweetened cocoa powder
Fresh raspberries
Fresh mint sprigs

Steps:

  • For Cake:
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
  • Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
  • For Mousse:
  • Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
  • Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
  • Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
  • Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
  • Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.

EASY CHOCOLATE MOUSSE WITHOUT EGGS



Easy Chocolate Mousse without Eggs image

My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.

Provided by Stephanie Martins

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 4

Number Of Ingredients 4

½ (12 ounce) bag semisweet chocolate chips, or more to taste
1 ½ cups heavy whipping cream, divided
¼ cup hot, strong coffee
½ teaspoon vanilla extract

Steps:

  • Place chocolate chips in a large bowl.
  • Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
  • Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
  • Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
  • Spoon into glasses and refrigerate until firm, at least 3 hours.

Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g

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