Chocolate Lemon Mousse Recipes

CHOCOLATE MOUSSE

Steps:

• Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
• In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
• In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
• Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
• Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
• Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

LEMON CHOCOLATE MOUSSE

Steps:

• For the lemon mousse: Separate the yolks from the whites. Place in a bowl the condensed milk and the yolks and mix well with a wire whisk.
• Place the gelatin sheets in a bowl along with the milk about four minutes. Melt in microwave about 15 seconds. Remove from microwave and dissolve the gelatin sheets in the milk with the help of a spoon.
• Add the lemon juice and the gelatin sheets dissolved in the milk to the condensed milk mixture and mix well. Whisk the egg whites with two tablespoons sugar until stiff. Add the egg whites to the previous mixture and fold gently with a spatula. Refrigerate for three hours.
• For the chocolate mousse: In a bowl melt in the microwave the chocolate broken into pieces and the margarine; set aside.
• Separate the yolks from the whites and beat the egg whites until soft peaks form. Set aside in the fridge.
• With an electric mixer, beat well the egg yolks with the sugar. Add the melted chocolate with the margarine and beat well. Then, add the egg whites and fold gently with the help of a spatula. Pour the chocolate mousse over the lemon mousse and refrigerate until solidify.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

CHOCOLATE AND LEMONGRASS MOUSSE

Steps:

• Finely chop the lemongrass into small pieces or finely grind in a food processor or mortar and pestle.
• Pour the milk into a large, heavy-based saucepan, add the lemongrass, and bring to a boil. Remove from the heat and leave to infuse for 1 hour.
• Break the chocolate into cubes and melt in a bainmarie or microwave. Soften the gelatin in a small bowl filled with cold water and stir it into the chocolate until dissolved.
• In a medium bowl, whisk the egg yolks and sugar. Semiwhip the heavy cream in a separate bowl. Whisk the egg-sugar mixture into the milk. Return to low heat, stirring continuously to slowly cook the egg until the mixture has slightly thickened. Remove from the heat and stir in the melted chocolate. Leave to cool slightly.
• Pass the mixture through a sieve to remove the lemongrass. Allow to cool completely.
• Slowly fold in the heavy cream (do not overwhip the cream or it will separate). Pour the mousse into molds (see Note) and leave to set in the refrigerator, about 2 hours.
• Just prior to serving, make the sauce, juicing the lemons into a small heavy-based saucepan. Reduce by two-thirds over a low heat. Add a little sugar to taste. Thicken with cornstarch as desired.
• To serve, turn each mousse out onto a plate. Garnish with caramelized lemon rind and drizzle with sauce.