Chocolate Mousse By Laura Calder Recipes

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CHOCOLATE MOUSSE BY LAURA CALDER



Chocolate Mousse by Laura Calder image

I love dark chocolate and used a 75% Lindt bar for this one. Quick to prepare, and although you have to wait for a few hours for it to set, it's worth the wait. Cooking time is actually chilling/setting time.

Provided by Ewok610

Categories     Dessert

Time 4h25m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 5

5 ounces dark chocolate
4 egg whites
2 tablespoons sugar
2 egg yolks
1 teaspoon orange zest

Steps:

  • Melt the chocolate over a bain-marie until smooth.
  • Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
  • Beat the yolks with the orange zest in a bowl.
  • Whisk the chocolate into the yolks.
  • Fold in a spoonful of the whites into the chocolate mixture.
  • Pour the chocolate into the remaining whites and fold gently to combine evenly.
  • Pour the mousse into 8 serving bowls. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.

Nutrition Facts : Calories 122.1, Fat 10.3, SaturatedFat 6.1, Cholesterol 47.2, Sodium 33.5, Carbohydrate 8.8, Fiber 3, Sugar 3.5, Protein 4.7

MOELLEUX AU CHOCOLAT



Moelleux au Chocolat image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 9

2/3 cup butter, plus more for greasing
4 ounces dark chocolate, chopped
4 eggs
2/3 cup sugar
1/2 cup all-purpose flour
2/3 cup sugar
1/4 cup butter
1/3 cup plus 2 tablespoons cream
Squirt lemon juice, to taste

Steps:

  • For the cakes:
  • Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
  • Just before serving, preheat the oven to 400 degrees F.
  • Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
  • For the caramel sauce:
  • Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

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.)

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