CHOCOLATE MOUSSE BY LAURA CALDER
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
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
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 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
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.)
More about "chocolate mousse by laura calder recipes"
LAURA CALDER CHOCOLATE MOUSSE | BAKED DESSERT RECIPES, CHOCOLATE …
From pinterest.com
YOU ONLY NEED 2 INGREDIENTS FOR LUXURIOUS CHOCOLATE MOUSSE
From foodrepublic.com
CHOCOLATE MOUSSE FOR BEGINNERS - ALLRECIPES
From allrecipes.com
CHOCOLATE MOUSSE BY LAURA CALDER RECIPES
From tfrecipes.com
RECIPE: CHOCOLATE MOUSSE IS AN EASY BUT IMPRESSIVE HOLIDAY …
From eater.com
CHOCOLATE MOUSSE RECIPE - LAURA IN THE KITCHEN
From plus.laurainthekitchen.com
LAURA CALDER : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.cel28.sni.foodnetwork.com
CHOCOLATE MOUSSE RECIPE | LAURA IN THE KITCHEN
From laurainthekitchen.com
LAURA MOUSSE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CHOCOLATE MOUSSE BY LAURA CALDER RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
LAURA CALDER RECIPES- RECIPES WITH PHOTOS AND OTHER COOKING AT ...
From en.mojifoods.com
LAURA CALDER CHOCOLATE MOUSSE : OLIVE OIL AND LEMONS | DINA HONKE
From oliveoilandlemons.com
BEST CHOCOLATE MOUSSE 2 RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT RECIPE - CHEF'S RESOURCE
From chefsresource.com
LAURA CALDER CHOCOLATE MOUSSE : OLIVE OIL AND LEMONS | DINA HONKE
From pinterest.ca
BEST OUR BEST CHOCOLATE CAKES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
THE BEST CHRISTMAS DESSERTS, FROM JAMIE OLIVER TO NIGELLA LAWSON
From independent.co.uk
LAURA CALDER’S 46 BEST HOLIDAY RECIPES - FOOD NETWORK …
From foodnetwork.ca
LAURA CALDER’S PUMPKIN MOUSSE - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search