Chocolate Mousse Crown Recipes

CHOCOLATE MOUSSE

Steps:

• Add enough water to a large saucepan to come 1 inch up the side. Bring to a simmer over medium heat. Please the chocolate, salt, coffee, rum, and butter in a large mixing bowl and set over the simmering water.Don't get water in melting chocolate or it'll seize up. Stir occasionally until almost completely melted. Pull the mixture off the heat while a couple of small pieces are still floating around in there. Cool until just a bit warmer than body temperature (just touch the bowl).
• Pour 1/4 cup of the cream into a metal 1-cup measure and sprinkle in the gelatin. Let soak or "bloom" for 10 minutes.
• Meanwhile, add the remaining cream to the bowl of a stand mixer fitted with the whisk attachment and beat to medium peaks.
• Carefully heat the bloomed gelatin by swirling the measuring cup over a low gas flame. Don't let it boil.
• Stir the cream-gelatin mixture into the cooled chocolate. Stir one quarter of the whipped cream into the chocolate mixture to lighten it. Fold in the rest of the whipped cream in two doses. There may be streaks of whipped cream still visible in the chocolate, and that's okay. Whatever you do, don't over-mix the mousse.
• Spoon into bowls, mugs, or martini glasses and chill for at least 1 hour. Garnish with fruit, if desired, and serve. If mousses are to be refrigerated overnight, chill for 1 hour and then cover each tightly with plastic wrap.

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

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.)

SEMISWEET CHOCOLATE MOUSSE

Steps:

• In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

CHOCOLATE MOUSSE CROWN

Steps:

• Bring egg whites to room temperature.
• Mix Kahlua with water in a large saucepan; sprinkle gelatin over top and let stand 1 minute.
• Stir over low heat until gelatin is completely dissolved, about 3 minutes.
• Add chocolate; stir until melted and smooth.
• Remove from heat; whisk in egg yolks one at a time. Cool to room temperature.
• In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar; beat until stiff glossy peaks form.
• Stir a largo dollop of whites into the chocolate mixture until blended, then fold the chocolate mixture into remaining whites.
• Whip the cream and fold it gently into the chocolate mixture.
• Spoon some mousse mixture into an 8 or 8-1/2 inch springform pan to make a 1/4 inch layer. Stand cookies in the mousse all around the inside edge of the pan, using the mousse to glue the cookies together. Gently pour in the remaining mousse.
• Cover loosely with waxed paper and chill at least 3 hours until firm, or overnight.
• To serve, remove sides from springform pan. With sharp knife, cut into servings 2 cookies wide.