Chocolate Mousse With Blackberry Sauce Recipes

CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes.
• Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes.
• Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside.
• Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using.
• Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.

GRAND MARNIER MOUSSE WITH BLACKBERRIES

Steps:

• Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
• Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
• Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.

WHITE CHOCOLATE MOUSSE WITH BLACKBERRIES

Steps:

• Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.
• Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.
• Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.

WHITE CHOCOLATE-BLACKBERRY PARFAIT

Steps:

• Make blackberry sauce:
• Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.
• Make mousse:
• Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
• Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.
• Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.
• Garnish parfaits with additional blackberries and serve.