Chocolate Mousse With Chocolate Liqueur Whipped Cream Recipes

CHOCOLATE MOUSSE WITH HAZELNUT WHIPPED CREAM

Steps:

• For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.
• In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.
• In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
• Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.
• Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.
• For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
• To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.

FOAM WHIPPER CHOCOLATE MOUSSE

Steps:

• Create an ice bath by filling a large bowl with ice and water.
• Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch. Bring to a simmer over medium heat.
• Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
• Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.

IRISH CREAM CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

ULTIMATE IRISH CREAM CHOCOLATE MOUSSE

Steps:

• Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
• In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

CHOCOLATE MOUSSE WITH WHIPPED CREAM AND STRAWBERRIES

Steps:

• Beat the heavy cream with an electric mixer until it is whipped, and set aside.
• Melt the chocolate and butter over a double boiler on medium heat. Remove from heat and set aside.
• Combine the egg yolks, 1 tablespoon water, and half the sugar in a second metal bowl and whisk over the double boiler set over medium heat. (Do not allow any additional water to splash into this bowl.) Continue to whisk and insert a candy thermometer into the mix. When it reaches 145 degrees F, remove from the heat and whip with an electric mixer until it cools. Set aside briefly.
• Wash and dry the beaters for the electric mixer and wipe off the candy thermometer to have them clean for the next step. In the third metal bowl, combine the egg whites with the remaining 1/8 cup sugar and whisk over the double boiler until the candy thermometer reaches 145 degrees F. Then, remove from the heat and beat with the electric mixer until the whites are stiff.
• Fold the egg whites into the egg yolks. Fold the chocolate into the eggs, then fold in the whipped cream. Spoon into martini glasses or serving cups. Refrigerate for at least 4 hours or overnight.
• For the toppings and garnish:
• Use an electric mixer to beat the heavy cream until whipped. Slice each strawberry up to the stem and spread into a fan. Garnish chilled mousse with whipped cream and strawberries just before serving.