Eeeeasy Sinful Rocky Road Chocolate Mousse Recipes

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CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Tyler Florence

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Steps:

  • Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
  • In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
  • In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
  • Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

ROCKY ROAD CHOCOLATE MOUSSE



Rocky Road Chocolate Mousse image

Provided by Tyler Florence

Categories     dessert

Number Of Ingredients 17

6 ounces semisweet chocolate, chopped
1/2 cup sugar
3 tablespoons unsalted butter, softened
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup cold heavy cream
1/2 teaspoon vanilla extract
2 cups California red seedless grapes
1 brioche roll
Extra-virgin olive oil
1 navel orange, cut into 1/4 -inch-thick slices
2 cups buttered popcorn, lightly salted
1 cup salted roasted cashews
Fresh mint buds
Fleur de sel
Extra-virgin olive oil

Steps:

  • Make the chocolate mousse. Put a medium mixing bowl in the refrigerator to chill. Bring about 1 inch of water to a simmer in a saucepan; put the chocolate and butter in a medium heat-proof bowl and set it over the pan, making sure that it doesn't touch the water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let the mixture cool slightly. Then whisk the egg yolks into the chocolate one at a time, beating until smooth after each addition. Set aside. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the 1/4 cup sugar and continue beating until stiff peaks form. In the chilled mixing bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla, and continue beating until the cream holds soft peaks.
  • Now combine the three mixtures: Stir a spoonful of the egg whites into the chocolate mixture to lighten it; then fold in the rest. Fold in the whipped cream, taking care not to overwork the mousse. Chill in the refrigerator for 1 to 2 hours.
  • Prepare the raisins. Reduce the oven temperature to 200 degrees F. Spread the grapes out on a roasting tray and bake them in the oven for 2 hours. Remove and set aside to cool.
  • Toast the brioche. Preheat the oven to 350 degrees F. Thinly slice the brioche roll, place the slices on a sheet tray, and drizzle them with olive oil. Bake in the oven until golden brown, 7 to 8 minutes. Set aside and allow to cool.
  • Candy the orange slices. In a medium saucepan, combine the sugar and 1 1/2 cups of water and bring to a boil over high heat. Add the orange slices and return to a boil. Then reduce the heat to medium and simmer, turning the oranges occasionally, until the liquid has reduced to a thin syrup and the oranges have turned translucent, about 25 minutes. When done, the orange slices will be tender and the sauce will be thick like a glaze. Transfer the oranges to a tray lined with waxed paper and allow to cool.
  • To assemble the rocky road, smear chocolate mousse on the center of each plate. Top with raisins, popcorn, cashews, and brioche toast. Garnish with mint buds and orange slices, and season with fleur de sel and olive oil.

CHOCOLATE MOUSSE



Chocolate Mousse image

So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 4

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
8 oz semisweet baking chocolate, chopped

Steps:

  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g

SINFUL CHOCOLATE MOUSSE



Sinful Chocolate Mousse image

Creamy and chocolaty, this mousse is sinful. We loved the Grand Marnier and Kahlua. The Kahlua adds a slight coffee flavor while the Grand Marnier gives a faint taste of orange. Its texture is perfect - light and fluffy. This is definitely a rich and decadent dessert.

Provided by Bill Wesley

Categories     Puddings

Time 35m

Number Of Ingredients 8

1 pkg semi-sweet chocolate chips (6 oz)
2 Tbsp Kahlua
1 Tbsp Grand Marnier
1 tsp vanilla
2 large eggs
2 large egg yolks
1/4 c sugar
1/2 pt heavy cream

Steps:

  • 1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
  • 2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
  • 3. Mix at medium speed for 3 minutes.
  • 4. Add the cream and mix until smooth.
  • 5. Finally, add the chocolate mixture and mix in completely.
  • 6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
  • 7. Refrigerate for 6 hours or more. Mousse should be well set.
  • 8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.

EEEEASY, SINFUL, ROCKY ROAD CHOCOLATE MOUSSE



Eeeeasy, Sinful, Rocky Road Chocolate Mousse image

I originally found this in the deli counter of the grocery store, I loved it so much I recreated it. I call it "mousse" since it is the closest in texture to a mousse, however I realize it is not a traditional mousse in the true sense of the word, but it is nice when you don't feel like messing with complicated preparation. It is great because it's so easy, and uses common ingredients (for those times when you're in a pinch) and is adaptable to suit individual tastes & preferences. It's great for any take alongs or potlucks, because it isn't likely to be duplicated by others and it goes well with many other types of food, any time of year, any weather, & for any occasion. It is best to make 24 hrs. ahead as the marshmallows soften over night, (which makes your end result even more airy and light), but it can also be made in a hurry. Don't forget to allow for thaw time on the whipped topping when you are planning ahead (since it will be frozen when you buy it). I even took it one year to a Halloween party, made a scary little sigh for it and called it "Ghost Poop". This is also a great one to make with the kids. It can be rich or light depending on how you alter it to suit you taste, as I have it here, it is on the richer side. It lasts nicely throughout the week for your family as well, when you need just a moment of sweet comfort. It just reminds me that in life, sometimes the best things don't have to be complicated to be good and satisfying... Also, one variation is that after you have refrigerated it for 24 hrs or so to let the marshmallows soften, you can then freeze this and serve frozen or partially frozen.

Provided by Yrhaven aka Condime

Categories     Dessert

Time 15m

Yield 10-20 serving(s)

Number Of Ingredients 6

1 (16 ounce) container whipped topping (thawed according to package directions)
3/4 cup miniature marshmallow
1/4-1/2 cup of chopped walnuts
1/4-1/2 cup chocolate chips
1/4-1/2 cup flaked coconut or 1/4-1/2 cup shredded coconut
2 -6 ounces chocolate syrup, to taste

Steps:

  • Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
  • Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
  • Add the rest of your ingredients.
  • Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
  • Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
  • Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
  • Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.

Nutrition Facts : Calories 204.3, Fat 14.9, SaturatedFat 8.3, Cholesterol 36.5, Sodium 91.8, Carbohydrate 16.8, Fiber 0.8, Sugar 11.1, Protein 2.5

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