Gordon Ramsay Chocolate Mousse Recipes

CHOCOLATE & PISTACHIO MOUSSES

Chocolate & pistachio mousses image

This elegant chocolate dessert, from Gordon Ramsay, is heaven for chocoholics

Provided by Gordon Ramsay

Time 25m

Number Of Ingredients 7

Ingredients

150g dark chocolate , at least 60% cocoa solids
1quantity meringue
1portion pâté à bombe
1 tbsp cassis or brandy
142ml pot double cream
50g shelled pistachio , toasted, then roughly chopped
3 tbsp grated dark chocolate , to serve

Steps:

Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Use 6 egg whites for two batches of merinuge. The leftover whites freeze well; simply thaw before whisking. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.

Nutrition Facts : Calories 427 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

GORDON RAMSAY CHOCOLATE MOUSSE

Gordon Ramsay Chocolate Mousse image

Make and share this Gordon Ramsay Chocolate Mousse recipe from Food.com.

Provided by joiekc

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

150 g dark chocolate
250 ml creme fraiche
284 ml double cream
25 g icing sugar, sifted
1 -2 tablespoon coffee liqueur (optional)
64 g chocolate (crunchie frozen for 10 minutes)

Steps:

Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.

Nutrition Facts : Calories 805, Fat 82.8, SaturatedFat 51.4, Cholesterol 186.6, Sodium 66.7, Carbohydrate 28.5, Fiber 10.3, Sugar 6.8, Protein 10.8

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