Heavens Chocolate Mousse Recipes

HEAVENLY CHOCOLATE MOUSSE

Steps:

• 1. Melt chocolate with 1/4 cup heavy cream in a pan. Then put into a larger-sized bowl. Set aside.
• 2. Whisk together yolks, sugar, and salt in another bowl. Set aside.
• 3. Warm 3/4 cup of heavy cream in heavy pan until bubbles just start to form around edges.
• 4. Temper egg yolks mixture into warm cream by slowly pouring the cream into egg yolks, gently stirring. Then pour the eggs & cream mixture back into the pan.
• 5. Return mixture to medium heat and stir continuously until custard just thickens to a slight boil & a wooden spoon dragged through the custard leaves a trail that stays in place.
• 6. Pour into the chocolate and whisk together until smooth. Let chocolate mixture cool to room temperature.
• 7. Whip the 2 cups of heavy cream & powdered sugar with a mixer until stiff peaks form.
• 8. Gently fold the whipped cream into the chocolate mixture in 3 additions. Mix gently to a uniform consistency.
• 9. Spoon into dessert dishes (or a pie shell). Chill until ready to serve.

HEAVENS CHOCOLATE MOUSSE

Steps:

• In a microwave or a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted.
• Cool for 10 minutes.
• In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
• Cook and stir over low heat until mixture reaches 160°F, about 1-2 minutes.
• Remove from the heat; whisk in chocolate mixture.
• Set saucepan in ice and stir until cooled, about 5-10 minutes.
• Fold in whipped cream.
• Spoon into dessert dishes.
• Refrigerate for 4 hours or overnight.

THE CHOCOLATE MOUSSE CAKE THAT FELL FROM HEAVEN

Steps:

• Make the filling first, as it needs to cool and thicken.
• Bring the milk to boiling point in a medium saucepan with thick bottom.
• In a large mixing bowl, mix the sugar and cornflour well together. When the milk threatens to boil, pull from the heat.
• Whisk (use electric beater) the egg yolks into the sugar. Add the hot milk gradually to the sugar-cornflour-yolk mixture, whisking well between additions.
• Scrape this mixture back into the pot you heated the milk in, using a spatula. Over medium heat whisk with a wire whisk until it thickens -- JUST below boiling point. If it boils, the egg will cook -- be careful.
• Pull of heat and keep on whisking so the bottom does not go on cooking! Add the chopped chocolate, butter and vanilla, and whisk until mixture is smooth and even. If there are small lumps, push the whole lot through a sieve into a bowl, or whizz in a food processor.
• Pour into a suitable bowl and put wax paper directly on the surface to prevent a skin forming. Cover with a clean cloth, let cool, and then put into fridge until cold and quite thick.
• (You can hasten the process by putting it in a freezer, but be very careful it doesn't start to freeze!).
• Making the cake layers:.
• Preheat oven to 325 deg F/ 160 deg Celsius.
• You need 2 10 x 2 inch cake pans. Grease well with butter, and line bottoms with wax or baking paper, and grease the paper rounds as well.
• Make the coffee, and chop the chocolate into small pieces. Add the chocolate to the hot coffee. Let it stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Sift in a large bowl: sugar, flour, cocoa powder, baking powder and salt.
• In another bowl beat the eggs until thickened slightly, and lemon-coloured.
• Slowly add the oil, buttermilk, vanilla and melted chocolate mixture to the eggs, beating until combined well.
• Now add the dry mixture, and beat on medium speed until just combined well -- do not overmix at all.
• Divide the batter between the prepared pans. Tap the pans firmly on your counter to get rid of some air bubbles.
• Bake in the middle of the oven for about 1 hour 15 minutes, or until a skewer inserted in the centre comes out clean. Check after 1 hour, but do NOT open the oven before an hour is up!
• Cool the layers in the cake pans on a rack. When completely cool run a sharp knife around the edges, then carefully invert the layers on to racks.
• The layers can be made 1 - 2 days before you need the cake, cooled, wrapped in plastic wrap and kept at room temperature.
• * A note about baking agents and baking time: this is always iffy. I'm at sea level, and the 6 t baking powder works for me. If you are at a high altitude, you may have to use less. Ovens differ as well, therefore it's best to test layers for doneness after 1 hour, but not before, to prevent them sinking in the middle as the oven heat drops and a draught gets inches.
• The ganache topping:.
• Chop up the chocolate, and bring the cream to simmering point in a small saucepan. Keep heat very gentle. Add the chocolate and pull off heat. Stir gently until chocolate has melted, and also stir in the syrup and butter.
• Cool to lukewarm, NOT cold -- you want a still-runny mixture. Test with a spoon. Too warm, and it will run off the cake. Too cold, and it might be difficult to spread evenly.
• Finish the cake:.
• Cut each cake layer in two with the help of strong cotton thread or dental floss. Be very careful, because this cake is soft and moist.
• Place one half on a suitable cake plate. To catch mess and drips of ganace, push wide strips of wax paper under the edge of this layer.
• Spread one-third of the filling on this layer, and top with next layer. Repeat. Add the last layer and make sure the cake is straight and not listing like the Tower of Pisa.
• Pour the lukewarm ganache over the top layer, and cover the sides of the cake with the ganache. Use a knife or spatula. Put cake in fridge to firm.
• After about 2 hours the ganache should have stopped dripping. Remove the wax strips carefully.
• Remember: the cake improves in the next two days, at room temperature, but whether it'll last that long is another question!

HEAVENLY CHOCOLATE MOUSSE RECIPE - (5/5)

Steps:

• In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

OREO CHOCOLATE MOUSSE (HEAVEN)

Steps:

• Melt butter.
• Mix Oreo cookie crumbs with melted butter in small bowl.
• In another bowl, whip cream until stiff. Keep chilled.
• In another bowl, whip egg whites until stiff, adding sugar gradually.
• Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
• Add whipped cream into mixture gradually, until completely mixed.
• In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
• You can dust the top with extra cookie crumbs or add shaved chocolate.
• Refrigerate until ready to serve. I find it is even better the second day.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave or double boiler, heat chocolate, ¼ cup water and butter until the chocolate and butter are melted.
• Cool for 10 minutes.
• In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160; about 1-2 minutes.
• Remove from heat; whisk in chocolate mixture.
• Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes.
• Refrigerate for 4 hours or overnight.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• Beat 4 eggs with 120 gr sugar until it starts turning white (= ruban)over a hot water bath.
• Take off the heat and beat until it's cold in a cold water bath.
• Melt the chocolate and carefully mix with the ruban.
• Beat the egg whites until they are half stiff and add the other 120 gr sugar, beat until it's stiff.
• Beat the cream until it's stiff.
• Carefully add the cream and the egg whites to the chocolate mixture.
• Pour into small bowls and refrigerate for at least 2 hours.
• Enjoy!