The Best Ever Chocolate Mousse Recipe Ever

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CHOCOLATE MOUSSE



Chocolate Mousse image

This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!

Categories     Desserts

Time 20m

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
6 ounces semisweet chocolate, best quality
3 large eggs, at room temperature, yolks and whites separated
½ teaspoon cream of tartar
¼ cup plus 2 tablespoons sugar
½ cup heavy cream, cold
½ teaspoon vanilla extract
½ cup heavy cream, cold
2 teaspoons sugar
Chocolate shavings

Steps:

  • Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
  • In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
  • In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
  • Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
  • Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
  • Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg

EASY CHOCOLATE MOUSSE RECIPE



Easy Chocolate Mousse Recipe image

This easy chocolate mousse recipe whips up in just 15 minutes! So airy & light, with a rich, deep chocolate flavor. Fancy, yet so quick & simple!

Provided by Allie {Baking A Moment}

Categories     Dessert

Time 1h15m

Number Of Ingredients 9

8 ounces semi-sweet chocolate chips ((about 1 1/3 cups))
1/3 cup water
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1 1/2 cups heavy whipping cream, (whipped to stiff peaks)
2 teaspoons vanilla extract
1/3 cup heavy whipping cream, (whipped to soft peaks and sweetened with 1 1/2 tablespoons of powdered sugar)
cocoa powder, (for garnish)

Steps:

  • Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl, and microwave in short, 30-second bursts, stirring after each interval, until the mixture is melted and smooth (this can also be done over a double boiler).
  • Fold in the whipped cream and vanilla extract.
  • Divide the mixture evenly between 6 dessert glasses, cover, and chill in the refrigerator until set (about 1 hour).
  • Top with sweetened whipped cream and sprinkle with cocoa powder (optional).

Nutrition Facts : Calories 485 kcal, Carbohydrate 25 g, Protein 4 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 102 mg, Sodium 81 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving

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.

HEAVENLY CHOCOLATE MOUSSE



Heavenly Chocolate Mousse image

"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

8 ounces semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 large egg yolks
2 tablespoons sugar
1-1/4 cups heavy whipping cream, whipped

Steps:

  • In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 205 calories, Fat 20g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

THE BEST CHOCOLATE MOUSSE RECIPE



The BEST Chocolate Mousse Recipe image

The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try.

Provided by Beth Jackson Klosterboer

Categories     Dessert

Time 25m

Number Of Ingredients 6

3 tablespoons water ((45 grams))
3 tablespoons sugar ((37.5 grams))
3 large egg yolks
1/2 cup heavy whipping cream ((120 ml))
12 ounces melted semi-sweet chocolate ((340 grams))
2 cups whipped cream made from 1 cup heavy whipping cream ((whip 240 ml of heavy whipping cream))

Steps:

  • Pour water into the bottom of a saucepan set over medium high heat.
  • Add sugar and allow to come to a boil.
  • Boil until all the sugar is dissolved, stirring if needed.
  • Pour egg yolks into a mixing bowl and whisk to break up.
  • Continue whisking while slowly drizzling in the sugar syrup.
  • Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
  • Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
  • You may heat until thickened, if desired.
  • Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
  • Discard anything that remains in the sieve.
  • Stir the chocolate until glossy and smooth.
  • Fold the whipped cream into the chocolate in two stages.
  • Cover and chill until the mousse thickens.
  • Spoon or pipe into bowls or chocolate cups.
  • Let sit at room temperature for at least 15 minutes before serving.

CREAMIEST CHOCOLATE MOUSSE



Creamiest Chocolate Mousse image

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

Provided by je_suis_unique

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 1h45m

Yield 10

Number Of Ingredients 7

7 ounces bittersweet chocolate, chopped
7 egg yolks, beaten
2 tablespoons sugar
1 pinch salt
7 egg white
1 ¼ cups heavy cream
1 tablespoon kirschwasser

Steps:

  • Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
  • In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
  • In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
  • Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 15.1 g, Cholesterol 185 mg, Fat 20.7 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 12 g, Sodium 56.7 mg, Sugar 11.6 g

THE BEST EVER CHOCOLATE MOUSSE RECIPE EVER



The Best Ever Chocolate Mousse Recipe Ever image

This is without any doubt the best ever chocolate mousse recipe I have ever tried. You have to try it to believe it! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by LISAREBBECHI

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 3h

Yield 4

Number Of Ingredients 5

9 ounces bittersweet chocolate, chopped
¾ cup miniature marshmallows
4 eggs, separated
½ pint heavy cream
1 dash peppermint extract

Steps:

  • In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
  • Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.

Nutrition Facts : Calories 663 calories, Carbohydrate 45.7 g, Cholesterol 270.2 mg, Fat 48.2 g, Fiber 4.9 g, Protein 11.8 g, SaturatedFat 28.3 g, Sodium 107.6 mg, Sugar 34.3 g

SEMISWEET CHOCOLATE MOUSSE



Semisweet Chocolate Mousse image

A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. -Judy Spencer, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/4 cup semisweet chocolate chips
1 tablespoon water
1 large egg yolk, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sugar
Optional: Whipped cream and raspberries

Steps:

  • In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

Nutrition Facts : Calories 367 calories, Fat 31g fat (18g saturated fat), Cholesterol 188mg cholesterol, Sodium 29mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

Steps:

  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

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