taste and super creamy. It gets its light texture from whipped cream and whipped eggs whites. Chocolate mousse is such a divine dessert! This is everything I’m craving today, smooth, creamy, decadent and lucious! This is so a keeper! Well it hasn't set yet, but the fact that I basically licked the mixing bowl clean after means it should come out just fine. Mousse is lighter and fluffier than pudding. Once the custard cooled I folded it into the whipped cream and then chilled as directed.
Rotate bowl a quarter of a turn and repeat.
Chocolaty but not
Rich and Decadent Chocolate Mousse is an elegant, airy dessert that will satisfy all your chocolate cravings. Pure essential oil is very strong, you only need a few drops. You can just see how light and fluffy this mousse is! Remove from heat. It is not the easiest recipe - I have messed up several times too.
This really can be made at home – give it a try! To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).
Fantastic! I did what the other reviewers said and whipped the egg whites and added those in with the cream as well.
Put egg whites in a bowl. What really has blown me away is the possibility of adding flavorings...alcohol, fruit whatever goes with chocolate and what doesn’t? So fluffy and delicious! I use eggs from chickens we raise. I mixed the egg yolks very I signed up to epicurious again to get this recipe. The technique is like a sabignon except the cream needs to be hot. I recommend chilling the custard and THEN mixing in the whipped cream, because adding it to the warmed mixture led to a loss of volume, I think. 160 F is too high for the custard... it always ends up scrambled if you try to reach that temp. If you have or can create 2 double boilers this recipe is almost full proof. Topped with the whipped cream we made from the extra cream and chocolate shavings we made. I have made Chocolate Mousse before…but have never really found a recipe that I liked. Which one did they think was better?
This recipe was really good but I could not get my egg yoke/cream custard over 140 degrees without cooking the eggs. Nothing to do with the lightness of European chocolate mousse. Browse our delicious collection of chocolate mousse recipes, including Adam Stokes' classic chocolate mousse and Josh Eggleton's chocolate and peanut mousse cake with gingerbread ice cream recipe. sweet difference. I feel ambivalent about the texture. Whisk custard into chocolate until smooth, then cool. So today I am posting a recipe that I have been on the search of for AGES!
The ingredients are simple, but very decadent! Yum!
But for an extra stabilizer I added cream of tartar. There are many options for garnishing mousse. Melt the chocolate as you prefer remembering that you can have small chunks of chocolate left after the active heating and they will continue to melt with residual heat. Mousse is lighter and fluffier than pudding. I’ve always wanted to make it but never did because, like you, I thought it was too fancy and difficult!
This is an easy one to tackle with delicious results! Take a look around and find all my recipes, gardening tips, and country living antics. This looks so creamy, dreamy and airy! delicious. Copyright 2020 Beyond the Chicken Coop - All Rights Reserved. whites as suggested
I had no problem.
Just made this BEST Chocolate Mousse Recipe EVER!!!
Now set the egg mixture on the second double boiler and whisk in hot cream. The chocolate is melted over a double boiler and then it is mixed with the other ingredients. frig 20 minutes Heat 3/4 cup cream in a 1-quart heavy saucepan until hot.
Sooo good! And I love how you have piped it in to those gorgeous glasses – such lovely presentation! It was easy and quick. A light, airy, delicate dessert, chocolate mousse is the perfect antidote to a heavy meal. Otherwise good chocolate-sugar-salt balance in the flavor. egg whites mostly because I did not I used 60% bittersweet Ghirardelli baking bar. No need for straining and messing extra dishes.
I made it swith 61% It gets its light texture from whipped cream and whipped eggs whites. That’s what I always thought, until I made it at home! A favorite dessert at our house for sure Kathy! Your recipe is so simple and nice. I then top with fresh raspberries and whipped cream.
3. Instead of melting the chocolate, I put chopped chocolate directly into the custard, no straining required.