| Chocolate Mousse (break out the spring pan)
Posted: 5/1/2008 9:27:11 PM | Had a few gals try to marry me after placing a fork of this in their mouth...Might have been wiser if I had.
CHOCOLATE MOUSSE
Recommended for use with spring form pan, anything else would be uncivilized.
CRUST
3 cups semi-sweet chocolate wafer crumbs (OREO (OREO substitutes) work well)
1/2 cup UNSALTED butter, melted
NOTE: a graham cracker crust may be used instead of chocolate.
FILLING:
1 lb. semi sweet chocolate 2 cup whipping cream
2 eggs 6 tbs. powdered sugar
4 egg yolks 4 eggs whites (room temp.)
TOPPING:
2 cups whipping cream 6 tbs. powdered sugar
FOR FILLING:
1. Melt the chocolate in a double boiler. Let cool until lukewarm, about 95 degrees.
2. Add whole eggs and mix well.
3. Add yolks and mix until thoroughly blended.
4. Whip cream with powdered sugar until soft peaks form.
5. Beat egg whites until stiff, but not dry.
6. Add the egg whites to the chocolate and mix well.
7. Add the whipping cream to the chocolate and mix well.
8. Turn into crust, cover, and chill a minimum of 6 hours, pref over night.
FOR TOPPING:
1. Whip the cream and sugar to taste until quite stiff.
COMPLETION:
1. After the mousse has set, spread all but 1/2 cup of the whipping cream over the top.
Pipe the remaining into rosettes in the center, or use your imagination to decorate it
with molded chocolate.
2. Loosen the crust on all sides using a sharp knife, and remove spring form.
3. Cut the mousse into wedges with a sharp knife and ENJOY!
Keep refrigerated until ready to serve and immediately refrigerate after everyone is served.
The mousse will become soupy if left out.
WARNING: Don't get your cholesterol checked for the next few days unless you want your
doctor to read you the riot act. | |
|
| |
| |
| |
| |
| |
| Chocolate Mousse (break out the spring pan)
Posted: 5/11/2008 1:07:00 AM | Now if you want to enjoy a real Chocolate Mousse then you should try preparing one with Hazelnuts and Whiskey.
Chocolate Mousse:
2 ounces (1/2 cup) skinned hazelnuts, crushed
1 pound semisweet chocolate, cut into small pieces
2 tablespoons of unsalted butter
1 cup of sugar (superfine)
6 egg yolks
6 tablespoons of Scotch whiskey
6 egg whites
Preheat the oven to 400°. Spread the crushed hazelnuts on a baking sheet and toast until fragrant and golden brown. Bring about 1 inch of water just to a simmer in a saucepan. Combine the chocolate, butter and ½ cup of sugar in a heatproof bowl and set the bowl over the simmering water. (The water must not touch the bottom of the bowl.)
Let stand without stirring until the chocolate has melted. (If you stir the chocolate it may stiffen or seize and become unworkable.) Remove the bowl from the heat and stir in the egg yolks. Stir in the hazelnuts and whiskey.
Beat the egg whites with a whisk or electric mixer until stiff peaks form. Gradually beat the remaining ½ cup of sugar and continue beating until stiff peaks form again. Whisk about one-third of the egg whites into the chocolate mixture (it is fine to whisk vigorously - this step serves to lighten the chocolate mixture sufficiently that it may be folded into the remaining whites without diminishing their volume). Gently fold the chocolate mixture into the remaining whites with a wooden spoon. Pour the mousse into a serving bowl or individual dessert glasses. Refrigerate until firm, 2 to 3 hours.
Chantilly Cream:
1 cup of heavy cream
½ teaspoon vanilla extract
2 tablespoons confectioner’s sugar
Chill a mixing bowl for the Chantilly Cream.
Not more than 1 hour before serving, prepare the Chantilly cream: Combine the cream and vanilla in the chilled bowl and beat with a whisk or electric mixer until the cream begins to stiffen. Add the sugar and continue beating until stiff peaks form and the cream clings to the whisk or beater. Refrigerate until ready to serve, if you have a pastry bag, use a large star pastry tip, fill the bag then refrigerate.
To serve, pipe rosettes of Chantilly Cream on top of the mousse(s) and serve any remaining cream in a sauceboat on the side.
Enjoy! | |
|
| Chocolate Mousse (break out the spring pan)
Posted: 5/11/2008 8:59:01 AM | Oh yes! This will work nicely I'd imagine! Thanks for taking time to post this being that I'm always looking for fine dessert recipes. *rubs hands greedily* (though only over recipes for some reason)
Now all I need is a failsafe tiramisu recipe that knocks socks off and I'm set!
As for the above recipe, I'm wanting to try it out! Hope there's an occasion for it soon.. | |
|
| Chocolate Mousse (break out the spring pan)
Posted: 5/11/2008 9:21:35 AM |
Now all I need is a failsafe tiramisu recipe that knocks socks off and I'm set!
Tiramisu (Ladyfingers and Marscapone)
1/2 cup cocoa
42 ladyfingers
1/4 cup rum
1 tbsp. lemon zest
8 egg yolks
1/2 cup granulated sugar
1-1/2 lb. Marscapone cheese
2 cups espresso
4 egg whites
In small bowl, beat egg whites until stiff but moist peaks form; set aside. In large bowl, blend egg yolks and sugar; add Marscapone and continue to beat until thick and creamy. Add lemon zest; gently fold into egg whites.
In small bowl, mix rum and espresso. Dip 21 ladyfingers into rum mixture and place in 13” x 9” baking pan to make a single layer to cover bottom; cutting to fit snugly. Spread 1/2 of cheese mixture over top, sprinkle with 1/4 cup cocoa; repeat with remaining ladyfingers, cheese and top with remaining 1/4 cup cocoa. Refrigerate overnight.
Note: Best if made 1 day in advance. | |
|
| Chocolate Mousse (break out the spring pan)
Posted: 5/11/2008 12:10:25 PM | Man, my jeans are getting tighter just reading this thread.
I think I'd like that recipe better in individual servings. I cant imagine a whole pan.
8 yolks would kill me. | |
|
| |
| Chocolate Mousse (break out the spring pan)
Posted: 5/11/2008 1:42:20 PM | Man, my jeans are getting tighter just reading this thread.
I think I'd like that recipe better in individual servings. I cant imagine a whole pan.
8 yolks would kill me.
You can half the recipe with no problem. I make the whole pan for dinner parties, bridal/baby showers, or when one of my former clients wanted something special for dessert.
You can make individual servings as well - I have small rectangular cake pans (2"x4") for individual servings | |
|
| |
| |
| Chocolate Mousse (break out the spring pan)
Posted: 6/8/2008 2:34:22 PM | yeah, I like the little cup idea too.
I think that most really good, super rish chocolate recipes might get a proposal out of some of the women here..
 | |
|
Home
login 
