Posts Tagged ‘chocolate mousse recipe’

Chocolate Mousse Recipe

Tuesday, April 3rd, 2018

Chocolate mousse is a dreamy, decadent and creamy dessert that doesn’t require a lot of ingredients. This recipe will make about 8 servings, so it’s perfect for a brunch with friends or a dinner party (just alter the measurements for your needs). Make the mousse ahead of time (up to 2 days in advance) or a couple of hours before you plan to serve it.

What you’ll need:

  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 2 cups heavy cream
  • 8-10 ounce bittersweet chocolate
    (60-70% cocoa)

Directions:

  1. In a small saucepan, make a custard using the egg yolks, half of the granulated sugar (2 tablespoons) and 3/4 cup of the heavy cream over medium heat. Stir until the ingredients are completely combined.
  2. Place the chocolate in a medium bowl. Using a metal strainer, pour the custard into the bowl of chocolate. Let sit for a couple of minutes, until the chocolate is melted enough to combine. Once the custard is completely incorporated (the mixture should have a fudge-like texture), place in the fridge to cool.
  3. In a large bowl, make whipped cream using the remaining 1 1/4 cup of heavy cream and granulated sugar. We recommend whisking by hand until stiff peaks form. If using a hand mixer or stand mixer, be careful not to overwhip.
  4. Once the chocolate mixture is completely cooled, add a spoonful of the whipped cream to the bowl. Mix until it is combined and the texture becomes creamier. Then, fold the chocolate mixture into the remaining whipped cream. Refrigerate for at least 30 minutes, then enjoy!

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Tuesday Recipe: Valentine’s Day Dinner & Dessert

Tuesday, February 12th, 2013

In honor of the Valentine’s Day holiday Thursday, here we share two recipes you can make at home with your someone special. For dinner, try a Chicken in Lemon-Caper Sauce, and for dessert, keep it simple with this 5 ingredient Maple-Milk Chocolate Mousse. Let’s take a look below.


Dinner: Chicken in Lemon-Caper Sauce

2 tablespoons all-purpose flour

1/2 teaspoon salt

4 (1/4 pound) thin-sliced chicken breasts

2 teaspoons olive oil

1/2 cup reduced-sodium chicken broth

3 tablespoons lemon juice

1 tablespoon capers, drained and chopped

1 teaspoon unsalted butter

2 tablespoons chopped fresh, flat-leaf parsley

Directions:

1. Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess.

2. Heat oil in large nonstick skillet over medium-high heat. Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side; transfer to plate.

3. Add broth, lemon juice, and capers to skillet; bring to boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes.

4. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes.

5. Transfer chicken to platter. Remove skillet from heat; add butter and parsley. Pour over chicken. Enjoy up to 4 servings.

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Dessert: Maple-Milk Chocolate Mousse

2 large eggs

1/2 cup whole milk

2 ounces milk chocolate chips

2 tablespoons maple syrup

1/4 teaspoon sea salt

Directions:

1. Separate the eggs, placing the egg whites into a stainless steel or other non-reactive bowl, and the yolks into a separate small bowl.

2. Heat the milk in a small saucepan over medium-low heat just until steaming; watch carefully so the milk doesn’t scorch.

3. Add the chocolate chips, maple syrup, and sea salt to the hot milk. Remove from the heat and whisk vigorously until the chocolate is fully melted.

4. Whisk the egg yolk into the warm chocolate milk, then return to the heat and cook, stirring constantly, until the liquid thickens just slightly and the spoon starts to “skid” across the bottom of the bowl; be sure not to overcook or you’ll scramble the eggs. Remove from the heat and pour the custard through a fine mesh strainer, into a clean bowl.

5. Whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the custard until evenly combined. The mixture will be light brown and frothy.

6. Divide the custard evenly between 4 (4 ounce) ramekins or other shallow cups. Refrigerate for at least 4 hours, until set. Serve with additional sea salt for garnish.


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Chocolate Mint Mousse Cake

Friday, July 9th, 2010

Haeger Muffin PanChocolate Mint Mousse Cake

You Will Need:
1 cook-and-serve sugar-free/fat-free chocolate pudding mix
2 Cups fat-free, non-dairy whipped topping
½ teaspoon mint extract
16 chocolate wafer cookies

Instructions:
Prepare the pudding mix according to the package directions. Transfer the hot pudding to a bowl and place a sheet of plastic wrap directly on the surface to prevent a skin from forming. Chill 1 hour or until cool. Fold 1 ½ cups whipped topping into the cooled pudding.
Add 1/2-teaspoon mint extract to the pudding with the whipped topping. Coat an 8-inch spring form pan with cooking spray. Crush cookies and sprinkle them on the sides of the pan, pressing if necessary to make them stick, and on the bottom of the inside of the pan. Pour the mousse over the crumbs and freeze for 4 hours. Serve with a spoonful of whipped topping and a fresh mint leaf for garnish.

Canister SetCherry Bread with Belgian Chocolate Mix

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