Chocolate Mousse

16

Chocolate Mousse

Yield : 6-8 servings

INGREDIENTS:

8 oz bittersweet baking chocolate

½ cup of water, split in two

2 Tbsp unsalted butter

1 tsp vanilla extract

3 egg yolks

¼ cup sugar

1¼ cup heavy whipping cream

DIRECTIONS:
  1. First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.
  2. Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
  3. In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, ¼ cup of water and ¼ cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don’t walk away or you will cook your eggs. Take off heat.
  4. Stir egg mixture into chocolate mixture until all combined and smooth.
  5. Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
  6. Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don’t want to whip or it will flatten.
  7. At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving.

source : willcookforsmiles

Bittersweet Chocolate Pots de Crème

41

Bittersweet Chocolate Pots de Crème

Yield : 2 servings

This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.

INGREDIENTS:

1/2 cup half-and-half

1/4 cup whole milk

2 large egg yolks

1/2 cup bittersweet chocolate chips

2 Tbs. granulated sugar

Kosher salt

DIRECTIONS:

Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.

Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

source : finecooking

Bittersweet Chocolate Bourbon Tart

30a

Bittersweet Chocolate Bourbon Tart

Yield :  one 9″ tart

INGREDIENTS:

For Crust:

  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 3 1/2 ounces (3/4 cup) powdered sugar
  • 1 egg
  • pinch of salt
  • 1 ounce (1/4 cup) Dutch-processed cocoa powder, sifted
  • 8 1/2 ounces (1 3/4 cup) all-purpose flour

For Filling:

  • 10 ounces bittersweet (60-70%) chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/3 cup bourbon
  • 3/4 cup sugar
  • 13 tablespoons unsalted butter, cut into small pieces, at room temperature
  • 4 large eggs, at room temperature

30

Directions:

  1. To prepare the crust, ccream butter in a stand mixer on medium-high speed for 2-3 minutes. Add the powdered sugar and beat until light and fluffy. Add egg and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add sifted cocoa powder and mix until just incorporated. Add flour, a little bit at a time, until just combined. Knead a few times until dough comes together in a ball; flatten into a disc and wrap tightly with plastic wrap.  Chill for 1 to 2 hours or until firm.
  2. Preheat oven to 350 degrees F. Remove dough from fridge and let sit for 5 minutes to soften slightly.
  3. On a lightly floured work surface, roll the dough to a 1/4 inch thick round, about 10 inches in diameter. Transfer the pastry to a 9-inch fluted tart pan with a removable bottom. Gently ease the pastry into the pan, taking care not to stretch it. Run your rolling pin over the top of the pan to trim off excess gouh. Chill for 15 minutes or just until firm.
  4. Line the pastry with foil or parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the foil and weights. Return the shell to the oven and bake for about about 10 minutes longer or until dry. Transfer to a wire rack and let cool to room temperature.
  5. For the filling, place finely chopped chocolate in a heat-proof bowl or the bowl of a stand mixer fitted with the whisk attachment.
  6. In a small saucepan, heat the bourbon and sugar over moderate heat, stirring until the sugar is dissolved; try not to let the mixture boil. Pour the warm bourbon mixture over the chocolate. Turn the mixer on and add the pieces of butter, a few pieces at a time, along with the eggs, and mix on medium speed until shiny and smooth.
  7. Pour filling into tart shell, taking care not to overfill (it should come to within 1/4-inch of the top of the shell, you may have some batter leftover). Bake for 35 to 40 minutes, until the center is puffed and begins to crack. Place on a wire rack and let cool completely, then refrigerate overnight. Cut into wedges with a sharp knife and serve with vanilla ice cream or freshly whipped cream.

source : loveandoliveoil

Bittersweet Chocolate Bourbon Pops

39

Bittersweet Chocolate Bourbon Pops

INGREDIENTS:

1/2 cup granulated sugar

3-1/2 oz. bittersweet chocolate (70% to 72%), chopped

2 Tbs. Dutch-processed cocoa powder

1/8 tsp. table salt

2 Tbs. good-quality bourbon (like Knob Creek)

DIRECTIONS:

Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.

Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.

Make Ahead Tips : The pops can be frozen for up to 3 days.

source:  finecooking

Bittersweet Chocolate Ice Cream

36

Bittersweet Chocolate Ice Cream

Yield :  1quart

INGREDIENTS:

6 ounces bittersweet chocolate, roughly chopped
1 cup whole milk
1/2 cup sugar
6 large egg yolks
1 3/4 cups cold heavy cream
2 teaspoons vanilla extract

DIRECTIONS:
Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.

Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.

Transfer the chilled custard to an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

source: foodnetwork

Bittersweet Chocolate Truffles

35

Bittersweet Chocolate Truffles

Yield :  60 pcs

INGREDIENTS:

  • 1 cup heavy cream
  • 1 pound bittersweet chocolate, finely chopped
  • 1 whole vanilla bean
  • 2/3 cup natural unsweetened cocoa powder (about 2 ounces)

DIRECTIONS:

  • Place the cream in a small saucepan over medium heat and bring to a simmer. Remove from the heat and set aside. Place the chopped chocolate in a heatproof bowl and set aside.
  • 2Split the vanilla bean lengthwise and use the back of a paring knife to scrape the vanilla seeds into the cream. Discard the pod or reserve it for another use. Let the cream and vanilla steep for 10 minutes.
  • 3Return the cream to a gentle simmer over medium heat. Pour the hot cream over the reserved chocolate and let it sit undisturbed for 5 minutes. Whisk the chocolate and cream together until very smooth. Pour the chocolate mixture into an 8-by-8-inch baking dish. Cover and refrigerate until hardened, at least 5 hours.
  • 4Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into your hand and roll it between your palms until it’s somewhat smooth and round. Place on a baking sheet and repeat with the remaining chocolate mixture.
  • 5Place the cocoa powder in a shallow bowl or pan. Roll the truffles in the cocoa powder until evenly coated. Store the truffles at a cool room temperature (55°F to 65°F) for up to 2 weeks in an airtight container, but do not refrigerate or freeze them—this damages the texture of the creamy chocolate.

 

source:  chowhound

Triple Chocolate Mousse Cake


18a

Triple Chocolate Mousse Cake

Yield : 8 mini cakes

Special Equipment – 8 9-cm (3½-inch/6-ounce) ramekins

  • Dark Chocolate Cake
  • Bittersweet Chocolate Mousse
  • Milk Chocolate Mousse
  • Semisweet Chocolate Curls

Recipe Tips

Some visitors have encountered difficulty with the mousse setting as I did when I first made the cakes. The milk chocolate mousse layer is far thinner in consistency compared to the bittersweet chocolate mousse layer. For best presentation this is what I recommend, after layering the bittersweet chocolate mousse transfer the cakes to the refrigerator and chill until set, at least 20 minutes and up to 2 hours. Prepare the milk chocolate mousse layer and pour over the bittersweet chocolate mousse layer. Transfer to the refrigerator and chill until set, 4 hours and up to overnight (I recommend overnight). Transfer the cakes, covered loosely with a sheet of plastic wrap, to the freezer and chill until firm (try removing collars and if there’s even a dab of mousse adhering to the collar leave in the freezer). Remove from freezer and immediately remove collars. Return cakes to rimmed baking sheet and transfer, uncovered, to the refrigerator and chill until thawed, about 20 minutes. Remove from fridge and serve. I’ve never had the mousse go soft to the point that it puddles on the plate after following this procedure.

Dark Chocolate Cake

  • Unsalted butter, softened, to grease
  • Unsweetened cocoa powder, for dusting
  • 83 g (2/3 cup) plain (all-purpose) flour
  • 39 g (1/3 cup) unsweetened Dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 150 g (2/3 cup) caster (superfine granules) sugar
  • 1 large egg, room temperature
  • 59 ml (¼ cup/4 tablespoons) whole milk
  • 3 tablespoons vegetable oil
  • ½ teaspoon pure vanilla extract
  • 59 ml (¼ cup/4 tablespoons) water
  1. Preheat oven to 180° C (350°). Line a baking sheet with non-stick baking paper. Place the ramekins on the lined baking sheet. Using a small pastry brush, coat the bottom and sides of each ramekin with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside.
  2. Using a fine mesh sieve, sift the flour, Dutch-process cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer. Add the sugar; using a whisk, whisk together to well combine.
  3. Attach the bowl to the mixer fitted with the paddle attachment. Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes.
  4. Divide batter evenly among prepared ramekins. Return ramekins to lined baking sheet, spacing one-inch apart.
  5. Bake until a cake tester inserted in the centre of the cakes comes out with a few moist crumbs attached, 18 to 20 minutes.
  6. Transfer to a wire rack; let cool completely. Unmold cakes.
  7. Using a serrated knife, carefully trim each cake to 2.5-cm (1-inch) high. Transfer to paper lined baking sheet, cut side down.
  8. Cut eight 25 by 10 cm (10¾-inch-by-4-inch) strips of non-stick baking paper. Wrap a paper collar around the base of each cake, keeping the bottom flush with baking sheet. Secure each collar with tape. Return cakes to rimmed baking sheet and cover loosely with plastic wrap. Prepare bittersweet chocolate mousse layer.

Bittersweet Chocolate Mousse and Milk Chocolate Mousse

  • 790 ml (3 1/3 cups) heavy cream, 35%, divided
  • 8 large egg yolks, room temperature, divided
  • 113 g (½ cup) caster (superfine granules) sugar, divided
  • 59 ml (¼ cup) light corn syrup, divided
  • 59 ml (¼ cup) water, divided
  • 198 g (7 ounces) good quality bittersweet chocolate, melted
  • 2 teaspoons pure vanilla extract, divided
  • Pinch of salt
  • 198 g (7 ounces) milk chocolate, melted
  1. In the bowl of an electric stand mixer fitted with the whisk attachment, beat 395 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½ minutes. Transfer to an airtight container; refrigerate for 1 hour.
  2. Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.
  3. Meanwhile, in a small heavy-bottomed saucepan over high heat, bring 56 g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil.  Cook until clear, large bubbles form, about 1 minute.
  4. Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes.
  5. Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large flexible rubber spatula, stir to well combine.
  6. Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. Press the mixture through a large fine mesh sieve into a large bowl; discard any solids.
  7. Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plain round tip. Proceed to assembly instructions.
  8. Once the bittersweet chocolate mousse layer is set, repeat instructions to prepare milk chocolate mousse layer substituting milk chocolate for the bittersweet.
  9. Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain round tip. (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar.) Proceed to assembly instructions.

18

Assembling Triple-Chocolate Mousse Cakes

  • Bittersweet Chocolate Mousse
  • Milk Chocolate Mousse
  • 57 g (2 ounces) semisweet chocolate, curls, to garnish
  1. Pipe a 2½ cm (1-inch) layer of bittersweet chocolate mousse into each paper collar. Using the back of a demitasse spoon, spread evenly to edges. Cover cakes loosely with plastic wrap and transfer to the refrigerator. Chill until mousse layer is set, at least 20 minutes and up to 2 hours. Once set prepare milk chocolate mousse layer.
  2. Remove cakes from refrigerator. Pipe a 2½ cm (1-inch) layer of milk chocolate mousse on top of the layer of bittersweet chocolate mousse (if mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar). Using the back of a demitasse spoon, spread evenly to edges. Cover cakes loosely with plastic wrap and refrigerate until set, at least 4 hours and up to overnight (I recommend overnight).
  3. Once set, remove cakes from refrigerator and transfer to freezer. Chill until mousse is firm, about 2 hours. To test, remove paper collar, if even a dab of mousse adheres to the collar leave in the freezer until collar removes easily without any mousse remaining on the collar.
  4. Remove cakes from freezer, remove collars immediately, return cakes to rimmed baking sheet and transfer to the refrigerator. Chill until thawed, about 20 minutes.
  5. Meanwhile, microwave semisweet chocolate until slightly warm but not melted, about 30 seconds.  Using a vegetable peeler, scrape edge of chocolate at a 45-degree angle, forming curls. Refrigerate the curls until ready to serve cakes.
  6. To serve, remove cakes from refrigerator, transfer each cake to dessert plate. Garnish with chocolate curls.
  7. Buon Appetito!

source : gracessweetlife

Triple Chocolate Mousse Cake

19

Triple Chocolate Mousse Cake

  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • Individual Chocolate Mousse (see recipe below)
  • 2 ounces solid semisweet chocolate

DIRECTIONS:

  1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

  2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

  3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

  4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

  5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

  6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Individual Chocolate Mousse

  • 3 1/3 cups heavy cream
  • 8 large egg yolks, room temperature
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 7 ounces bittersweet chocolate, melted
  • 2 teaspoons pure vanilla extract
  • Salt
  • 7 ounces milk chocolate, melted

DIRECTIONS:

  1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

  2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

  3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

note: The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

source : marthastewart

Bittersweet Chocolate Souffles

40

Bittersweet Chocolate Souffles

Yield : 6 servings

INGREDIENTS:

 

1/4 cup softened unsalted butter (1/2 stick)

1/2 cup plus 2 tablespoons granulated sugar, plus more for dusting

1 1/2 cups whole milk

6 large eggs, at room tempurature

2 large egg whites, at room temperature

1/4 cup all-purpose flour

8 ounces bittersweet chocolate, melted

1 teaspoon pure vanilla extract

Salt

Caramel Creme Anglaise (see recipe) or glaze with any caramel sauce of your choice (see recipes)

DIRECTIONS:

  1. Preheat oven to 400 degrees, with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).

  2. Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.

  3. Put cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.

  4. Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.

  5. Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.

  6. Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.

  7. Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees; bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately.

 

source : marthastewart