Chocolate Mousse Recipe

Easy Chocolate Mouse Recipes

A chocolate mousse recipe can be made the day before your party. A mousse is basically made from cream and eggs and depending on how it is prepared; it can be light and fluffy to thick and creamy.

Chocolate mousse looks attractive served in tiny bowls, demi-tasse cups, wine glasses and even chocolate cups.

Store the mousse in the fridge and consume fairly quickly due to the uncooked eggs.

You can even freeze any left over mousse for a nice icy treat in summer.

 

 

 

Smooth Black Chocolate Mousse Recipe

Serves 4

For the Smooth Black Chocolate Mousse Dark Chocolate Mousse

125g (4 oz) dark chocolate chopped
1/4 cup whipping cream (double cream)
1/4 sugar
4 egg yolks
4 egg whites
pinch of salt
extra grated white chocolate and sliced strawberries to decorate

 

Making the Chocolate Mousse

1. Melt the chocolate with the cream in a heatproof bowl over a pot of simmering water (making sure that the bottom of the bowl is not touching the water) whisk until smooth.

2. Add the sugar to the chocolate in 2 batches and mix well.

3. Remove from the heat and whisk in the egg yolks one at a time, beat well after each addition.

4. Using an electric mixer beat the egg whites and salt until stiff peaks form when the beater is lifted.

5. Fold one third of the chocolate mixture into the egg whites.

6. Fold in the remaining chocolate mixture (do this in two batches) until well combined.

7. Place the mousse mixture into a large serving bowl or divide into 4 glasses.

8. Chill for about 4 hours until set.

9. Before serving top with grated white chocolate and sliced strawberries.

Coffee Chocolate Mousse Recipe

A chocolate coffee mousse is a quick and easy to make chocolate dessert recipe that an be made in advance.

Serves 6 - 8

Chocolate Coffee Mousse
For the Chocolate Coffee Mousse

500ml (18 floz) very strong cold coffee
1 tablepsoon gelatine
3 tablespoons boiling water
85g dark chocolate
3 egg yolks
3 egg whites
70g (2 1/2 oz) caster sugar (superfine sugar
280 ml (1/2 pint) whipping cream (double cream)
2 tablespoons good cocoa powder
Whipped cream and grated dark chocolate for decoration

Making the Chocolate Mousse

1. Sprinkle the gelatine over the boiling water, stir well and leave for 3 - 4 minutes to dissolve completely.

2. Melt the chocolate.

3. Beat the egg yolks and sugar together until pale and thick, then gradually whisk in the cold coffee and fold in the cooled melted chocolate.

4. Stir the gelatine to make sure that it has completely dissolved, mix 1 -2 tablespoons of the coffee/egg/chocolate mixture into the gelatine this will help it to blend into the mousse. Then fold the gelatine into the coffee mixture.

5. Whip the cream until thick and soft, fold in the cocoa powder.

6. Fold the beaten cream into the coffee mixture.

7. Whisk the egg whites until stiff and fold into the coffee mixture.

8. You can pour the mixture into one large bowl or divide into smaller serving bowls.

9. Chill for at least 2 hours until set.

10. Top with freshly whipped cream and sprinkle with grated chocolate before serving.