looking for: i need a great but easy chocolate mousse recipe!

zmom72006

16 years ago

Anyone out there have a spectacular chocolate mousse recipe? I prefer easy, but if it's not that is okay too, as long as it'll knock the socks off my inlaws! Maybe there can be just a bit of some kind of alcohol in it (I am not sure what kind - maybe Kahlua or Amaretto or something) to give it a tiny kick. Thanks - any help would be appreciated!

Comments (5)

lindac
16 years ago
How about Bailey's? This makes a lot!

16 oz. semi-sweet chocolate plus 4 oz. unsweetened chocolate

1/4 C. Bailey's Irish Cream

1/2 C. heavy cream

4 T. brewed espresso or coffee

Sugar syrup:

2 T. sugar

4 T. water

1/2 C. egg whites (about 4 eggs)

1 quart heavy cream

3/4 C. sugar

Melt chocolate, Irish cream and espresso over low heat. Remove from heat.

In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230Â°F., soft ball stage. (Remove from heat at 224Â°F; mixture will begin to caramelize at 232Â°F.)

Beat egg whites until stiff and glossy. Add sugar syrup to whites while beating and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.

Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.

Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

And remember, it's only as good as the chocolate you use!
ginger_st_thomas
16 years ago
CHOCOLATE MOUSSE (serves 12)
1/2 lb sweet chocolate
6 large eggs, separated
3 TBL water
1/4 cup Amaretto or Grand Marnier
2 cups heavy cream
6 TBL sugar

Cut the chocolate into small pieces & place in a saucepan over hot water in a double boiler. Cover & let melt over low heat.
Put the yolks in a heavy saucepan & add the water. Place the saucepan over very low heat while beating vigorously & constantly with a wire whisk. (Make sure the heat is very low.) When the yolks start to thicken, add the liqueur, beating constantly. Cook until the sauce achieves the consistency of a hollandaise or a sabayon. Remove from the heat.
Add the melted chocolate to the sauce & fol it in. Scrape the sauce into a mixing bowl.
Beat the cream until stiff, adding 2 TBL of the sugar toward the end of beating. Fold this into the chocolate mixture.
Beat the whites until soft peaks start to form. Beat in remaining sugar & continue beating until stiff. Fold this into the mousse.
Spoon the mousse int a serving bowl & chill until ready to serve. If desired, garnish w/whipped cream & grated chocolate.~~Craig Claiborne
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Sorry that wasn't it. And even if it had been, I noticed the date of your post and realized that it would've been too late anyway. Not to mention that on closer inspection I saw that the recipes they've got on their site aren't for the things they sell in the restaurant but things you can make using their retail products as ingredients. They aren't quite as generous as I thought. ;o) Oh, well, making it yourself is better, but $12.95 for a birthday present that you KNOW without a doubt that the person is going to love is a pretty cheap price to pay. Glad you were able to find one!
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We went to the International Chocolate Show in NYC two weekends ago and two trends were all over the place - dark chocolate combined with with various types of hot peppers and chocolate with ginger. It might just have been my taste but most of the chocolate/pepper products were barely edible. On the other hand, the ones with ginger were wonderful. We also saw and tasted many chocolates with green tea and wine as flavorings. We saw a cooking demonstration by pastry chef Jansen Chan of Oceana using chocolate and Grand Marnier and that's still a delicious combination. They were also introducing ideas for using a new vanilla flavored Grand Marnier. Bumblebeez, don't think of chocolate mousse as dated but rather as a revival of a classic, like South Pacific at the Lincoln Center Theater.
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No....I didn't mean to freeze those things...but I mean they are so quick you can cook them in a lot less time than it takes to defrost....however you can freeze scrambled eggs...but why bother? When I am having company I make sure I have chicken, either boneless skinless breasts or pieces, pork chops, steaks, some shrimp in the freezer and vegetables for stir fry, a stack of home made muffins, rolls and bread already baked and frozen and I'm good to go. I can't think of anything more dreary than a week of pre-prepared food from the freezer. Linda C
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Comments (9)
Because the last few falls in Kentucky have had unseasonably cold days, you might want to consider something hot. The balancing act is to prepare it ahead of time, and hold it so it stays warm but doesn't get overcooked. So that can limit your choices. Crockpots and electric skillets are invaluable for keeping things warm while you do something else, though. You might think about something like: Meatballs in Almond Sauce 2 slices whole wheat bread, crusts removed 3 tbls water 2 lb ground pork 1 large onion, finely chopped 2 garlic cloves, crushed 2 tbls flatleaf parsley, chopped. 1 egg, beaten Freshly grated nutmeg Salt & pepper All purose flour, for coating 3+ tbls olive oil Squeeze of lemon juice Almond sauce: 2 tbls olive oil 1 slice whole wheat bread Generous 3/4 cup blanched almonds 2 garlic cloves, minced 2/3 cup dry white wine Salt & Pepper 1 3/4 cups vegetable or chicken stock For the meatballs: Put the bread in a bowl and add water. Let soak 5 minutes. Squeeze out the water and return bread to the dried bowl. Add the pork, onion, garlic, parsley and egg, then season generously with nutmeg and a little salt & pepper. Knead the ingredients well together to form a smooth mixture. Spread some flour on a plate. With floured hands, shape the meat mixture into small balls (I use a 1 1/2-tbls sized scoop), then roll each meatball in flour until well coated. Heat the olive oil in a large, heavy bottomed skillet. Add the meatballs, in batches, so they do not overcrowd the skillet, and cook for 4-5 minutes or until browned on all sides. Use a slotted soon to remove meatballs and set aside while you cook the rest, adding more oil if needed. Make the sauce: Het olive oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cook gently, stirring frequently, until the bread and almonds are golden brown. Add the garlic and cook for an additional 30 seconds, then pour in wine and boil 1-2 minutes. Season to taste with salt & pepper and let cool slightly. Transfer almond mixture to a food processor.* Pour in the vegetable stock and blend the mixture until smooth. Return the almond sauce to the skillet. Carefully add the meatballs to the almond sauce and simmer for 25 minutes, or until the meatballs are tender. Taste the sauce and season with salt & pepper if necessary. Serve with a squeeze of lemon juice (or put a lemon wedge on each plate) and a sprinkle of chopped parsley. *You may have to do this in batches, or it's likely to overflow the processor container. Or use a blender instead. I'm thinking you could prepare these to the final simmering stage, put them in a crockpot, and turn it on while the tour is in progress. By the time you're done, so will they be. If the tour runs long, nothing will be hurt. I would serve them on a bed of broad egg noodles, with a salad on the side. An apple/Ceasar salad complements this dish nicely.
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ginger_st_thomas
16 years ago
There are several more mousse recipes at the site below you might want to check out, too.

Here is a link that might be useful: Mousse
danain
16 years ago
This is the one I make when company comes and it's easy!
You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel.

Dark Chocolate:
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Milk Chocolate:

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White Chocolate:

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6 ounces semisweet (or milk or white) chocolate
3 tablespoons butter
4 medium, very fresh eggs, separated
1/2 teaspoon cream of tarter
2 tablespoons sugar
2 tablespoons powdered sugar
1/2 cup cold heavy cream
1/2 teaspoon vanilla
whipped cream and chocolate curls; garnish

First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly.

In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside.

Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time.

Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat.
Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired.

Marilyn
csedgewood
16 years ago
If you have a blender, this recipe is for you.

2 envelopes unflavored gelatin
1/2 cup cold milk
12 ounces semi-sweet chocolate chips
1 cup hot milk
I cup whipping cream
2 eggs
1/3 cup sugar
2 Tbsp. rum, cognac, or any liquor or liquore of your choice.
1 cup ice cubes or crushed ice
sweetened whipped cream for topping
chocolate curls, strawberries or your choice of garnish, if desired
Sprinkle gelatin over cold milk in 5 or more cup blender.
Let stand 'til gelatin granules are moistened.
Add chocolate chips and hot milk. Cover and blend at low speed 'til chocolate chips are melted, about 2 minutes.
Add whipping cream, eggs, sugar and liquor or liquore.
Cover and whirl at high speed til well mixed.
With blender still running, remove center cap of lid and add ice cudes or crushed ice a little at a time, and whirl 'til ice is melted.
Pour into individual dessert dishes and chill until set, about 1/2 hour.
Garnish with dollop of sweetened whipped cream.
Top with a garnish, if desired.
NOTE: Do not serve to anyone with egg allergy.

looking for: i need a great but easy chocolate mousse recipe!

Comments (5)

lindac

ginger_st_thomas

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danain

csedgewood

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